Chicken Breed Focus - Maline

[Our Roost]

Thankyou for sharing! Nice little flock you have there. Yummy looking bird in the roasting pan.

 

[Shellz]

Brine? Water and salt? No, no, no, not salt!  Wine, buttermilk lemon juice, sherry...  but nothing with salt. Trust me.

Care to share your recipe?

That sounds delicious!

We've actually only brined turkeys with water, salt, pepper, etc,...

 

[Our Roost]

Yes! Please share on how long you macerate for. Will it really tenderize an older bird?

 

[Bine]

Most pheasant recipes can be taken for older roosters, too . However, I would not let the chicken ripen in the feathers, as we usually do it with pheasants here.

Take a plastic bag or a deep bowl with lid. The bird must be completely covered with the marinade, so it is more practical if it is cut before marinating.

Chicken with apples ....
Two carrots, two onions, three stalks of celery, 5 juniper berries, 2 bay leaves, 200ml (glass full) dry white wine, 100 ml white wine vinegar, 1/2 liter of olive oil, juice of one lemon, four tart apples (Boskop), 300ml broth (vegetable or chicken)
For the marinade: Clean the vegetables, wash and chop and mix with the bay leaves, crushed juniper berries and wine, half of olive oil and vinegar. Marinate the bird twelve hours in it. (Minimum). Then take out of the marinade, fry briefly all sides and let bake in a preheated oven degrees at 75 ° C ... 175 Farenheit?

Let it boil the chicken or vegetable stock, gravy and something the marinade boil down. (without spices) for the sauce.

Caramelize sugar in a pan. Cut the apples into rings and cook them in the caramel, Arrange the apple slices with chicken. Gravy over it and serve hot with Lambs lettuce and mashed potatoes.


Milk and Honey....
1 each stalk sage, thyme and oregano
½ lemon
2 cloves garlic
500 g buttermilk
1 teaspoon chili powder
2 tsp honey
Wash, chop, mix and marinade the chicken for a day. Remove the marinade, dry the chicken, sprinkle salt and pepper on it and back or grill with lower temps.

Oriental....
2 cloves garlic
1 dried chilli pepper
500 g buttermilk
1 tsp ground turmeric, curry powder, ground cumin and coriander
per 1 pinch freshly grated nutmeg and cinnamon powder

Wash, chop, mix and marinade the chicken for a day. Remove the marinade and grill it.... goes great with rice with raisins and almonds...


And, the most classic of all COQ AU VIN
For the marinade carrots and parsley root, celery peel/clean. Cut vegges into 3-4 cm sized pieces, peel onions and garlic. Give poultry parts, vegetables, onions, garlic, peppercorns, bay leaf and thyme in a freezer bag and fill with the white wine. Marinate the meat for two to three days in the refrigerator.

Heat a spoon of oil and 10 g butter in a casserole and fry the breast pieces until golden brown it on both sides over medium heat with the garlic. Remove the meat and set aside. Give another 2 tbsp oil and 10g butter in the pot and the leg parts fry until golden brown on both sides. Then carrots, parsley root and onions, sprinkel some flour and cook vegges and legs together with the marinade and the veal stock for 30 minutes over low heat. Then add chest parts, celery and thyme and cook another 15 minutes. Cut bacon in cubes 3-4 mm. Clean mushrooms. Heat the oil and butter in a pan, add the bacon on low heat than increase temperature, add mushrooms and fry until golden brown. Add salt and pepper.
Add this to the chicken and it should look like this

 

[Our Roost]

That's a whole lot of work for a chicken dinner! Coq Au Vin has been suggested to me many times and every ones recipe has a little different twist to it. Most definitely will give a try. Thanks and I will save these.

 

[Shellz]

Thanks Bine! Coq Au Vin is an excellent use for older roosters. 2 years +. Hubby did this a few times with other breeds. RIR has been my favorite so far. Will have to try your other methods/recipes as well.

 

[Bine]

See, with the Coq Au Vin, Sauerbraten or other classics everyone has an other recipe in the family and you can start a fights over the "REAL" original. So just experiment with the wine types and mushrooms and find a mix you like. The acid in the wine/buttermilk/vinegar breaks up the meat strukture and sugar/fruits/honey are flavour enhancer that make even tast old horses great.
And before you ask, yes, the Rheinische Sauerbraten is horse meat and yes, we still eat horses here.

Sometimes you need more time and lower cooking temperature but I it would be a shame to feed one of my birds to the cat.
I think that older rooster are good for some of the stronger flavours like horse reddish, dijon mustard, chili.
And if a roast fails, I can still turn it into pie. And if the pie is just not... then the cat-option is still open.

 

[Shellz]

See, with the Coq Au Vin, Sauerbraten or other classics everyone has an other recipe in the family and you can start a fights over the "REAL" original. So just experiment with the wine types and mushrooms and find a mix you like. The acid in the wine/buttermilk/vinegar breaks up the meat strukture and sugar/fruits/honey are flavour enhancer that make even tast old horses great.
And before you ask, yes, the Rheinische Sauerbraten is horse meat and yes,  we still eat horses here. 


Sometimes you need more time and lower cooking temperature but I  it would be a shame to feed one of my birds to the cat. 

 I think that older rooster are good for some of the stronger flavours like horse reddish, dijon mustard, chili. 

And if a roast fails, I can still turn it into pie. And if the pie is just not... then the cat-option is still open. 

I'm lucky my hubby is a good cook & nobody else in our family has ever tried to make Coq Au Vin. No fighting over who has the real recipe here. Hubby found one on the internet & we've been enjoying it ever since.

I do understand some European differences in culture. I'm not offended by one's occasional choice in protein source.

I love pot pies! I make the pastry from scratch. Yummy!

We have dogs that will get a bit of chicken as a treat. There is always leftovers for another meal for just the 3 of us.

 

[Dream River]

Mmmmm Coq Au Vin sounds Lovely.
Must try it.
Thanks very much !!

 

[Our Roost]

Boy the temp dropped here rapidly this afternoon! Days are getting shorter? malines juveniles hit the coop early tonight. Looks like we may be in for a good blow and possibly some unexpected rain tonight. Holiday weekend coming and the traffic up here has really started to pickup. Town in Manistee Michigan was packed with walkers and shoppers. Even the lake Michigan shoreline had gawkers.