BREEDING FOR PRODUCTION...EGGS AND OR MEAT.

[Beer can]

I usually pluck, even dry pluck sometimes. When I skin I just cut off the head and dig my fingers in and rip the skin down, pulls right off easily, no knife no cuts, cut the wings off and the legs, super easy peasy..then pull the guts out and save what you want, heart and liver, gizzard you have to cut and remove the outside and the inside..

 

[lpatelski]

DOH 4/28/16 - picture journal 5/14/16 for #115
3/4 Dark Cornish (Bob-50%DC/50%WCR & Marion-DC)
day 15

 

[CanadianBuckeye]

Buuuut........ isn't all the flavour in the skin?

 

[holm25]

Buuuut........ isn't all the flavour in the skin?

Yep the skin amd the fat holds alot of the flavor. They also are prone to drying out when they get skinned and not plucked. Not worth it.

 

[bramblefir]

Buuuut........ isn't all the flavour in the skin?

It sure is! Sometimes though, especially with small birds, it's just quicker and easier to skin them. It also depends on how you'll be cooking the bird. Roast chicken is always best with the skin on, but chicken and dumplings doesn't really need it.

 

[CanadianBuckeye]

I bought some frozen quails to try a while back, just to see if there were any quail in our future. I couldn't understand why they looked so weird, and then it hit me- they'd been skinned! I guess you'd have to have very small hands to process those with the skin on.

 

[lpatelski]

Yep the skin amd the fat holds alot of the flavor. They also are prone to drying out when they get skinned and not plucked. Not worth it.

It sure is! Sometimes though, especially with small birds, it's just quicker and easier to skin them. It also depends on how you'll be cooking the bird. Roast chicken is always best with the skin on, but chicken and dumplings doesn't really need it.

I skin mine then brine them. When I cook them they get completely wrapped in foil. I add a marinade over them before sealing the foil. Oven on 230 to 250 bake for 3 to 4 hours.Falls off the bone.I imagine you could use oven bags.

 

[Fire Ant Farm]

I usually pluck, even dry pluck sometimes. When I skin I just cut off the head and dig my fingers in and rip the skin down, pulls right off easily, no knife no cuts, cut the wings off and the legs, super easy peasy..then pull the guts out and save what you want, heart and liver, gizzard you have to cut and remove the outside and the inside..

Thanks, everyone! I had a very tiring morning, but got 10 cockerels processed. I skinned all the fully feathered ones (@Beekissed has a great video that I watched and followed that really helped). The first was awkward, but the rest went pretty quickly after that. Then I dry plucked the three Naked Necks, which wasn't all that hard (though the weather was turning and my feet were killing me, so I waited on the pin feathers - I will pull those out in the kitchen.) I got done right before it started pouring, and all of them are resting in the fridge while I try to recover myself...

- Ant Farm

 

[holm25]

Good job AntFarm!

 

[holm25]

lpatelski I guess that would work to keep them from drying out! If we skin anything it gets tossed in a pot, boiled and then shredded for shredded chicken or chicken tacos.