I find it quicker to skin than to pluck. No need to boil water. Plus, I really never eat the skin anyways. Many people prefer the skin left on to keep it moist while cooking.
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Bob I think I found that site, very nice birds!
If you get a chance could you post the site address for our friends?
I could write a book about Gary Underwood. I spent a night and and a half a day with him when I lived in Wisconsin at his home and he gave me free five dozen eggs. He...
Thanks! It really helps people that are interested in the Heritage breed chickens to have the proper way to cook them like they were meant to be cooked
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Good for you! Hopefully, someday I will get up the nerve to try it. I have no problem butchering animals, but it is a lot different for me since they are dead when I start cutting. Keep us posted on how The birds do.
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This is EXACTLY what I'm talking about. How many folks actually have a breed or breed to the bird in the description of that breed? Not just lbs and good color I mean "a Delaware thats actually could be considered a "broiler"?" The New Hampshire that actually has meat on its frame...
Glad to see that Bob cleared up some misconceptions to these different breeds. It can be confusing at first until one has read a lot about the different breeds....thanks boib
Some great readings....please keep it up Kathy and Bob. I look forward to looking at these types of post everyday. As a newbie to chickens it provides a wealth of information.
I am in Latimer....just north of Ocean Springs and Biloxi. I was raised on a farm as a kid in Missouri but have lived here on the coast for nearly 26 years. I have 12 mixed chickens now, but plan on getting some PR and BO eggs soon to incubate.