In addition to the plucker and last year's experience, we recruited additional help to make things more efficient this year.
Set up butchering location with restraining cones, heat source, plucker, rinse tub, and hoses.
It is cleaner and gives a better meat quality than the “traditional” “chop off the head and let the chicken run around” method
We add soap to the water to cut through the natural oils found on the feathers.
Now with the electric plucker we can do two chickens at a time in a minute.