Skinning instead of plucking?

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L&Schickens

L&Schickens

Songster
11 Years
Jun 9, 2008
1,359
5
171
Washington State
Is skinning easier then plucking? I am a soon to be first time butcher and the thought of plucking is less then appealing to me.
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Just get a big pot of water, and get it up to 150°F. When you're ready to pluck, hold the chicken by the legs, and dunk it up and down gently about 7 times (that seems to be the magic number). The feathers should come out by the handful. If you have to pull too hard you might tear the skin, so just dunk it a couple more times quickly and try again. Small needlenose pliers are good for getting the last of the feathers out. We usually do the majority of the plucking and dressing out outside, then I bring them in to do the "detail work".
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We just did 4 today.
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I prefer them plucked, too... though if you're going to do a stirfry, just skin them... way easier.
 
Skinning is much easier than plucking. The meat birds I skin. Old hens or birds bound for the soup pot get plucked.

If you are going to go to the touble to wet pluck, get several lined up.
 
I just skinned my first meat chickens. It was soooo easy. After culling it I made a small incision by one of the feet. Just under the skin. Put my finger in the whole I made and yanked. The skin comes right off!!! I was amazed!
 
Yep, I cut the wing tips off at the first joint. then working away from the body pulling the skin off of the wing untill I get to the end. The last bit of skin has to be cutt off of the front of the wing.
 

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