Metik2 Bulu Ayam, Lama2 Jadi Bogel

In the past, when we wanted to cook chicken, we would buy one fully-clothed (-feathered, excuse me) live specimen from the market, and then take it home for slaughter.   I will spare my readers the gory details.

Once victim had fully given up the ghost, we submerged it in a big pot of boiling water, for several minutes.  (Not too long, else the skin would peel off as well).  After that, it was hauled out, and the process of feather-plucking would commence.

It was tedious, but as kids, we had plenty of fun.  The big feathers came off first, then the tiny ones, which sometimes required a pair of pincers.

Nowadays, automated machines could render the dead fowl completely naked in a minute or two.   Careful, don’t fall inside one !