So - after the bird is processed....

[4boysmom]

My FIL butchers my roos when we need to cull. When I get them, they are skinned and cut into pieces - how long is long enough to soak - is there anything else I should do to get the best flavor?


THANKS!

 

[redhen]

 

[miss_jayne]

when you say soak, do you mean to brine or to leave the meat in buttermilk?

i leave pieces cut up for fried chicken in buttermilk over night.

when i brine a whole bird, i do it for up to two days. if it was in pieces, one day max.

enjoy your yummy chicken!

 

[4boysmom]

I soak in brine for a day or more - it's usually in big pieces ( 1/4 - 1/2's )

buttermilk sounds good. I usually just make pot pie ( by usually, I mean about 3 times ), but I'd like to expand since it looks like I just hatched out 7-9 roos out of the 15 that hatched!!!!! I plan to keep 1 or 2, but don't want these to get as old as the others we've culled.

 

[miss_jayne]

Quote:
you should try my pot pie recipe ...but i warn you, you may want to eat the whole thing!!!

i am making one tomorrow as a matter of fact.

what time can y'all get here for supper?

7 roos in your freezer is 14 meals! rock on!

 

[kryptoniteqhs]

Quote:
you should try my pot pie recipe ...but i warn you, you may want to eat the whole thing!!!

i am making one tomorrow as a matter of fact.

what time can y'all get here for supper?

7 roos in your freezer is 14 meals! rock on!

I WANNA COME!!!

 

[miss_jayne]

y'all come.

4boysmom...if you make something yummy, please share the method/recipes.

 

[4boysmom]

I'll have to try your recipe - I use the puff pastry too...dh said it was the best cpp he'd had! Great compliment coming from him cause his mom is a really good cook when it comes to pies - chicken as well as your normal fruit, pecan, etc...