California - Northern

[ronott1]

HAHA! I googled cooking them, and all I came up with are quotes from you!
Im still chuckling

I told my oldest DD that we were likely the first to cook one in North America. I came home from work and she had cooked one that day. I was a bit miffed but quickly forgave her--It had just come out of the oven and it was very tasty!

This one had a good amount of breast meat. It was about 20 weeks old and the five of us only ate the breast meat. I have cleaned the meat off of the Hind Quarters and will use it in soup tomorrow. I am pressure cooking bones from a different chicken along with a couple of neck bones to make broth now. There is a carrot, the greens from a Leek, a bit of red pepper flakes, two bay leaves, salt and pepper. It cooks in the pressure cooker for 1 hour.

It is going to be great soup!

 

[AlpineButterfly]

I only have eight kinds of salt. Someone was reading me a recipe today, and it called for salt... I asked what kind, and they were confused. I feel better now that I'm not the only one with multiple salt types on hand.

 

[chiqita]

My broths always leave a lot to be desired. I need to learn how to use a pressure cooker.

 

[ronott1]

My broths always leave a lot to be desired. I need to learn how to use a pressure cooker.

#1 best way to make chicken broth.

 

[OR4-hmom]

Not with mine, I had some water spill under the burner, the electricity arched and burnt a 1/8 inch hole in the bottom of the pot and melted aluminum on the burner coil. Then I really had water under the burners.

 

[lawatt]

The Pita Pinta was delicious!

He had some Himalayan Sea Salt on him. He was brined with Kosher salt.

I bake with Mortons Sea Salt.

um, i have it on good authority that ALL ordinary table-ish salt that's produced in the US west of the Mississippi comes from the evaporation ponds around the bay -- that's Mortons, Western Family, any other brand name that's US produced. so yes, it's all sea salt -- and there's lots of imported stuff that comes from elsewhere -- but if you pay for Mortons, whether it's labeled as sea salt or table salt or etc., it's all coming from the same place: the Bay.

 

[Audio51]

Has anyone ever used an "Egg Skelter"? It looks kind of nifty but does not, apparently, fit well in a fridge so it would have to sit on the counter. I'm wondering how stable it would be,

http://www.mannapro.com/shop/the-egg-skelter/

 

[CackleJoy]

Worm larvae?

A lot of oils kill birds so I would not use them.

Lice and mites can be a lot of work--It involves dusting with seven and cleaning and treating the coops with liquid seven.

Worms, Valbazen kills all types of worms.

This looked like a flea type larvae. I was reading that neem oil on the roosts was good. Now I'm going to rethink that.
The article I learned about Neem oil from... http://naturalchickenkeeping.blogspot.com/2012/12/natural-way-to-rid-chickens-of-lice.html

I don't know what the larvae was it looked like it could be poultry lice as per this article http://www.the-chicken-chick.com/2012/08/poultry-lice-and-mites-identification.html

I have not had time to go out and peel back feathers on the birds for ID.

Now I'm totally grossed out and feel that I have bugs crawling all over me! Oh groan! Would you treat the entire flock and all the houses? We've had the new birds for a week and I go from pen to pen regularly handling new birds so they get used to me before adding them in with the other birds.

If it is just on the birds I brought in, would you still treat the entire flock? How contagious are poultry lice, assuming that's what I have. I don't know what worm larvae look like.

Since my free range birds (actually, even my penned birds have enough space for dirt baths. No indoor caged environment at my house) can dust bathe -- and do vigorously -- will I need to treat them as well?

I'm balking a little bit here because I have 24 free-range layer hens and 3 small breeding groups. What about my broody house? Will I have to treat that? 30 + chicks...

 

[CackleJoy]

I only have eight kinds of salt. Someone was reading me a recipe today, and it called for salt... I asked what kind, and they were confused. I feel better now that I'm not the only one with multiple salt types on hand.

I absolutely loved this! Last time we moved, I told a helper to leave out the salt as we had another night left. I obviously meant the pink Himalayan salt in the grinder on the counter. What did she leave? (I searched and searched for my salt that night as the lentils REALLY needed it. Took forever to realize what had happened.) The Mortons salt in the big tub that I use when making ice cream! Oh yeah, we giggled about that carton of salt for a long time.

 

[CackleJoy]

I told my oldest DD that we were likely the first to cook one in North America. I came home from work and she had cooked one that day. I was a bit miffed but quickly forgave her--It had just come out of the oven and it was very tasty!

This one had a good amount of breast meat. It was about 20 weeks old and the five of us only ate the breast meat. I have cleaned the meat off of the Hind Quarters and will use it in soup tomorrow. I am pressure cooking bones from a different chicken along with a couple of neck bones to make broth now. There is a carrot, the greens from a Leek, a bit of red pepper flakes, two bay leaves, salt and pepper. It cooks in the pressure cooker for 1 hour.

It is going to be great soup!

I use an herb salt in my broth. It's amazing. I use a grey French rock salt and add Garlic granules, Rosemary and Juniper Berries. I put this all in a bag for a couple of months until the salt is quite flavored (make a couple lbs at a time). When using this, just remember that Juniper Berries are like Bay leaves, they add savory flavor but are not for eating.