It is windy and cold in Davis today.
California - Northern
- Thread starter Nifty-Chicken
- Start date
The sickly Pyncheon seems to be getting stronger. She supports some of her weight while eating and drinking. Now her crop is hard and didn't empty last night. She seems to enjoy the chest rubs and oil from my fingernail.
No odor, I think she was just so excited to have food easily accessible she stuffed herself. She not very happy that I took her food out for now.
No odor, I think she was just so excited to have food easily accessible she stuffed herself. She not very happy that I took her food out for now.
Finally got some snow in the mountains. Timed it out just right to get down to the valley as it was starting.
Attimus
Attimus
Meant to post this earlier but I wanted share my turkey cooking method
Let me warn you if you want a carving bird or crispy turkey skin this is not for you but if you want juicy, tender flavorful meat this is it.
It all starts with the pan we use a stoneware bowl big enough to hold a turkey
http://www.amazon.com/Pampered-Chef...p/B000WJ1XV4/ref=cm_cr_pr_product_top?ie=UTF8
We have 2 of them to accommodate large birds but having only one and covering the bird with foil will work as well.
We slow cook the bird breast down for 10-12 hours. Preheat the oven to 400 prep the bird and place the bird in the bowl breast down cover and place in the oven for 1 hour. Then turn the oven down to 200. Check and drain juice from bowl after 4 hours then every 2 to 3 hours after till bird is done. (You will pull lots of juice out of the bowl over the time period) Check meat after 6-7 hour mark for temp bird is essentially done when breast meat is is 176 or higher. Dont worry too much about over cooking in this method you can continue to let the bird baste in its own juice for some time.
Now my preferred method of prepping the bird. (if you dont like garlic you can do your own thing)
We thaw the bird well in advance so the bird is thawed by Wed morning so we can brine the bird depending on size( 1hour/lb)
There are a number of over the counter brine mixes and most all of them work well but when we do it we add about 3-4 cups of orange/clementine juice to the mix and lay the bird down on a bed of the peels. (I hand squeeze juice from 4 large oranges and 10-12 clementines/tangerines) Then use the clemantine peals halves as the bed.
After the brine is done rinse the bird and pat dry
Now for the seasoning.
I use a spice blend made up of the following (it doesnt matter at this point use your favorite)
Johnnys Great Ceasar Garlic Spread & Seasononing
http://www.ebay.com/itm/like/261606945318?ul_noapp=true&chn=ps&lpid=82
McCormmic Perfect Pinch Rotisserie Chicken Spice
http://www.mccormick.com/Spices-and...ds/Perfect-Pinch-Rotisserie-Chicken-Seasoning
Pampered Chef Citrus Basil Rub (this product is discontinued by Pampered Chef but Im sure I can find a substitute or some on amazon)
http://www.amazon.com/Pampered-Chef-Citrus-Basil-only/dp/B0012S31DM/ref=cm_cr_pr_product_top?ie=UTF8
Some dry BBQ spice (bought Bulk from Winco)
Montreal Chicken Spice (any brand will do)
Now to the prep
I season the inside of the bird then add the following inside
3-4 large cloves of fresh cracked garlic
2 whole stalks of celery (cut roughly in thirds to fit)
1/2 large white onion (have used yellow too) cut into quarters
1 frozen cube of butter.
On the outside of the bird I make a garlic butter paste using
1 cube of melted butter and 3 cloves of fresh crushed garlic.
Coat the outside of the bird with it then add your spice blend to the outside of the bird.
Let me warn you if you want a carving bird or crispy turkey skin this is not for you but if you want juicy, tender flavorful meat this is it.
It all starts with the pan we use a stoneware bowl big enough to hold a turkey
http://www.amazon.com/Pampered-Chef...p/B000WJ1XV4/ref=cm_cr_pr_product_top?ie=UTF8
We have 2 of them to accommodate large birds but having only one and covering the bird with foil will work as well.
