Processing cockerels for other purposes

[roosterhavoc]

I should mention too, that often I just skin the whole bird (not pluck) and use more of the carcass... but for bantams and when it’s super cold or when I just need to get a cockerel processed quick to make space, etc... I’ll just pull the breasts and leg quarters.

Are you using a quality American made knife or some kind of Chinese import?

 

[OhZark Biddies]

Are you using a quality American made knife or some kind of Chinese import?

I actually just used a utility knife last week, because it was what was handy in the garage and I had my chicken boots on and didn’t want to stop and do a wardrobe change to go inside and get a proper knife, lol

but usually it’s a Swiss or German kitchen knife... because I’m sophisticated like that

I still haven’t found my Chinese disposal blade knife... i might have to give up and call it lost for good in another three years, lol

the little USA buck caper hasn’t been touched since it failed last year... it probably needs to go in the recycle bin

 

[CraftyHen]

Can a bird go into the freezer if it is skinned? It sounds like skinning would make things a lot easier

Yes. We skin them and put the meat into freezer bags. Just had some chicken this week that was processed 6 mo ago and there was no freezer burn. It was tender and tasted good!

 

[roosterhavoc]

I actually just used a utility knife last week, because it was what was handy in the garage and I had my chicken boots on and didn’t want to stop and do a wardrobe change to go inside and get a proper knife, lol

but usually it’s a Swiss or German kitchen knife... because I’m sophisticated like that

I still haven’t found my Chinese disposal blade knife... i might have to give up and call it lost for good in another three years, lol

the little USA buck caper hasn’t been touched since it failed last year... it probably needs to go in the recycle bin

A proper puukko is part of the standard chicken skinner wardrobe.

 

[B-Goock]

There is a quick and easy way to process, no gutting, no plucking, very little clean up. With whole bird breast side up cut the skin down the keel bone and peel to the sides. Filet the breast meat off the bone. Cut off the feet, sever thigh joint from the body and remove from skin. Done. You have two boneless skinless breasts and two skinless leg quarters.

I do similar to that because the wife always wants boneless skinless breasts. I do have a plucker so mine get plucked.

The last birds I did are too big for my pluckers capacity so I plucked half of them by hand. Scalded correctly it only takes a 2-5 minutes each bird. I like to use a rubber gripper glove for plucking.

 

[bobbi-j]

DH always heats the scald water. He grew up raising meat chickens, and knows just how hot it needs to be by feel. He gets it right every time. The feathers almost fall out on their own! Well, not quite, but they do come out quite easily.

 

[U_Stormcrow]

I use an instant read thermometer. Otherwise i get it too hot, as i have no respect for heat.

 

[SarahGfa]

did I mention... give it another try and you can do it!!

OK OK I will! For some reason I always thought we were supposed to use the whole chicken.. I guess you can just slice out the good pieces, like eating an apple.

 

[bobbi-j]

OK OK I will! For some reason I always thought we were supposed to use the whole chicken.. I guess you can just slice out the good pieces, like eating an apple.

You can use as much of the chicken as you want. Some people even eat the feet. I have seen my chickens’ feet and what they walk in. I can’t do it. Anyway, next time you try it, skin the bird, come out the breasts and get the thighs and drumsticks. Once you are proficient at that, try something else - skin and gut the bird so you can use more of it.

 

[Ebony Rose]

You can use as much of the chicken as you want. Some people even eat the feet. sick) I have seen my chickens’ feet and what they walk in. I can’t do it. Anyway, next time you try it, skin the bird, come out the breasts and get the thighs and drumsticks. Once you are proficient at that, try something else - skin and gut the bird so you can use more of it.

You scald the feet, then peel the scales off, by the time they're clean, they're super-duper clean. Virgin skin under those scales.