Pluck 'em or skin 'em?

[Buster52]

Name your poison. Which do you do and why?

A friend helped me do my first processing and we plucked. Fairly easy. I just saw a video on how to skin them. Looks even easier, so I'm going to give it a shot this weekend.

 

[nivtup]

Pluck

Skin good, ugh

 

[Sunny Side Up]

I skin the smaller, thinner birds, like the mixed-breed roos, because I simmer them in broth to remove their meat, and don't use the skin. But I'll pluck the plumper, meatier birds in order to roast them whole.

I usually only butcher a few birds each time, and both methods are just as easy for me.

 

[jaku]

I do about half and half. The skinned ones I cut up and the plucked ones I leave whole.

 

[saddina]

Same as Jaku, a few are left whole as roasters, with skin, but most are skinned into parts for other dishes. I do most of the butchering into parts and packaging, so I let them know "4 whole" and the rest I part out.

 

[wanda047]

Just did 3 this week... all skinned. Hubby said since he was doing the duty... it was skinning all the way. I didn't argue

 

[cw]

pluck ,cause when i skin it just dont look like a good ol chicken

 

[Bossroo]

PLUCK, PLUCK, PLUCK !!! Bessy say... Skin be whar riche chikin fulbudy flavor be. YUMMMMYYYYY !!!

 

[skeeter03]

OHHH Pluck best part of the chicken is the crispy skin YYUUUUMMMM!!!!

we roast most of our chickens and once you got the plucking down it doesnt take to long nor is it to hard.

 

[Burbs]

We always pluck and freeze whole. That way you are not limited on what you do with them later.