Processing Day II: skinning advice needed

[Buster52]

Well, a friend walked me through the processing process about a month ago . This is going to be my first solo flight. I have 3 leghorn roosters about 15 weeks old. They are still pretty small, but probably as big as they are going to get. I want to do this now so that I can reinforce what my friend and the folks here have taught me over the months.

We plucked them last time (easy enough), but since this is our learning year on the meat birds, I thought I would try something different. I am going to skin them.

For a tutorial, I am using the below YouTube video. I'm wondering if this is representative of the steps in the skinning process, or if there is something else that you do, maybe an additional tip or two.

Any guidance is appreciated, as usual...

Thanks!

 

[The Gotfeather]

I can understand that you are keen to learn but why would anyone want to skin a bird of any description. It is the one place you will find any noticeable fat. Remember fat is an important part of our diet, not processed fat. Normal animal fat, man has been thriving on it for centuries.

 

[Buster52]

I could write a thesis on why I might want to do this and avoid fat, but that isn't the information I need advice on.

But thanks anyway.

ETA:
Let's just say my cardiologist who saved my life told me to cut out all forms of fat from my diet except fish. Since I wouldn't be here were it not for him, I tend to take his advice.

 

[Steve_of_sandspoultry]

Buster, I have dial up it will take a week for me to see the vid.

I just start at the neck and with the knife under the skin slice down the keel bone to almost the vent. Work the skin down the breasts and down the legs. Use the same process on the drumsticks, put the kinfe under the skin and slice toward the end, same around the wings.

The biggest tip is a sharp knife

Steve in NC

 

[Buster52]

Thanks, Steve.

The guy in the video cut the end of the wings off at the joint in order to more easily pull the skin off. That was probably my biggest question about his process. From your description of your process, I take it you don't find that necessary?

 

[Burbs]

Its alot easier to get rid of the wing tips than trying to skin them.

The only thing that I would add to the video is to make a 1 inch cut parrallel with the leg at the leg joint through the skin. That way it doesn't take as much effort when you are pulling the skin off of the leg.

 

[Buster52]

Okay. I'm not particularly fond of wings, anyway. Eating them is too much work for too little reward.

Well, except Hooters has excellent wings. They are more or less worth the extra effort. Maybe it's the atmosphere.

 

[Burbs]

The video did not show them cutting off any of the edible parts of the wings, just the very tips. The only thing they are good for is stock anyway.

Atmosphere always makes wings taste better.

 

[ohiofarmgirl]

here's what we did... and we usually pluck but it was so hot and darn swampy that we skinned. we may never go back to plucking...

first you have to have a bad sense of humor. then go and get the hose.

note: anyone eating should just avoid this next little segment....

after my hubby gave them the axe, we pulled up the skin around the neck and on the breast, put the hose in, held the skin around the nozzle (and no i'm never drinking out of the hose again) and filled them like little creepy water balloons. this actually helped a LOT b/c it helped release the skin from the meat.

then we could just pull the skin off. an expert can do this just like removing a little feathery sweater but i could not. most of it came of extremely easy.

yes i removed the wing tips and as the day wore on.. the lower part of the wing...sure i like buffalo wings by wow it was hot that day...

use a sharp knife to cut around the feet and voila! there you have it!

good luck and remember not to psych yourself out. you'll do GREAT!

 

[Buster52]

Quote:
Okay, now that's just too funny! Sounds practical but the mental picture makes it worth trying all by itself. Thanks!