The Absolute Fastest Way to Process a Chicken
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- Опубліковано 27 жов 2022
- Freshest chicken ever! Plucking and processing chickens with the Vevor Chicken Plucker.
VEVOR Turkey/Chicken Plucker: bit.ly/3PF94Hf
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Homesteading, homestead, DIY, chicken, meat chickens, Cornish Cross, Fall line ridge, Processing, self sufficiency
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Awh man you throwing away the best parts. ☺️I love frying the neck gizzards heart and liver especially the liver. At least save the feet gizzard heart and necks for the stock pot.
My father has a barrel fish scaler, it has plates with tiny pokes like the sides of cheese grater. Its great for scaling yellow perch and other pan fish.
thanks for the information and video of processing chickens. have a great weekend.
I like the frying and eating part too!
Man wish I had seen this when we processed our meat turkeys the other week. I had a heck of a time with the crop on them. I’ll be posting the video today of how we processed them. Always enjoy your videos bud!
So just a thought… a couple ways to do the deed
I came here because I was curious how a plucker worked.
I have a Yard Bird chicken plucker, which looks to be the same size as this Vevor unit...I would advise using it with 2-3 chickens in it at once...they whip around less which means less likely to damage the skin/meat...what a time savings though for sure!!! Also, the time the chicken spends in the hot water is key...needs to be long enough to loosen all the feathers, too short and they don't come out nicely...too long and you cook the skin and it tears easily in the plucker.
THAT was an EXCELLENT VIDEO,thank you!
Nice. Growing up we used to scaled and hand pluck! Enjoyed
Great tutorial sir!
This was well done. Thank you..For me a city type, I am thankful for the supermarket.
Great video! From what I can remember that's the same way we butchered chickens when I was a kid.
Wes, we always kept the giblets, heart, liver, etc. The 'etc.' includes the gizzard which needs to be butchered and have the lining extracted.
Good job we have done 2 processes so far, still learning.
there are little circles of tender meat on the back side of the chicken. I've heard them called chicken oysters, backstrap, etc. It's honestly the best part of the chicken. When you cut off the thigh simply follow the dish of bone to cut the backstrap out with the thigh. In the video you cut right through it.
Some recommendations from a former worker at a poultry abattoir. For the gutting all you need is a horizontal slice then reach in. The 'Shute' will just tear out.
So informative, thank you
I would have to say you thru away one of the best parts of the chicken the Liver! Fried up they are the bomb! Also the necks are great for soup stock but I think raising your own chicken is great it’s way better than buying store meat filled with hormones and antibiotics not many people do this anymore