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This Monday I'm going to butcher my first chickens ever. If you can help me, I would appreciate it. I'm wanting to gut them or skin them without having to pluke them because I don't have a pan big enough to scald them.
Can someone instruct me on how to do this? Also, as far as a knife goes, will I be okay using a razor knife?
Thank you,
Joe
Can someone instruct me on how to do this? Also, as far as a knife goes, will I be okay using a razor knife?
Thank you,
Joe