pointers on chicken skinnin
any body got a technique or pointer to share? I got some broilers going in the big freezer in the sky this weekend and have never done a chicken before.
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quote:Originally posted by renneck
have never done a chicken before.
And you call yourself a redneck! Don0 -
Modern renneck. 0 -
Chop the head. Dip in boiling water to remove feathers. Make a cut and pull out the guts. Clean it up and freeze.
If you get an assembly line going a few people can do a bunch of chickens in a minimal amount of time.0 -
quote:Originally posted by Warpig883
Chop the head. Dip in boiling water to remove feathers. Make a cut and pull out the guts. Clean it up and freeze.
If you get an assembly line going a few people can do a bunch of chickens in a minimal amount of time.
Yep, you don't "skin" them, you "pluck" them. Boiling water will loosen the feathers to where they will pull out very easily, just don't leave the carcass in the water too long, or you'll start to scald the chicken itself.
Don't forget to just let them run after you chop off the head, it's a whole lot easier than trying to hold them.[:)]0 -
quote:
Don't forget to just let them run after you chop off the head, it's a whole lot easier than trying to hold them.[:)]
After the head is chopped I toss them in a 50 gallon drum to do their running and bleeding.0 -
I've said it before and I'll say it again: The information available on this site just can't be found anywhere else! 0 -
And once again, truth is stranger than fiction.
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quote:Originally posted by kristov
I've said it before and I'll say it again: The information available on this site just can't be found anywhere else!
It makes you proud to know people like us in those "fly over" states, doesn't it.[;)][}:)][:D]
See what a degree in economics can lead to?[:)]0 -
quote:Originally posted by Warpig883
quote:
Don't forget to just let them run after you chop off the head, it's a whole lot easier than trying to hold them.[:)]
After the head is chopped I toss them in a 50 gallon drum to do their running and bleeding.
You take all the fun out of it.0 -
quote:Originally posted by WinM70
quote:Originally posted by Warpig883
quote:
Don't forget to just let them run after you chop off the head, it's a whole lot easier than trying to hold them.[:)]
After the head is chopped I toss them in a 50 gallon drum to do their running and bleeding.
You take all the fun out of it.
I agree, what's chicken pluckin' without visual aids.[:D]0 -
I can't wait to see a headless chicken chase the wife around! 0 -
Don't skin them, gut and pluck them.
Get a big pot of water boiling.
Cut off the head and let the chicken die.
Dip into boiling water to release the feathers, then pull them out.
Open up the belly and remove the guts. (save the gizzards and livers if you like them)
Remove the feet at the knee.
Cut up, wash in cold water and freeze.
Leave the skin on to protect the meat from freezer burn.0 -
What's with the "chop the head off?" Any self respecting redneck (or at least his wife) would simply wring their neck. 0 -
quote:pointers on chicken skinnin
Dude there's laws.....0 -
quote:Originally posted by wtroper
What's with the "chop the head off?" Any self respecting redneck (or at least his wife) would simply wring their neck.
Because any good redneck loves a blind chicken race.[:D]
Seriously
It is realy fun to watch a headless chicken.[:D]0 -
Helps to remove the feathers if you melt a bit of parrafin in your very hot NOT BOILING water prior to dipping. 0 -
Yeah, but that helps a lot more on the small down feathers of ducks and geese than it does on chickens.[:)] 0 -
I used a .22 rifle; chickens are curious; as they stuck an eye up to the barrel to see if it was edible I popped them in the head. I plucked a few but soon found that skinning is better.
Kill the sucker; put a small slit in the skin at the base of the breast. Pull the skin off including feathers up to the neck and chop head off. Pull skin over first junction on wing, hack it off at the elbow. Pull remainder of skin and feathers down to feet and hack them off.
Make a cut in the belly from butt-hole to breast; reach in and grab all the gooey stuff you can. Dip in cold water and rinse all the left over gooey stuff out with running water.
Place in a gallon bag and add water. Freeze with water to prevent freezer burn.
Worked for me.....GOOD LUCK.0 -
Don't. 0 -
I hate pluckin chickens. Had to do that when I was a kid. I always skinned mine.
You have to "bleed" them out. Unless you like a bloody cooked chicken. I hang them upside down by their feet, used an exacto knife, and go through their beak to cut the back of their throat. Letting them flop around, upside down, is what pumps the blood out of them.
When they quit thrashing and dripping, I turn them over, and hang them by their head. Cut the feet off at the knees. There are 3 parts to the wing, cut off the outer 2 parts. There isn't enough meat on them to worry about anyway. Then starting at the bottom, cut them up the middle just like any other critter, and gut it. Except you cut the skin all the way up the throat, to just below the head.
Cut the skin around the throat so that it is not attached to the head. Pull it a little ways down, so you can get a good grip on it. If your careful, and with a little help from a SHARP knife, you can peel the skin all the way off. When your pulling the skin off of the back, that is usually where I needed to help a little with the knife. DON'T BREAK THE SKIN. Along with the knuckles of the wings and feet. The skin will come off just like turning a glove inside out.
I usually did this and ate them fresh. As you were warned above, don't store them too long in the freezer this way. Or pluck em, and leave the skin on. Freezer burn is not a good thing.0
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