When my Granmother "dresed chickens" She skinned them. She said it was quicker and better too eat? This would be an Old Git,?.

-- Can you? (skin@chicke.n), April 26, 1999

Answers

Yes, you can skin them at butchering time.

I do it because we always pull off the skin of store-bought poultry and to avoid the stinky, messy plucking process. I notice that quality in freezer degrades more quickly than with skin on but we usually eat it up before that happens.

Also, have found that carefully butchered and skinned poultry keeps for 10+ days in the fridge without spoiling - really makes me wonder how old/dirty commercial meat actually is for it to spoil so quickly after purchase. Good luck!

-- Kristi (securx@Succeed.Net), April 26, 1999.

We always skin our chickens when butchering...saves loads of time. We aren't going to eat the skin later anyhow. Always be sure to cool your chickens at least over nite in the frig before freezer if you want tender chicken....makes a big difference. Saw this in Countryside and it has solved our chewy chicken problem.

-- MUTTI (windance @train.missouri.org), April 26, 1999.