The Old Folks Home

[chickadoodles]

Good morning

Been busy around here. Had a whole bunch of ice storms and another one coming Wednesday. Driveway is near impassable. We've been nearly out of oil for about a week now because the delivery truck can't get up our driveway. Good thing we have a secondary heat source but tepid on and off showers are getting old.

Got a whole lot of sewing done... picture alert

Table runner with scrap fabric (nothing is bigger than 4.5 inches square)


Christmas ball table runner


Christmas quilt - still need to actually quilt it but the top is done


And my sister is pregnant with another niece (niece #4) so yesterday I started playing around with bibs. I have a whole bunch of bib ideas but Dsqard found the pattern for these and I couldn't help myself for trying this pattern. I'll be making a few more of these "monster" bibs.


Sorry for all the sewing pictures... that and ice and work are the only things going on in my life.

Beautiful quilt work SCG! They are all beautiful!

 

[ronott1]

Yeah, that's probably what I did wrong. I got it to boiling and then turned down. This was just the breast meat and thighs. I just cooked it wrong. Learning, learning.

No it was just rooster bitterness. Different from a hen. I didn't eviserate it.

Bring a chicken up to boiling, but a lid on it and then turn it off. Leave it for an hour.

It is an oriental poaching method.

 

[bamadude]

Thanks every1

 

[ChickenCanoe]

..

Actually, smoking the bird is great, since that is low and slow, then you can put it in the oven to just barely bring it up to safe eating temperature.

We like smoking it, and then putting it into a crock pot with BBQ sauce, it all falls apart, and turns into something like a chopped beef sandwich.

I smoked one once on the bottom rack with a rack of baby back ribs on the top rack dripping juice on the chicken for hours. It was amazing.

Bama, I think the shotgun might be a bit messy at close range. Once you capture the bird and get it upside down from it's feet it shouldn't fight you too much. I'd go with the lasso around it's feet and cutting the jugular. And yeah, low and slow is the way to go. How about preparing it in a similar way as you would a turkey? Also, for some reason, the head, feet and feathers seem to be what freaks people out the most. Once you could get rid of those, you could ask the better half to join you in gutting it. And tell her, the birds lived a good life, much better than they would have as Bird #777890 and #777891 in production barn J. Not letting the bird go to waste is a way to respect it too, it gets to provide sustenance for your family.

My birds are wild so on processing day, I pull the birds off the roost just before dawn. Stick them in the killing cone, cut the jugular, go in and make coffee, boil water, pluck eviscerate and done. No chicken chasing, wrestling, etc..

@Aliciahess I'm surprised your price is still above $3. Costco, in Covington, WA had $2.60 Monday of last week so I filled up. Saw it was $2.45 on Friday. Don't know what it is now, but it's probably lower still.
I like saving money, but OPEC is being unaccountably kind to drivers & people needing winter fuel to heat their homes over here. Something's up, I'm just waiting for the other shoe to drop.

Price per barrel keeps dropping yet production hasn't so the other shoe to drop is probably the fact that the global economy may be shrinking.
Air fares haven't dropped yet. Airlines normally buy their fuel on the futures market a year out. So they probably didn't anticipate this price drop and are still using fuel that they bought at a much higher price.

Bahahha I didn't use the whole thing. Just the breast and thighs. I peeled the skin back. I'm just not used to the gaminess of old rooster. I could have seasoned it better to get pass that part. It was the toughness that did me in. Learned a lesson.

I'm not familiar with the gaminess flavor of which you speak.
The first time I raised my own non-Cornish, I couldn't wait to taste it. I immediately put one on a rotisserie which cooks it quickly at high temperature. That combined with the fact that I didn't let the meat rest, it was tougher than shoe leather.
Learned my lesson by wasting a bird.

I did intend to comment on this--You can use raw cows milk or goats milk instead of buttermilk. You can also use other grains. I used Kamut when I conditioned a couple of Bresse.

I buy powdered whole milk in bulk. http://www.myspicesage.com/whole-milk-powder-p-554.html
10 lbs.. is the equivalent of 10 gallons of reconstituted milk. I keep it frozen till it's time to tenderize some roosters. I mix it a little thick and add to a grain mix, whatever is on hand like oat groats, wheat berries and barley.

 

[Wisher1000]

Quote:
WHEW!! <giggle>

 

[dsqard]

Dude I had a white brahma roo who decided to go "rogue" on me at just over a year old. No reason for it, just became mean. I tried working with him but it just wasn't gonna happen. I now have a scar on my leg from him spurring me. Randy made delicious enchiladas, just ask SCG. I wouldn't keep a mean roo around for the world if I have that problem again. First time he challenges me he goes into the pot.

 

[bamadude]

Dude I had a white brahma roo who decided to go "rogue" on me at just over a year old. No reason for it, just became mean. I tried working with him but it just wasn't gonna happen. I now have a scar on my leg from him spurring me. Randy made delicious enchiladas, just ask SCG. I wouldn't keep a mean roo around for the world if I have that problem again. First time he challenges me he goes into the pot.

would u mind sharing the recipe?

 

[Peep_Show]

First time he challenges me he goes into the pot.

Talk about a major attitude adjustment! No holds barred on the discipline there. LOL

 

[vehve]

Eggs hatching under grumpy broodies!

 

[Amberjem]

Eggs hatching under grumpy broodies!

you guys are making me hungery