Instructions

1. Pluck out any remaining pinfeathers first -- the small stubby "featherlets" usually found on the chicken legs and wingtips. They're roughly the size and shape of rosemary leaves, and can easily be removed with pliers or tweezers. You can also pinch each one between your thumb and the flat side of a paring knife, and pull them out with a gentle pressure.

2. Move your chicken or chicken pieces to a well-ventilated area, such as a counter under your window. If the weather doesn't favor open windows, work on your unheated stovetop and turn on the range hood fan for ventilation.

3. Use a small creme brulee torch, a larger propane torch or -- in a pinch -- a match or barbecue lighter to singe off the small hairs. With a large torch you can simply pass it in wide swaths over the chicken, singeing the entire skin. With a smaller torch or lighter, you'll need to pick out the hairs individually and singe them one at a time.

4. Wipe any discolored areas with a lightly oiled paper towel if the singeing process has left any small patches of soot behind from the singed hairs. When you're satisfied that all the hairs have been removed, the chicken is ready to cook.