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That is amazing!

Sorry- I meant to clarify: just about every bird I've skinned has been a 6 month+ Ameracauna rooster. My wife won't think about eating a chicken whose skin is peppered with color from dark feathers but she doesn't think twice about plopping a totally skinned rooster I to the crockpot.

I can peel one in about two minutes but I love crispy skin.

I saw that on Amazon but it didn't have particularly good reviews. If you're saying you've had good results with it, I'll order one. They show that I can have it in two days, so away I go to load up my Prime account. Don't think that it's gonna stop with a chicken plucker... I got a "wants"...

Without spending $400-$500 on a drum plucker, what's the best method for plucking a bunch of Cornish Cross fatties? The biggest time suck of processing has been the plucking. Even when a sufficient supply of Shiner Bock is on ice, I get so despondent from all the plucking that I've just simply...