Dixie Chicks

[Alaskan]

@Alaskan you ever have a non broody hen sit on an egg to keep it from freezing?

yes.

Sometimes they just sit in the nest because it is cozy and warm in there.

 

[1kluckychik]

what about bacon grease? is @bamadude locked in the closet staring at the hatching eggs lol?

bacon grease is my fav thing to use. he is confined to that area watching eggs and football! lol

 

[1kluckychik]

That has been my experience,.... When i make greens I use Salt pork. Fry it in the skillet till it gives off its fat then pull the salt pork pieces out I rinse my greens after I cut the stems off and chop int a big bowl of water or right in the sink.. I usually rinse them a couple of times to tet the sand out. then I throw the greens in with out draining them more than enough so they dont get the floor wet.... the moisture surrounding the greens and contained in the leaves is more than enough to get them steaming. I fill the skillet till over filling twice as they cook down and wilt I add more. Probably two whole grocery bags full of greens will fit into a chicken frying skillet. Once they are wilted enough to get the lid on I turn em down and let them steam in their own liquor.

once done I chop and sprinkle the salt pork on top. I do not salt the greens but i do use pepper and garlic. I have not ever seen hog jowels in the store here... Only ham hocks and smoked ham shanks... Both take a lot longer cooking time than the greens so I am not certain how to cook the two together.

I have not made collards though. I would like to some day.

deb

That has been my experience,.... When i make greens I use Salt pork. Fry it in the skillet till it gives off its fat then pull the salt pork pieces out I rinse my greens after I cut the stems off and chop int a big bowl of water or right in the sink.. I usually rinse them a couple of times to tet the sand out. then I throw the greens in with out draining them more than enough so they dont get the floor wet.... the moisture surrounding the greens and contained in the leaves is more than enough to get them steaming. I fill the skillet till over filling twice as they cook down and wilt I add more. Probably two whole grocery bags full of greens will fit into a chicken frying skillet. Once they are wilted enough to get the lid on I turn em down and let them steam in their own liquor.

once done I chop and sprinkle the salt pork on top. I do not salt the greens but i do use pepper and garlic. I have not ever seen hog jowels in the store here... Only ham hocks and smoked ham shanks... Both take a lot longer cooking time than the greens so I am not certain how to cook the two together.

I have not made collards though. I would like to some day.

deb

sounds good to me

 

[BriardChickens]

You can come over anytime and start cooking for us. Just saying... You know!?

 

[perchie.girl]

All this discussion about lard.... has me reminded i have a two pound block of pork fat in the freezer waiting for me to give lard making a try. If its done right the rendered lard requires NO refrigeration just a clean sterile jar to put it in and a good lid... Like a canning jar.


Making lard

Here is a first timer making it in a crock pot....

For what its worth you can do this process with Beef fat or tallow as well. Tallow can be used for deep frying too.

And for those who process their own chickens you can render out chicken fat. Its called Schmaltz... and the chicken fat cracklings are to die for... Chicken fat can be used to fry with or season soups....

deb

 

[BriardChickens]

Schmalz is a German thing. Use sparingly with some salt in stead of butter...

 

[BriardChickens]

That wing clipping sounds painful..

 

[perchie.girl]

Quote:
My favorite is bacon grease.... too. last night it was just grandma and I so I cooked us bacon and eggs. I had a huge slab of farmer John bacon thick sliced.... So I cooked it all. had about half an inch of bacon fat in the pan....

So to clean out all or most of the little bits and pieces in the bacon fat I chopped up a fresh Youkon Gold potato. Then put it in to fry. Interesting thing about cooking potatoes like this you can get all the potato out of the grease pretty easily... but the potato cleans the oil... When the potato was done I fried up the eggs.... I am a horrible egg cooker I have the devil of a time flipping them over.... So I baste them instead... just gentlyflip the hot fat over the eggs and it cooks the top.

After that I let the pan cool and the fat turn back to solid. No you can put it in any refrigerator container.... and it is almost white....

But it still has that bacon grease flavor we all love.

deb

 

[perchie.girl]

Hey another use for bacon grease....

One time I was making Oatmeal cookies... and went to the refrigerator and NO butter zip nada not even margarine... So I substituted bacon grease and left out the salt. Oh My Gawd

they tasted different a little smoky making them just a teeny more savory.... but very very good.

deb

 

[1kluckychik]

My favorite is bacon grease.... too. last night it was just grandma and I so I cooked us bacon and eggs. I had a huge slab of farmer John bacon thick sliced.... So I cooked it all. had about half an inch of bacon fat in the pan....

So to clean out all or most of the little bits and pieces in the bacon fat I chopped up a fresh Youkon Gold potato. Then put it in to fry. Interesting thing about cooking potatoes like this you can get all the potato out of the grease pretty easily... but the potato cleans the oil... When the potato was done I fried up the eggs.... I am a horrible egg cooker I have the devil of a time flipping them over.... So I baste them instead... just gentlyflip the hot fat over the eggs and it cooks the top.

After that I let the pan cool and the fat turn back to solid. No you can put it in any refrigerator container.... and it is almost white....

But it still has that bacon grease flavor we all love.

deb

AWESOME! I AM ALSO NO GOOD AT FLIPPING EGGS.