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do i have to pluck?

post #1 of 11
4/2/12 at 4:07pm
Thread Starter 

hi all!  I am planning on skinning my bird before cooking it.  DO I still have to pluck it,  or can I skin it?  would love to know if i can save myself oodles of time.  Thanks!

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post #2 of 11
4/2/12 at 4:22pm

You certainly can skin without plucking!

Give a man a fish and feed him for a day, teach him to fish and feed him for a lifetime.

 

Chicken- God's perpetual food source.

 

Producer of Heritage Tamwork Pork, the Bacon Pig, and Freedom Ranger Poultry

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Give a man a fish and feed him for a day, teach him to fish and feed him for a lifetime.

 

Chicken- God's perpetual food source.

 

Producer of Heritage Tamwork Pork, the Bacon Pig, and Freedom Ranger Poultry

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post #3 of 11
4/3/12 at 6:39am
Thread Starter 

thanks!  seems like i spend so much time plucking. 

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post #4 of 11
4/3/12 at 3:14pm

the featers grow out of the skin like our hair if you skin the bird it wont take as long repare the bird

1 crazy cat, 13 ameracaunas, 4 PR, 6silkies , 2 TT, 6 ;GSL, ;and 3 bos, 4 cochins, 10 leghorns, 6 blue laced red wyandotte, 6 crested birds yet to be determined and finally 2 mix crazy chicks thats my flock

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1 crazy cat, 13 ameracaunas, 4 PR, 6silkies , 2 TT, 6 ;GSL, ;and 3 bos, 4 cochins, 10 leghorns, 6 blue laced red wyandotte, 6 crested birds yet to be determined and finally 2 mix crazy chicks thats my flock

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post #5 of 11
4/3/12 at 8:05pm

Remember though, if you are cooking them on the grill or in the oven, the skin offers natural protection from scorching or overheating.  This is especially true with pastured birds who don't take as long to cook.

Housecall veterinarian from mid-Missouri

 

2 salmon Faverolles pullets, 4 Cornish crosses, 2 production red cockerels, 2 Belgian Malinois, 1 Belgian Malinois/Siberian husky (all working and performance dogs), 2 lynx point Siamese cats, 2 rats, 1 bearded dragon, 1 jungle carpet python

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Housecall veterinarian from mid-Missouri

 

2 salmon Faverolles pullets, 4 Cornish crosses, 2 production red cockerels, 2 Belgian Malinois, 1 Belgian Malinois/Siberian husky (all working and performance dogs), 2 lynx point Siamese cats, 2 rats, 1 bearded dragon, 1 jungle carpet python

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post #6 of 11
4/3/12 at 10:51pm

We've skinned out last few batches. It's really easier, but truthfully I wish we'd plucked at least some. As stated, the skin is needed for a nice roast bird. Skinless you need to crockpot or pressure cook. If you try to bake/roast/grill, they dry out too much.

Rachel BB
 

Well, the kittens aren't so cute anymore and the easter egger cockerels are in the freezer. Plus, I think offering them as "prizes" scared folks off! So, I'm still posting quotes, if you know it let me know. I'm very enamored of this new one, it may hang around for a while!

 

"If I'd known the world was ending I'd have brought better books"

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Rachel BB
 

Well, the kittens aren't so cute anymore and the easter egger cockerels are in the freezer. Plus, I think offering them as "prizes" scared folks off! So, I'm still posting quotes, if you know it let me know. I'm very enamored of this new one, it may hang around for a while!

 

"If I'd known the world was ending I'd have brought better books"

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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post #7 of 11
4/4/12 at 8:22pm

I have skinned them in the past and really regretted even bothering to raise them. I did NOT enjoy the meat that much. Yes, it's easier, but I raise them to have better tasting chicken, not tasteless chicken that costs more and involves much more work.

 

Invest in a plucker and make sure you get a good scald (145 to 150 degrees until the wing feathers pull loose easily) and it's really not that bad. You can make a drill-mounted plucker for under $10.

Lifelong chicken nut planning on starting a new flock this year
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Lifelong chicken nut planning on starting a new flock this year
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post #8 of 11
4/4/12 at 9:21pm

Well snag...the next question is how to make a drill mounted plucker....have to be a cordless drill, I am 73 and a lady so will have to have this made.....How to?    Thank you.    We raise our chickens as you do for meat am ready to start processing the "old" girls, I really have to put my heart in hiding because I love my chickens, tell myself they are NOT pets but FOOD....it sure helps...seeing the Pee Peeps we have running around makes all the difference in the world...Thank you for your help....

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post #9 of 11
4/4/12 at 9:23pm

Want to add....are you butchering Roosters too.   I have 3 ready to process, skin or pluck?

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post #10 of 11
4/5/12 at 3:30am

I've skinned birds that I've raised and the meat has still been tremendous.  Haven't you eve bought boneless skinless chicken breast?  Same concept.  I actually will take most of the birds I raise and section then out and have packets of things, legs, wings and breasts.  It makes the chicken we freeze feel a lot more like we the process we are used to with buying from the store.  Seems like people don't buy whole chickens as often from the store.  Just a thought.

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BackYard Chickens › BYC Forum › Raising BackYard Chickens › Meat Birds ETC › do i have to pluck?