Dry-Plucking Method:
1. Prepare a Dry-Plucking Container: Fill a large container or sink with cold or lukewarm water. Add a small amount of dishwashing soap to help loosen the feathers.
2. Prepping the Chicken: Hold the chicken by its legs facing downwards and place the head and neck inside the water, ensuring that the feathers stay dry. Lightly splash the chicken with water.
3. Plucking: Begin plucking the chicken's feathers starting with the tail. Hold a few feathers firmly between your fingers and gently pull them out in the opposite direction of their growth. Continue plucking the feathers from the chicken's body, wings, and legs.
4. Removing Pin Feathers: After removing the larger feathers, there might be some smaller feathers called "pin feathers" remaining on the chicken. To remove these, hold the skin taut with one hand and use your other hand to gently scrape off the pin feathers.
5. Rinse and Clean: Once most of the feathers have been removed, rinse the chicken thoroughly with clean water to wash off any remaining feathers and soap.
Scalding Method:
1. Preparing the Water: Bring a large pot or container of water to a boil. The amount of water should be enough to cover the chicken completely.
2. Prepping the Chicken: Hold the chicken by its legs facing downwards and carefully immerse it into the boiling water for a few seconds. This process helps to loosen the feathers. Be cautious not to over scald the chicken as it may affect the meat quality.
3. Plucking: Remove the chicken from the boiling water and immediately place it into the cold or lukewarm water filled with dishwashing soap. Start plucking the feathers in the same manner as described in the Dry-Plucking Method, moving from the tail to the wings and legs.
4. Removing Pin Feathers: Once the larger feathers have been plucked, use your hand to scrape off any remaining pin feathers.
5. Rinse and Clean: Rinse the chicken thoroughly with clean water to wash off any remaining feathers and soap.
Note:
- When using the Scalding Method, be cautious when handling the boiling water to avoid scalding yourself.
- Some people prefer the Dry-Plucking Method as it can help to preserve the quality and flavor of the chicken meat.
- Before cooking, it's recommended to singe the chicken over an open flame or use a gas burner to remove any remaining fine hairs.