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Practical tips for plucking chicken and duck feathers with ease

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1) When slaughtering chickens or ducks, first give the bird two tablespoons of white vinegar or baijiu, wait 5-10 minutes until the pores loosen and expand, then slaughter it, and scald it with hot water; the feathers will come out very easily. 2) Boil a pot of water, add one tablespoon of vinegar, put the slaughtered chicken into the pot so the water covers it, keep turning it, and after a few minutes take it out; the feathers will be very easy to pluck. 3) Do not bring the water for scalding duck to a boil, because duck feathers shrink when they meet 100°C boiling water and become very hard to pluck. The correct method is, when the water is just starting to bubble, put the slaughtered duck

1) When slaughtering chickens or ducks, first give the bird two tablespoons of white vinegar or baijiu, wait 5-10 minutes until the pores loosen and expand, then slaughter it, and scald it with hot water; the feathers will come out very easily.

2) Boil a pot of water, add one tablespoon of vinegar, put the slaughtered chicken into the pot so the water covers it, keep turning it, and after a few minutes take it out; the feathers will be very easy to pluck.

3) Do not bring the water for scalding duck to a boil, because duck feathers shrink when they meet 100°C boiling water and become very hard to pluck. The correct method is, when the water is just starting to bubble, put the slaughtered duck into the water, turn it and scald it, and drip a few drops of detergent into the water; the duck feathers will then be very easy to pluck.

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