skinning birds

Discussion in 'Meat Birds ETC' started by Tamidon, Oct 29, 2008.

  1. Tamidon

    Tamidon Chillin' With My Peeps

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    May 23, 2008
    Massachusetts
    I've butchered many many chickens, but always with plucking. We have some aged roosters we're slaughtering and I figure it's fine to save time by skinning,they're just getting made into stock for the freezer. When skinning, do you cut the skin off and then cut around vent to gut, or is there some other way?
     
  2. Acre of Blessings

    Acre of Blessings Canning/Sewing Addict

    Apr 3, 2008
    Axton, VA
  3. Bossroo

    Bossroo Chillin' With My Peeps

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    Jun 15, 2008
    Tossing the skin is a s a c r e l e g e !!! That is where you get the most flavor from. This from THE authority, my sainted grandmother.
     
  4. Tamidon

    Tamidon Chillin' With My Peeps

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    May 23, 2008
    Massachusetts
    Quote:only if you're actually eating the meat, I'm just gonna be making stock
     

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