Are you plucking the feathers of the chickens? If you are, how do you do it, or do we eat them that way?

Chickens pass through water at an average temperature of 52 degrees to soften their feathers so they can be completely plucked. The softened feathers are easily removed without damaging the skin using feather plucking equipment that operates with automatic plastic fingers. If fine feathers are left on the wings, the chickens are passed through a suddenly glowing flame, and these fine feathers are also removed. This process is no different from our mothers' smoking the plucked chicken in the past.