
At 10:00 we met Whizbang Chicken Plucker Daniel at his house about 3 miles from us. He was ready for us with his portable sinks and hose, turkey fryer set up for heating the feathers, killing cone, and The Plucker. Daniel did the first one, then we started in. A couple from his church had 5 roosters to process. We dunked (145 degrees for about 1 minute or until the feathers come out easily) while the previous one bled out (just cut one side under the ear); 2 fit in the Plucker easily (15 seconds from feathered to nude); then we went to the sink and gutted (hang the tail end over the edge just in case, then reach all the way in and pull. It's not hard and in 40 degrees, didn't smell. Perhaps it also helped that they had fasted for 15 hours so their crops and intestines were mostly empty. It is no wonder that the chickens can stay warm under all their feathers; they go into the Dunker round and fluffy but come out of the Plucker not much more than a hand full.

It took 2 hours start to finish. We did make a mess in his driveway, but Daniel had a plastic sheet under the Plucker so most of the feathers could be easily transferred into the wheelbarrow for composting. He'll have a marsh or skating rink depending on the weather for months though. It's good to have a cone; it contains their shakes and rattles. Under the cone and the sinks Daniel had a bucket of wood shavings which also contained most of the mess.

We are brining them now (Kosher salt and sugar) and will bag and freeze them tonight...all except for Sunday's dinner.
Now I can go back to the Centre Hall Mill and tell that character that we've had the whole experience, and will do it again next year. And for all you nay-sayers, just don't name your birds and "processing" them won't be an emotional experience at all.
