Method and system for blanching dead poultry.

A method for blanching dead birds, for example chickens, turkeys, ducks or geese, where the poultry is transported through a scalding tunnel after killing, suspended by the legs, wherein the poultry in the scalding tunnel is conveyed successively between rows of nozzles that are adapted to apply scalding agent to the poultry, where a plurality of agents different blanching, that has been used hot water in a first scalding zone as scalding agent, characterized applies that applied in succeeding scalding zones agents blanching temperatures differ because in said succeeding scalding zones has been used moist hot air as scalding agent which is blown onto specific sub areas of the poultry, and that the bird is then conveyed between additional rows of nozzles in an additional scalding zone where warm humid air is blown on the remaining sub-areas bird.