I have no need for skin, as I can all my chicken, so it's just easier to skin them. Don't like having to heat the water, etc. for plucking when the skin will be discarded anyway.I've never skinned a chicken before. I built a crealbilly plucker out of a pvc pipe cap some buggie cords and a length of thread all. But looks like your method is very effective - great work and thanks for sharing. pictures really help also.
Good point... So how do you get one of those full sized chickens in a canning jar? I've wanted to try and pressure can a few but couldn't figure out how to get it in a jar. Can you share your secret? I've seen whole canned chicken at the store.I have no need for skin, as I can all my chicken, so it's just easier to skin them. Don't like having to heat the water, etc. for plucking when the skin will be discarded anyway.
One doesn't can them whole. Most will part them out and can the meatiest parts, sometimes with bone in, but mostly without the bones. I debone and chunk up my chicken now and raw pack it as per usual. The bones and less meaty parts are then cooked down for stock, picked and the picked meats canned as well, then the stock, with the fat being removed off the top of the stock and frozen for cooking in recipes later.