How to nibble chicken, duck and goose with the nozzle

Every proud owner of a private house or cottage sooner or later comes to the conclusion - should I have some home living things: chickens, ducks, geese, and better all of them little by little! And now everything is ready - a shed for an overnight stay, a fence for walking, feeding troughs, and bird fry were introduced. The bird grows, gains weight, and it comes time to serve it, hand-grown, to the table. And here you need to think how to process the bird easier and faster. We will help you to study this issue in more detail.

How to pluck a bird

It is tempting to plant and grow poultry: there will be eggs, healthy meat and even down and feather for pillows, blankets and clothes. If the poultry eggs are carried without interference, then to get high-quality meat and clean feathers, you need to learn how to properly pluck the carcass. Chickens and turkeys are plucked after slaughter, and duck and goose - after 2 hours to save feathers and down.

The sequence of feather removal, as a rule, is this: first remove feathers from the tail and wings, then from the breast, back, and last of all from the legs. Moreover, feathers and down are removed carefully, maintaining the integrity of the skin. After plucking the bird, they remove the remains of the plumage with a knife and burn the carcass with a flame. Plucking can be done both manually and with the help of mechanical devices - for example, cleaning for poultry.

Hand plucking

Before slaughter, it is recommended not to feed the bird for several hours for natural cleansing of the stomach from the feed, while it should have fresh water freely available. It is more convenient to carry out the plucking in the sitting position, having placed in front of you the carcass and containers for feathers, down and eventually cleaned birds. Manual plucking of one carcass takes about half an hour. You can manually pluck the bird as a dry plucking, and with the use of scalding.

Plucking with pre-scalding. After slaughter, the birds give blood to drain for 5-7 minutes, while holding the carcass by the paws, neck down.Then the chicken or other bird is completely dipped into a large tank with hot water (temperature not less than 90 °) for half a minute. The effect of boiling water will open the pores of the skin and facilitate the process of pulling out feathers.

Plucking should be careful not to damage the skin with a sharp movement. After a bit of training, you can process the bird for a quarter of an hour, and in a day, pluck feathers from several carcasses. Scalding may give the meat red.

Dry plucking. The method of dry plucking does not tolerate delay, the removal of feathers should be carried out on a warm carcass. Pulling out the feathers of the tail and wings, proceed to the cleaning of feathers back, chest and in the last turn of the wings. A small feather is pulled out by a strong, but neat movement against growth, it is possible to pick up several feathers in one pull. Pulling the bird's skin with one hand, you can ease and accelerate the plucking.

Mechanical plucking with the nozzle

In summer and autumn there are a lot of economic troubles, you need to be in time, and a natural question arises - how to quickly pluck one bird or several carcasses at the same time? Since innovations have reached poultry breeders, such issues can nozzle for plucking poultry.This is a small device, a bit like a ruff, in which, instead of bristles, rubber protrusions are “fingers” with thread.

Consider how the perosremnage attachment works. To begin with, any rotator is taken - a perforator, a drill, a screwdriver, or an electric grinding tool. Then the peroshchipalnaya attachment is attached to the drill, the working motor drives the attachment, it rotates and pulls out the bird feathers with its rubber or silicone “fingers”.

For work, you need to install a drill with a nozzle on a flat stable surface and substitute the bird carcass to the rotating device with the tail first. Such perosemna nozzle on the drill speeds up the plucking of the carcass up to 6 minutes, can be used both in the household and in the hunt for plucking game. The cost of the nozzle is about 300 hryvnia.

Tips and tricks for plucking poultry

We considered the general technology of plucking poultry, but the successful processing of each bird species has its own secrets.We study the characteristics of the scuffing of chickens, geese and ducks.

How to quickly clean the chicken feathers

If you need a quick release of the chicken carcass from the feathers, you need to steam it up in very hot water with the addition of half a teaspoon of baking soda for half a minute. Before this, you need to make sure that the carcass is completely bled. Then, until the carcass is cold, the skin is removed from the chicken legs, the bird is cooled a little, and you can begin to pluck. Purification of chicken feathers usually occurs with two fingers: thumb and index.

Pulling several feathers occurs in the direction of their growth. Deep-seated feathers, as well as broken off remains, are pulled out with tweezers. The carcass freed from the plumage is dried and gently doused on an open fire of a fire, a gas stove or a cylinder, after which the chicken is ready for gutting.

How to clean the geese after slaughter

Before slaughter, the goose is transferred to a dry room with poor lighting, and if possible it is allowed to swim in a river or pond to ensure the feather is clean.Water is given to the bird, food is no longer given 10 hours before slaughter to cleanse the viscera in a natural way. Having killed a goose, blood is drained from it and suspended by the legs for several hours for cooling.

After the subcutaneous fat hardens, proceed to plucking. Remove large feathers, then small, and in the last turn - down. The geese can be cleaned using any convenient method - dry, scalding and using a special bird plucking nozzle, as described above.

Some bird breeders have discovered another way to scrape geese. The bird is pumped into the carcass using a pump until the skin is firmly tensioned, and the neck is tied up to hold the air inside, then, wrapping the carcass with a damp cloth or gauze, they begin to iron it with a stream of wet steam from the iron. The dried-up fabric is unrolled and the goose starts to pluck. If necessary, the process of ironing the carcass can be repeated. After removing the feathers, the carcass is dazzled and cut.

How to pluck ducks

Plucking a duck is completely analogous to plucking a goose, as these waterfowl have a lot of subcutaneous fat.After slaughter, bleed, cool the carcass and remove feathers in any way. The remaining fluff can be removed by scraping the back of a knife or lightly sprinkled with flour, singe on an open flame of fire. Singing should be carried out quickly to prevent melting and leakage of bird fat.

The diet of children and adults should include poultry meat. It serves as a source of amino acids, macro-and micronutrients, and vitamins. Since the most delicious will be chickens, ducks and geese grown by their own hands, then at the slightest opportunity it is worth getting the birds, especially since their plucking and processing is not so clever. A device for cleaning birds from feathers will only accelerate this process.