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- #91
I wet down the entire carcass so that the feathers wouldn't be all fluffy, it made it easier for me to skin them. I wet them down with cold water in my kitchen sink because I did everything in my kitchen besides the initial slice that offs them.I have a question about skinning... we did our first roosters today, they were born in Oct '19, so they weren't too old, but not really big either. One was a bantam, so of course he wasn't. Anyway, skinning wasn't necessarily easy, but we got it done and not too shabby for our first time. (I say "we", but my husband did all the work.) What do you mean by getting the feathers all wet? Did you hose them down? Soak them? Hot water, cold water? I've read about scalding for plucking, but we don't want the skin, but is it the same process? Thanks for your help, I'm enjoying this thread!