I someone help me my roo Elvis is need of cleaning for the table tonite........... Do I scald him before plucking. I am committed to having for dinner, most of the info I have is vague. got a web site or a primer. Long live Elvis........... In my belly
Hi, I just wanted you to know that depending on how you prepare the meat, plucking is not necessary. I've skinned all mine so far. I have a link here that I took pics step by step to guide through the process. Let me see if I can find it. BTW, it's better to soak the bird in saltwater for a day before eating, but not necessary.
!!! Check out the meat birds etc section - there's alot of great info there too. Like Buster said, if you're going to skin it (which is the quickest way), no plucking or scalding necessary. If you're going to pluck, then get a big pot of water up to about 140-145 degrees. Dunk the chicken in neck-first and swish it up and down for a few minutes. If you can pull feathers out easily, then it's done. The wing and tail feathers will always be a little harder to pull out. Good luck and hope your dinner is good!!
Here is a link to my post with step by step pics on the processing: https://www.backyardchickens.com/forum/viewtopic.php?id=36358 Hope that helps! Welcome to BYC!
Thanks, He is already in the pot. I stuck him in the boiling water and the feathers came off great. My wife said that she wanted the skin for flavor and stock. It wasnt has hard as cleaning a fish. Thanks for your help............. This is my first, I have cleaned duck before, but never a chicken, it appears to be the same. I am looking forward to Elvis and home made dumplings tommorrow. I still would like the site for skinning. It sounds easier. Thanks Nevik
