In most cases modern culinary specialists buy chicken, already wretched, and even cut on components. Therefore when not skinned carcass falls into hands of such cook, he doesn't know from what party in general to approach it. And meanwhile in deplumation of a bird there is no secret, even the beginner will be able to cope with it.
It is required to you
- - carcass of chicken;
- - bucket;
- - the boiling water;
- - fire.
Instruction
1. Ideally the carcass needs to be plucked directly after a face of a bird until that cooled down yet. The chicken is younger, the feathers will be pulled out her easier, sometimes even no preliminary preparation for this purpose is required. But you shouldn't hurry, deplumation on dry even if and it is obviously possible, it is fraught with the possible ruptures of skin capable to make a carcass externally unattractive and even to lower its cooking characteristics. Therefore be going to act according to the plan.
2. Before starting a face of chicken, boil water. Place the slaughtered bird in deep ware, for example, in a bucket, water with hot water from all directions. Long it isn't necessary to keep it in boiled water, thereby you risk to weld skin which will fall off pieces together with feathers. Therefore wait from 30 seconds to 2-3 minutes (time depends on age of chicken), take out a carcass, blot it with an old towel.
3. Lay out a carcass a back down on a convenient plain surface, for example, on a table. Start deplumation, since prikhvostovy area. It is necessary to pull out feathers in the return to growth the direction. Oshchipayte a paunch, a breast and hips of a bird, turn it a back up and remove the plumage remains. Wings will be the last in line. From them pull out the largest feathers in the direction of growth, with small plumelets arrive, as well as with usual plumage.
4. Wretched chicken seasonally can have any given quantity of so-called stumps - rudiments of future feathers. Especially will be them in the period of a molt much - in the spring or in the fall. Remove them by means of tweezers, especially large easily give in to removal by fingers too. In general process of deplumation shouldn't occupy you more than a quarter of hour. The experienced expert is capable to get along with this case in a couple of minutes at all. Try to remove all feathers, and especially stumps.
5. But kind of you tried, on chicken there will be single hairs which can be deleted, of course, and manually, pulling out them on one. But it is better to get rid of them by means of an opalivaniye fire. You can use the ordinary gas stove or a special lamp torch for these purposes. Kindle fire, accurately burn chicken with a flame from all directions. Try to act evenly, without lingering on one site of skin, otherwise the carcass will burn. Skin of correctly singed carcass is tightened a little, gets a subtle yellowish shade. Ideally on it there shouldn't be both burn marks, and the remains of plumage or hairs.