Thanks to RonB, dawng and I were schooled in chicken butchering today. (Is that what it's called?)
I know I've read posts on this subject here.
I'm thinking plucking takes way too long.
Who here skins instead of plucks?
When do you remove the craw?
(And, just to be clear, RonB arranged this for us, he didn't participate. Thank you RonB and dawng!)
I know I've read posts on this subject here.
I'm thinking plucking takes way too long.
Who here skins instead of plucks?
When do you remove the craw?
(And, just to be clear, RonB arranged this for us, he didn't participate. Thank you RonB and dawng!)