"Field Dressing"

[sparkles2307]

Our neighbors were chatting with Dh last night and told him that, since theres so little meat on our stupid Leghorn roosters, instead of going to all the trouble to pluck them, we should "field dress" them. Apparently, this means that, after decapitation, we are supposed to lay the carcass on its back, put one foot on each wing, snug to the body, and give the feet a good hard pull.... it sounds terrible to me, but they swear by it. Anyone ever use this method? I guess the breasts stay with the wings and skin, and the innards stay in the carcass. THen you just cut out the breasts.... *shudders*

 

[schmism]

Ive heard that if you are going to break down your chicken into parts. to just skin it leaving the feathers on the skin. Then break down the chicken leaving the guts inside and tossing the entire carcass intact.

some may consider it a waste not to use the necks, livers, and backs (for soup) but its a "field dress" kinda process....

 

[doubleostud]

I've done it on wild turkeys and pheasant, but never a chicken I would assume i would work the same way.

 

[averytds]

If you look up field dressing pheasants on Youtube, there are several videos of people doing it. Don't know if it works exactly the same with chickens, but since you still have to kill the bird first, I don't see how "regular" skinning is all that much different from field dressing in that way. I'd do at least one totally skinned to see just what meat there is and where first. Then part out and toss the rest.

 

[Jared77]

Lot of duckhunters do this too, its a proven method. Don't know how much meat you'll get (I've never done it) but some folks I know swear by it too.

 

[Ieatwildchicken]

Our neighbors were chatting with Dh last night and told him that, since theres so little meat on our stupid Leghorn roosters, instead of going to all the trouble to pluck them, we should "field dress" them. Apparently, this means that, after decapitation, we are supposed to lay the carcass on its back, put one foot on each wing, snug to the body, and give the feet a good hard pull.... it sounds terrible to me, but they swear by it. Anyone ever use this method? I guess the breasts stay with the wings and skin, and the innards stay in the carcass. THen you just cut out the breasts.... *shudders*

I have done it with a wild hen. I am a pretty strong 58 year old woman and it took some strength. My first pull with leg in each hand failed but with both hands on legs together worked. I had tried on young wild rooster but failed. (Roosters are def hard to ring necks over a hen too) I'm told they are too tough and lean anyway but Filipinos here marinade or cook them with green papaya which has enzymes to tenderize. Anyway I soaked the breast in a brine of simple salt water for 2 days, drained well, seasoned with Mrs Dash, seared then cooked in covered skillet with a little avocado. It was delicious & truly organic!

 

[Ieatwildchicken]

I have done it with a wild hen. I am a pretty strong 58 year old woman and it took some strength. My first pull with leg in each hand failed but with both hands on legs together worked. I had tried on young wild rooster but failed. (Roosters are def hard to ring necks over a hen too) I'm told they are too tough and lean anyway but Filipinos here marinade or cook them with green papaya which has enzymes to tenderize. Anyway I soaked the breast in a brine of simple salt water for 2 days, drained well, seasoned with Mrs Dash, seared then cooked in covered skillet with a little avocado. It was delicious & truly organic!

I left off oil. Avocado OIL