Free Cornish X - Worth it??

Hi Darin,

absolutely they're worth it, but not with the usual methods of cooking. I've kept cornish x to this age many times and when the end comes I always mince the meat and use it to make Asian style patties (spring onions, ginger etc) or chicken meatballs. Otherwise you could slice the meat off and store it in a freezer for pie fillings or perhaps thinly pulverised for chicken schnitzels (anything where you break the fibres and also add a lot of moisture or oil).

If you mix leg/breast together and add some fat to any large breast sections as you're mincing, the results are better for things like patties. Otherwise the breast meat will be too dense and tough.

Perhaps if this sounds too hard and you have other plans it might be best to pass on them...

cheers

Erica

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 in a low over. This is what you'll end up with.

Plated - you can see the stuffing. Also, a bone bird is easier to carve!

Quote:

Originally Posted by Erica 

Hi Darin,

 

absolutely they're worth it, but not with the usual methods of cooking. I've kept cornish x to this age many times and when the end comes I always mince the meat and use it to make Asian style patties (spring onions, ginger etc) or chicken meatballs. Otherwise you could slice the meat off and store it in a freezer for pie fillings or perhaps thinly pulverised for chicken schnitzels (anything where you break the fibres and also add a lot of moisture or oil).

 

If you mix leg/breast together and add some fat to any large breast sections as you're mincing, the results are better for things like patties. Otherwise the breast meat will be too dense and tough.

 

Perhaps if this sounds too hard and you have other plans it might be best to pass on them...

 

cheers

Erica

Quote:

Originally Posted by Totalcolour 

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 in a low over. This is what you'll end up with.

 

 

Plated - you can see the stuffing. Also, a bone bird is easier to carve!

 

 

 

What time's supper? 

Quote:

Originally Posted by hydroswiftrob 

 

OR, bone, leave lower (sorry folks, I did NOT leave the lower bones in, just the ankle bit, and stuffed the legs too) leg bones in as above and cook it in a low over. This is what you'll end up with.

 

 

Plated - you can see the stuffing. Also, a bone bird is easier to carve!

 

 

 

What time's supper? 

 

Too late - it's ALL GONE! And you couldn't smell it from there?
 

I would take them in a heartbeat!!!

They'd probably be a LOT bigger, more than one would like to roast, but even at 5 months they would lend well to any of the slow cooked type things - and if you process them yourself, you can just portion out the meat into meal sizes and freeze.

Totalcolour - recipe - stat!! Please???? What did you season with, what's the stuffing? TOTALLY want to try this with some of the big birds I end up with!

Quote:

Originally Posted by booker81 

 

Totalcolour - recipe - stat!! Please???? What did you season with, what's the stuffing? TOTALLY want to try this with some of the big birds I end up with!

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

http://www.youtube.com/watch?v=kAekQ5fzfGM

For mine, I lined the inside with spinach leaves before putting the stuffing in. Basically the stuffing was spinach, mushrooms, celery, a bit of sourdough breadcrumbs, salt and pepper (almost the same as Jacques').

The glass of wine is essential when making this kind of dish!

Thank you! I just watched the video, I'm totally going to try this!

I almost want to try this for Thanksgiving as well - I hatched some mixed breed turkeys for processing later, and I think this might bode well for a non-broad breasted turkey dinner!

Quote:

Originally Posted by booker81 

Thank you! I just watched the video, I'm totally going to try this!

 

I almost want to try this for Thanksgiving as well - I hatched some mixed breed turkeys for processing later, and I think this might bode well for a non-broad breasted turkey dinner!

don't try it!

Try this instead - it's the most incredible way to make Turkey!

Part 1

http://www.youtube.com/watch?v=Afdh_i3Kmy0

Part 2

http://www.youtube.com/watch?v=lDHiS5ivkN8

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 turkey for this very purpose)

Totally worth it!  My niece did this and gave me the birds at 6 or 7 mo. and they were wonderful.  Not quite as tender as the younger birds but the meat was great....we had a summer party and BBQd the whole lot after marinating for a few hours.  Folks raved over the taste and meat tenderness.