Butchering Cull Cockerels Today

[Ridgerunner]

Overscalding can cook the skin. It tears and makes for an ugly carcass, depending somewhat on how you cook it. If you don't care to keep the skin looking pretty and all you are worried about is plucking the feathers off then that doesn't matter. You don't want to overdo it so much you start cooking the meat.

You may have to work a little harder to keep the skin pretty but to a lot of people it is worth it.

 

[3KillerBs]

Overscalding can cook the skin. It tears and makes for an ugly carcass, depending somewhat on how you cook it. If you don't care to keep the skin looking pretty and all you are worried about is plucking the feathers off then that doesn't matter. You don't want to overdo it so much you start cooking the meat.

You may have to work a little harder to keep the skin pretty but to a lot of people it is worth it.

The problem I had, I think, is that the temperature cooled down too fast.

The first bird was pretty easy, but it got worse rapidly.

I had a hard time getting the water up to a high enough temperature in a reasonable amount of time since I have neither a turkey fryer burner nor a firepit to heat a big pot outside.

I brought them in to gut them, but I'm NOT bringing them in to pluck and fill my house with the reek of wet feathers.

 

[BarnyardChaos]

Overscalding can cook the skin. It tears and makes for an ugly carcass, depending somewhat on how you cook it. If you don't care to keep the skin looking pretty and all you are worried about is plucking the feathers off then that doesn't matter. You don't want to overdo it so much you start cooking the meat.

You may have to work a little harder to keep the skin pretty but to a lot of people it is worth it.

Agree! I never allow the water over 145-deg anymore - I was getting too many tears in the skin when using the plucker. It only takes a few seconds longer in the scalder, but it's no extra work - and I've found plucking to be easier and with cleaner results than temps over 145.

 

[BarnyardChaos]

The problem I had, I think, is that the temperature cooled down too fast.

The first bird was pretty easy, but it got worse rapidly.

How about this idea? There are fittings you can use to hook up a garden hose to your kitchen or bath faucet. Then run the hose to your scalding area. Put a turn-valve or whatever on the end of the hose. There you go --- instant hot water.

 

[Ridgerunner]

That's one reason I skin mine. The way I had to heat the water was a fire hazard. And unlike you my wife wants them skinless. If you want the skin you may need to work harder.

 

[BigBlueHen53]

I'd like one of those, but don't have one and can't afford one right now.



With the broomstick method the blood is contained within the skin of the neck.

When you kill the bird you create a gap of several inches in the spine and it breaks the blood vessels as well as severing the spine. While the bird flaps (and this violent flapping was the most disturbing part for me until I realized that the cleaner and quicker the kill the stronger the flap), blood drains into that pocket of loose skin.

Then, after the flapping is done, you cut the head off over a trash can and the blood drains away neatly instead of getting all over everything.



No, you don't. I haven't tried it, but I think it would tighten the feathers back up.

The water isn't boiling, it's about 150F. You don't want to cook the skin, just loosen the feathers.

Thank you, great answers!

 

[Geena]

No, you don't. I haven't tried it, but I think it would tighten the feathers back up.

I have and it does.

The problem I had, I think, is that the temperature cooled down too fast.

I just fill up a big old stock pot with hot tap water, to get it going faster, and set it on a hot plate. I also keep a pot thermometer clipped to the side so I can check and adjust the temperature if needed.

 

[3KillerBs]

How about this idea? There are fittings you can use to hook up a garden hose to your kitchen or bath faucet. Then run the hose to your scalding area. Put a turn-valve or whatever on the end of the hose. There you go --- instant hot water.
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That's a great idea, but I don't think it would work for the layout of my house and yard right now.

That's one reason I skin mine. The way I had to heat the water was a fire hazard. And unlike you my wife wants them skinless. If you want the skin you may need to work harder.

Honestly, maybe it's just that I'm not very good at removing skin that has feathers on it (I can skin a grocery store bird in no time flat), but I think that plucking after a proper scald is easier than wrestling the skin off a 5-month cockerel.

I just fill up a big old stock pot with hot tap water, to get it going faster, and set it on a hot plate. I also keep a pot thermometer clipped to the side so I can check and adjust the temperature if needed.

That would be a great way to do it, but I don't have anything I could use outside where the birds are.

I've got one of those propane burners on my Amazon list for Christmas. We even have a line from the house's propane that we could use in exactly the right place.

 

[NatJ]

i am a bit ambivalent at the thought of culling them when the time comes... Any advice or words of wisdom from the experienced?

Don't get attached to em. They're food not pets.
It's harder said than done. They're so cute when their little.. just remember it's food

It can help if they all look alike. I am more likely to get attached to any one that is different (different color, the runt or the biggest, comb has a funny crinkle in it, etc.)

 

[BarnyardChaos]

Don't get attached to em. They're food not pets.
It's harder said than done. They're so cute when their little.. just remember it's food

It can help if they all look alike. I am more likely to get attached to any one that is different (different color, the runt or the biggest, comb has a funny crinkle in it, etc.)

And DO NOT name them! I do have some livestock with food names (T-bone, Sir Loin, Meatloaf, Bacon, Pork Chop, etc.), but have found it only helps a little. Naming them numerals or alphabet letters is only slightly better. I have an easier time slaughtering and eating an animal that has had no name at all.
"The red one with the speckled chest" or "the black one we got from the neighbor" or "the four we hatched in April" etc. works fine.