The correct step to kill a chicken is a clever way to bleed a dead chicken.

Slaughter: Fix the chicken's back, find a hole in the aorta and bleed. Plucking: Wet the chicken feathers with warm wa

The correct step to kill a chicken is a clever way to bleed a dead chicken.

Slaughter: Fix the chicken's back, find a hole in the aorta and bleed. Plucking: Wet the chicken feathers with warm water, then put the chicken on the ground, and constantly water the chicken with hot water. In the meantime, constantly turn the chicken feathers to ensure uniform burns everywhere. After ironing, you can start plucking. If plucking is not complete, use open fire. Incision: cut the chicken from the bottom with a knife, divide the chicken in two along the protruding position of the chicken breast, then take out the internal organs and rinse them with clear water.

First, the correct steps to slaughter chickens

1, slaughter

(1) Tie the chicken's feet together, then grab the chicken's wing root with one hand and the chicken's head with the other, so that the chicken's neck will be tilted.

(2) Another person cuts a hole 4-5cm away from the chicken chin with a knife to bleed. The hair at the lower knife should be pulled out.

2, plucking hair

(1) After the chicken is slaughtered and bled, wet the chicken feathers with warm water, then put the chicken on the ground, constantly pour hot water on the chicken body and constantly turn the chicken feathers to ensure that the chicken feathers are evenly ironed everywhere. After ironing, you can start plucking. If there is still fluff residue on the chicken, it can be burned with open fire.

(2) The temperature of hot water should be 75-78℃. If the temperature is too high, it will easily lead to the shrinkage of chicken pores.

Step 3 open the box

(1) Let the belly of the chicken face up, then cut it from the bottom of the chicken with a knife, and divide the chicken in two along the protruding position of the chicken breast.

(2) Open the chicken body with both hands, then take out the chicken gizzards, chicken intestines, chicken hearts, chicken livers and other internal organs in the chicken belly and put them aside.

(3) Chop off the chicken's head and feet and rinse them with clear water.

(4) When removing internal organs, it is best not to break the chicken gall.

Second, the dead chicken bloodletting coup

1. If it is a dead chicken, it is generally difficult to bleed because the blood has already coagulated. You can only scald the dead chicken in boiling water for 3-4 times, then pluck the hair, remove the internal organs, chop the chicken into small pieces and soak it in clear water (change the water several times during this period). Boil the water after soaking, put the chicken pieces in and blanch them to remove the blood foam.

2. If it is a live chicken, the knife is usually cut at the aorta of the chicken neck, and then the chicken is hung upside down to speed up bleeding and prevent blood from flowing into the chicken and affecting the meat quality.