For Rent: 
Chicken Plucker and Scalder
$50 for two days
FEATHERMAN plucker, scalder, cones, dunker/shackles and chill trough for rent. For chickens, turkeys and other medium to large birds.
The Portable Plucker
Serving the Portland and Salem, Oregon areas since 2008
Tel / 503/997-0256 or 503/997-0176
info@portableplucker.com
New!!! 2010 is getting booked already. Please scroll to bottom of page to check availability and reserve now!
The Featherman plucker and scalder allow you to process more birds more efficiently. Simply fill the scalder at least two hours ahead of time (propane tank and electricity needed), and let it bring the water to the perfect temperature for scalding. You can dunk your birds by hand, or use the dunker/shackle apparatus. This allows you to submerge four birds at once.
Then move the birds to the plucker (hose and electricity needed), which completely plucks the birds in seconds, sending the feathers down a chute into a bucket. Your birds are now ready to finish.
Both machines are relatively easy to move. It takes two moderately strong people to lift them into the back of your truck or van. Also included are two cones for broilers, one for turkeys, instructions on how to work the machines, and even a booklet on how to butcher chickens. You will also be asked to fill out a lease agreement and leave a $50 deposit, which is refundable if the equipment is returned undamaged and thoroughly cleaned.
For more information on the plucker and scalder, visit http://www.featherman.net. For more information on butchering your own chickens, visit http://www.butcherachicken.blogspot.com/.
We are located in Aurora, OR. Call or email today to reserve your rental! Rental is $50 for two days ($50 refundable deposit required). Most people rent Friday-Sunday, but weekdays are available too.
DOWNLOADS
RENTAL CONTRACT Please bring filled out, but keep last page for clean-up instructions. I take one $50 payment for rental, and one $50 payment for deposit, which you get back if equipment is returned undamaged and cleaned.
SCALDER INSTRUCTIONS It's crucial you read the scalder instructions carefully or you risk permanently damaging the machine.
NEW! We now have a 100-gallon Rubbermaid trough available for chilling down your birds in ice water after processing. Included in price of rental.
NEED CHICKEN TRANSPORT CRATES? We are considering purchasing collapsible chicken transport crates to rent for a small additional fee ($5 per crate, which can hold 12-14 birds). Please give us your feedback as to whether you would find this useful and affordable.
DON’T HAVE THE TIME TO PROCESS YOUR OWN? It happens. I recommend Deo Volente Farm in Mulino (they also sell pastured poultry and meats). You can pick up crates from them, and load and deliver your chickens at night for processing the next morning. They charge $3.50 a bird. 503.829.5744
Taylor Made Farms in Sheridan also will do some processing for you: taylormadefarms@ymail.com. They also sell pastured meats, custom-milled grains and hay.
TIPS
Our renters always come back with some great tips. I will keep adding them as they come in, so check back.
- Protect the scalder from wind! The burner is underneath and strong winds will blow out the flames.
- Add a good amount of dish soap to the water to emusify the oil and, supposedly, help the pin feathers come out. Some say Dawn, we've used other brands.
- When cleaning the plucker, you have to reach up into the chute and down underneath the spinning plate to pull out hidden clumps of feathers. Otherwise our garage will stink horribly.
- Instructions say to heat the water overnight, however we have found two hours suffices in warmer weather. In winter, maybe longer. One renter ran a hose from the hot water in her house (washing machine) and had it warm right away.
- Most people keep buckets under the killing cones to collect blood. It can be really hard to clean them once the blood dries. Spray the insides with cooking oil first! Also, add some water before processing, then pour on your plants.
- Typically people bury the entrails. Save the livers and hearts for your laying hens, pets, or people who like to eat them. If you know someone with pigs, save the remaining entrails for the pigs to eat. Bury the feathers.
- Different people have different methods of post-processing. Here’s what I learned: After processing each bird, soak in very icy water for 3-4 hours. Then age in the refrigerator for about 24 hours before bagging and freezing. Before we had enough garage fridges to do this, we used coolers with towels over ice and between birds. We aged our turkeys four days in very cold fridges. One person said he heard it’s not a good idea to age them un-bagged due to possible bacterial growth. I haven’t read up on it. I personally do not like to put a sopping wet bird in the bag to freeze.
- Scald the whole bird, including the feet. The feet super-charge bone broths nutritionally. If you don’t want them, it’s easy to find someone who will.
- Pick up your birds by the legs when carrying them from their crates to the cones. I didn’t know this starting out, it makes things easier and you can carry more than one. Plus they calm down right away when upside down.
- I know one woman who “brains” her chickens first. She pokes through the roof of the mouth into the brain with the point of a sharp knife. This kills them instantly but still leaves the heart pumping enough to bleed out quickly. This is somewhat in line with the European method of stunning them electrically first, and is said to be more humane (chickane?).
- That’s all I can think of right now. I’ll add more as they come up. Please feel free to email your handy tips.
2010 slots are filling in! Check the calendar for availability and call and reserve.
Reservations for 2010 have been made starting in May. Please check and plan accordingly.