Is It Permissible to Use Hot Water To Remove Chicken Feathers

As a general practice, poultry traders do not immerse a slaughtered chicken in hot water long enough for the impurities inside its stomach to seep into the meat. Instead, as mentioned in the question, the chicken is placed in hot water only briefly to facilitate the removal of feathers. However, it is common that the blood is not washed off before immersion. This causes the water to become impure, and when the same water is reused, the impurity transfers to the meat as well. Therefore, the meat should be washed thoroughly three times to restore its purity before consumption. It is preferable that cleanliness of the water itself be ensured so that such issues do not arise.

Conversely, if someone were to place a slaughtered chicken without first removing the internal filth into boiling water for such a duration that the impurities inside the stomach permeate the meat, then it would not be permissible to consume that meat. It is stated in Haashiyatut-Tahtaawi Ala Maraaqil-Falaah:

Translation: If a chicken is put into boiling water before its stomach is opened meaning the intestines and other internal organs are still inside and it stays in the water long enough for the heat to reach deep into the meat and allow the impurities to mix in, then this chicken is not pure and cannot be eaten. However, according to Imam Abu Yusuf Alaihir Rahma, even in this case, the chicken would still be considered pure, as mentioned earlier in the discussion on meat. On the other hand, if the water is not fully boiling, or the chicken is kept in the water only briefly just enough for the heat to reach the outer skin, open the pores, and make

feather removal easier then the chicken can be purified by washing it three times, as it is confirmed and established by Allamah Kamaal. (Haashiyatut -Tahtaawi ala MaraaqilFalaah, commentary on Noorul-Idaah, Page 160–161, Darul Kutbul Ilmiyah Beirut) Further elaboration on this issue may also be found in Fataawa Shaami, Volume 1, page 743–744, Chapter Of Purification, published by Ziya-ul-Qur’an Publications, Lahore.

Summary with Explanation: The question indicates that placing a slaughtered chicken in hot water is not intended to cook it, but merely to apply enough heat to soften and loosen the roots of the feathers for easier removal. This practice, when done correctly, is permissible. However, if the water is boiling, the chicken should be kept in it only for as long as it takes for the feathers to loosen, no longer. After removing the feathers and extracting the internal waste (intestines, etc.), the meat should be washed three times, after which it becomes pure (Taahir) and lawful (Halaal) to consume. The reason for washing three times is that when the chicken is placed in water, the flowing blood (dam-e-masfooh) from the neck contaminates the water. This water, if it enters the chicken’s cavity, mixes with internal impurities such as droppings, rendering the water impure. This impure water can then contaminate the outer surface of the meat.

It should be noted that purification is not limited to washing three times. If a large quantity of clean water is poured over the chicken, or if pure water is allowed to flow over it until there is a strong presumption of cleanliness, the chicken is considered pure. Also, the chicken must not remain in boiling water long enough for the water to penetrate deep into the flesh. If impure water seeps into the inner parts, the meat becomes impure, and in such a case, it cannot be considered pure or lawful to eat. If the internal impurities of the chicken can be removed before placing it in water, then that is undoubtedly the most preferable and ideal method.