I tried to bake a hen and it floppedgreenspun.com : LUSENET : TimeBomb 2000 (Y2000) : One Thread
I tried to cook A hen today in the dutchoven and since it was in the farmers cooker it was a flop. So I finished it at 400f. Horray for me. nine
-- ninie (email@example.com), January 25, 1999
practice makes perfect!
-- (firstname.lastname@example.org), January 25, 1999.
the bad thing about all of this is many people need information on how to cook it.
-- nine (email@example.com), January 25, 1999.
Nine, Were you trying to cook it over coals?
If so how many coals on top?
- Got rommen?
-- Greybear (firstname.lastname@example.org), January 25, 1999.
I'm not much of a cook - longer term reader may recall my thumb rule that if a recipe has more than 3 ingredients, it's considered cooking and is therefore too much effort to be useful - but I have noticed that a "flopping" bird usually indicates a bit too much life to stuff and then put in the oven.
I would recommend killing the bird first, removing any various parts and pieces you don't want to eat, and trying again.
-- Robert A. Cook, PE (Kennesaw, GA) (email@example.com), January 25, 1999.
Oh, I don't know, Robert, leaving the feathers on is SO much easier. And when (if?) they stop flopping, you know they're REALLY dead.
We're having big debates here about who is going to pluck the d*amn chickens. My 8-year old son has volunteered. Shows you who the macho guy is in our family.
-- BigDog (BigDog@duffer.com), January 25, 1999.
Ok, here's an unsolicited commercial announcement for a good product from some really fine folks. I don't get any kickbacks from this but my wife and I have tried several of the recipes and they are great! A great resource if you are able to raise your own chickens or if you (like me) think that this "boneless, skinless, chicken breast and use the rest as dog food" business has got to stop.
Sweet Ridge Farm W692 State Road 33 Rockland, WI 54653
Telephone: (608) 486-2605
Hello All Prospective Poultry Customers:
We bring to your attention a new poultry product from Sweet Ridge Farm...our new chicken cookbook
Sweet Ridge Farm announces the publication of its latest publishing effort, "60 Nifty Thrifty Ways to Eat Homegrown Chicken: The Whole Chicken Cookbook." Developed over the past year, this remarkable opus (in reality a booklet of 54 pages) is hot off the presses and ready for sale.
Today less than 10% of U.S. chicken is sold whole. Cooks everywhere have been dumbed down not to know what to do with the whole real thing. Our cookbook rectifies this abysmal ignorance. Truly we believe that these nifty thrifty recipes can help you to buy whole and save a lot. For example, by rediscovering the value of chicken broth and how to make great homemade chicken soup, the modest cost of this booklet can be recouped many times over. Plus this publication contains action pictures of our chicken pickin' team (our family), with an especially fine covergirl shot of our eldest, Kate.
This booklet sells for $6.00 (postage and tax included).
-- Franklin Journier (firstname.lastname@example.org), January 25, 1999.
You know, you **really** don't have to pluck a chicken, a turkey or any feathered bird before cooking. And I don't mean cook 'em feathers and all either. Chickens and turkeys can be *skinned* using the same methods hunters use for game birds.
Look for a hunter's guide or cook book on how to do this little trick and you can save a lot of mess and effort that plucking involves.
-- Wildweasel (email@example.com), January 25, 1999.
WildWeasel: Thanks for stating the obvious (at least in retrospect). I would've known to skin anything else, but somehow it never even occurred to me to skin a chicken rather than pluck it (even though i usually do that anyway before cooking it, doh!). It's amazing how sometimes the simplest, most obvious things don't occur until someone points them out:) Thanks for the tip.
-- Damian Solorzano (firstname.lastname@example.org), January 26, 1999.