My photo-chronicle of the Great Chicken Plucking seems to have raised a burning question in dozens of minds: what is the proper temperature at which to scald a chicken?
The answer, according to my mother (seen scalding a chicken below, with the help of our neighbor from across the road), is 140-145 degrees (F). Less than that, and the feathers don’t come off. More, and you end up pre-cooking some of the chicken.
The second most popular question is: How can I build my own Whiz Bang Automated Chicken Plucker? The plans we used were from Herrick Kimball’s book, Anyone Can Build a Tub-Style Mechanical Chicken Plucker.
Over in that alternate universe (the one where I write books), my editor has decided that all of the time line designs currently on the table are confusing. So we’re redoing all the time lines vertically.
Meanwhile I’m trying to finish off the outline for Book Two. Will post more as soon as it gets finished…