I just processed my first chicken!

[zowieyellowflame]

Today, my husband cut the head off of a small rir rooster and then I skinned and cleaned it, all by myself. It took me nearly an hour and it was -14 c outside but I wore minigloves covered with tight disposable latex gloves. My hands stayed very warm. I watched the you-tube video on how to do it. Last year we processed 7 roosters together but we plucked them and my husband did most of the work.
I do think I prefer to skin. I think it will be much better the more experience I get with it.
Anyways, just thought I would share.

 

[maizey]

yay! I want to learn how to do this too..im suspicious that i have an unauthorized roo..but im waiting for a crow before I commit. Good job!

 

[sadies0111]

I'm planning on getting some meaties in the spring, and this will be my first time. I'm a little nervous. I know a lot of people pluck, but skinning seems so much easier. What are the benefits of plucking vs skinning? I usually cook in my crock pot, so it would stay juicy either way.

 

[ChickieBooBoo]

Quote:
Some people like to eat the skin so they prefere plucked birds, some people don't and prefere a skinned bird. I think it just depeds on how you want to eat it.

 

[KatyTheChickenLady]

Good Job!

 

[zowieyellowflame]

Quote:
The skin on these roos is quite thick and puckers where the feathers was attached.... it just does not seem to get smooth like what is in the store. I wonder if meaties would be better.... since they are bred to be meatier and I think for easier plucking? true? but anyways, with these roosters, we would roast them and then discard the skin anyway. The skin keeps the meat moist but I dont think it is worth the extra work. especially if you use a crock pot it wont really matter anyway.
Skinning took a lot of effort...... around the legs and wings you have to pull very, very hard. But other than that, pretty easy.

 

[ChickieBooBoo]

Quote:
The skin on these roos is quite thick and puckers where the feathers was attached.... it just does not seem to get smooth like what is in the store. I wonder if meaties would be better.... since they are bred to be meatier and I think for easier plucking? true? but anyways, with these roosters, we would roast them and then discard the skin anyway. The skin keeps the meat moist but I dont think it is worth the extra work. especially if you use a crock pot it wont really matter anyway.
Skinning took a lot of effort...... around the legs and wings you have to pull very, very hard. But other than that, pretty easy.

The meat birds are definantly easier to pluck them a heritage breed

 

[zowieyellowflame]

Quote:
The skin on these roos is quite thick and puckers where the feathers was attached.... it just does not seem to get smooth like what is in the store. I wonder if meaties would be better.... since they are bred to be meatier and I think for easier plucking? true? but anyways, with these roosters, we would roast them and then discard the skin anyway. The skin keeps the meat moist but I dont think it is worth the extra work. especially if you use a crock pot it wont really matter anyway.
Skinning took a lot of effort...... around the legs and wings you have to pull very, very hard. But other than that, pretty easy.

The meat birds are definantly easier to pluck them a heritage breed

good to know!