If Skinning the Chicken do You still Need to put in Hot Water?

Discussion in 'Meat Birds ETC' started by MyraNC, Jan 11, 2009.

  1. MyraNC

    MyraNC Out Of The Brooder

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    Oct 18, 2008
    Central North Carolina
    I'm going to do a few chickens today and don't have a plucker so I am taking the skin off. Do I still need to put it in the hot water?? Thanks
     
  2. PurpleChicken

    PurpleChicken Tolerated.....Mostly

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    Apr 6, 2007
    Iceland
    Nope.

    Let them hang for 5 minutes to bleed out then skin while still warm.
    It's easier that way.

    Once skinned get them in salt water for a few hours. If you plan on
    doing a true brine then change the water after a few hours and put
    them in a real brine.
     
  3. AK_Button_Mama

    AK_Button_Mama Chillin' With My Peeps

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    Dec 30, 2008
    Wasilla, Alaska
    nope. that is how I do it. its just like taking off thier coat!!![​IMG]

    I hang them from the next with a slip knot it gets tighter as you pull... then pull skin off towards feet all the insides go thru butt, then break feet off it makes it clean!!!! crop is only thing that can be tricky it gets pushed back inside! then goes out with everythign else!!! good luck
     
  4. MyraNC

    MyraNC Out Of The Brooder

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    Oct 18, 2008
    Central North Carolina
    Thanks friends, now I will shut the stove off and start. lol
     
  5. mcg30_40

    mcg30_40 Chillin' With My Peeps

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    Jan 2, 2008
    alabama
    ok, I've been skinning chickens for a few years now and both of those post had info I didn't know. Why put them in salt water? And can you give more info on how you skin them when the insides come out with the skinning? The way I do it is: chop off the head, hang to drain, cut off feet, skin it starting at the back between the wings, cut off legs and thighs, slice wings away from underside, then pull insides away from rest of chicken (breast). I would love to try new ways and see if it is easier [​IMG]
     
  6. PurpleChicken

    PurpleChicken Tolerated.....Mostly

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    Apr 6, 2007
    Iceland
    I've learned this here from folks like MP and through experience.

    After I process a bird, regardless of plucking or skinning, I soak them
    in salt water (1oz of salt per gallon water). This is just a bath. It helps
    clean them and the salt can prevent bacteria growth or kill other germs.

    My next step is to rinse them off and freeze them. If I'm gonna cook them
    within a day, especially of they are an old bird, I will let them sit in a brine.
    A true brine is 1/2 cup of salt to 1 gallon of water. This helps tenderize
    the bird a lot.
     

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