Archive for Downsizer For an ethical approach to consumption

Nicky cigreen

when to pluck and gut?

after the chicken is dead obviously!

we tend to pluck straight away, then go on to draw the bird, again while it is still warm.. and not hang the birds at all.

i don't like 'gamey' flavours so i dont hang pheasants either

what is the advantage if leaving chickens hang for a couple of days? are they easier to pluck? is the meat more tender?

Bebo

I've been told if you pluck by hand do it while the bird is still warm as the feathers come out easier. As it cools the skin tighens up around the base of the feathers and its harder work to pluck it.

I tend to leave them long enough to go cold before I gut them - just because I don't like the feel of warm, slithery innards.

judith

I don't hang chickens either, so I pluck and gut as soon as they are dead. I think some people 'rest' the chicken for a couple of days after gutting, but I never have enough fridge room for that.
Turkeys, OTOH, I pluck straight away and then hang with the guts in.

lottie

I pluck warm and gut after a tea break if I'm just doing one.

Nicky cigreen

still takes me an hour to do the deed - from live chicken to oven ready.

edit for spelling

judith

I've probably got it down to about 40 minutes using the plucker, but it's still a rubbish time. Sad

Nicky cigreen

oo what plucker do you have?

judith

I can never remember what it's called - I know it as the PluckMaster 9000. But it is by Novital and was the cheapest one in the Ascott catalogue.

Bebo

I got hold of a second hand wet plucking machine recently. It looks a but like this.

http://www.sedgbeer.co.uk/images/large/5C)M55-DRUM-PLUCKER.jpg

judith

Yours rather sensibly catches the feathers.
Mine flings them over a wide area with gay abandon!

How did you get on with it, BTW?

Bebo

Haven't tried it yet. Got 10 cockerels about ready to go and I'm considering doing them this weekend. Trouble is the pigs go on Monday and I'm a bit worried about freezer space.

If I do them at the weekend I'll let you know how it goes.

Jo S

I kill first thing in the morning, hang them and pluck immediately while they are still warm, then leave them hanging until late afternoon / early evening and draw them then.

Shan

We pluck the wing and tail feathers whilst warm, then hang guts in for 3 to 4 days at 3 deg C. This periods lets the flavour develop (more chickeny) and helps tenderise the meat. We have had a bird hung for a week and that was gamey. You should start off by hanging for 1 or 2 days and take it from there.

Bodger

I do the whole lot straight away. Its definately easier to pluck them while they are warm. If in doubt, I always give them a quick dunk in red hot water as well. There's nothing worse than a whole army of fleabies marching up your bare arms as you're plucking. Shocked

As far as hanging the birds is concerned, I don't. I know that the purists say, possibly quite rightly that hanging improves the taste and texture but I get it done straight away, because I'm a beggar for putting things off and If I didn't, they could possibly be extremely well hung.

The change in taste thats put down to the practice of hanging meat, is down to the very early stages of decomposition. With beef, the carcasse is hung minus its intestines for several weeks. A chicken is usually left intact with its poop and everything else left in situ. I don'tmind hanging a chicken but prefer to have that lot taken out first. It works with beef and larger animals, so why not with chickens ?

Nicky cigreen

but the gamey flavour likes in pheasant etc.. is partly caused by the guts rotting and the flavour permiati.... spreading to the flesh.

i remember something about its been hung long enough when the guts fall out!!

but as i said i dont like the flavour.. so maybe im biased

I'm going to carry on doing the whole thing straight away.

Shan

Pheasants hung 2 days don't become gamey. They tend to have a lovely delicate flavour.

Nicky cigreen

yes, i spose its all degrees.. how far you take it etc.

the only pheasants we eat have either been hit by the car... or given to me by neighbour farmer.. and as i dont like the gamey flavour.. i always dress them straight away. but its a matter of taste i guess.

Tavascarow

I kill & dry pluck first thing in the morning when they have an empty crop then either gut them in the afternoon or the very next morning depending on the weather & what else I have to do.
Smile

Shan

colour it green wrote:

Try hanging for 1 day - it is not long and it will give you an idea of whether you want to pursue it any longer. I was initially extremely squeamish until we had eaten some chicken from a friend that had hung it. Good thing he only told us afterward. Wink

chicken feed

we kill in the evening pluck straight away and then hang for 24 hours we think it gives a better flavour just gotthe plucking down to 15 mins so practice does make perferct Exclamation

the first took us an age Embarassed

Nicky cigreen

i dont know how long it takes us to puck them - the hour covers killing, plucking and dressing. I'll have to time it now.....

Tavascarow

If they aren't covered with stubs (early feather growth) & not to old & tough I can dry pluck in about 15 minutes.
As most of the birds I kill are for jointing not roasting I spatchcock (cut out the backbone) with a sharp pair of kitchen scissors & pull the innards out at the same time.
It's a lot quicker than normal & although I haven't timed it probably only takes 10 minutes a bird.
If they are covered with stubs it can take an age to pluck.
Laughing

Jo S

When it comes to timing are we talking about neat and tidy jobs? Embarassed

Rosemary Judy

I find that 'resting' for a day or two before cooking improves the texture of the cooked chicken.
I do this in the fridge.

I pluck as soon as I can and then gut after a tea break - the temp of the guts does not matter much - don't like them anyway.

ninat

The local place , plucks warm then puts them in the fridge over night and guts them cold. I think you're less likely to tear the innards that way.

lottie

Because I'm trying to go very low fat I skinned the last Muscovey ---it was much quicker.

Mrs R

I dunno, I like gamey flavour but not semi-rotting flavour - I've a strong stomach but hung pheasant is the only thing that's made me gip! I pluck and gut straightaway, then slowcook which overcomes toughness issues.

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