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23 May 2006

Comments

tana, i love reading your accounts. you are truly a piece of farm spirit community! i can hear your voice in the words. love and miss you!

This sounds like the long lost chicken of our forefathers. Clabbered milk, free-range pastured. . . .But what have they done to get the skin so dry? What breed are they raising?

I always dry-pluck my chickens, which is more work, but the skin stays nicer and they last longer in the fridge before you cook them. Aging a freshly butchered chicken a day or two before it is cooked or frozen helps make it tender and nicer to cook too.

I am currently embarking on a breeding program to get a big-ish, but slow to mature roasting chicken. I've had it with the standard meat-breeds. They grow too fast and consume too much feed and aren't range appropriate.

Thanks for this blog and your insights into your local farm scene.

Um, okay. So, how do I get mine?

I got a 'portable' convection rig too. I use it mostly for crisping up dishes and when I need the space.
I think I'm too used to my old Wedgewood to convert over.

My chickens are more than dried, salted in and out. Trussed and tossed in to a 450 degree oven for 1 hour. Always resting on a trivet so the dark meat can get even heat and cook on time.
This gives me with my Rosie chickens the same words coming out of my mowf. OH man, the chicken wings are like candy. However, with one of TLC's fine birds? I think I could take up a few levels. The thought makes me giddy.
Thank you so much for giving us a peek in to what could very well be a possible produce not too very far in the future.

Biggles

Loved reading this. I've been struggling with the desire to raise my own broilers for...oh, years now! I've kept hens for eggs, and just for watching them scratch around. Thanks for the additional "food for thought."

My Buddy is milking a cow getting plenty of raw milk. Has tried to make clabbered milk by leaving on counter and waiting, like he thought his mom did. The milk goes bad. This is raw milk with its cream. What is he doing wrong. Thanks Marvin

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