[AT] Pluck chickens with a clothes dryer?

[Steve W.]

Larry Goss wrote:
> Have not heard of skinning a chicken except in conversation.  When 
> you loose the fat, you also loose the stock for making good gravy. I
> can't remember what the context was, but skinning a chicken was 
> something that was talked about in terms of disbelief.  Humm, all 
> this talk about food is making me hungry for some Bob Evans sausage 
> gravy over biscuits.
> 
> Larry
> 

I prefer Purnell's http://itsgooo-od.com/ sausage myself. BUT I can't 
find a store locally that
carries the frozen raw version. They all carry the fully cooked ones
that just don't taste correct.

-- 
Steve W.