Plucking Question

[JDN]

Ok, so I have two Cornish Rocks 6-7 weeks old. Didn't realize what they were when I bought them. I need to look at butchering them, since its time and since they're eating a LOT and since I want to make room for more egg layers.

I've cleaned and dressed hundreds of ducks, and a fair amount of game birds (Pheasant, Quail, Partridge...) I've never used a plucker, never scalded birds either. I've either plucked them and waxed them, plucked and singed with a lighter/propane torch, or skinned or breasted (these were mostly shot, so some were inevitably destined for the chili pot...)

I don't have a plucker, and for two birds, would like to avoid the hassle of digging out the oyster pot and burner.

So what would you do? Dig it out regardless and scald? Skin the birds and debone and and pack as boneless skinless chicken breast? Sell them at the chicken auction this weekend? Free-to-good-home (or fryer) on CL?

 

[jpace]

I like chicken - I'd skin them and have fajitas

 

[JDN]

Good news...Found out the processor I use for deer would do it for a reasonable cost.

 

[bbond]

Plucking a white feathered chicken is fairly easy. I got mine very clean after just a few seconds of scalding. (Not in a fancy scalder either) I’ve heard that the Cornish crosses are easier to pluck because they don’t have as much down. I think you’ll be fine without a fancy plucker for just two. Or you could take them to someone to have them done. A guy near me charges $4 a bird for small runs.

 

[SheppardRanch]

I would just skin them if it was only two.

 

[SheppardRanch]

Opps just saw your post about your processor. Thats great, most processors don't want to be bothered with birds.

 

[JDN]

Opps just saw your post about your processor. Thats great, most processors don't want to be bothered with birds.

Yeah almost makes me want to hit up TSC for more...they specialize in smaller orders largely serving the Halal and Kosher populations...

 

[cassie]

Plucking Cornish X is not a big deal. After all, even I can do it. You just need to get a good scald on them. I used a big stock pot and when the water was boiling I poured it into a plastic bucket and took it outside. If your chickens aren't huge, the bucket may be big enough to dip them in. I forget what the temperature of the water should be but you can look it up. I scald until you can remove the skin on the leg with your thumbnail. I don't like skinned chickens so I never tried that. If you have a good scald on them, plucking is a snap.

 

[SheppardRanch]

Yeah almost makes me want to hit up TSC for more...they specialize in smaller orders largely serving the Halal and Kosher populations...

Thats really a great resource for a community, sadly they are a dying breed. Wish we had one here.

 

[JDN]

Thats really a great resource for a community, sadly they are a dying breed. Wish we had one here.

Yeah, its interesting...The first time I went there i was dropping a deer off and there was a minivan full of Folks waiting on what turned out to be a goat that I saw being butchered...And oddly enough, the guy started it relatively recently. NC, and the part of NC he's in, has a lot of commercial hog production, and he worked for one of the major factory slaughterhouses and decided to do what he does now. And, he's close enough to Raleigh with enough folks that come for work in RTP that he seems to stay busy. Every time I've been there there are folks waiting for their goat.