fistfulladirt
Gold Member
- Joined
- Feb 21, 2008
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- Great Lakes State
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- dirtfishing
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- Other
The last two dozen birds I butchered, were skinned. So much easier.
My mother, raised on a farm, slightly complained they were skinless birds when I gave my folks a couple.
Almost all my birds ended up in the crock pot and in soups, (through the winter) even though they were tender and young.
The only advantage that I see in skinning, is to retain moisture when broiling or grilling.
My mother, raised on a farm, slightly complained they were skinless birds when I gave my folks a couple.
Almost all my birds ended up in the crock pot and in soups, (through the winter) even though they were tender and young.
The only advantage that I see in skinning, is to retain moisture when broiling or grilling.