***Post your pics of chicken dinners, please***

[gallinamama]

Quote:

 

[Charles07]

2 RIR cockerels "baked" in a mixture of BBQ sauce, stock and various spices.

This was shredded and made into sandwiches with pickle, onion and sharp cheddar.

 

[Lisa202]

Charles07...can I have your recipe? It looks delicious and shredding it sounds even better.

 

[litterbitt]

WEll, it's not chicken, but guinea fowl "au vin".... 3 year old guinea that made me mad one day....
He took 6 hours to get tender, but I have to say the red wine sauce was fantastic!
Processing this bird gave me the guts to purchase 25 broilers...they are a week and a half old now.

 

[True Grit]

Oops, sorry, thought you meant dinners FOR chickens. S'cuse me. I'll just back away slowly...

 

[Charles07]

Quote:
2 chickens, cut into pieces (the older they are the longer they need to be cooked of course)
1 bottle BBQ sauce
6 cups of chicken stock
Assorted spices, e.g. salt, black pepper, garlic powder, paprika
1 onion (red is what we used), sliced
1/2 lb cheddar (sharp is what we used), sliced
6 large dill pickles, sliced along their lengths
Buttered toast, with black pepper lightly sprinkled on it

*Optional soup:
celery
carrots
potatoes
more assorted spices

Preheat oven to 350 degrees, arrange chicken pieces in a pan, cover with BBQ sauce and chicken stock, sprinkle spices into mixture and stir chicken pieces until coated

Bake...until tender (?). We baked the 24 week old RIR cockerels for about 3 hours, turning the pieces every 15 minutes or so, and adding the remaining BBQ sauce and stock as needed to keep the chicken covered in liquid.

Remove chicken pieces from pan, pull off chicken, in small fragments, from the bones. Any meat that doesn't fall off of the bones easily, *leave it alone and throw all leftover bones into soup pot.

Manually shred the chicken into a mushy state. In the pan, the sauce and stock should have separated. Add the sauce back to the chicken mush and mix together. *Add remaining stock mixture from the pan into the soup pot.

Spoon chicken/sauce stuff onto the buttered toast, top with pickle, cheese and onion, top with another slice of toast, and yay! You have buttery, BBQy delicious sandwiches!

*Bring soup pot mixture to a low boil adding water as the liquid evaporates. When the bones are easily removed from the pot, and are free of meat, the chicken is "done" (4-6 hours?). Add celery, carrots, potatoes, onion and more spices if needed. Return to a very, very low boil/almost a simmer for another 1-2 hours, until vegetables are done.

 

[Charles07]

Quote:
That looks outstanding. Would you mind sharing your recipe?

 

[Lisa202]

Thanks for the recipes Charles07!

This will be my next chicken dinner.

 

[Charles07]

Quote:
You're welcome. I hope that it turns out well for you.

Here is what the soup looked like last night. I added 1/4 cup of wild rice (precooked) into the pot with the rest of the vegetables. I stirred the pot to get a good shot of all of the ingredients, but there was so much meat that it weighed most of the vegetables down. No one complained, however.

 

[ssbs]

The soup looks yummy, however. It would have looked better if that blood vein was taken off the top first