Need recommendations on how-to videos for processing cockerel

[NatJ]

Yes, after watching several videos of the skinning method, I think I've changed my mind and will do plucking for my first time. Skinning looks like it requires strength and finesse especially around the wings.

I plan on eventually doing meat birds so this cockerel will be good practice. And if I screw it up, at least I know I didn't let his death go to waste.

I'll try to remember to take pics so if I have questions, I can post them with examples.

Either way can work. Sometimes a mix can give you the best of both worlds (like plucking wings but skinning areas that skin easily.)

 

[Molpet]

Yes, after watching several videos of the skinning method, I think I've changed my mind and will do plucking for my first time. Skinning looks like it requires strength and finesse especially around the wings.

I plan on eventually doing meat birds so this cockerel will be good practice. And if I screw it up, at least I know I didn't let his death go to waste.

I'll try to remember to take pics so if I have questions, I can post them with examples.

Wings and upper back are difficult skinning in an older bird.


Cx is easy

 

[Ridgerunner]

Yes, after watching several videos of the skinning method, I think I've changed my mind and will do plucking for my first time. Skinning looks like it requires strength and finesse especially around the wings.

Yes, wings are a pain to skin. I generally skin the first two sections and cut off and discard the third. I use them for broth so if I don't get them it's no huge loss. I generally spend more time and strength on them that they are probably worth.

I find that pullets and even hens are usually not that hard to skin but cockerels can get harder as they go through puberty. Cockerels mature at different rates so I can't give an age that every single one is easy and after that every single one is hard. Most cockerels under 16 to 18 weeks are usually pretty easy but after that you can definitely see a difference.

The wings are the hardest part, even with younger birds. The legs can be a challenge. I cut the feet off before I try to skin and sometimes have to split the skin some as it tries to bunch up. Another area that can cause issues is the small of the back. I
sometimes have to cut connective tissue to get that off.

I spend about the same amount of time skinning as plucking but with skinning I don't have to heat the water so skinning is faster for me. Others have set-ups that avoid that wait for the water to heat.

 

[WingItRanch]

Ok so I did it. I'm really proud because if you asked me last year if I could do this... I'd say heck no. I plucked and it actually was faster than I expected. Temp of water was about 140-150.

Some things I did wrong or could improve:

1. Need a much bigger pot for scalding the feathers. My cockerel was bigger than I thought.

2. Sharper knife. I sharpened right before but it wasn't enough.

3. I was able to figure out the neck region with pulling out the crop but had a hard time figuring out how to open the body cavity without accidently cutting any organs. I pinched the skin as instructed but all I saw was meat so I was scared to go deeper. Took a long time and I'm still not sure I did it correctly.

4. Cutting the neck. I tried to cut between vertebrae but apparently didn't. I had to get loppers to get the neck off the rest of the body.

Good things: I didn't puncture any intestines!

It's in the fridge resting. Fully processed, it weighed 4lb 15oz.

I used MysteryChickens video and this video as a guide:

 

[BigBlueHen53]

Brave soul! My husband and I take our chickens (usually older hens but also sometimes CornishX) to a local Mennonite lady who butchers ours for us. We tried butchering once and .... sigh, it's just not for us. (We're in our 70's and I'm a transplanted city girl.) Your finished product looks absolutely amazing. Well done, especially for a first attempt. Kudos to you!

 

[TOMTE]

Ok so I did it. I'm really proud because if you asked me last year if I could do this... I'd say heck no. I plucked and it actually was faster than I expected. Temp of water was about 140-150.

Some things I did wrong or could improve:

1. Need a much bigger pot for scalding the feathers. My cockerel was bigger than I thought.

2. Sharper knife. I sharpened right before but it wasn't enough.

3. I was able to figure out the neck region with pulling out the crop but had a hard time figuring out how to open the body cavity without accidently cutting any organs. I pinched the skin as instructed but all I saw was meat so I was scared to go deeper. Took a long time and I'm still not sure I did it correctly.

4. Cutting the neck. I tried to cut between vertebrae but apparently didn't. I had to get loppers to get the neck off the rest of the body.

Good things: I didn't puncture any intestines!

It's in the fridge resting. Fully processed, it weighed 4lb 15oz. View attachment 4018550

I used MysteryChickens video and this video as a guide:

Good job! I'm sorry about your cockerel but great job doing what you had to do! I'm afraid of the day I'll have to put a chicken out of its misery or cull because of aggression, or any reason really. Hopefully that won't be for a long time. But things happen. It's always better to be prepared!

 

[WingItRanch]

Thank you both for the support!!

I wasn't planning on eating any of my chickens... but now that I'm homesteading, I'm realizing that plans often don't work out and you just have to figure things out.

 

[Molpet]

Ok so I did it. I'm really proud because if you asked me last year if I could do this... I'd say heck no. I plucked and it actually was faster than I expected. Temp of water was about 140-150.

Some things I did wrong or could improve:

1. Need a much bigger pot for scalding the feathers. My cockerel was bigger than I thought.

2. Sharper knife. I sharpened right before but it wasn't enough.

3. I was able to figure out the neck region with pulling out the crop but had a hard time figuring out how to open the body cavity without accidently cutting any organs. I pinched the skin as instructed but all I saw was meat so I was scared to go deeper. Took a long time and I'm still not sure I did it correctly.

4. Cutting the neck. I tried to cut between vertebrae but apparently didn't. I had to get loppers to get the neck off the rest of the body.

Good things: I didn't puncture any intestines!

It's in the fridge resting. Fully processed, it weighed 4lb 15oz. View attachment 4018550

I used MysteryChickens video and this video as a guide:

Good job first time is the hardest.

I use a turkey fryer pot and 2 to 3 gallons of water.

I have a replaceable blade knife, some use a scalpel.
https://www.outdooredge.com/products/razor-lite-edc

I use loppers on the neck.

 

[gimmie birdies]

At age 12 weeks plus for non-meat chickens, I remove the head with an axe on a stump stretching the neck letting the body hang the other side. If you put the neck over the stump correctly it will struggle pushing feet against the side of the stump. When it stops struggling, and goes lightly limp is the best/safest time to chop. (When the heart stops beating the chicken although it is feathered is not bloody. just like a store chicken.) After the dance, I remove the feet and wings. Then poke into the skin and make a slice so you can grab the skin with your hand, the skin will come off like a coat, I don't pluck. Fold the legs back at the joint cut them off. Flip over, remove shoulder blades from ribs, then carefully cut away breast from body. If you have cats and dogs, save the heart and liver. don't bother with the guts. The rest of the body can be tossed.

 

[WingItRanch]

Good job first time is the hardest.

I use a turkey fryer pot and 2 to 3 gallons of water.

I have a replaceable blade knife, some use a scalpel.
https://www.outdooredge.com/products/razor-lite-edc

I use loppers on the neck.

Awesome. Good tips!