PLUCKING THE FOWL.
The best time to pluck poultry is when the bird is newly killed and before the flesh has time to stiffen. Place it on a large sheet of paper and commence with the wings, leaving the breast to the last, as it is the most tender. Pluck out the feathers from the tail upward, giving them a 6harp, backward pull. A small knife may be used to pull the stronger feathers from the wings. Although it is best to pluck poultry dry, sometimes it is a help to dip the bird, or parts of the bird, in hot water for a minute; but this must be done with caution or the skin will be softened too much. When every trace of feather has been removed, singo off any hairs or down with * lighted taper, pr over a gap jet.
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Bibliographic details
New Zealand Herald, Volume LXV, Issue 19838, 7 January 1928, Page 6 (Supplement)
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142PLUCKING THE FOWL. New Zealand Herald, Volume LXV, Issue 19838, 7 January 1928, Page 6 (Supplement)
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