That can be a stage of detox, especially for alcoholics. It can show up for other things too. When my father nearly died from the flu back around 1990, the doctors thought that he was an alcoholic when he went through that stage. What they had a hard time believing was that he was a teetotaler.
Leaving the skin on is so much better for cooking poultry. After it is cooked, there is no requirement to eat the skin. The part about cholesterol being a genetic thing is very true.Plucking them is a LOT easier if you scald them... don't know about skinning. I really like the crispy skin. DH thinks it's gonna give him a heart attack.The whole "fat will kill you" is a political and a book-selling thing, not a scientific thing. Cholesterol is more elevated by carbs and inheritance than anything else. Anyway, he eats the white and I eat the dark so it all works out.
I do the whole thing outside--which in winter is kind of inconvenient...
Why would anyone attempt to pluck without scalding?
Almost everyone has duplicates in looks. I doubt that they are twins in personality especially since the neighbor is not a crazy duck and pigeon lady. Instead she is a crazy horse and dog lady.She has a duplicate ?
You don't need a machine for shrink wrapping, they make special bags and wrap for that. Us chicken folk can tell you allllll about it!!
The vacuum seal machine I prefer. If it was a larger bird like a turkey then I'd do the shrink bags. I use this vacuum seal machine for a lot of things. It's so easy and convenient.
I haven't finished it yet. I fell asleep.
I'm dying.
