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| A small Bantam hen. |
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Feathers are held in by fat. To making the
plucking process easier we briefly submerge the beheaded poultry in
simmering hot water. This process melts the fat, so that the feathers
slide out. |
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| The super huge pot suspended above a nice
charcoal fire. |
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Daniel showing off his half plucked quail. |
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| Aubrey, with the help of some onlookers
gets to work plucking a small hen. |
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Aubrey's neat and tidy technique for
"catching" the feathers. |
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| Helpers and onlookers for our first dove. |
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Everyone doing their part to get the job
done. |
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| Short Video |
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Short Video |
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| After death dunking bird into boiling water
makes removing feathers easier because fat is softened. |
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Shows that after dead - headless chicken
still moves. |
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| Joshua with one of the doves. |
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Great group of hard workers. |
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| Saving some pretty white feathers. |
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This was a real team effort. |
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| Turkey!!! |
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Gobble, gobble, gobble. |
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| Maggie checking out the variation of colors
on the feathers. |
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Ducks are brutal to pluck! |
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