"Joe" wrote in message

What? Get the water boiling just dunk the bird for a few seconds and
the feathers fall off with ease into a steaming pile , not much pluking
involved. Just 4 of us.

Yeah... Sure they do...... sheesh. Look Joe... get back to me when you ever
pluck anything ... with feathers. First off 140F for a few seconds is not
par boiling the bird... you never use boiling water! Any 4 year old with a
basic idea of animal husbandry knows that much!!!


Why the dramatics, just Pop the head of with axe, or pipe.

Because it's quick, clean and provides the best bleed out. If you want to
handle your food like some third world crack junkie, go ahead. Dramatics are
having a bird run around headless. Have some respect for what you raise and
butcher. Your method might be adequate for some backwoods, inbred, Texan,
redneck, hillbilly, whose daddy never bothered to teach the basics of
farming to..... but it has no business in real life with people who know
what the **** they're doing!

Thats your problem the water is not hot enough.

Your problem... is your city slicker, boys in the hood, we'll kill us a
chicken and pretend we're real country folk attitude totally flies in the
face of reality. You think par boiling is the same as a dip to loosen
feathers???? What about a bird that's swollen from boiling prior to
plucking and then eviserated and left half cooked doesen't ring an alarm
bell about unsanitary and idiotic butchering to you???


Yeah I know, but we still had one most years.

You bought one ... or did you have a magical method to insure only one
rooster every 5 years?

Dang but that rant felt good!!! :-)

CM