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Chicken Plucker Kit Rental

Super efficient automatic chicken plucker. Can handle one large bird at a time or two small ones, but it's fast enough that one at a time is just fine. Just scald the bird, toss it in and spray a little with the hose to keep it moving and help the feathers come off. You've turned the longest part of your processing time into about 30 seconds/chicken. I provide instructions on pickup. Outlet for feathers on the bottom, bucket fits right underneath. We've used an automated plucker for the last several years with our broilers and it's a game changer!

To book, text Joel at 763-377-5646. The website does not take bookings or payments.

Rental prices

  • $50/day
  • $120/weekend (3 days)
  • $200/week

Included free: 2 kill cones (medium size) and a scalding pot.

Loss/damage deposit: $300, due on pickup and returned when you drop it off.

Slots book up fast in the spring and broiler seasons!

Reservations

  • A 50% deposit (the reservation fee) is required to reserve specific days more than a week in advance. Pay it by Venmo to @JoelRasmussen.
  • Full credit if you need to move to a different day, or a full refund if you need to cancel with more than 2 weeks notice.
  • The loss/damage deposit is due on pickup and returned when you drop it off.

Returning it

Please rinse and remove as many feathers as possible and return it clean for the next person.

Photos

Automatic chicken plucker: stainless steel drum on orange legs
Inside the plucker drum, lined with rubber plucking fingers
Plucker with a bucket underneath the feather outlet
Scalding pot on a propane burner
Kill cones mounted on a stand, with buckets below
Outdoor processing setup with plucker, scalder, and table

Video

Instructions and pro tips

I provide instructions on pickup. Here are our processing tips:

Chicken Processing Pro Tips

Quick Steps:

  1. Kill and drain
    1. Put the bird in head first pull head down and back with one hand, slit neck in one motion with sharp knife. Allow to drain.
  2. Scald and Pluck
    1. Scald pot temperature @ 150 check and adjust temp as needed, birds will cool it down if processing quickly, it will get too hot if processing slowly
    2. Hold by the feet and dip in scalding pot for 10-15 seconds at a time. (25-60 seconds total)
      1. Test for readiness by pulling on tail feathers, if they should come out with minimal resistance.
      2. Another test is the skin on the feet will turn white if submerged.
    3. Put the chicken in the plucker and turn on, spray with hose into plucker with cold water while spinning.
  3. Butcher
    1. Cut off head completely
    2. Cut off feet
      1. Bend knee backwards and sever tendon, then cut the rest of skin
    3. Make a slit above breasts
    4. Separate windpipe, crop, and esophagus loose from breast, pushing your finger in between them and breast
    5. Cut small hole under the vent and use hand to widen
    6. Scoop out insides and discard
    7. Pull out digestive tract
    8. Cut out vent/tail between the bones
    9. Pull out heart and lungs, your fingers to get between ribs for lungs
    10. Cut neck off (use pruners to not dull your fillet knife)
    11. Cut slits in skin near opening to tuck legs into skin (makes for easier packaging and less chance of the bag getting punctured)
    12. Rinse with hose
    13. Place in ice water bath to chill
  4. Bag and seal - water at 180

Good Resources:

Text Joel with questions, thanks for supporting our small family business!