Just processed....

[Mimi13]

My favorite way to cook a tough bird is to let it cook in a pressure cooker, then baked in a pot pie. I always have to make 2 9x13 pans bc it's always a hit. Let us know how it all goes

If you share your recipes I would like to have your chicken pot pie recipe. I have a wonderful chicken casserole recipe, but not one for CPP. Thank you in advance!

 

[Mimi13]

When the cockerels hit puberty and the hormones start flowing the meat can get a "gamey" flavor. The older they are the stronger that flavor. Some of us like that, some don't. The layers who are older will also have more flavor than the store-bought chicken that are butchered at 6 to 8 weeks. It will not be quite as strong as the males that have had the hormone flavoring and have some age on them.

I use the back, neck, wing tips, gizzard, heart, and feet to make broth. I put those pieces in a crock pit with a bay leaf, about a dozen peppercorns, coarse chopped carrot, celery, onion, and garlic, plus a generous amount herbs, oregano, basil, maybe thyme, parsley, or chives. Cover it all with water and cook it on low overnight, anywhere from 14 to 20 hours. Strain the solids out, de-fat it, and you have the best broth ever. I find the feet have a lot of gelatinous material in them, really thickens it up and adds to the flavor. But like everything else, it depends on hat your personal preferences are.

Oh mercy, all this new information that I must store in my pea brain. I was fortunate enough to learn from my grandmother and mother the skills needed to become a wonderful cook myself; however, we did not have chickens so I missed out on all that type of “homestead” cooking. I’ve got so much to learn, but I am ready and willing. And since old dogs can learn new tricks, I should be okay.

 

[AudieWarren]

If you share your recipes I would like to have your chicken pot pie recipe. I have a wonderful chicken casserole recipe, but not one for CPP. Thank you in advance!

I'll send you a message when I get a chance.