NY chicken lover!!!!

[PhoredaBurds]

I love that too. And how they talk back to you when you talk to them. Did you get a breeding trio?

I think they are a gander & 2 geese, but not sure I'm up for breeding geese. I get way too attached to goslings. And my DH would probably divorce me. He is not a fan of geese.

 

[ashleymroles]

How does everyone up here grow garlic? I'm reading it can't handle anything above zone 5, but I remember y'all mentioned growing it.

 

[myfivegirls]

How does everyone up here grow garlic? I'm reading it can't handle anything above zone 5, but I remember y'all mentioned growing it.

That's probably the soft-neck variety. We grow the hard-neck (many different varieties available) & it does fine over the winter. Plant it in the late summer/early fall - even sometimes we planted & it snowed a few days later! Mulch it with leaves or wood chips & it'll do just fine.

 

[ashleymroles]

That's probably the soft-neck variety. We grow the hard-neck (many different varieties available) & it does fine over the winter. Plant it in the late summer/early fall - even sometimes we planted & it snowed a few days later! Mulch it with leaves or wood chips & it'll do just fine.

Awesome. Thanks so much!

 

[Chicken girl 15]

What's the best way to cook a 1 year old lavender orpington boy??? This SOB is DONE . He attacks anything moving , including the hand that feeds him. He's beating the crap out of my girls and he even tried to get my dog. I'm cooking him if no one wants his grouchy butt.

 

[horsekeeper]

What's the best way to cook a 1 year old lavender orpington boy??? This SOB is DONE . He attacks anything moving , including the hand that feeds him. He's beating the crap out of my girls and he even tried to get my dog. I'm cooking him if no one wants his grouchy butt.

Crock Pot. In the bottom of the pot, chunks of 2 carrots, 2 celery ribs, medium onion, garlic if you like it. Salt and pepper chicken and set on top. Add a little parsley or whatever spices you like with chicken (rosemary is nice). Pour 2 cups of chicken broth (I use bouillon) and 2 cups white wine over chicken. Cook on high for an hour, then low for about 6 more hours. Remove chicken and let cool, strain out the vegetables and put the broth in a saucepan. Whisk in about 4 tablespoons of cornstarch and heat on medium until it simmers and thickens. Meanwhile, pull the meat off the chicken. Pour the gravy over it. Or make up a batch of rice, whatever vegetable you like (peas & carrots) and mix it all together for chicken and rice.

Tames the toughest bird

 

[cutipatooti]

Crock Pot.  In the bottom of the pot, chunks of 2 carrots, 2 celery ribs, medium onion, garlic if you like it.  Salt and pepper chicken and set on top.  Add a little parsley or whatever spices you like with chicken (rosemary is nice).  Pour 2 cups of chicken broth (I use bouillon) and 2 cups white wine over chicken.  Cook on high for an hour, then low for about 6 more hours.  Remove chicken and let cool, strain out the vegetables and put the broth in a saucepan.  Whisk in about 4 tablespoons of cornstarch and heat on medium until it simmers and thickens.  Meanwhile, pull the meat off the chicken.  Pour the gravy over it.  Or make up a batch of rice, whatever vegetable you like (peas & carrots) and mix it all together for chicken and rice.

Tames the toughest bird  

Sounds delicious!

 

[Chicken girl 15]

Crock Pot.  In the bottom of the pot, chunks of 2 carrots, 2 celery ribs, medium onion, garlic if you like it.  Salt and pepper chicken and set on top.  Add a little parsley or whatever spices you like with chicken (rosemary is nice).  Pour 2 cups of chicken broth (I use bouillon) and 2 cups white wine over chicken.  Cook on high for an hour, then low for about 6 more hours.  Remove chicken and let cool, strain out the vegetables and put the broth in a saucepan.  Whisk in about 4 tablespoons of cornstarch and heat on medium until it simmers and thickens.  Meanwhile, pull the meat off the chicken.  Pour the gravy over it.  Or make up a batch of rice, whatever vegetable you like (peas & carrots) and mix it all together for chicken and rice.

Tames the toughest bird  

sounds good to me. Guess it's Bob over rice Monday night!! He has to rest 24 hours between processing and cooking right?

 

[horsekeeper]

sounds good to me. Guess it's Bob over rice Monday night!! He has to rest 24 hours between processing and cooking right?

Refrigerate until the rigor has passed. Can take a few days. You can tell when the leg moves freely. I usually put mine in a plastic shopping bag and tie it shut, then refrigerate for 3 to 5 days. Then I freeze it or cook it. Not sure if one day will be long enough. If he is still in rigor when you cook he will be pretty tough.

The other way I do older birds is a pressure cooker. If you cut them up and have a large cooker you can do two at a time. 20 minutes at 20 pounds. Then remove the meat, strain the broth into a cooking pot and a low boil until it is reduced to about half. Then I measure out the meat in 2-cup lots and freeze the meat and stock separately to use in casseroles and soups. Course you can use some of the meat fresh for a lovely chicken salad. I let the chickens pick the carcass clean and they get the skin and neck, too. I boil up the liver, heart and gizzard separate from the rest of the bird for dog treats.

 

[Metella]

That must be why so many say any bird over a year is too tough to eat - and I never understood that ?! They must be eating it the same or next day that they harvest the bird.

I always let mine 'sit' for 2-3 days and then cook low temp and slow - and they always have come out very tasty - never an issue .... of course, some were active roos like Bob - so not as much meat ... but it was never tough.