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hermitt4d 17 years, 1 month ago.
If you "free range" chickens, they’ll eat more than junebugs – they eat everything! Ever see an outdoor fenced chicken range? There is absolutely nothing there but dirt – talk about efficient recyclers. That’s why non ranged chickens are raised on mesh wire – at least those don’t get the chance to flavor themselves with themselves. jm
Lone Star, don’t forget the chaps………
Every time I hear the expression "free-range chicken" I always picture a chicken with a hat and boots, carrying a lariat.
Other than a kosher chicken, I never met a chicken that didn’t benefit from brining overnight in a salt and sugar solution. Brining imparts a lot of moisture into the meat. It tends to allow overcooking without sacrificing juiciness to an extent. I recently put a five pound chicken in a crockpot on a bed of celery, onion, carrot and garlic. Cooked 7 hours covered on low. It was tender and tasty and created half a quart of juice for gravy. I have rotisseried, baked and grilled brined chicken with great results after brining.
Thanks for the replies [:)]. Soon’s I become the first Texan to win Mega Millions, I’m gonna get me one of them $24,000 suits .
Oh yes, and thanks for some replies on the chicken, too [;)]. So that’s what cardboard tastes like – who knew [:D][:D]. Portions of one leg were more like shoe leather, I overcooked it so much. Leftovers the next day pretty well confirmed what I thought on first sampling. The breast meat texture was really disappointing. If I buy this again I’ll probably stick with leg quarters. I actually don’t buy much chicken because its so tasteless.
The website does describe them as ‘free range.’ All they had were very young chickens which I think has something to do with how much flavor the meat has developed.
I live on the edge of the ‘Jewish’ neighborhood here and several supermarkets carry lots of Kosher. The Kroger Signature store carries Aaron’s and some frozen Empire chicken, but they also have a Kosher butcher shop. To tell the truth, I’ve never paid any attention to chickens there; I’ll have to remember to check it out. Thanks!
quote:
Originally posted by Cosmos
Well, we get our ‘free range’ chickens from a farm, ‘Nature’s Way’ in Cortland N.Y. The little buggers actually walk around, therefore the meat has texture. The meat is also not yellow or orange, but a nice pink, the way god intended. There are no blobs of fat hidden inside the cavity, and well, they’re quite tastey.We do pay a premium for them, but they are well worth it. We get them small, 2-3 pounders, five to ten at a time, and freeze them. We stock up for the winter, and typicaly cook one a week, using the leftovers in a variety of ways. I then make stock with the bones and the giblets, and freeze that for our other recipies. Love them birds!
Oh, and I don’t know if they are air dried or not. They’re processed in a converted school bus, so I tend to think not.
If the school bus is going down the road, then they might be air dried, all they would have to do is open the windows.
Well, we get our ‘free range’ chickens from a farm, ‘Nature’s Way’ in Cortland N.Y. The little buggers actually walk around, therefore the meat has texture. The meat is also not yellow or orange, but a nice pink, the way god intended. There are no blobs of fat hidden inside the cavity, and well, they’re quite tastey.
We do pay a premium for them, but they are well worth it. We get them small, 2-3 pounders, five to ten at a time, and freeze them. We stock up for the winter, and typicaly cook one a week, using the leftovers in a variety of ways. I then make stock with the bones and the giblets, and freeze that for our other recipies. Love them birds!
Oh, and I don’t know if they are air dried or not. They’re processed in a converted school bus, so I tend to think not.
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Originally posted by scbuzz
Yep … nothing beats a real farm raised yard bird !!! I think all the junebugs they eat makes them tasty and tender !!! I could be wrong !!! But I don’t think soooooooooo ![:D][8D][:o)]
I heartily agree with scbuzz that nothing beats a farm raised yard bird.
Chicken for our restaurant’s southern fried chicken came from our meat supplier, but in warm weather months, we killed fresh chickens for Sunday’s chicken and dumplings. My retired uncle had a chicken farm across the river and I would go over on Saturdays for the order. My uncle would spend forever choosing the choice hens for my mom’s pots and he liked to include a few fryers for the family table.
Americans now refer to poultry from the farm as free range chicken. I always smile when I hear that phrase.
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Originally posted by scbuzz
Hmmmmmmmm, wonder how one reacts to spilling hot dog chili on an $8000 suite ????[:D]
you’d better have a good dry cleaner!!!!!!
Hmmmmmmmm, wonder how one reacts to spilling hot dog chili on an $8000 suite ????[:D]
Er ….. I guess that should be Suit instead !!!!
what do I get for $24,000???
welllllll………I could be persuaded……I mean after all, a real Kosher chicken……….as long as you promise me a nice little Armani suit to go along with it….well, I guess so…..
don’t tell me I have to go to Michigan……..
clothier, I think the closest kosher butcher to me is in Warsaw.
Yep … nothing beats a real farm raised yard bird !!! I think all the junebugs they eat makes them tasty and tender !!! I could be wrong !!! But I don’t think soooooooooo ![:D][8D][:o)]
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