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I started stock today for the coq au vin. I had an equal amount of fresh chicken parts and leftover store chicken parts. Even so, this might be the first time i've tasted something that i would truly describe as earthy or gamey. It tastes like working in the garden or mowing the yard in...

Sometimes i regret asking questions on here because i find out that i am fretting over nothing, or asked a question i could have easily googled. I DONT REGRET THIS THREAD AT ALL!!! I would never have thought of the ohrase heritage cooking, and that sounds right up my alley. I also forgot about...

Yesss, is there a thread for old chicken recipes!? I'm gonna search for it ha!

Nope, not planning on being inhumane! This is a beautiful answer to the question! Thank you! We're going to try a coq au vin this week, and i was thinking about pot pies and stew, but i had totally forgotten about gumbo and even jumbalaya!!! I have no problem at all raising happy, healthy birds...

We have a variety of chickens. When you cull poor layers, aggressive birds, excess roosters, etc., and you pen them up for a few days to prepare, is there a way to add some extra weight in a week or two? Or is it more or less a fruitless endeavor?