https://www.hannaford.com/weekly-flyer
Scroll down 1st page, 1/2 way, left

https://www.timesunion.com/tablehop....php?IPID=Times-Union-tablehopping-river

I can taste the difference between the cheep store chicken and my own , the meat has more color and flavor

think of the chicken add " We don't sell no fat yeller chickens"

I always think of that as Market your worst attribute
that doesn't mean I am going to pay 56 dollars for a 3.5 pound bird

I have to pay bills so I buy the cheaper chicken if I am not raising my own.

I'm not a pheasant plucker,
I'm the pheasant plucker's son,
Yet I'll sit and pluck the pheasants,
Till the pheasant plucker comes.

Ha haven't thought about that tongue twister since middle school lol

When I was a kid, my grandparents would raise and butcher their chickens. To pluck them, the chicken was dipped in scalding water first. I was assigned to plucking. After about 5 minutes of plucking, the smell got to me. I was dismissed forever from the process. It took many years before I could eat chicken after that. In fact, to this day I can only eat wings or breasts. Thighs and legs still have that wet feather taste.

My folks always scalded their birds before plucking them. They raised them not only for us, but my dad would sell the "homegrown" birds at the drop-forge where he worked. His co-workers bought all they could haul. Anyone that has scalded a hen knows how it smells. I quit dipping hens when my Bride and I went out on our own. I skun every single one from then on. She hated eating chicken skin, I hate the smell of a scalded bird.

you might not think it but I think the scald is the most important part , if you get it wrong the best of plucker will have trouble and take to long

if you get it just right it plucks very easy

plucked a bunch by hand and built my own drum type plucker now going on probably 13 years ago

that is the way to go if your doing a bunch of birds , haven't done many in the last 5-6 years

helped a few friends out is about all

my great grandparents owned a chicken hatchery and sold meat birds through the store. Great grandma was a crazy fast hand plucker and so much of that was in the perfect scald.


we have deviated to plucking but that really wasn't the subject of the article it was the premium price and how people justify it.

mainly I think they justify it as D.I.N.C's Dual Income No Children

Everything you said is exactly how I feel too. The smell of dipped chickens is one of the worst smells there is. I don't eat the skin of chicken breasts either with the exception of wings. Sometimes the skin reminds me of that smell.
For me thighs especially taste like that smell. Wings and breasts are all I will eat.

My wife says I have too sensitive of a nose. I tell her, I don't think so. I like the smell of skunk, beaver castor, mink & weasel musk. All smells she doesn't like. So, whose got the sensitive nose??????

We raised our own meat chickens, usually around 150 a year. When killing time came, Mom and I would do about 50 at a time on Saturday morning. When Mom said the scalding pot was ready, I would start killing and we would scald and pluck them by hand. We would then singe any pin feathers using crumpled up newspaper in a metal 5 gallon bucket. I helped clean them out, saving the heart, liver and gizzard, and removed the head and feet. Mom did all the other cutting up and we bagged and froze them. Next Saturday was a repeat until we got them all processed. Fried chicken was lunch every Sunday.

Never understood why they don't just skin them . the skin is bad for you. I skin wild turkey . Don't pluck it.

Plucking is easy and fast, plus people want pasture raised but still want them nice and pretty presented in the package like at the store..

Chicken skin is not bad for you. In fact its good for you.

Here the women pluck all the geese,ducks,cranes, and swans dry. They put a ring of Crisco shortening around their wrist, so the goose bugs get stuck climbing up their arm and dont make it to their hair.

Give me a box of crispy-fried chicken skin and I be happy.

I think I read it's great for kidney stones also. Or maybe that was banana I can't remember now.

After the first year of plucking by hand we borrowed a plucker.
I tried to buy one at a farm auction one time.
I was outbid.
The guy that bought it told me to borrow one of his pluckers anytime. And we did.
He had 4.
just

We have raised nearly 90% of our meat for the last 6 years. We grow and process several batches of birds annually and having a plucker makes the job faster and less labor intensive. We have had our plucker 3 years now, and it has processed several hundred birds with no issues. I think anyone who is wanting to raise their own birds should have one. I believe you absolutely can taste a difference from farm fresh vs store bought birds.

chicken skin isn't bad for you , for all the FAT is bad for you propaganda , fat isn't bad for you in the right quantities free of Excess sugar and carbs it is actually good for you.

your body turns sugars into fat and in order to burn that fat you must run out of sugars to start converting fat into BG blood glucose

if you keep up the steady stream of Carbohydrates you never start running on the fat , never run on fat and you can't use your fat stores. excess fat stores cause circulation issues

so excess fat stores on the body cause the issue but fat in the diet isn't the most common cause of fat stores on the body , sugar is , it is super concentrated energy that leaves you feeling hungry because it doesn't fill you up.

Dad and I built a Whizbang plucker years ago, that thing is slicker than a snotty pump handle! As mentioned above the scald is everything

Interesting. I've never seen a plucker before. Unless I look in the mirror.lol

That was my job growing up.

I also built the whizbang , it has a shower head for the water and works great

You can do 2 at a time and there clean as a whistle in just a few seconds.
Shower head sounds like a good idea Pete. We're getting close to puttin it to work again, might have to try that