first time processor question

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

  1. mixedflockmomma

    mixedflockmomma Out Of The Brooder

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    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 Moderator Staff Member

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    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

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

    bobbi-j Chicken Obsessed

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    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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