first time processor question

Discussion in 'Meat Birds ETC' started by mixedflockmomma, Dec 25, 2013.

  1. mixedflockmomma

    mixedflockmomma Out Of The Brooder

    Sep 15, 2012
    I'm processing 3 roosters this weekend. I have a good idea of how to do it. I've processed small birds and rabbits before, just never a chicken. My thought was to skin the birds rather than go through the labor intensive process of defeathering them. Also, I de-skin chicken when I cook it, as I don't like the texture of the cooked skin. My question: Is there a specific reason for leaving the skin on or is it more of a preference?
  2. Judy

    Judy Chicken Obsessed Staff Member Premium Member

    Feb 5, 2009
    South Georgia
    Really the only reason to leave it on is in order to eat it. Skinning is a much easier and faster method of processing. Have at it!

    Well, a professional cook might argue that the skin helps keep the meat moist, depending on your cooking method, but if you are accustomed to cooking skinless chicken, that obviously won't be a problem for you.
  3. petrel

    petrel Chats with Chickens

    leaving the skin on may also help prevent some freezer burn
  4. mixedflockmomma

    mixedflockmomma Out Of The Brooder

    Sep 15, 2012
    Thank you for clearing that up for me.
  5. bobbi-j

    bobbi-j Flock Master Premium Member

    Mar 15, 2010
    On the MN prairie.
    We skin some, we pluck some. It all depends on our plans for the bird. I got a vacuum sealer for Christmas this year, so I'm looking forward to seeing how much difference there is between that and freezing them in Ziplock baggies.

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