This week, Moyshe Vaynshelboym from Berdichev talks about all the stages involved in the process of making kosher chicken, from slaughtering to plucking to cooking. Vaynshelboym remembers a kosher butcher (shoykhet) being active in his town in the 1930s, and he recalls how his mother would salt a slaughtered chicken at home.
Vaynshelboym emphasizes the fact that the chickens were plucked without the assistance of hot water. Scalding a chicken is an oft-used method of facilitating plucking, as it loosens the feather follicles; it is, however, not allowed when making kosher chicken. Salting, additionally, is a process particular to kosher chickens, as it ensures that all of the blood is properly drained.
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