Dixie Chicks

[Amberjem]

My last post vanished....

I was getting hungry............

lol idk

 

[hennible]

I think you can post really short videos on here...

 

[Amberjem]

Yup... Spring and a new coop build, can't wait the birds will be so happy... They are doing quite well but I can tell the ducks are sick of living with so many chickens...
( don't tell punkychicken but I let them in the carport so they can stretch a little more )

 

[hennible]

Shhhhh

 

[perchie.girl]

Question: do you find your chickens make a difference in the mosquito population around your house?

dont know I dont have mosquitos.....

 

[chickwhispers]

not a word from me

 

[BriardChickens]

Of course now he stops, hahaha

 

[hennible]

Thanks

 

[hennible]

That's animals for you go get the camera and it ends

 

[Amberjem]

Hungarian Recipe #1

Recipe for Chicken Paprikash. From my Hungarian Grandmother.

1 - chicken cut up leave the skin on.
1 large sweet onion diced
4 tblspoons of paprika (more or less to suit taste)
Salt
Pepper
3 tbls. lard or butter (or oil)
4 cups of water

3 cups of flour
3 eggs, slightly whisked
1-1 1/2 cups of water
1 tsp. salt

16 oz of sour cream
4 tbls. flour

in a heavy skillet on medium high heat, Brown the chicken pieces in the lard, butter or oil. Add the onions and saute until onions are cooked and clear. Sprinkle paprika, salt and pepper all over chicken and onions and cook for about 5 min until paprika coats the chicken. Pur the water in the skillet and cover. Cook on medium low until chicken is thouroughly cooked.

While chicken is cooking boil 8 quarts of water, salted. Put flour and 1 tsp. salt in a large bowl and make a well in the middle. Put the eggs in th middle and mix with a fork until mostly combined. Then add 1 cup water mix (you might want to change to a wooden spoon at this point) slowly add more water adding only enough to make a sticky dough like consistency.(humidity and flour density play a big role in how much water is needed- but they always turn out good. Drop by 1/2 teaspoonfuls into boiling water. When all dough is floating in the boiling water dumplings are done. Drain and set aside. By this time chicken is close to being done. When chicken is done remove chicken to a platter. Take a cup of the liquid from the pan and make a runny roux with the flour mixing the two a little at a time. when mixed and lumps are gone slowly add to sour cream to temper it. Then slowly add the sour cream to the rest of the liquid in the pan and heat over medium-high heat until boiling stirring constantly. It won't look like it's thickening, but when it cools down it will. Pour some of the sour cream sauce over the meat and when serving.

Good luck! The first time I made this my younger sister helped me and it took us all afternoon. And all evening to clean up. The ex said he didn't like it and we both were like uhhh this is just like mom's and grandma's what's not to like? Years later my mom made it for him and he said it was delicious.

My sister and I would have been charged with manslaughter if looks could kill. Now it only takes me about an hour to make and it still tastes the same. I will warn you making the dumplings can be physically challanging. But you will have exercised the calories off making it! lol Also if you want to take the time to skim the fat off the top of liquid it helps. A lot!
And some take the skin off to begin with, but that's not the Hungarian way. Sorry I don't have any pictures. It's my favorite but since I'm the only one in the house now who will eat it I don't make it.

looks alot like a chicken dumpling recipe with a thick roux sauce instead of a liquidy broth kewl thanks so much for sharing