Chukar hunters - Pluck or Breast?

[RockAndSage]

Curious about how you all prepare your chukar most often - do you pluck the bird, or are you breasting them out?

(PS, good recipes would be welcome)

 

[Jason Snyder]

I mostly breast them and save the legs as well.

Curry, braise in wine and herbs, make schnitzel, barbacoa style, pozole, you name it.

 

[Irish Miner]

Made some fettuccini Alfredo style the other day. Way good.

I usually breast them out simply by habit, but certainly don't object to the skin.

 

[Ucsdryder]

Is grind and make burgers an option?

 

[Ditt44]

Neither, skin them whole.

 

[Brian.243]

Mostly breast them and take the legs and thighs it they aren't to shot up. I will pluck a few each year to roast. Pluck them when they are warm and it's pretty fast but the skin is thin so you have to use some care. I did spatchcock one from yesterday just to try a different cooking method.
Chukar can be used in any recipe that uses chicken.
But chukar chili is one of my favorites

 

[Spindrift]

Skin them or breast them, salt and pepper, wrap in bacon and grille. Boner city.


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[Wrench]

I like to just rip the skin off.....it's my way of getting back at them one last time.

 

[Solm]

I mostly breast them

 

[IanCOLO]

I used to just breast them but last couple of birds I just skinned and then gutted and left whole (obviously one wing for transport still on and legs cutoff at knee). I removed head, neck and giblets but would be pretty easy to leave if you wanted. Hard to tell if it took any longer to do in the field and bigger chunk of meat in the cooler is good for morale.


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