I’m going to have 25 meat chickens to process and I don’t like plucking chickens. I’m looking for a place that can clean and package them west of the metroplex. Any suggestions?

Buy an electric plucker.
www.amazon.com/chicken-plucker-machine/s?k=chicken+plucker+machine

I thought about it. If I had a 100 to pluck I would. I’m thinking if I can find a place to do them for me it will be worth it. If not I’ll just start scalding birds.

Don't know anybody small enough to do 25 birds.

I know someone but they aren’t a where near you and it’s cost prohibitive. If you get the water right and some of the gloves with textured rubber fingers it wouldn’t take long.

You can nix plucking and just go boneless skinless.

I know a place in commerce but that’s east.

you might check with some bird shooting preserves. They have employees to dress all the pheasants and chukars. Not sure what part of the state you live in to give you any locations.

This is why my dad hated chicken.

https://www.vevor.com/chicken-pluck...lucker&utm_content=Chicken%20Plucker

Most shooting preserves are going to breast pheasant and skin quail. Get one of the 5-gallon bucket duck pluckers.

I still smell the smell.

I swore I’d never pluck another bird. I haven’t plucked anything in 30 years. Not even a duck, skin out only. However, I have two boys to do the work.
Honestly I hate to even do one to show them how it’s done. I’ve decided I’ll give a tutorial and let them have at it.
I had a hatred for chickens and my wife wanted some. I actually like the laying hens now. The meat birds are a FFA deal. I’ll bet the meat quality will be worth it though. Everything else that comes off my place seems to taste better.

Call the local ag teacher. They will know someone.

Problem is you can likely go to H‑E‑B and buy a chicken for less
Than the processing fee.

We used to get 5-6 people Adults/children. Take chickens off feed for 24 hrs before they get water only/ Kids catch said chicken. Next, hang it with legs up, cut throat, put weighted hook in the neck cut, have a wide pan to catch blood, also everyone wears a plastic or rubber apron. Next person has a large pot of boiling water and dishwasher gloves. Dip chicken for 3-4 sec, hang chicken feet on wires and wipe /pull most of the feathers out. Sometimes have to dip twice. Don't . worry about the pin feathers, we will get to that, next person makes the cut and pulls out gizzard, guts, liver lungs heart all the way up to the crop. Next person cuts gallbladder off of liver, sets in bowl. Takes out heart sets in another bowl. Usually one of the "kids" will turn gizzard inside out and peel the "leather skin" last person has a open flame, Burns off pin feathers. cuts off feet, rinses cavity and body with fresh running water. last person bags it dips in Second pot clean boiling water for a few seconds. The bag shrink seals. straight into the freezer. If you want to go Old school, keep all the feet, cut of the toenails and slice and remove the scales. You could also wash out all of the intestines, and take unborn eggs for soup. My grandmother fed us everything but the feathers, poop and the "cluck"

yep, likely one of the reasons I don't care much for chicken ... my mom would hollar at my brother and I to go get a chicken for dinner .... which meant catch, kill, pluck, rinse, cut up and she would fry it for dinner and you better hurry up ... I could barely stand to eat it even after washing my hands a dozen times with lava hand soap ...

I’ve killed 1,000 in a day and ate it for dinner

Do not get the water too hot. The temp and dunk time are important.

Too hot makes the feathers harder to remove and makes the skin easer to tear.

Wish I could post a few pics of food/hunting and kids butchering chickens but everything's a hassle now. "Can't upload/need to resize etc".

My grandmother grew up on a farm in Paragould Arkansas. They had 40 farm hands and cooked three meals per day for them. She killed so many chickens that once she grew up and left the farm she couldn't even stand the sight of one much less eat one.

Processed lots of chickens and turkeys in my FFA career. My last year with turkeys, me and dad took them to a mexican butcher shop in my ford ranger with a camper shell. We opened the camper lid and I had about 4-5 30-40lbers walking around. The guy grabbing them said "Mas grande!!!"

Other than that we did them ourselves. Hung them in a tree and used hedge loppers on the head and let them bleed. Boiled off the feathers, and I can still smell that smell. We got burnt out on turkey meat.

Make sausage out of the turkey and it will be gone in no time.

Hays farm in Mansfield will do them, certian days it is only $2 a bird and that is plucked, cleaned, and cut how you want