First timer - skin and de-breast a chicken

[Oregon Blues]

Your answer on "time in the water" is going to vary. Some people soak them for days. I rinse them under running water and then I bag them and the bagged bird goes into ice water to cool without the bird getting soaked.

Once the body heat is cooled, the bird, already bagged, goes into the fridge to age for a couple of days, then vacuum packed and into the freezer.

After you decide that you like home raised chicken, you'll want to pluck at least a couple in each batch in order to have 1-2 to roast golden brown. Other than that, boneless skinless chicken meat is quite useful, so no need to pluck them all.

 

[Yard full o' rocks]

Quote:
Thanks.....can I pluck a few without the expense of some type of "plucking machine".

 

[SpringChickens]

Absolutely

If you have a large pot, just scald them and pluck away! It only takes about 15 minutes/bird to pluck without a plucker.

 

[Yard full o' rocks]

Quote:
GREAT....thanks. Sounds like a good job for my 16 and 12 yr olds!!!!

 

[Blaineiac]

After filleting the breast it isn't too hard to bone out the leg quarters. One lateral cut and then half pull half cut around the bone. I've been eating chicken every which way this summer. I'm ready to kill a pig in a week or two. I'm due for a change in protein. For roasting birds I do prefer the skin on though. Good luck, and It's hard to mess them up. There is always chicken salad, soup, kebabs, I'm gonna quit before I sound like Bubba and the shrimp. Blaine