Things You'll Need:
- Enough Water To Cover The Meat
- 1 Small Sharp Knife
- 1 tbsp. table salt per gallon of water
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Step 1
Cut a ring around the skin, above the feet, where it first becomes loose.
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Step 2
Use a knife and fingers to tear an incision from the legs to the tail, and then peel the entire skin, with the feathers, off to the neck.
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Step 3
Cut a ring around the tail and the anus.
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Step 4
Make an abdominal cut up to the rib cage.
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Step 5
Reach inside the rib cage and remove all the viscera with one clean jerk.
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Step 6
Break the neck; jerk the neck and windpipe free of the body.
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Step 7
Rinse the entire carcass free of any residue.












Comments
Anonymous said
on 11/22/2005 Take a branch about the thickness of your pinky finger, about 6 or more inches long, when the branch is pointing straight up, it should have another short branch pointing down toward the ground, like a half arrow head. Make a small cut in the anus area, insert stick and spin like getting spaghetti on a fork, after about 7 to 12 spins, remove stick throw away, your hands and bird are clean.
Anonymous said
on 11/22/2005 Lay the bird on its back, spread the wings, step on them close to the body and slowly pull towards you. I have done this for 20 years. It leaves you with the breast and two wings - just snip them off with kitchen shears.
Anonymous said
on 11/22/2005 For grouse you can lay down the bird on its back, then spread out the 2 wings and step on each one. Then grab a lag in each hand and pull. Easiest cleaning bird ever.