Bob Blosl's Heritage Large Fowl Thread

[aveca]

cvnovick..YUM !! looks great

 

[galanie]

cvnovick..YUM !! looks great

X2!

Put the words chicken, thyme, and garlic together in any recipe and you've got my attention!

 

[Yellow House Farm]

While we're thinking dinner, here's some photos of prepping Ancona spatchcock broilers for the grill: http://www.flickr.com/photos/75843851@N08/sets/72157634317926735/

 

[thedragonlady]

Thought I'd post this delish recipe for anyone processing culls and/or 'harvesting' meat birds.

Bon Apetit !!!


Lemon, Herb, and Garlic Roast Chicken

Ingredients

• 1 whole Yellow Onion, Sliced
• 2 whole Lemons, Halved, Juiced, And Halves Reserved
• 4 sprigs Thyme
• 4 sprigs Basil
• 6 cloves Garlic, Unpeeled
• 1 whole Chicken (about 4-5 Pounds)
• 3 Tablespoons Olive Oil

Combine onion, lemon juice, thyme, basil, and garlic in a roasting pan or large baking dish.

Add the chicken and turn to coat on all sides.

Fill the cavity with the lemon halves, herbs, garlic, and as many of the onion slices as possible (the rest of the onion slices can just hang out in the bottom of the roasting pan). Tie the legs together with kitchen twine to keep everything from falling out.

Rub the outside of the chicken with olive oil and season generously with salt and pepper.

If you have time, refrigerate the chicken uncovered for a couple hours, or better yet, overnight to let the flavors soak in. If not, go ahead and heat the oven to 400°F and arrange the rack in the bottom third of the oven, leaving the chicken out at room temperature while the oven heats.

Roast the chicken for about 1 hour 15 minutes, or until a thermometer inserted in the inner thigh reads 165°F.

Baste the chicken occasionally during cooking; if the breast gets too brown before the chicken in completely cooked, loosely 'tent'/ cover it with a small piece of foil.

Transfer chicken to a cutting board and cover with foil. Let rest for at least 15 minutes before carving.

Great minds think alike Cindy ! I tried this recipe too. I did let the bird sit all night uncovered in the fridge. That gets the flavors in, and really crisps the skin. Yummy.

 

[Robert Blosl]

Nice clean color Scott and type is getting more like a rock.Blood Pressure 124/82 today. bob

 

[cbnovick]

Nice clean color Scott and type is getting more like a rock.Blood Pressure 124/82 today. bob

Excellent blood pressure, Bob!!

 

[cbnovick]

X2!

Put the words chicken, thyme, and garlic together in any recipe and you've got my attention!

Glad you like the looks of the recipe Aveca and Galanie...it's adapted from Ina Garten's recipe collection originally.

 

[capayvalleychick]

Speaking of roasted chickens, at what age should a "heritage" cockerel, such as a dorking or creve or houdan, etc... be slaughtered to get the best size vs texture for roasting? They're such slow growers, so I'm wondering if they get tough after a certain point? Thanks

Here is an article on cooking traditional breeds of poultry, written by Gina Bisco, that will answer your question:

http://www.albc-usa.org/documents/cookingwheritagechicken.pdf‎

edited to say.... the link no longer works but the article is worth reading, and too long to post here. If you google "gina bisco cooking heritage chicken" you can click on the cached pdf and read or save it.

 

[3riverschick]

Quote: ====
Hi,
I too, cannot directly access anything starting with : http://wwwz. I have to find a "back door" into the page. Most times, I cannot find one. I am running Windows 7 Home Premium on a non-upgradable laptop (Asus middle of the range model). Huge Asus fan, just wish I had spent a couple hundred more for the upgradeable model. Anyway, this started when Microsoft made the announcement they were not longer servicing Windows 7. They would concentrate on Windows 8 and 9 , instead.
Sigh,
Karen

 

[ronott1]

Here is an article on cooking traditional breeds of poultry, written by Gina Bisco, that will answer your question:

http://www.albc-usa.org/documents/cookingwheritagechicken.pdf‎

edited to say.... the link no longer works but the article is worth reading, and too long to post here. If you google "gina bisco cooking heritage chicken" you can click on the cached pdf and read or save it.

Click for pdf