So about cooking this 1st dressed chicken

[ellandeeranch]

Post-cooking update!

I get it. When you eat your first ear of corn that you grew, boiled water FIRST, went out and picked the ear, shucked on the way in, boiled 3-5 minutes....you get it. English isn't descriptive enough to explain that first bite each summer.

Then, I hope each and every one of you has a deep personal understanding of the difference between homegrown tomatoes and commercial sortatomatoes. Salt on a homegrown tomato is a superfluous waste.

Well, tonight I learned another one of those BIIIIGG difference things. That chicken was just fantastic. A little over 90 minutes with indirect barbeque, and just a touch of mesquite and carne asada seasoning. The breast was so moist. The dark meat picked up the smoke. The idea of size balance is wonderful. You don't look at this massive chicken breast next to a dinky little leg. The breast isn't five times the size of the thigh. It all tastes great.

Thanks to all. Personally, I think it will be dual-purpose birds around here for chow! I'll try some of the Cornish Crosses, just to be sure. I have an open mind. Holy cow, my daughter and I had Singaporean food at a farmer's market this last weekend! Develop that habit of walking through open doors, as an old friend of mine used to say.

Lots of fun, and as tasty as a fresh Rainbow Trout ten minutes out of a stream in the Sierra Nevada. Or my nirvana, a Utah cutthroat trout turning salmon pink on the grill. I'll put that chicken I ate tonight up with any of these food zenith experiences!

Richard

 

[gg706]

Awesome! I am so glad it turned out great! I want to get into raising up some meat birds. I just have not found the gumtion to carry out the butchering part! By the way you described it I really need to find out a way to make it happen. I didn't really think about the body difference of the home grown chicken and the supermarket chicken. The supermarket chicken always has HUGE breast meat so that is where I place my thermometer. On a home grown is the thigh the most meaty? I REALLY like dark meat so that would be a good thing for me.

 

[gg706]

LOL. Back in the day, we sure wouldn't have been talking about barbeque! My weekend plans and smoking in the 60's and 70's were just a little more...adventuresome.

Hmmmm...Alice B. Toklas chicken. Gotta wonder if some kids, somewhere, are giving this a try.

 

[wsmith]

Post-cooking update!

I get it. When you eat your first ear of corn that you grew, boiled water FIRST, went out and picked the ear, shucked on the way in, boiled 3-5 minutes....you get it. English isn't descriptive enough to explain that first bite each summer.

Then, I hope each and every one of you has a deep personal understanding of the difference between homegrown tomatoes and commercial sortatomatoes. Salt on a homegrown tomato is a superfluous waste.

Well, tonight I learned another one of those BIIIIGG difference things. That chicken was just fantastic. A little over 90 minutes with indirect barbeque, and just a touch of mesquite and carne asada seasoning. The breast was so moist. The dark meat picked up the smoke. The idea of size balance is wonderful. You don't look at this massive chicken breast next to a dinky little leg. The breast isn't five times the size of the thigh. It all tastes great.

Thanks to all. Personally, I think it will be dual-purpose birds around here for chow! I'll try some of the Cornish Crosses, just to be sure. I have an open mind. Holy cow, my daughter and I had Singaporean food at a farmer's market this last weekend! Develop that habit of walking through open doors, as an old friend of mine used to say.

Lots of fun, and as tasty as a fresh Rainbow Trout ten minutes out of a stream in the Sierra Nevada. Or my nirvana, a Utah cutthroat trout turning salmon pink on the grill. I'll put that chicken I ate tonight up with any of these food zenith experiences!

Richard

NICE! Glad it worked out!

Of course, a nice native cutthroat trout caught in a Colorado wilderness area was pretty "Nirvana-ish" too.

 

[ellandeeranch]

On a home grown is the thigh the most meaty? I REALLY like dark meat so that would be a good thing for me.

On the bird I did, the thigh was nice and meaty. Not greasy one bit. That's one constant I noticed during cleaning, cooking, and eating. No grease all over the place. No big gobs of fat hanging off the chicken. Visually appealing.

 

[gg706]

Sounds alot more healthy than store bought. I need to get some guts and try it for myself. In the end I think it would be very rewarding to provide my own meat on the supper table.

 

[ellandeeranch]

Sounds alot more healthy than store bought. I need to get some guts and try it for myself. In the end I think it would be very rewarding to provide my own meat on the supper table.

Yeah. After voting today, I'm going to stop by the local hatchery and get some New Hampshires. I'll be eating the boys in Feb or March, I figure!

 

[wyoDreamer]

Post-cooking update!

I get it. When you eat your first ear of corn that you grew, boiled water FIRST, went out and picked the ear, shucked on the way in, boiled 3-5 minutes....you get it. English isn't descriptive enough to explain that first bite each summer.

Then, I hope each and every one of you has a deep personal understanding of the difference between homegrown tomatoes and commercial sortatomatoes. Salt on a homegrown tomato is a superfluous waste.

Well, tonight I learned another one of those BIIIIGG difference things. That chicken was just fantastic. A little over 90 minutes with indirect barbeque, and just a touch of mesquite and carne asada seasoning. The breast was so moist. The dark meat picked up the smoke. The idea of size balance is wonderful. You don't look at this massive chicken breast next to a dinky little leg. The breast isn't five times the size of the thigh. It all tastes great.

Thanks to all. Personally, I think it will be dual-purpose birds around here for chow! I'll try some of the Cornish Crosses, just to be sure. I have an open mind. Holy cow, my daughter and I had Singaporean food at a farmer's market this last weekend! Develop that habit of walking through open doors, as an old friend of mine used to say.

Lots of fun, and as tasty as a fresh Rainbow Trout ten minutes out of a stream in the Sierra Nevada. Or my nirvana, a Utah cutthroat trout turning salmon pink on the grill. I'll put that chicken I ate tonight up with any of these food zenith experiences!

Richard

Very eloquent!
I like how you turn a phrase. Sounds delish ...