How to Clean Poultry

Scalding is largely a matter of option with the cook. An old Fowl will pick much more easily, and it does not injure the meat to scald an old Turkey or Chicken, but Geese should never be scalded nor a Turkey that you intend to bone. Young Spring Chickens are completely spoiled by having the flesh scalded or blanched. As soon as the Fowl is dead pick off the feathers with a quick, steady jerk towards the tail. If you pull backwards you will be apt to tear the skin. After picking well and taking out all of the pin feathers, singe the Fowl by putting paper in the fire and letting it blaze up. Pass the Fowl backward and forward over the blaze and over and around, being careful not to burn the skin.