- Sep 28, 2015
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I butcher my extra boys at about 6 months a couple times a year and I've noticed that they all have very rubbery/chewy skin when I cook them. Is that normal for boys of that age? Is there any way to get it crispy?
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The easiest way to avoid that is to butcher them earlier, at 4 to 5 months. As cockerels mature their skin gets thicker and tougher.I butcher my extra boys at about 6 months a couple times a year and I've noticed that they all have very rubbery/chewy skin when I cook them. Is that normal for boys of that age? Is there any way to get it crispy?
At 4 months they're pretty much only skin. I guess ill just accept it and maybe not bother going through the trouble of hand plucking them.The easiest way to avoid that is to butcher them earlier, at 4 to 5 months. As cockerels mature their skin gets thicker and tougher.
What breeds?At 4 months they're pretty much only skin. I guess ill just accept it and maybe not bother going through the trouble of hand plucking them.
I eat the males from my sex link hatches: barred rock and ameraucanaWhat breeds?
That's definitely possible as I normally eyeball things. What temp should it be?If skin is rubbery sounds like the water temp was to high for plucking
Maybe experiment alittle, & see if you can get meatier offspring from different combinations.I eat the males from my sex link hatches: barred rock and ameraucana
Water should be 150 but anything lower feathers dont come outThat's definitely possible as I normally eyeball things. What temp should it be?