Peeling the feet - I need help!

Discussion in 'Meat Birds ETC' started by Engteacher, Oct 23, 2010.

  1. Engteacher

    Engteacher Poultry, Poetry, and Prose

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    Sep 1, 2009
    Hastings, MN
    When I butchered chickens with my old auntie, pealing the feel was so easy. It was like slipping off the socks. Now I'm trying to do it myself for the second time and I'm still having trouble. They just won't budge. What should I do? Last time I rescalded, but still found it tedious. I ended up losing chunks of "meat" and it took forever. Maybe I scalded too long? Should I plunge them into cold water? Anyone have some advice for me? I have just butchered 7 birds and want to honor them by using everything. Plus, feet make an excellent stock.

    Please advise...
     
  2. Brunty_Farms

    Brunty_Farms Chillin' With My Peeps

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    Apr 29, 2007
    Ohio
    Ya, you cooked them if the meat is coming off..... just scald them for about 20-30 seconds in about 140 degree water. You should be good to go after that!
     
  3. Engteacher

    Engteacher Poultry, Poetry, and Prose

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    Sep 1, 2009
    Hastings, MN
    That worked great, Jeff. Thanks for the tip!
     

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