Skinning a chicken...WARNING! Graphic Pics!

[TheFunnyFarm]

Thank you Buster,......This is what I was looking for.........not interested in plucking......trying to eat healther and go agragarian

 

[Kitsune]

Quote:
I'd say that's probably right, when I culled my flock of 7 a couple of years back the top hen had significantly more fat than the others (though to be honest they were all quite fatty - spoiled-)

 

[PineBurrowPeeps]

Well done!

*where is the drooling smiley?*

This bird looks YUMMY!

 

[Don B]

Just finished skinning my first rooster using the info above. It went very well. Poor sucker should not have attacked my better half for the second time!! Now, she will be attacking him on a Sunday Dinner Plate!

I put the pieces in brine (1/8 cup Kosher salt in 1/2 gallon water) in a zipper bag in the refrigerator. Is this about the correct proportion of salt???

 

[Buster]

Great job! Glad that this thread could be useful to you. I have some freeloading hens that I'll have to practice some more on soon.

 

[ninjapoodles]

Buster, what breed of chicken is it that you're skinning in the pics?

Also, I made some YUM broth (couple gallons of it) from a wild turkey that my husband shot during bow season, just by slow-cooking the frame for several hours at low heat, with carrots, celery and onion. When it was done, I rapidly chilled the whole pot in a sinkful of ice-water, then strained it through coffee filters to be frozen. I've been using it every time I cook brown rice, instead of plain water, and in any recipe that calls for chicken broth. It's beautiful stuff, and I hope I can duplicate it with the chickens. We don't eat the skin, usually, either, so we'll try both ways, I guess!

 

[Buster]

Quote:
It's a new hampshire red. She kept bloodying my rooster's feet.

 

[PurpleChicken]

Quote:
Turkey stock is very different from chicken stock. I make a lot of soup out of my
excess roos and turkey soup outa fried turkey carcusses. The wild turkey is perfect
for soup and I'm also impressed your hubby hit a turkey with an arrow.

 

[PurpleChicken]

Good post Buster. This is the first time I saw it. I skin the smaller
birds or the ones, like your mean one, who have to be dealt with.
Our normal cullings have been 3 to 5 birds so we fire up our turkey
fryer/scalder for that occasion.

 

[Buster]

Quote:
I've considered scalding, I just don't know enough about it. I chose skinning because that is how I have processed all of the birds that I have shot hunting and it works great for getting it done quickly after the hunt. I have 3 salmon faverolle hens and a new hampshire red who may follow the one in the pics because they have joined a revolution in which they eat a lot of food but lay no eggs. Guess they don't understand the arrangement here.