We did it...

[Lesa]

We have had to cull two birds, due to illness...but we hadn't butchered any for the purpose of eating. Due to size restrictions, I am unable to keep my old chickens.(Well, okay maybe I'll keep two!) So, the kill cone works great. Don't think I could stand to do the deed without it. We opted to skin the bird, since we didn't know what we would be getting into with plucking. The videos make it look really easy- for a newbie it was pretty time consuming- but when finished, well, she looked just like chicken...The chicken is currently resting in the fridge and will be used for soup, later in the week.

 

[Mahonri]

Congratulations.

 

[Judy]

Plucking really isn't so bad -- after you get the pot and heat source and thermometer, or if you have a turkey fryer. And get the temp just right. It does take 10 or 15 minutes, though. Really, unless you just want to eat the skin, it's not worth it, for sure.

 

[WestKnollAmy]

We always skin our chickens but I have hatched some really big breed roos so I think we will try beer can chicken for them and I know that means plucking.
We just did a duck and it turned out super well so I may try that for our chickens, too.

 

[Lesa]

Nadine- is that on the BBQ with the beer under the chicken? A friend explained it to me once, but I wasn't eating chicken at the time- and I've long forgotten...

 

[WestKnollAmy]

Yes, you can actually set any can under it but DH leaves half the beer in the can and sticks it under the chicken to set on and then puts a cut lemon on the neck. It comes out extremely moist and tasty. We have really only done it with our home grown Marans but we may have done it with a JG, too. Still really good, tasty, moist and tender.

There are lots of recipes. Try it out!