Well, that was fairly close to a waste of time. While doing regular morning chicken chores, I selected the five largest broilers, segregated them into a little holding pen and fed the rest. Got all my processing stuff set up, water heated just right, etc. Even got photos of my cone set up and the holding pen. Pulled out and bled the largest in the holding pen (and I still hate the killing part - still shake like a leaf while holding the head still, ugh) and got him all processed. Was thinking "man, this guy is sma-all..." Plunked him on my scale and he's only 2lbs 7oz, dressed, no giblets. Gave the rest a reprieve, and am going to admit that my feed bill will really hurt the next couple weeks. :sigh
I did have a few plucking thoughts I thought I'd share: I always pull out the big tail feathers first, then move on to the wings. These parts cool the fastest, and the wings are always the fiddly-est part for me to pluck. I'd rather get it over with first. Other than the big primaries and the tail feathers, pluck against the grain - opposite to the direction of growth. Once the bird is eviscerated, I hold it in the sink under running lukewarm water and rub off any little scraggler feathers.
Okay, so it's just after noon - too early for wine, so I guess I'll brew a pot of tea.
I did have a few plucking thoughts I thought I'd share: I always pull out the big tail feathers first, then move on to the wings. These parts cool the fastest, and the wings are always the fiddly-est part for me to pluck. I'd rather get it over with first. Other than the big primaries and the tail feathers, pluck against the grain - opposite to the direction of growth. Once the bird is eviscerated, I hold it in the sink under running lukewarm water and rub off any little scraggler feathers.
Okay, so it's just after noon - too early for wine, so I guess I'll brew a pot of tea.
