How long are broiler chickens allowed to bleed after slaughter?

In the process of poultry processing, broiler chickens are permitted to bleed for a fixed duration to ensure proper meat quality and safety. For broilers, this period is typically 1 1/2 minutes.1

It is essential that this exsanguination process is completed thoroughly; if a bird is not properly bled, it will appear noticeably redder after the feathers are removed, which results in the bird being condemned. The specific time allowed for bleeding can vary depending on the size and species of the bird.1