I've started keeping a pair of tweezers in the kitchen specifically for this purpose. It's tedious and takes kind of a long time, but I don't want a bunch of stubby little pinfeathers in my food. Feels like I'm giving my chicken a lil spa treatment. Most of what I'm pulling out are short, dark and thick, as though some feathers got cut off but their lil stubs got left behind. It's kind of like popping giant blackheads, sometimes it helps to squeeze a bit (sorry that's gross). Shouldn't all these get removed more thoroughly during processing before they make it to the consumer? Am I the only one who does this? Am I being too much of a perfectionist? Does it even matter?