We slow cook the bird breast down for 10-12 hours. Preheat the oven to 400 prep the bird and place the bird in the bowl breast down cover and place in the oven for 1 hour. Then turn the oven down to 200. Check and drain juice from bowl after 4 hours then every 2 to 3 hours after till bird is done. (You will pull lots of juice out of the bowl over the time period) Check meat after 6-7 hour mark for temp bird is essentially done when breast meat is is 176 or higher. Dont worry too much about over cooking in this method you can continue to let the bird baste in its own juice for some time.
Now my preferred method of prepping the bird. (if you dont like garlic you can do your own thing)
We thaw the bird well in advance so the bird is thawed by Wed morning so we can brine the bird depending on size( 1hour/lb)
There are a number of over the counter brine mixes and most all of them work well but when we do it we add about 3-4 cups of orange/clementine juice to the mix and lay the bird down on a bed of the peels. (I hand squeeze juice from 4 large oranges and 10-12 clementines/tangerines) Then use the clemantine peals halves as the bed.
After the brine is done rinse the bird and pat dry
Now for the seasoning.
I use a spice blend made up of the following (it doesnt matter at this point use your favorite)
Johnnys Great Ceasar Garlic Spread & Seasononing
http://www.ebay.com/itm/like/261606945318?ul_noapp=true&chn=ps&lpid=82
McCormmic Perfect Pinch Rotisserie Chicken Spice
http://www.mccormick.com/Spices-and...ds/Perfect-Pinch-Rotisserie-Chicken-Seasoning
Pampered Chef Citrus Basil Rub (this product is discontinued by Pampered Chef but Im sure I can find a substitute or some on amazon)
http://www.amazon.com/Pampered-Chef-Citrus-Basil-only/dp/B0012S31DM/ref=cm_cr_pr_product_top?ie=UTF8
Some dry BBQ spice (bought Bulk from Winco)
Montreal Chicken Spice (any brand will do)
Now to the prep
I season the inside of the bird then add the following inside
3-4 large cloves of fresh cracked garlic
2 whole stalks of celery (cut roughly in thirds to fit)
1/2 large white onion (have used yellow too) cut into quarters
1 frozen cube of butter.
On the outside of the bird I make a garlic butter paste using
1 cube of melted butter and 3 cloves of fresh crushed garlic.
Coat the outside of the bird with it then add your spice blend to the outside of the bird.
Freezing up here in Camino.
Also, anyone in Placerville, El Dorado County or nearby looking for guineas? My boss ordered a batch a while back and unlike last time, when they sold out immediately, no one's been buying them. They're around 14 weeks and $18 a piece. He's got some Lavenders, Whites, and I believe there's a pearl left as well. I think he has around 10 or so. You can drop by The Poultry Palace or call the number on our website, thepoultrypalace.com, if you're interested.
Just when I thought I couldn't wait for eggs to hatch under a broody hen...
I got to adopt a broody mama and her 11 chicks!
Mama is a mille fleur serama. She had a batch of 8 of her own (serama X showgirl) and 3 other week-old peepers adopted her (2 are silkies, not sure what the 3rd one is).
I think 6 of her babies are itty-bitty naked necks. They all have feathered toes & 5 toes on each foot. Soooo cute!
And the best part - I get to keep & raise the babies once mama is done.
Mama goes back home when she's done - she's just on loan.
Yay! Made my month.
I got to adopt a broody mama and her 11 chicks!
Mama is a mille fleur serama. She had a batch of 8 of her own (serama X showgirl) and 3 other week-old peepers adopted her (2 are silkies, not sure what the 3rd one is).
I think 6 of her babies are itty-bitty naked necks. They all have feathered toes & 5 toes on each foot. Soooo cute!
And the best part - I get to keep & raise the babies once mama is done.
Mama goes back home when she's done - she's just on loan.
Yay! Made my month.
wow how fun is that!!! jealous!!! i had 2 predator attacks in ONE week..lost two hens...i was thinking hawk? fox...but NO..turned out to be a bobcat! i was so unprepared to even consider that....villian gone now..dont ask! bt it was a major trauma for all...so unprepared and what a learning experience!
I am sorry to hear about that!
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