As far as how we process. I knock off the heads and then dunk them into a turkey fryer filled with water that's (if I recall) 148-154 degrees. I hold them by the feet, dunk them twice an wipe the feathers off. Open up the cavity, pull out the stuff, keep the gizzard/liver/heart and then into a vacuum bag they go. Others I'll skin and quarter. The skinning is much much easier but nothing beats the skin on fried chicken.
Richard.
Richard.
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