first time processor question

mixedflockmomma

In the Brooder
7 Years
Sep 15, 2012
77
0
39
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?
 
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.
 
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.
 

New posts New threads Active threads

Back
Top Bottom