Arizona Chickens

[cactusrota]

he's in the freezer and I've got a recipe for Coq Au Vin..lol.. just trying to figure out if I can substitute grape juice for the wine. Hubby and I don't drink.. 26+ years for me and 20+ for him.

like Cavemanrich said, alcohol evaporates at a lower temp than water. Like 170 >< something. When I was little my dad used to make beer pancakes using beer instead of water in the batter. It was all gone except the flavor by the time they made it to my plate.

 

[BlueBaby]

In recovery for 26+ years.. I'm comfortable in my sobriety but I won't put my husband in harms way, he's got 20+ years.. I think that it won't be a issue as it's being cooked as long as it is. I can take one sip of a drink and know if there is alcohol in it.. keeps us both out of trouble. it's going to be a few days before I even contemplate cooking it. will be one of those need to be home all day meals if I cook it stove top and this week is booked for Doctors appointments, 1 for me 1 for hubby and 3 for a friend.. By Friday, it's going to be crawl in bed and stay there. Physically it's not to bad, it's the mental that wipes me out.

Thawing it out and aging it in the fridge for a few day's before cooking will help to ease the rigor too.

 

[cactusrota]

Thawing it out and aging it in the fridge for a few day's before cooking will help to ease the rigor too.

If it's an older roo, I like to brine. Dissolve as much salt into the water that it will take. Water has a limit on how much salt will dissolve into it. And then half that much sugar. And let the whole chicken be submersed in that in the fridge for the few days that Bluebaby suggested. Then drain and rinse before prepping for cooking. Makes for a really yummy breast meat.

 

[FeatherPugs]

I always substitute red wine vinegar or grape juice if wine is called for. 40+ years sober and I still salivate at a baseball game!!

 

[BlueBaby]

If it's an older roo, I like to brine. Dissolve as much salt into the water that it will take. Water has a limit on how much salt will dissolve into it. And then half that much sugar. And let the whole chicken be submersed in that in the fridge for the few days that Bluebaby suggested. Then drain and rinse before prepping for cooking. Makes for a really yummy breast meat.

Since @starri33 is worried about cooking with wine, there must be other way's to cook an old roo that doesn't have to use it.

 

[igorsMistress]

Pressure cooker might work well with the brine first. Bookmarked that recipe @cactusrota thanks!

 

[igorsMistress]

Ermegerd, I have agreed to take 2 chickens from a friends flock. They're the last 2 she has but the city where she bought a house doesn't allow them. I must have lost my mind.

 

[igorsMistress]

Thankful to report I'm not taking the chickens. She found them another home.

 

[starri33]

I am heading out to go get a chick/pullet that had just been added into her flock about a hour ago, parent came out for something and found her bloody, will send pictures when I have them, in the meantime I need suggestions on what to treat her with, she looks bad, back and tail.

 

[starri33]

This is what she looks like, doesn't seem to be a lot of blood flowing, I'll be going to get some blu-coat, anything else? should I wash her, can I use the antibiotic ointment we use for humans?