Quick - Roast chicken carcass...

[MissPrissy]

You are welcome. I buy Ball jars. You canalso look at yardsales and estate sales and get some good jars for less than full price but you need to inspect them. Chipped and crack jars have to be thrown out. You might find some old Kerr 'self sealing!" or Masons out there. I have a few!

I also LOVE LOVE LOVE the weck jars. Sadly I am told there is often a big problem with the seals.

Stick with the tried and true Ball jars as a beginner.

 

[ksacres]

Sounds good

Miss Prissy, do you have a recipe for "easy" and it must be easy lol chicken and dumplings?

 

[MissPrissy]

I have one on my recipe blog.

Easy chicken and dumplings remember to adjust the seasoning to your taste.

I often add frozen shoepeg corn and other tiny veggies and it makes more of a creamy chicken chowder and dumplings. Good stuff.

 

[ksacres]

Thanks!

 

[Churkenduse]

I generally don't eat meat but found myself having to cull my two roos. I didn't want to waste him so I cooked him.
I find him very tough, I used my pressure cooker an he is still tough. The bones are now so soft they are like nothing.

have any ideas?
Thanks

 

[MissPrissy]

How old were they? The oldest I have culled is 19 weeks and they were good. The more time they have had to run around and exercise the tougher they will be. If you know you will have to cull you need to contain them and grow them out and process them early.

Did you let the meat rest for 24 - 48 hours in the fridge before trying to cook them? The meat has to rest and be given time to start to soften and break down. Very similar to aging beef but not as long a process.

 

[Churkenduse]

They were only about 20 weeks, I did not let them rest. I ate one but did not enjoy it, the other I put in the freezer as not ot waste it.

I just had the best looking and tasting chicken soup I ever had. I went back into the freever and chopped the chicken into small pieces and made it by tossing all the fresh frozen (from my garden) veggies I could find and wow.

My boys made me proud today. Now I will not be so afraid to get more chickens for fear they are Cockerals.

Thanks for your advice

Rosemarie

.

 

[Morgaine]

What a great and fun thread, I just read through it all. I have one piece of advice. When making stock with bones, add a tablespoon of white vinegar or the juice of one lemon. You won't really taste it afterwards and the acid helps bring out more of the calcium and other minerals from the bones. I use lemons cause I hate the smell of vinegar although I have used it when I didn't have any and it tasted the same.

 

[PurpleChicken]

Still drooling.....