donnie- are those the coro susexs eggs that are haching ?? it should be time for them to be so far i have ony one coro baby the rest rae splits and there are 4 that i cant tell yet
*** OKIES in the BYC ***
- Thread starter Buckguy20
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I have a recipe that I'd like to share, please read it all the way through before starting and then Enjoy!!!! Lynn
For an old roo I would simmer for at least 2 hours (maybe more) in
plenty of water with plenty of sea salt, coarsely chopped carrot,
celery & onions. Skim the surface of the water to remove any gray
scum that floats there. While simmering don't cover the pan ever.
You can put the lid on but leave it ajar. Otherwise your broth will
be cloudy.
Remove chicken from the water and when cool, remove meat from bones.
Put bones and any other scraps back into the pot, with a
tablespoonful of vinegar, and simmer for another 6 hours. This
releases all of the minerals and gelatins in the bones into the broth
and is very nutritious. Meanwhile, chop the meat against the grain
to help it be easier to chew. Use some of the meat for chicken salad
or casseroles.
After the broth is finished strain it through a very clean boiled
handkerchief, cool it, remove most of the solidified fat from the
top, and freeze it in 1 quart containers (not glass). Keep out as
much as you need for soup. Now add more finely chopped onion,
carrots and celery (yes, again), and whatever else you'd like in the
soup like leeks. (We always add about 10 whole allspice in a tea
ball so they are easy to remove later. This is a Polish thing.) Add
back the reserved meat and simmer for another hour or until the
veggies are as tender as you'd like.
Noodles are very simple. Take 2 eggs and a teaspoon of salt and mix
it with as much flour as will soak it up. This takes a while and you
might need to keep adding flour for quite a while. Knead the dough
until it is no longer sticky. Now roll it out thinly on a floured
surface - this is how my Grandma made kluski noodles. Dust the top
generously with flour and roll it up. Now cut the roll into 1/8th
inch to 1/4 inch pieces - however wide you want your noodles to be.
Shake and loosen the rolled/cut pieces to get the excess flour off.
Drop the noodles into boiling salted water and when they rise to the
surface they are done.
By the way, don't throw the chicken fat away. This is called
schmaltz and is a very nutritious natural fat to use when you saute
anything. Or use it to pop popcorn.
Hope this helps. This makes a very nutritious meal and is superior
to anything that comes out of a can.
For an old roo I would simmer for at least 2 hours (maybe more) in
plenty of water with plenty of sea salt, coarsely chopped carrot,
celery & onions. Skim the surface of the water to remove any gray
scum that floats there. While simmering don't cover the pan ever.
You can put the lid on but leave it ajar. Otherwise your broth will
be cloudy.
Remove chicken from the water and when cool, remove meat from bones.
Put bones and any other scraps back into the pot, with a
tablespoonful of vinegar, and simmer for another 6 hours. This
releases all of the minerals and gelatins in the bones into the broth
and is very nutritious. Meanwhile, chop the meat against the grain
to help it be easier to chew. Use some of the meat for chicken salad
or casseroles.
After the broth is finished strain it through a very clean boiled
handkerchief, cool it, remove most of the solidified fat from the
top, and freeze it in 1 quart containers (not glass). Keep out as
much as you need for soup. Now add more finely chopped onion,
carrots and celery (yes, again), and whatever else you'd like in the
soup like leeks. (We always add about 10 whole allspice in a tea
ball so they are easy to remove later. This is a Polish thing.) Add
back the reserved meat and simmer for another hour or until the
veggies are as tender as you'd like.
Noodles are very simple. Take 2 eggs and a teaspoon of salt and mix
it with as much flour as will soak it up. This takes a while and you
might need to keep adding flour for quite a while. Knead the dough
until it is no longer sticky. Now roll it out thinly on a floured
surface - this is how my Grandma made kluski noodles. Dust the top
generously with flour and roll it up. Now cut the roll into 1/8th
inch to 1/4 inch pieces - however wide you want your noodles to be.
Shake and loosen the rolled/cut pieces to get the excess flour off.
Drop the noodles into boiling salted water and when they rise to the
surface they are done.
By the way, don't throw the chicken fat away. This is called
schmaltz and is a very nutritious natural fat to use when you saute
anything. Or use it to pop popcorn.
Hope this helps. This makes a very nutritious meal and is superior
to anything that comes out of a can.
So, I can see folks have survived. I'm not sure we are since we go 20 in. of snow. My son-in-law went to check on the birds and so far so good. I've been selling some of them to downsize but not nearly enough. Sure would like to go out and play in it.
Monty, what are you doing out making snow angels in this cold stuff. You're supposed to wait until the sun comes out and then go and play. LOL
hi again- everyone is tucked in, no losses, the ducks and poser hung out under the porch, went out and that silly goose is standing IN the waterbucket! anyway- here is a recipe for you all- my grandmothers standby recipe for when you got sick or it was cold out
Grammy's Spetz Soup
an old german chicken soup recipe- great for cold weather
5 eggs
salt, pepper
mix eggs add enough flour to the consistency of bread dough, it will be sticky
drop small bits into boiling broth, cover and simmer 20 minutes- yummy! the larger the pieces you make them they will be chewy, the smaller ones aren't
Grammy's Spetz Soup
an old german chicken soup recipe- great for cold weather
5 eggs
salt, pepper
mix eggs add enough flour to the consistency of bread dough, it will be sticky
drop small bits into boiling broth, cover and simmer 20 minutes- yummy! the larger the pieces you make them they will be chewy, the smaller ones aren't
No work for me tomorrow
- Thread starter
- #497
Good to see ya hee. Don't go out. Its overrated.
In is the better place to be!
In is the better place to be!
When our son-in-law went out he sunk in drifts up to his waist and he's 6'3". Heck I'd sink to my jouls and wouldn't be able to get out. LOL
Quote:
I'm hoping someone else will chime in with that information. I only know about silkies.
I want a standard lavender naked neck! I have three hens that I would call self-blue but the roosters have black necks and backs.
I have ONE lavender showgirl--that's kinda close! Expect to have more this season.
I'm hoping someone else will chime in with that information. I only know about silkies.
I want a standard lavender naked neck! I have three hens that I would call self-blue but the roosters have black necks and backs.
I have ONE lavender showgirl--that's kinda close! Expect to have more this season.
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