Okies in the BYC The Original

[EngieKisses]

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I have bantam cochin and some oebg i can incubate if ya want for ya, lol.

Okay Engie, you can now change your screen name to EvilEngieKisses...after I saw the bantam cochins TJ's Na-Na's group brought to the last POOPS, they are now on my "stop thinking about these chickens" list... So stop tempting me!!

HaHaHa we have white hens, and black hens, and a barred roo. I wonder what we would get......*I'll be nice.....

 

[EngieKisses]

Since it appears I am the only okie left awake.......I have a question.....

How exactly do you cook a huge turkey? Like over 30 pounds. Ones that are too big for the average roaster, er, all of the ones we own. Do they make roasters in giant size?

 

[al6517]

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What this person is referring to is an age old French recipe called Coq au vin, where it is prefered that the older the rooster the better. The recipe calls for cooking the old rooster in wine for several hours.

The story goes that in the 14th century a french nobleman stopped into a remote country Inn during a long journey and was in need of a meal, the Inn keeper didn't have any meat so he Butchered his only Rooster who was extremely old. The Inn keeper then cooked the rooster in wine for several hours. Upon tasting the Coq au vin the nobleman was so impressed with the unique flavor that it quickly became a french favorite. The recipe is still widely used and is considered a delicacy amoung only the most deserning of pallets.
I have cooked Coq au vin on a few occasions and it is really pretty good.

The Chinese also think that an old rooster soup has medicinal properties.

AL

 

[al6517]

Quote:
I personaly do not use roasters to cook Turkeys, but if you want to cook a large Turkey that will look and taste great, they have this really cool think that came out some years back called AN OVEN LOL LOL. If you use a large sturdy roasting pan at least 2" deep and wider than the bird that is great, the foil ones you can buy in the grocery store will not handle the weight and are normally not big enough for a 30 + pounder.

After your Turkey is thawed and rinsed rub the skin all over with a little olive oil and sprinkle on some salt,Pepper,ground sage, and Tyme. Then put in a few 3 cups of water and a stick of butter in the pan. Roast at 325 for 15-20 min per lb or until an internal tempature of 180 degrees taken at the thigh not touching the bone. Baste every 30 min until done if it begins to brown to quickly simply cover with a foil tent and continue basting as before. Make sure to save the drippings or the gravy Gods will come for you in your sleep LOL.

AL

 

[al6517]

poultryand bees wrote:
BigOkie,
Someone asked me today where they could get a rooster that was at least 2 years old, to cook. I don't think they really want one that hasn't been processed, but I thought of you and all your rooster customers. This person wants to cook it in some French recipe. I think a rooster that is more than 2 years old would have the texture of cardboard, no matter how you cooked it.

Have you ever eaten an old rooster cooked in a manner that made it tasty?

al6517
What this person is referring to is an age old French recipe called Coq au vin, where it is prefered that the older the rooster the better. The recipe calls for cooking the old rooster in wine for several hours.

The story goes that in the 14th century a french nobleman stopped into a remote country Inn during a long journey and was in need of a meal, the Inn keeper didn't have any meat so he Butchered his only Rooster who was extremely old. The Inn keeper then cooked the rooster in wine for several hours. Upon tasting the Coq au vin the nobleman was so impressed with the unique flavor that it quickly became a french favorite. The recipe is still widely used and is considered a delicacy amoung only the most deserning of pallets.
I have cooked Coq au vin on a few occasions and it is really pretty good.

The Chinese also think that an old rooster soup has medicinal properties.

AL


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[RonnieAtkeson]

Im used to getting up by 4am so even when I dont have to i still wake up early. Makes it easier to stay in the habit even when I dont have to. Ive got 2 more days of keeping my girl home with me, Dr's orders but she is as healthy as ever.

 

[al6517]

I too have not been able to get out of the habit of waking up early, 22 yrs of the Army started that, and now I can't even sleep in on weekends LOL.

AL

 

[Sooner]

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Guineas don't even remember how to fly back over the fence they flew over to escape their containment area. I can imagine them running up and down the creek trying to remember that they have wings.

Glad your grandson is doing better. It is scary to realize that we don't know how teenagers think and that their thoughts don't always make sense to us with more life experience.

I will try and find the Muskogee regs on chickens for you - later this week. Maybe someone who lives their knows what they are from personal experience and can answer your question.

I don't know the regs other than I have seen chickens in town but not in the country club area. LOL. Why don't you just call city hall Robin. I'm sure they can tell you where to find it if nothing else.

 

[al6517]

Carah ; Mornin bright eyes, we haven't gotten any of the rain everybody else is getting, but then again we live in that part of the state where only the devil visits, thats not a joke.

What do you have going today??.

AL

 

[poultryand bees]

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Al - thanks for the information on old roosters. I have heard of Coq au vin, but didn't realize it involved chicken that I would normally consider too tough to eat.

Also thanks for the recipe for roasting turkey. I notice that you didn't mention to "thaw completely first" which is the step that I have been leaving out since I cooked my first turkey - mostly frozen - 35 years ago.

I would think your pan would need to be deeper than 2 inches however, if you have that large of a turkey, because of all the broth that will seep to the bottom of the pan.... or do frozen turkeys just have more broth than ones that start out completely thawed?