Silkie Stock in the Pressure Cooker

[vfem]

PC... thank you!

I am now going to go out and bravely dispatch my 2 worst roos! The little silkie brats have attacked me and my favorite roo 1 too many times! Now I am craving some silkie stew. That is some gorgeous stock... I do need to break down and get me a pressure cooker... but I'm saving for a second freezer right now!

(Funny how I have offed a pekin duck, and several leghorn roos.... but never could bring myself to do it to a silkie!)

 

[saddina]

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The meat is used in several dishes that are for feastivals/health (chicken soup or the ill)/fertility (I was offered loads of it while expecting in Asia, "For a Strong Healthy Boy! A good son who loves his mother"

 

[PurpleChicken]

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I processed a bunch of birds at one time and plucked the meatier ones and skinned the smaller ones because it was easier.

 

[PurpleChicken]

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Silkies pluck very easy.

 

[Buff Hooligans]

Gag.

 

[PurpleChicken]

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It's wierd culling/slaughtering any bird, especially a silkie. The silkies I've done have been mostly rotten roos and that made it easier.

 

[PurpleChicken]

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[PurpleChicken]

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Tastes like normal chicken, but the color really looks lovely under a teriyaki glaze.

I was thinking of your recipes while cleaning the meat. The wet cooking method, like we talked about the other day, works well on them. The meat is tender and good, perfect for a recipe calling for chicken.

Thanks for your help on this thread.

 

[PurpleChicken]

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I bought my pressure cooker at Target for $32. It's nothing fancy but works great. My next one will be a 12 quart or larger.

 

[saddina]

For broth and stock making, I use a pasta pot like this:

http://www.amazon.com/Welco-Piece-P...?ie=UTF8&s=home-garden&qid=1258474772&sr=8-12

I'm a small woman, so being able to lift the strainer, instead of needing to lift a stock pot is a clear advantage. Takes longer due to no pressure, but honestly toss it in, set a timer, go chat up BYC...