In most cases, modern chefs acquire a chicken that has already been plucked, or even completely cut into its component parts. Therefore, when an un-skinned carcass falls into the hands of such a cook, he does not know from which side to approach it at all. Meanwhile, there is no secret in plucking a bird, even a beginner can cope with it.
It is necessary
- - chicken carcass;
- - bucket;
- - boiling water;
- - the fire.
Instructions
Step 1
Ideally, the carcass should be plucked immediately after the poultry is slaughtered, while it is still warm. The younger the chicken, the easier it will be to pluck out feathers from it, sometimes this does not even require any preliminary preparation. But do not rush, plucking dry, even if it seems possible, is fraught with possible ruptures of the skin, which can make the carcass outwardly unattractive and even reduce its culinary properties. So get ready to act according to plan.
Step 2
Boil water before slaughtering the chicken. Place the slaughtered bird in a deep dish, for example, in a bucket, pour hot water on all sides. You do not need to keep it in boiling water for a long time, thereby you risk boiling the skin, which will fall off in pieces along with the feathers. Therefore, wait from 30 seconds to 2-3 minutes (the time depends on the age of the chicken), take out the carcass, blot it with an old towel.
Step 3
Place the carcass with the back facing down on a comfortable, level surface, such as a table. Begin plucking, starting from the caudal region. Pulling out feathers should be in the opposite direction to growth. Pinch the belly, chest and thighs of the bird, turn it upside down and remove the remaining plumage. The wings will be the last in line. Pull out the largest feathers of them in the direction of growth, with small feathers do the same as with ordinary plumage.
Step 4
A plucked chicken, depending on the season, may have a certain amount of so-called stumps - the rudiments of future feathers. There will be especially many of them during the molting period - in spring or autumn. Remove them with tweezers, especially large ones are easy to remove with your fingers too. In general, the plucking process should not take you more than a quarter of an hour. An experienced specialist is able to cope with this matter in just a couple of minutes. Try to remove all feathers, especially hemp.
Step 5
But no matter how hard you try, single hairs will remain on the chicken, which can, of course, be removed manually, plucking them one by one. But it is better to get rid of them by scorching with fire. You can use an ordinary gas stove or a special burner lamp for these purposes. Light a fire, gently burn the chicken on all sides with a flame. Try to act evenly, without lingering on one area of the skin, otherwise the carcass will burn. The skin of a properly singed carcass is slightly tightened, acquiring a slight yellowish tint. Ideally, it should be free of both tan marks and remnants of feathers or hairs.
