our Plymouth Rocks,
I set to work dressing the birds.
We kill so few chickens per year that we pluck by hand rather than
springing for a Whiz-bang Chicken Plucker, and our unskilled fingers
definitely spend more time removing feathers than on any other part of
I’ve read that a lot of
small-scale chicken-keepers save time by skinning
their birds rather than plucking but I usually like to
keep the skin on so we can roast our birds to perfection. Since
our Plymouth Rocks were slated to be ground into sausage, though, I
figured this was a good chance to try my hand at skinning.
Unfortunately, my first, unskilled attempt took as long as plucking the
I’ve included a drawing
from this very
useful article in
hopes your first skinning operation will go more smoothly than mine
did. But don’t fall into the trap of skinning all of your
chickens — honor your birds by eating as much of their body as you
meat birds is to treat them to a happy life, complete with a homemade chicken
dispenses clean water.