Search results for query: *

It's good to be a nice neighbour. Our neighbours don't mind the crowing, since the "Crows" and Ravens here make far more racket than our birds. Sometimes I feel like I'm living in a horror movies it's so loud.

Thanks - your avatar looks like an Ameraucana!?!? Are you doing crosses too? I like birds without combs and wattles because of our climate.

We just did our summer Cornish X butcher, so the freezer is brimming with birds for the next twelve months. Except, they are so tasty, we are going through them a bit on the fast side. Time to get us some more rabbits going! Oh, and I got to post this pic - it's a Marans/Ameraucana roo over a...

Old Muscovy drakes van be tender and tasty Out of the water bath after 10 hours Opening the bag - see all the juices inside! Browning the skin with a torch - if you don't have a torch, a very hot skillet, or your broiler will work Carved - and see how nice and medium rare it still is, even...

Ok, I'll post all the pics tomorrow, right now it's off to bed. This by the way was "Succulent". Got a ton of photos to post G' night everyone!

ok, got a bunch of pics, but I's tired. You all have to wait til the morrow! They's pretty good pis though, and boy was it tasty!

So, how did it turn out - we are all waiting impatiently!

RECIPE SECTION? ooh, better go and see if I can find it

Low and slow - I did mine at 325f and I'm not sure of the time. I did it on it's breast first, then one side, then another side, then breast up (about 15 minutes per side). I Seasoned it and sprayed with grapeseed oil (I have an oil mister). You can use olive oil, but I didn't want to affect the...

The bird wasn't really tender (mushy) like a store bought bird, but it wasn't tough either. I think the slow cooking and the moist stuffing (plus I turned it a few times during cooking) kept it juicy and tender. No, I haven't done turkey this way, I did it this way: Part 1 Part 2 I did...

Well, if you use a lesser quality bird and your boning turns out well, you may wish you had used a nice quality bird to start with! Of course, presentation isn't everything - it's really just the icing on the cake. Good luck - once you get it, it's a fabulous way to serve for company.

1. Our chick starter is crumbles, it would dissolve - is your chick starter some kind of mixed grains? 2. Cracked corn barley and wheat is in our scratch grains - is this what you are using?

Did okay on my first try, although it wasn't nearly as "pretty" as the one Jacques did, and it took a lot longer. I had the video on in my office, and would pause, run into the kitchen, do a bit, then run back into my office to watch the next bit. The next time I did it without watching, and...

don't try it! Try this instead - it's the most incredible way to make Turkey! Part 1 Part 2 DDon't miss part 2, as it shows the complete turkey and the cranberry thingy is divine. I did this last Thanksgiving and EVERYONE was impressed! (I'm doing it again for Easter, I saved an extra...

Okay, well I can''t take Total credit; here's a link to Jacques Pepin, boning a chicken, and stuffing it. I just changed the stuffing in mine a bit For mine, I lined the inside with spinach leaves before putting the stuffing in. Basically the stuffing was spinach, mushrooms, celery, a bit...

Well, if yo have a Sous-Vide (water bath cooker) they are absolutely worth it. I bone, stuff, and roll the meat in the skin, vacuseal it, and cook it on low heat for about 12 hours. Then chill. It's really wonerful sliced for salads. OR, bone (leave lower leg bones in) as above and cook it...