How to use the whole animal (waste not want not)

[Beer can]

I save the necks and gizzards and hearts for long boil and make add to egg drop soup. I saw on Chopped the cooking show where they used chicken feet before ( the judges didn't like the ones that didn't cut off the toenails). And once they used rooster combs. I thought about using the combs last time I butchered, I had a white leghorn roo with a huge one, but I didn't. I love floured and fried chicken livers, or wrap them in bacon.mmm!

 

[ozexpat]

I am thinking breakfast sausages..... cleaning i believe involves flushing then turning them inside out....?

but I have seen them after cleaned of course.... I have seen them skewered on skewers ribbon like then marinated and deep fried.... but I imagine you could bread them as well in tempura....

First recipe I found was one from the Phillipenes

http://www.pinoyrecipe.net/crispy-fried-isaw-recipe/

Isaw... is chicken intestines.

maybe @ozexpat can share a recipe or two....

But the deal is look up Offal for recipes.... um er.... chicken Offal probably would be more fine tuned....

deb 'off to look at Offal... the chicken kind"

The ares of the Philippines where my chickens reside is Negros Occidental. Its know as Manokan - or chicken country

The most famous recipe is Inasal. All parts of the chickens are used. Gizzards, Chicken Tails and Intestines are served satay style - on skewars and can be ordered in all good Inasal houses.



The marinade:

• 1 head garlic, macerated
• 2 tbsps. chopped ginger
• 1 tbsp. brown sugar
• 1/3 cup sinamak (native coconut vinegar)
• 10 pieces calamansi extract (the juice)
• 3 stalks tanglad (lemon grass), julienne
• salt and coarsely ground pepper

Basting Sauce

• 1/2 cup margarine or butter
• 1/4 cup atsuete (annatto seeds) oil
• salt and pepper

Others

• 3lbs of your favorite chicken bits
• bamboo skewers
• charcoal for grilling

In a large bowl, place the garlic, ginger, vinegar, a small amount of sugar, calamansi, tanglad, salt, and pepper. Mix all the ingredients then add the chicken meat. Lightly rub the marinade on the meat. Place chicken in the chiller and let sit. After 30 minutes, turn the meat and let it sit for another 30 minutes. It is not ideal to marinate the meat overnight since the acid of the vinegar will completely break down the enzymes of the meat.
Meanwhile in a saucepan, over low fire, combine margarine/butter and annatto seeds. Stir until the margarine melts and the annatto seeds are well infused and have developed a deep orange color. Turn off heat then add a small amount of salt and pepper to taste.
After marinating the chicken, put several slits on the front and rear quarters near the bone to help with cooking the meat fully. Skewer the meat and cook over hot charcoal grill, skin side down, basting it once in a while. As much as possible do not turn the meat more than twice since the result will be drier meat.
Serve while hot together with steamed rice paired with grilled oysters and sinamak or soy sauce with calamansi and siling labuyo (red chili peppers).

 

[Beer can]

ozexpat, reminds me of a Bizzare Foods episode with Andrew Zimmerman, they skewered all kinds of strange things and cooked them over little charcoal fires and serve them as street food. Probably better than a Coney Island hotdog!

 

[Double Kindness]

I have been saving the feet and necks for stock, fine down for new pillows which we badly need for our bed. My down comforter and feather bed could use refreshing. My bf hinted I should break out my unused sewing machine I got 7 years ago.

Hmm.. I have 2 slw roos, speckled sussex roos with very nice pelts. But winter is here and idk about futzing with all the extra work.

 

[ozexpat]

ozexpat, reminds me of a Bizzare Foods episode with Andrew Zimmerman, they skewered all kinds of strange things and cooked them over little charcoal fires and serve them as street food. Probably better than a Coney Island hotdog!

LOL

I just order the pechay (breast) and the occaisional skewar of nice fatty tails.

Inasal is prbably the best food to come out of the Philippines.

We normally go to "The Chicken House" but Aida's in chicken alley is the best - they use native chicken instead of frankenchickens

Some of the best food I have eaten in Asia comes from street vendors though.

 

[Amberjem]

whats a franken chicken?

 

[triplepurpose]

One or two chicken livers, along with gizzard and heart, are perfect for a light breakfast fried in butter or rendered chicken fat with onions and eaten with buttered toast. The organ meats generally are more nutritious than the regular muscle meat. Ironic, considering their status in this culture...

Feet are excellent in stock. If you're making stock without the feet, you're missing out. They contain a lot of gelatin-making potential for a higher quality stock. Heads are nice for stock too (cleaned of feathers and rinsed well, of course). Necks are good in stock too obviously... After roasts and such, all bones, gristle, uneaten skin, etc. go into making stock. After making stock, the solids go into the scratching yard, where the flock pick the bones clean and the bones are eventually composted.

If we slaughter a fat old hen, we save the fat from inside the belly to render along with any other fatty trimmings (these can be saved in the freezer till you have enough to render a decent quantity at once). You can eat the cracklings too. It's not as good as lard, but still tasty and useful (not good for high-heat though).

Blood can be collected and made into sangette or similar (this is a kind of "blood omelet" for lack of a better description, a traditional French peasant dish). I like making a kind of sangette with garlic and onion, fresh parsley, and salt and pepper, and eat it for lunch with buttered toast. It's better than it might sound, actually... If you enjoy blood sausage, you'll love sangette!

We don't use the feathers for pillows etc, because we scald to pluck... But we do compost them so they wind up as fertilizer indirectly.

We compost remaining innards, but if I had a pig I'd feed them to it. They'd eat anything but the feathers (and probably eat a few of those too).

Waste not, want not (and show respect).

 

[perchie.girl]

whats a franken chicken?

Chickens that have been bred specifically to get full butcher weight in a bout six to eight weeks. Cornish cross or similar....

Same goes for broad brested Turkeys...they will get so large they will break their legs just trying to walk about... So they Have to be butchered. you cant keep them as pets.... A friend of mine had to give his away because he couldnt butcher it.... it was 65 lbs.

Both grow so large they have problems with organ failure or cracked bones because of the weight they attain. And no they are not genetically altered except by years of breeding.

deb

 

[ozexpat]

Filipinos also make a caserole using chicken's blood

Diniguan Manok

2 pounds chicken, cut into serving pieces bone in
2 cups boiled chicken blood
1/2 head garlic, chopped
1 thumb size ginger, sliced
2 cups vinegar
1/4 cup fish sauce
1/4 cup soy sauce
1 large size onion, chopped
3-5 pcs. long green chili
2-3 pcs. bay leaf
2-3 tbsp. oregano flakes
salt
cooking oil

Add in 1 cup of the vinegar blood and blend until smooth, keep aside.

In a sauce pan sauté garlic, ginger and onions until fragrant.
Stir in the chicken meat and stir cook until color changes to golden brown andfat begind to render. Add in the soy sauce, fish sauce and stir cook for 3 to 5 minutes.

Add the remaining vinegar and bay leaf, lower heat and simmer uncovered, add water if necessary for 10 to 15 minutes or until tender and the liquid is reduced to about half.

Add in the blended chicken blood and oregano. Simmer and keep stirring for 5 to 10 minutes or until blood is cooked and the sauce is reduced to a thick sauce consistency.

Season with salt if required. Add the long green chili and cook for another 2 to 3 minute. Serve hot with a lot of rice.

 

[hennible]

Holy cow everyone. Thank you for all this info!