Not as bad as I thought

[Ridgerunner]

With all the connective tissue, skinning an old rooster is not a task to be taken lightly. I do but I keep a sharp knife handy to cut a lot of that connective tissue. When you consider the time it takes to heat the water and the time it takes to clean up after, yeah, skinning is probably faster. But it is nothing like a young bird.

 

[kesrchicky16]

So I'm a bit confused. I thought the reason for plucking vs skinning was flavor. Soup and pressure cooking still need flavor so why does that make a difference? I know old tough birds need slow wet heat to reduce toughness but why skin and loose the flavor just because of the method of cooking?

 

[Ridgerunner]

Some people like skinless chickens, some don't. That might be flavor, that might be something else. My wife wants it skinless so I'll skin it anyway. If you want the skin on, then pluck. To me the purpose is to get rid of the feathers. Whether the skin is on or off is personal preference.

 

[kesrchicky16]

Isn't personal preference an amazing thing? That's what I tell my kids, "everyone is different and that is what makes the world go round."

When I was talking to Grandma about cleaning them I remembered what I read on here months ago. If you aren't going to cook them whole spatchcock them makes them easier to get all the insides out. Clean the intestines and other bacteria homes out then cut them in half to find the vital organs and stuff. I had forgotten that. 3 undercooked thanksgiving turkeys that I cooked 2x as long as recommended for their weight and I have sworn of cooking whole birds. I will never even attempted cooking turkey again and all chicken will be cooked on halves if not quarters depending on the application. So I think I will be brave next time and clean them myself, after I "crack the shell".

 

[Parront]

Isn't personal preference an amazing thing? That's what I tell my kids, "everyone is different and that is what makes the world go round."

When I was talking to Grandma about cleaning them I remembered what I read on here months ago. If you aren't going to cook them whole spatchcock them makes them easier to get all the insides out. Clean the intestines and other bacteria homes out then cut them in half to find the vital organs and stuff. I had forgotten that. 3 undercooked thanksgiving turkeys that I cooked 2x as long as recommended for their weight and I have sworn of cooking whole birds. I will never even attempted cooking turkey again and all chicken will be cooked on halves if not quarters depending on the application. So I think I will be brave next time and clean them myself, after I "crack the shell".

A lot of the fat is in the skin. Some do not want the fat, just want a nice broth with bones and meat, so those I skin. When I want the fat, I pluck and cook low and slow in the oven. Skim the fat off of the juice after refrigeration and bones and some seasoning get boiled for broth. The jelly-like roaster juice after it is skimmed makes a nice fat free gravy. Just made that with turkey roaster jelly, yum!

 

[Krazyquilts]

So I'm a bit confused. I thought the reason for plucking vs skinning was flavor. Soup and pressure cooking still need flavor so why does that make a difference? I know old tough birds need slow wet heat to reduce toughness but why skin and loose the flavor just because of the method of cooking?

For tougher older birds, I'll probably use them for something like tacos, cream soups, or shredded sandwiches with homemade BBQ sauce - nothing that requires the chicken to have a lot if "chicken-y" flavor because it will get covered in sauce or spices etc. Skinning would be worth trying at least once, if only to say that I've tried it.

And while we're talking about flavor, don't forget to save the heart, liver, and cleaned gizzard for making homemade chicken stock! Now that we do the butchering ourselves, I clean and peel the feet for stock too - it's supposed to make the stock thicker and more gelatinous.

 

[Krazyquilts]

roaster jelly

I like that!! I always called it "drippings," but roaster jelly is way more fun!

 

[Maeschak]

For tougher older birds, I'll probably use them for something like tacos, cream soups, or shredded sandwiches with homemade BBQ sauce - nothing that requires the chicken to have a lot if "chicken-y" flavor because it will get covered in sauce or spices etc. Skinning would be worth trying at least once, if only to say that I've tried it.

And while we're talking about flavor, don't forget to save the heart, liver, and cleaned gizzard for making homemade chicken stock! Now that we do the butchering ourselves, I clean and peel the feet for stock too - it's supposed to make the stock thicker and more gelatinous.

I just started using the feet in my stock- it's fantastic. But you might not want to allow those w a squeamish stomach to help you... The feet seem to really freak some people out while they are bobbing around in your brew!

 

[aart]

Congrats on your first 'harvest' @kesrchicky16!

Prefer to pluck myself, especially young cockerels(<16wo) that can go on the grill.
It's pretty darn easy if you get the scald water just right.
Most feathers basically brush right off.
I have a great way to hold legs while plucking, pic below.
I crank the water heater up and get 140F out of the nearby laundry tap,
doesn't take long to get it to the 155F I use on the propane burner.

Partially skinned an 8mo cockerel my first slaughter(long story) it was hard to get that skin off to take breast, legs and upper wings.

Skinning the feet is easy, I save them for last and toss them all in the scalder.
Love that nail cover popping off..and they are great for stock.
Made stock from just feet and necks once.

Spring loaded broom or tool holders:

 

[Krazyquilts]

I just started using the feet in my stock- it's fantastic. But you might not want to allow those w a squeamish stomach to help you... The feet seem to really freak some people out while they are bobbing around in your brew!

Lol, probably right. My husband and I put an emphasis on educating people about food and how wasteful our society is, so I think most people who might be over would probably be okay with, even if they think it's weird, but I'll make an effort to put the feet towards the bottom of the pot.