➡I accidentally bought Balut eggs: 2 live ducks! Now a Chat Thread!

[dpenning]

For those of you who have done rabbits and quail, why do you prefer one over the other or do you still keep both?

Quoted the wrong post but I'm too lazy to go back. Would you consider sharing your recipe for the chicken squash soup? Sounds wonderful!

 

[Kiki]

Quoted the wrong post but I'm too lazy to go back. Would you consider sharing your recipe for the chicken squash soup? Sounds wonderful!

Is it freezing up there yet?

 

[Kiki]

My fingers were staying cold so I finally broke down and turned my heater on.
I can't believe I am already having to use in November.

 

[dpenning]

Is it freezing up there yet?

It was 31* when we got up this morning!!

 

[Kiki]

Kiki's Quailies

 

[WVduckchick]

Kiki's Quailies
View attachment 1586479 View attachment 1586480 View attachment 1586481 View attachment 1586482

so pretty!

 

[BantyChooks]

Back of the head. Hard crack and they're knocked out.

Thanks! I watched some videos, seems like a pretty reliable method.

 

[RUNuts]

Quoted the wrong post but I'm too lazy to go back. Would you consider sharing your recipe for the chicken squash soup? Sounds wonderful!

Sure. Do you want exact measurements or "how grandpa does it"?

This time was better than the first.
Put your 5 quart cast iron dutch oven on the stove. Coat the bottom with bacon drippings. Add 1 onion. Big if you like that. And a bunch of cubed squash or pumpkin. This time I used 6 cups. the more the creamier. The less the waterier.
Sautee until the onions are see through.
Add 1 can (a little over 1.5 cups) tomato something. I used crushed Italian tomatoes this time. Anything but ketchup. Ketchup is from Satan.
Add 1 pint chicken bone broth. Or more to get the level up. Water if not. But broth is best for umami.
Since the squash is basic, I added 3 splashes of balsamic vinegar to mellow the tomato acid. I think it helped. ACV is good too.

Add salt. Start with a teaspoon and stop when you are happy.
Simmer until the squash is falling apart. 2-6 hours depending on how long you've got. Stir occasionally.

I add the jalapeno peppers sometime during the simmer. Whole to eat them. Crazy Lady doesn't like it when she finds a seed. Chopped if no one fusses or you want the pot for yourself.​

Add last weekend's, home grown, rotisseried Cornish cross remainders. I had 2 cups. Chopped to bite size. about 30 minutes before serving. Longer if you want it to soften and fall apart. I like firm.
Add spices. I put 6 Basil tops and 3 parsley leaves this time. Rosemary &

Black pepper l​

ast time.

If you add the spices early, they cook to nothing. I wanted the flavor.

I did 2 cans of tomatoes last time and that was tomato soup. Meh.

Serve with warm buttered toast. Homemade French bread is great for this. Chopped basil or parsley on top. Green onions would be awesome. I want to try this with a dollop of scrambled eggs stirred in. I think this would be great. We are molting, so passed on the eggs. They are for breakfast.

Enjoy. This is a work in progress. If anyone has suggestions, there will be a tasting dinner & discussion at Dawn's house in 4 weeks. Please RSVP.

My fingers were staying cold so I finally broke down and turned my heater on.
I can't believe I am already having to use in November.

Don't turn the heater on. Make soup. Sorry, gumbeaux. I wanted to bake bread too, but still have store bought.

Next on the list is pumpkin harvest cake with the cornucopia of squash.

 

[Conan]

Kiki's Quailies
View attachment 1586479 View attachment 1586480 View attachment 1586481 View attachment 1586482

You offing the white one?

 

[dpenning]

Expand to see comments.

Sure. Do you want exact measurements or "how grandpa does it"?

This time was better than the first.
Put your 5 quart cast iron dutch oven on the stove. Coat the bottom with bacon drippings. Add 1 onion. Big if you like that. And a bunch of cubed squash or pumpkin. This time I used 6 cups. the more the creamier. The less the waterier.
Sautee until the onions are see through.
Add 1 can (a little over 1.5 cups) tomato something. I used crushed Italian tomatoes this time. Anything but ketchup. Ketchup is from Satan. On this we agree!
Add 1 pint chicken bone broth. Or more to get the level up. Water if not. But broth is best for umami.
Since the squash is basic, I added 3 splashes of balsamic vinegar to mellow the tomato acid. I think it helped. ACV is good too.

Add salt. Start with a teaspoon and stop when you are happy.
Simmer until the squash is falling apart. 2-6 hours depending on how long you've got. Stir occasionally.

I add the jalapeno peppers sometime during the simmer. Whole to eat them. Crazy Lady doesn't like it when she finds a seed. I'm with Crazy Lady! Chopped if no one fusses or you want the pot for yourself.​

Add last weekend's, home grown, rotisseried Cornish cross remainders. I had 2 cups. Chopped to bite size. about 30 minutes before serving. Longer if you want it to soften and fall apart. I like firm.
Add spices. I put 6 Basil tops and 3 parsley leaves this time. Rosemary &

Black pepper l​

ast time.

If you add the spices early, they cook to nothing. I wanted the flavor.

I did 2 cans of tomatoes last time and that was tomato soup. Meh.

Serve with warm buttered toast. Homemade French bread is great for this. Chopped basil or parsley on top. Green onions would be awesome. I want to try this with a dollop of scrambled eggs stirred in. I think this would be great. We are molting, so passed on the eggs. They are for breakfast.

Enjoy. Thank you! This is a work in progress. If anyone has suggestions, there will be a tasting dinner & discussion at Dawn's house in 4 weeks. Please RSVP.

That would be Dec 8th. Works for me.



Don't turn the heater on. Make soup. Sorry, gumbeaux. I wanted to bake bread too, but still have store bought.

Next on the list is pumpkin harvest cake with the cornucopia of squash.