Okay I've never processed so pardon me if i say something stupid.
The only stupid question is the one you don't ask. We all have to start from somewhere. You don't need to hurt yourself, hurt the chickens, or mess up the process because you are afraid to ask a question. Most of us don't bite, especially in public. We want you to feel comfortable here.
how deep do the feathers go ?? Does the skin pull back like when you skin a fur animal (deer/rabbit) with the feathers still attached.
There are a few spots where the skin does not come off that easily, the wings for sure, sometimes the small of the back or at the bottom of the drumsticks. A sharp knife will come in handy. But yes, the feathers come off with the skin.
The older they get the more challenging skinning is, especially the boys. If you are skinning CX at two months or Rangers at three months it should be really easy, but if you let a dual purpose cockerel go six months skinning becomes more challenging. If you try to skin a mature rooster have a really sharp knife. That can be work.
I'm sure there are similar containers out there today that would work the same way.
You can reuse plastic containers to freeze stock or broth if you want. Around here the larger yogurt cups would work, for example. Just be careful to not ruin the lids when you open them. You can buy various sizes at places like Walmart that we use, one cup and one pint sizes are most popular here.
When I make broth I make three batches that gives me about 10 to 11 quarts total. I use a pressure canner than holds 18 pints so I can that much. I check with the wife to see how much she wants fresh in the refrigerator (usually one pint) and put the rest in tupperware containers to freeze. Her preference when cooking is to just open a jar, it's not frozen so is really convenient to use and if she doesn't use it all she puts a lid on it and puts it in the fridge. The frozen broth is more likely to be used when making soup or something like that where it can be put in the pot frozen and thawed on the stove.
The only stupid question is the one you don't ask. We all have to start from somewhere. You don't need to hurt yourself, hurt the chickens, or mess up the process because you are afraid to ask a question. Most of us don't bite, especially in public. We want you to feel comfortable here.
how deep do the feathers go ?? Does the skin pull back like when you skin a fur animal (deer/rabbit) with the feathers still attached.
There are a few spots where the skin does not come off that easily, the wings for sure, sometimes the small of the back or at the bottom of the drumsticks. A sharp knife will come in handy. But yes, the feathers come off with the skin.
The older they get the more challenging skinning is, especially the boys. If you are skinning CX at two months or Rangers at three months it should be really easy, but if you let a dual purpose cockerel go six months skinning becomes more challenging. If you try to skin a mature rooster have a really sharp knife. That can be work.
I'm sure there are similar containers out there today that would work the same way.
You can reuse plastic containers to freeze stock or broth if you want. Around here the larger yogurt cups would work, for example. Just be careful to not ruin the lids when you open them. You can buy various sizes at places like Walmart that we use, one cup and one pint sizes are most popular here.
When I make broth I make three batches that gives me about 10 to 11 quarts total. I use a pressure canner than holds 18 pints so I can that much. I check with the wife to see how much she wants fresh in the refrigerator (usually one pint) and put the rest in tupperware containers to freeze. Her preference when cooking is to just open a jar, it's not frozen so is really convenient to use and if she doesn't use it all she puts a lid on it and puts it in the fridge. The frozen broth is more likely to be used when making soup or something like that where it can be put in the pot frozen and thawed on the stove.
