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bodger

Plucking?

Finished! I've just finished plucking a nice last summers Welsummer cockerel. ( Dave he would have been great in your breeding pen) and as I sat there in the old stable, with my wellies and my rubber apron on, I was wondering how many of you dry plucked as opposed to wet plucked?

And yes, while I realise that perhaps I should have put some more clothes on, its sometime times nice to be a simple bloke.
Yorkshire Geordie

Frankly, I don't give a pluck, Bodger.  

Mrs YG buys them ready for the oven but I've dry plucked chickens way back in the 60s for my Grand-dad.

My mind's eye watered a little at the vision you portrayed.
Were you wearing green or black wellies?  
Martyn
sandrar

Ignoring your last comment (Bodgers)- we dry pluck, when the bird is still warm and then clean them out once cold.

To be honest we don't tend to pluck that many any more. The Leghorn cockerels we usually skin and often just take the breasts and legs, it all depends on how many cockerels we have running around.
chicken feed

we dry pluck too.
bodger

I've got green wellies but definitely not Hunters.

I wet pluck. I find that a couple of kettles full of scalding water makes the feathers come off really easy, with the bonus that any creepy crawlies being stopped in their tracks.
12Bore

Re: Plucking?

bodger wrote:
Finished! I've just finished plucking a nice last summers Welsummer cockerel. ( Dave he would have been great in your breeding pen) and as I sat there in the old stable, with my wellies and my rubber apron on, I was wondering how many of you dry plucked as opposed to wet plucked?

And yes, while I realise that perhaps I should have put some more clothes on, its sometime times nice to be a simple bloke.


Rena

bodger wrote:
I wet pluck. I find that a couple of kettles full of scalding water makes the feathers come off really easy, with the bonus that any creepy crawlies being stopped in their tracks.


Yep. Same here and for the same reasons. ....no yikie creepy crawlies..... ewwwwww!
bodger

Joe!      
maxie

Do you just tip the boiling water all over the bird bodger,or dip it in boiling water?
bodger

I pour the water over it from the kettle.
Dave C

Re: Plucking?

12Bore wrote:
bodger wrote:
Finished! I've just finished plucking a nice last summers Welsummer cockerel. ( Dave he would have been great in your breeding pen) and as I sat there in the old stable, with my wellies and my rubber apron on, I was wondering how many of you dry plucked as opposed to wet plucked?

And yes, while I realise that perhaps I should have put some more clothes on, its sometime times nice to be a simple bloke.





   

Your not wrong bodger, but you watch mate I will get a site visit in your neck of the woods as soon as the last one is on your table  
bodger

No, make it before then. You'd be made most welcome.
olde9856

It all depends what we will be doing with the bird, if it's a boiler I just skin it but if for roasting it is wet plucking, far easier than dry and less skin ripping!
bodger

Karen's jointed the chicken this evening. Unless you rear your own birds, when did you last ate a bird with meat as dark as this. Its a million light years away from the insipid crud that supermarkets sell and you'll have to take it from me as to how tasty it will be.




horace

That looks good
Rena

It does look good!

... ... what does 'jointed' mean? We usually cut our birds, so it sounds different??
Dave C

bodger wrote:
Karen's jointed the chicken this evening. Unless you rear your own birds, when did you last ate a bird with meat as dark as this. Its a million light years away from the insipid crud that supermarkets sell and you'll have to take it from me as to how tasty it will be.







Ohhhhhh that looks good meat mate  
bodger

Karen's turned the last few cockerels I've bought to the kitchen into fantastic tasty pies. She's been putting tarragon into the mix which is a new flavour for us.
Rick & Carol

Dry pluck - We did a bit of research last year before doing our turkeys & basically dry pluck with no cuts mean they can be hung. Mind you I'm doing turkeys for burgers thisyear so might well heat up the burco
brummie nick

Is there  'market' for the feathers, or do you just burn them,?  
maxie

Mines either going as a soup,or in a tatiepot,depends how much meats on him.
Justme

Unless the rules have changed you can only dry pluck if you are using the under 10,000 units exemption to sell your poultry.
Dave C

So how did Kaz cook it ?

bodger

She had it in the slow cooker yesterday, picked the meat off it and its pie making tonight.
kaz

Dave C wrote:
So how did Kaz cook it ?



I cook it all day in the slow cooker with whatever veg I have - celery, onion, carrots.
The meat falls off the bones and I liquidise the veg in the liquid to use as stock for the pie.
I'll put the recipe in the Kitchen section and put a link to it here.

Here's a link to the pie recipe - we love the taste of the tarragon which we had never used before we added it to this pie recipe.

http://overthegate.myfreeforum.org/sutra329752.php#329752
Dave C

Sounds delicious Kaz  

Will have a look.
maxie

Does the slow cooker soften even the older chickens meat as we do a fair few things in ours,otherwise it gets nuked in the pressure cooker
bodger

It does Maxie  
maxie

Just plucked my cockerel with a couple of kettles of water over him was way easier cheers for the tip bodger  
Do i still have to rest him for a couple of days or would it be ok to slow cook tomorrow?
Pilsbury

I roasted the one bodger didcto teach me how to kill pluck and draw the day after and it is still the best chicken i have tasted.
maxie

Just tried this pie last night and was delicious i must say,i didnt want to overpower the tarragon flavour but think i ended up underpowering it,try more next time.
Home made roly poly for pud as well

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