Pressure Cooking Old Hens/Roosters - BackYard Chickens
Mar 29, 2016 · Can anyone give me instructions? Do they need to rest before cooking, how long of a cook, how much fluid, etc would be greatly appreciated. (I pressure can raw packed …
Chicken liver recipe that doesn't require flour or starch?
Mar 14, 2011 · My mother's chicken liver pate, served only on special occasions: 7 oz. chicken livers 1 to 2 Tbsp. cooking liquid 1 to 2 Tbsp. butter Juice of small onion dash of …
After the slaughter and before it's cooked ... - BackYard Chickens
Aug 4, 2012 · Short answer - yes, a chicken, and any other meat critter, should rest after butchering. Long answer - Chickens go through rigor mortis just as any other critter does. …
Using Older Chickens For Meat Purposes
Feb 19, 2012 · Our grandparents and generations before are used to using these older birds for meat, but use them in cooking methods that enhance the age of the chicken. Coq-a-vin is a …
Best ways to cook a home grown chicken - BackYard Chickens
Jul 12, 2013 · How does everyone like to cook their home grown chickens? They are so flavorful that however they are cooked, the recipe should highlight the chicken flavor, IMO. So things …
Differences Between Duck Eggs & Chicken Eggs - BackYard Chickens
May 11, 2022 · A delicious alternative to chicken eggs, duck eggs have extra rich yolks and a unique flavor. . Learn the differences between duck and chicken eggs, whether you raise …
Best way to cook an older rooster. - BackYard Chickens
Oct 29, 2007 · The one exception is for chicken and rice, you only need enough liquid for the rice. Typical recipies start with browning the meat & maybe onions, adding other veggies- perhaps …
My Oatmeal Recipe for Chickens! - BackYard Chickens
Oct 27, 2018 · So, here's my go-to recipe for the best chicken oatmeal that I came up with just for all your chickens What do I use? I use old-fashioned oats, along with spices of my choice. …
How to prepare an old rooster for the crock pot?
Mar 24, 2018 · The chicken you buy at the store is generally a Cornish Cross broiler. Those have been bred to produce a large chicken that can be butchered at 6 to 8 weeks, so young that if …
Is this Gelly like stuff between the skin and meat normal???
Oct 14, 2016 · The goo between the layer of Chicken Skin and Meat is a product of plumping that usually happens at the butcher. Plumping, also referred to as “enhancing” or “injecting,” is the …