This is the chicken that crowed at 5:30 Tuesday morning. It took me a few days to finally butcher him but I did it yesterday. He was very good eating but I made a major mistake in the scalding process for plucking.
When I scalded the ducks I left them in the water for just a few minutes. The oil from the duck feathers prevents the water from getting to the skin quickly so leaving them in the pot of boiling water for over a minute was just fine. The feathers plucked easily. Unfortunately I used the same amount of time for this rooster and over did it. He was practically cooked when i started removing the feathers. this cause the skin to remove as well. The wing tips where completely cooked through. So I ended up skinning him anyway.
He was very tasty and gave enough meat for my family of 3 and a friend to have a nice dinner together. I don't know what type of chicken he was. A friend had purchased him for Easter pics when he was just a chick and the purchase was based on cuteness for the pictures and not breed or grow rate. The next batch of chicken I get will be a breed that has a high grow rate.
We still have two more chickens that I will be butchering soon. I hope to do before and after pics if I can get the scalding process right.
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