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  1. litterbitt

    ***Post your pics of chicken dinners, please***

    Looking good, Momofchicks! What kind of chicken was it? It's so fat...is it a cornish X?
  2. litterbitt

    ***Post your pics of chicken dinners, please***

    Terrrific!! Thank you so much!!!
  3. litterbitt

    ***Post your pics of chicken dinners, please***

    Dennis, those little cornish X look great! Mine are 3.5 weeks old now.... hmmm...... will I be able to wait?? Liz
  4. litterbitt

    ***Post your pics of chicken dinners, please***

    Brined, butterflied, then smoked a few 5-month old roosters....
  5. litterbitt

    ***Post your pics of chicken dinners, please***

    Beautiful Charles07! Can you tell me your steps to good fried chicken? I'm not that good at it, and I like to compare others' methods....
  6. litterbitt

    ***Post your pics of chicken dinners, please***

    VERY NICE, hunterjumper!!
  7. litterbitt

    ***Post your pics of chicken dinners, please***

    It was fantastic! Only cooked for about an hour..tender but still with some substance to it...not mushy like storebought...and a subtly different flavor. Really good. I learned to butterfly the chicken (called spatchcocking) on a YouTube video. Ya gotta love the internet. LOL. Liz
  8. litterbitt

    ***Post your pics of chicken dinners, please***

    Well, I ended up getting started too late to smoke them, so I butterflied them and put them in the oven with onions, potatoes and carrots. Yummy.
  9. litterbitt

    ***Post your pics of chicken dinners, please***

    Looks great! I'm going to grill/smoke a couple roos today... I'll post pics later.
  10. litterbitt

    ***Post your pics of chicken dinners, please***

    Charles07, I simply used a Coq au Vin recipe I found online, since it is suited to tough roosters....it worked well.
  11. litterbitt

    ***Post your pics of chicken dinners, please***

    WEll, it's not chicken, but guinea fowl "au vin".... 3 year old guinea that made me mad one day.... He took 6 hours to get tender, but I have to say the red wine sauce was fantastic! Processing this bird gave me the guts to purchase 25 broilers...they are a week and a half old now.
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