Butchering chickens debate

[CNJ]

My DH and I are having a debate. We have butchered chickens 3 or 4 times over the past few years. Usually they are standard heavy breeds (RIR, Ameracaunas-cross) but occasionally there will be a smaller breed such as a Silkie or game hen. The first few times we would dip the bird into boiling water, pluck, and process...keeping the skin. Took FOREVER and was very messy. This last time we tried something different. I had seen a video from a homesteader who skinned the bird without plucking and pretty much only took the legs, thighs, breast, and tenderloins. They left behind the back and wings with the justification that the small amount of meat in these areas don't justify the effort.

So here's the debate. We have 8 more chickens to process. Five of them are small game hens. I will be putting them in the Instant Pot to cook and debone them, then pressure can. Rather than just taking legs, thighs, and breast, I think we should skin and gut then just put the whole bird in the pot. DH agrees with the homesteader video that the back and wings don't justify the effort.


Which perspective do you agree with and why?

I can fit 2 whole chickens in my pressure cooker when its cut up, but can only fit one whole one if its not.

The skin and fat adds a lot of flavor to the liquid gravy. I put a cup of water per chicken and use the slow cook function for 6 to 8 hours.

 

[igorsMistress]

I agree skinning seems much easier than the scald and pluck method and I imagine you’d save some time that way. We’re going to try it this way next time. If you’re going to use them that way I’d use the whole carcass, but you don’t necessarily need the skin. The bones and fat would help flavor the meat.

 

[MysteryChicken]

I love the skin, it also helps keep the chicken juicy during cooking.

 

[TJAnonymous]

I love the skin, it also helps keep the chicken juicy during cooking.

I do want to keep the skin on the 3 roosters we will be culling. They are much bigger birds so easier for things like Beer Can Chicken. The hens are either game hens or game hen crosses. Much much smaller bird. Those seem to be more difficult to fully dress so I figured we would just skin those. I can use those for canning. But being a smaller bird, DH thinks it's a waste of time to use the whole carcass. He'd rather take the main meat sections (legs, thighs, breast, and tenderloins) and chuck the rest. This is where I may just say "butcher the bird and I'll do the rest...."

 

[Molpet]

I do want to keep the skin on the 3 roosters we will be culling. They are much bigger birds so easier for things like Beer Can Chicken. The hens are either game hens or game hen crosses. Much much smaller bird. Those seem to be more difficult to fully dress so I figured we would just skin those. I can use those for canning. But being a smaller bird, DH thinks it's a waste of time to use the whole carcass. He'd rather take the main meat sections (legs, thighs, breast, and tenderloins) and chuck the rest. This is where I may just say "butcher the bird and I'll do the rest...."

How old? Need to cook different ages differently

Full article one of the links in my signature

 

[aart]

He'd rather take the main meat sections (legs, thighs, breast, and tenderloins) and chuck the rest.

Aren't the tender(loin)s on a chicken in the breasts?

This is where I may just say "butcher the bird and I'll do the rest...."

Slaughtering is killing, Butchering is cutting up the carcass.

 

[CNJ]

I bought a heavy duty poultry scissors from Amazon to cut out the back bone. It make things easier........

 

[MysteryChicken]

I do want to keep the skin on the 3 roosters we will be culling. They are much bigger birds so easier for things like Beer Can Chicken. The hens are either game hens or game hen crosses. Much much smaller bird. Those seem to be more difficult to fully dress so I figured we would just skin those. I can use those for canning. But being a smaller bird, DH thinks it's a waste of time to use the whole carcass. He'd rather take the main meat sections (legs, thighs, breast, and tenderloins) and chuck the rest. This is where I may just say "butcher the bird and I'll do the rest...."

I see small chickens as personal sized, like the Cornish Game hens you get at the store.
They can be used for soup too, if you don't want to roast them. Smaller ones we usually pluck fastest.

Big birds, & small birds we treat equally. Whether we're pressure canning them, or keeping whole for roasting.

 

[TJAnonymous]

How old? Need to cook different ages differently
View attachment 3331266

Full article one of the links in my signature

They are Roasters... Born this past spring. March maybe?

 

[TJAnonymous]

Aren't the tender(loin)s on a chicken in the breasts?


Slaughtering is killing, Butchering is cutting up the carcass.

Yes, tenderloins are underneath the breast. Once the breast is removed, you can access the tenderloins.

Butchering, killing, it's all the same to me. I could do it if I had to but it's easier for him. I'll let him take the life. I feel bad enough just bringing the bird to him.