My husband is the grill master on our homestead. Put fresh meat in his hands and he is firing up the grill! He was taught by his grill master father and has perfected his craft over many, many years. I never knew how a steak off the grill should taste until I met my husband. His skills can rival any professional grill master. He knows just how long to cook a steak to achieve the perfect medium-rare to medium doneness. However, there is only one thing that stands in his way when grilling perfect chicken. The meat needs its skin to keep the inside moist and the outside a charred crispy goodness. No skin on the chicken means there will be no grilling.
Round 1 Skinners: 1, Pluckers: 0
- Essential when canning.
- Less time-consuming.
- Less equipment needed.
- More limited preparation options because grilling and roasting is out.
- No crispy skin goodness.
Enter Patricia. Unbeknownst to Patricia, she would break the long winning streak for the Skinners. Patricia is a retired woman that my husband met by volunteering at a food pantry in town. She is all alone on her small homestead. She raises chickens for meat and eggs, but just doesn’t have the strength to butcher them on her own anymore. Zac volunteered our help and we have now butchered over 40 of her birds. And you guessed it. We plucked them! Barbecued chicken for dinner! The Skinners hand over their crispy skin to their eager grandson.
Round 2 Skinners: 1, Pluckers: 1
- Most commonly accepted method.
- Great for all chicken dishes, including roasting and grilling.
- More time-consuming.
- Feathers stick to your hands.
- More equipment: boiling water and plucker.
So…skin or no skin? We currently have a tie. The debate will continue as long as there are chickens to butcher. Each side will have their victories and losses. In the end, the only common ground we have found is to allow the butcher to decide. But either way, we have fresh, home-raised, free-range, delicious chicken on our plates. That’s a win to me, however it is butchered!