Thread: Has KFC gone too far?

I'd rather be the gutter than the plucker!

Originally Posted by nun2sharp

I'd rather be the gutter than the plucker!

Exactly! Although they do have one of those rubber fingered wheel plucker machines, but still. Late Fall in Minnesota can be cold in the morning. My hands are warm and cozy in the guts, while the pluckers hands are wet and cold.

Chris L

free run local chickens and beef is the way to go for sure!

i am scared that the government will soon make it illegal though (just like raw milk) by listening to big business lobbyist who twist some facts around their own agenda of controlling all food. why can't i choose to buy raw milk? i know the "risk" and yet if a farmer were caught he would face huge fines. that is against my rights as far as i am concerned. i can smoke and drink myself to death but what if raw milk made me sick? seriously Ontario.

alright my rant for the day is done!

I know in the U.S. small animal farms have been concerned of the talk for some years now of registering every animal in the U.S. in some form or another. There are requirements and restrictions talked about that could in theory, from what I recall reading, make it prohibitive for a small farmer or even a family raising their own animals for consumption from doing so. So, who knows, your concern may not be too far off base.

Chris L

Originally Posted by chee16

free run local chickens and beef is the way to go for sure!

i am scared that the government will soon make it illegal though (just like raw milk) by listening to big business lobbyist who twist some facts around their own agenda of controlling all food. why can't i choose to buy raw milk? i know the "risk" and yet if a farmer were caught he would face huge fines. that is against my rights as far as i am concerned. i can smoke and drink myself to death but what if raw milk made me sick? seriously Ontario.

alright my rant for the day is done!

Originally Posted by nun2sharp

I'd rather be the gutter than the plucker!

I was always told the best way to pluck a chicken was a hot water dip?

Correct. I forget the temp, but we get a huge pot of water hot using a propane burner. Once the temp is stabilized and the decapitated chickens are ready for dipping (after they've stopped flopping around and have more or less bled out), they're dunked into the hot water and kept there for a minute or so. After doing this, the majority of the feathers pull right out without much effort. The key is to get the water hot enough to make a difference but not so hot that it starts to cook the skin. The birds are then plunged into ice cold water and kept in the cold water (changed frequently) for a few hours prior to the freezer.


In Minnesota, apparently a person can raise and sell up to 1,000 dressed birds per year to the public without having to comply with USDA regs or have the birds processed in a USDA facility. To do this a person can NOT sell wholesale where the birds would be resold; the person must sell directly to the public. We've talked about how with the high cost of free range chicken, it could be a decent income producing side job to have.

Chris L

Originally Posted by icedog

I am waiting for the Triple Down. Then I'd like it supersized.

Yes!! I'll take 2 please...and 2 deep fried Snicker's Bars on a stick!

Originally Posted by ChrisL

The key is to get the water hot enough to make a difference but not so hot that it starts to cook the skin.

Sounds a lot like my beard prep.

as some one who occasionally indulges in fast food, I guess the argument here is everything in moderation. The trouble is, no one seems to do that any more. It's actually incredible what some people do to their bodies.

Wow and thats why I stay far away from KFC. BAD BAD BAD!