Skinning vs plucking

[Muggsmagee]

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That was pretty funny...and true!

In all of my inexperience, I thought the bones made for a good broth?

Still haven't processed a chicken...but am eating up all this information for when I do! Thanks OP for posting these questions.

In beef soup the bones are important but chicken bones aren't as dense nor contain as much marrow. I've tried stewing picked over carcasses and get a nasty white broth. It takes the drippings, skin and fat to make a good chicken broth.

Filing it away PC...thanks.

 

[new&learning]

i have not butchered yet but have been lurking and reading....i saw this link on another post ...the video is graphic but very good, when i do, do the deed, this will be how i do it with my laptop out there to help guide me... it helps

 

[Raen]

Oh, that is good. Thanks for posting.

 

[zowieyellowflame]

I have noticed if I make soup with chicken bones, I get gelatin. When it cools, it is like jello I guess because of the chicken marrow. Not fat but marrow with I guess some fat in it.
If I make broth with fat and skin attached, I find it is high in flavor but also high in fat which I remove. I feel torn. I want my soup to be healthy and lean.

 

[Sunny Side Up]

New&Learning, I think this is the YouTube video you're referring to

which shows a handy way to skin chickens, and also gives great information on effective gutting. It also makes me envious for those nice big meaty birds, their good sharp knives, and having several skilled family members to help with the butchering chores.

I find that I don't have sufficient upper body strength to make skinning as easy for me as it is for the Custer in that video. I have to tug & yank & wrestle with the birds. I also found that while skinning that little bits of the feathers would cling to the sticky bare meat, and it was very difficult to get off.

But I find that hand-plucking is not the awful chore that everyone says it is. I usually have to work alone, and don't process more than 6-8 at a time. When I get a good scald on the birds, with water around 150 degrees, dunking & swishing them for about 15 seconds, until a wing feather comes out easily, that I can pluck most of the feathers off in about 5 minutes. I hang them from a hook so I can use both hands, it's like swiping the lint out of the dryer filter.

You'll find fans of both methods, try them all and figure out what works best for YOU.

 

[PurpleChicken]

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The gelatin comes from the various muscles, tendons, and fats that break down while cooking, not the bones. I've stewed only the bones and get nothing.

You may reconsider your thoughts on the fat too. Chicken fat is an organic animal fat that is not nearly as bad for you as we are told. Our bodies need good fats and chicken fat is one of the best.

My best stocks come from chicken with just the right balance of skin, meat, connecting tissues, and bones. The fatty stocks usually start with a fatty chicken like a store bought meat bird or an old hen.

 

[booker81]

Quote:
The gelatin comes from the various muscles, tendons, and fats that break down while cooking, not the bones. I've stewed only the bones and get nothing.

You may reconsider your thoughts on the fat too. Chicken fat is an organic animal fat that is not nearly as bad for you as we are told. Our bodies need good fats and chicken fat is one of the best.

My best stocks come from chicken with just the right balance of skin, meat, connecting tissues, and bones. The fatty stocks usually start with a fatty chicken like a store bought meat bird or an old hen.

I also like to skim the fat, and store it in the fridge to sub for butter in a lot of cooking dishes (mashed potatoes!) A little goes a long way and it's a huge flavor kick.

 

[ixnay]

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I haven't noticed if there are any substantial numbers of BYCers who keep kosher (I am not in that category, btw), but a little googling on the "schmaltz" can be most informative!

-- Nan