Hey all!
I butchered 5 of my 20 Cornish Cross chickens this past weekend and had some difficulty with the skin tearing. I scalded them in 150 degree water for one minute each but I'm thinking that the thermometer I was using is off and that the water may have actually been hotter.
I was also surprised at how thin the skin was, like paper thin. I understand that my free range birds will be different from grocery store chicken (MUCH less fat on my birds) but not sure if the thin skin is normal or not.
Any info from you fine folks would be greatly appreciated
I butchered 5 of my 20 Cornish Cross chickens this past weekend and had some difficulty with the skin tearing. I scalded them in 150 degree water for one minute each but I'm thinking that the thermometer I was using is off and that the water may have actually been hotter.
I was also surprised at how thin the skin was, like paper thin. I understand that my free range birds will be different from grocery store chicken (MUCH less fat on my birds) but not sure if the thin skin is normal or not.
Any info from you fine folks would be greatly appreciated