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just "did" my first cock
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dpack



Joined: 02 Jul 2005
Posts: 45377
Location: yes
PostPosted: Sun Feb 15, 15 10:29 pm    Post subject: Reply with quote
    

i have only ever had to deal with one like "r r" and there will be no repeat of my messy execution.i do have "stranglers hands" and experience but even though i felt the neck "give" and he looked very dead he came high up off the floor with a lop sided head and tried to spur my face .what can only be described as a trench fight ensued ,i killed him .it was horrible and im still upset by it.

i will add that normal chooks only require normal methods but some chooks are not normal.

ps i was told he was rather "evil" and might be a "bit difficult" when his card was marked but i was very surprised by the way he did a Karel Richter when i surprised him "in flagrante" the afternoon before his planned visit to my stew pot.

Bodger



Joined: 23 May 2006
Posts: 13524

PostPosted: Tue Feb 17, 15 10:26 am    Post subject: Reply with quote
    

Finished! I bumped that cockerel off this morning. I've just finished plucking what was a nice last summers Welsummer cockerel 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.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 42207
Location: North Devon
PostPosted: Tue Feb 17, 15 11:03 am    Post subject: Reply with quote
    

Plus you can just hose yourself down at the end of the job.

Back when my family had chooks: Dry for the odd one, wet if doing a load.

dpack



Joined: 02 Jul 2005
Posts: 45377
Location: yes
PostPosted: Tue Feb 17, 15 11:43 am    Post subject: Reply with quote
    

dry but as soon as it stops bleeding ,i know some think other ways are best but it seems to work for me

out of doors if possible,any hint of mites etc outdoors no matter the weather

ps i tend to not bother with wing tips so just cut em off as dog toys

Bodger



Joined: 23 May 2006
Posts: 13524

PostPosted: Tue Feb 17, 15 11:51 am    Post subject: Reply with quote
    

I wet pluck and a couple of kettles of boiling water not only sees the feather coming off more easily but also puts paid to any unwanted creepy crawlies.
I'm not allergic to feather dust but I would imagine that wet plucking has got to be a better bet for those who are.

alison
Downsizer Moderator


Joined: 29 Oct 2004
Posts: 12918
Location: North Devon
PostPosted: Tue Feb 17, 15 1:03 pm    Post subject: Reply with quote
    

Interesting.

We dry puck, as soon as the blood has stopped flowing.

chez



Joined: 13 Aug 2006
Posts: 35934
Location: The Hive of the Uberbee, Quantock Hills, Somerset
PostPosted: Tue Feb 17, 15 2:35 pm    Post subject: Reply with quote
    

Dry. I only do a couple at a time these days though.

dpack



Joined: 02 Jul 2005
Posts: 45377
Location: yes
PostPosted: Tue Feb 17, 15 2:35 pm    Post subject: Reply with quote
    

i have tried cool overnight and then hot water dip but i found it a bit "claggy" and as i dont care for gamey in chicken i like to pluck n gut (n chill or cook)asap ,especially with a roastable bird

do i feel a roast spud moment ?

Bodger



Joined: 23 May 2006
Posts: 13524

PostPosted: Tue Feb 17, 15 4:53 pm    Post subject: Reply with quote
    

Its probably just a touch of wind

Lorrainelovesplants



Joined: 13 Oct 2006
Posts: 6521
Location: Dordogne
PostPosted: Tue Feb 17, 15 4:56 pm    Post subject: Reply with quote
    

God, its a regular occurance here throughout the year. I hatch about 100 chicks annually, so morally Im obliged to keep and eat the cockerels.
It dosnt bother me now, and I just get organised first thing.
I dont bother with plucking - helluva faff. I just take the dead bird in the kitchen, split the skin, remove the fillets and legs, bag the carcass and on to the next.
Ducks were always that wee bit stronger and a couple of years back did 14 in a day. bar over neck, holding legs at the thighs and inside a cutdown traffic cone to contain the flapping wings. Again, peel off skin.

Bodger



Joined: 23 May 2006
Posts: 13524

PostPosted: Tue Feb 17, 15 5:15 pm    Post subject: Reply with quote
    

The cockerels that I'm killing are eight months old and are dressing out at about 7lbs, so they're well worth plucking and producing a lovely tasty traditional roast chicken.

dpack



Joined: 02 Jul 2005
Posts: 45377
Location: yes
PostPosted: Tue Feb 17, 15 7:18 pm    Post subject: Reply with quote
    

i pluck a good roaster ,game is often peeled,boilers could go either way .

roadkill is usually peeled

Mutton



Joined: 09 May 2009
Posts: 1508

PostPosted: Tue Feb 17, 15 7:39 pm    Post subject: Reply with quote
    

We dry pluck immediately after killing while the body is still warm. Start with the flight feathers (though usually can't be faffed with wing tips). Then we do a fast rough pluck over the rest of the wings and the body. When it starts to get tough(er) we then pour boiling water over.
It can be difficult to get the boiling water to penetrate the feathers. Doing the rough pluck first makes it easier to get the water in.

12Bore



Joined: 15 Jun 2008
Posts: 9089
Location: Paddling in the Mersey
PostPosted: Tue Feb 17, 15 8:05 pm    Post subject: Reply with quote
    

Bodger wrote:
Finished! I bumped that cockerel off this morning. I've just finished plucking what was a nice last summers Welsummer cockerel 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.



Bodger



Joined: 23 May 2006
Posts: 13524

PostPosted: Wed Feb 18, 15 8:11 pm    Post subject: Reply with quote
    

Karen's jointed the chicken this evening. Unless you rear your own birds, when did you last eat 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.






Last edited by Bodger on Thu Feb 19, 15 6:07 am; edited 1 time in total

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