Chilled and frozen poultry and various semi-cooked products are delivered to shops, supermarkets and restaurants. In cases where you have to deal with unprocessed birds, it is necessary to remove the feathers, separate the head, legs and clean out the entrails.
The first step in cleaning the chicken is to soak it in boiling water and then carefully pluck the feathers off of it.
Once the plucking procedure is complete, wrap the chicken with a towel and burn off the remaining feathers with a flame that does not produce smoke. A gas burner can also be used or this can be done on a gas stove.
The entrails are removed through the incision in the abdominal area and the goitre - through the incision we made at the base of the neck. Cut off the head, remove the neck, goitre and esophagus. When removing the neck, 5-6 cm part of the skin is left.
Cut the legs off and the area around the anus. Rinse the chicken well under running water, place the legs in the incision made on the abdomen and fold the back wings.
The cleaned chicken is washed in cold water to remove dirt, clotted blood and residues from the entrails. It is then placed on a rack or in a suitable container with the cut side down to drain the water from it.
In order to keep its nutrients, the birds should not be stored in water.
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