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Feathers And Hair, Farideh Dayanim Goldin

English Faculty Publications

(First paragraph) Plucking chickens the kosher way is quite an art. According to the laws of kashrut) a chicken should not be cooked or even brought close to a source of heat until it is kashered-bled, salted, and rinsed. The use of fire to sear feathers or hot water to loosen quills is absolutely forbidden. Poultry processors today use the force of air to pluck feathers for kosher markets; but when I lived in Iran, during the '60s and '70s, this job had to be done manually.