They are adorable!
Is that the Mom? and the Dad is a Jersey Giant"
Ron
The guide I read said to feed them some food to make it easier to find the crop. Seems too messy to me, so probably it is better to not feed them.
This is for the older Hen:
Whole Poached Chicken – Poule au Pot
For the Poached Whole Chicken
1 whole chicken, 4-5 pounds
6 ribs celery, roughly chopped
1 onion, peeled and roughly chopped
2 carrots, peeled and roughly chopped
2 whole garlic cloves
2 sprig each savory herbs such as parsley, tarragon and thyme
1 cup white wine
cold water or cold poultry stock
kosher salt and whole black peppercorns, to taste
red chile flake, to taste
To Poach the Chicken: Rinse the chicken and pat dry. Remove the giblets (and reserve for other uses) and
truss (see picture above). Place the chicken, celery, onion, carrots, garlic, herbs and white wine in a large stockpot. Add enough cold water or stock to cover the chicken by several inches. Add the salt, peppercorns and chile.
Place stockpot over medium-high heat and slowly bring to a simmer. Cook gently for 30 to 45 minutes. Make sure the liquid DOES NOT BOIL. The great French chef
Georges Auguste Escoffier considered this so important the he wrote,
However nonsensical it may sound, the best possible definition of a poaching is a boiling that does not boil.
Cover the pot and remove from the heat. Allow to stand for an additional 30 minutes or up to 1 hour for the chicken to finish cooking. Do not lift the lid during this time or cooking heat will be dissipated. The chicken won’t overcook, even if left for the maximum time. To check for doneness, pierce the thickest part of the thigh and make sure the juices run clear.
To Serve: Remove the chicken from the broth, allow it to cool slightly and carve. Strain the liquid, discard the solids, and reserve the broth.
If you wish to fortify the broth, do not discard the vegetables and return the bones, after removing the meat, to the liquid and simmer an additional hour or two.
After you get the meat:
Dumplings
- 2 1/4 cups Self Rising Flour
- 1/4 cup (4 tablespoons) butter
- 2 tablespoons chopped fresh chives or parsley or 2 teaspoons dried, optional
- 3/4 cup buttermilk; or 1/2 cup plain yogurt thinned with 1/4 cup milk
- 1 large egg
Filling
- 1/4 cup (4 tablespoons) butter
- 1/2 cup All Purpose Flour (not self-rising)
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- salt and pepper to taste
- 1/4 teaspoon Worcestershire sauce
- 4 cups diced cooked chicken
- 2 1/2 cups frozen mixed vegetables, thawed and/or cooked; or a mixture of cooked peas and carrots
Directions
1) Preheat the oven to 350°F.
2) To make the dumplings: Place the flour into a bowl, and work in the butter until the mixture resembles coarse bread crumbs. Stir in the herbs. Cover and refrigerate while you make the filling.
3) To make the filling: Melt the butter in a 3-quart saucepan over medium heat. Whisk in the flour; cook for 1 minute.
4) Add the broth 1/2 cup at a time, whisking it into the flour and butter to prevent lumps. When all the broth has been added, season with the thyme, bay leaf, salt, pepper, and Worcestershire sauce. Simmer the sauce for 15 minutes, then stir in the chicken and vegetables. Keep the mixture at a low simmer while you finish the dumplings.
5) To finish the dumplings: Whisk the buttermilk and egg together and add to the dry dumpling mixture, stirring just until evenly moistened.
6) To assemble: Scoop the batter onto the simmering filling, using a Muffin Scoop or 1/4-cup measure. Leave some space between the dumplings; they'll almost double in size as they cook. Put the lid on the pan, and bake for 25 to 30 minutes.
7) Remove from the oven, and scoop a dumpling and a portion of the filling onto each serving plate. Serve hot.
Yield: 7 to 8 generous servings.
I hope the processing goes well,
Ron
Chicken games! haha
