Text 24001, 109 rader
Skriven 2012-04-24 22:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Chookens
================
-=> Quoting Dave Drum to Jim Weller <=-

 -=> JIM WELLER wrote to DAVE DRUM <=-
 
 DD> 200K birds per day / less than a garbage truck of waste
 
 JW> That really makes me wonder what's really in chicken weiners

 DD> One of the reasons I go for all-beef (pink slime and all) hot dogs.

And why I drive 500 miles semi-annually and pay double when I get
there for pork and poultry from a country butcher who buys from
local Mennonite farmers. I'd get my beef there too if I had a bigger
vehicle.

 DD> Donnie will only do free-range, caught by the farmer's wife
 DD> chickens at home these days.

I'm not surprised by that at all.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Braised Guinea Hen with Winter Vegetables
 Categories: Poultry, French, Beef, Veal, Bacon
      Yield: 4 Servings

      1    Guinea hen, capon or
           Fee range chicken
    Several strips natural
    Smoked bacon
           FOR THE MARINADE:
    1/2    Bottle dry white wine
      8    Black peppercorns, crushed
      1    Carrot, chopped
      2    Ribs celery, chopped
      1    Onion, chopped
           Several sprigs thyme
      2    Bay leaves
      3    Branches Italian parsley
           FOR THE BRAISE:
           The bird
      2 T  Extra virgin olive oil
      3 sm Onions, peeled and halved
      2 bn Baby leeks
      5    Carrots, peeled, cut in half
      1 lg Garlic clove, sliced
    3/4 c  Broth, chicken, veal or beef
           Bouquet garni with savory
           S&P
           FOR THE ACCOMPANIMENT:
      1 bn Tender baby turnips, topped,
    Peeled, halved
      1 T  Butter
    1/2 t  Sugar
    1/2 t  Sea salt

  (Pintade braisee au legumes d'hiver)

  Guinea hen has a tendency to become dry and tough, which is
  rendered meltingly tender and deeply savory by the moist heat of
  braising.

  Place the marinade ingredients in a large plastic covered dish or
  ceramic bowl. Place a sprig of thyme and a pinch of the marinade
  vegetables in the cavity of the bird, and truss it. If using the
  bacon, use it to cover the breast, and tie it in place during the
  trussing. It will keep the flesh of the breast moist. Place the
  bird in the marinade, turning it, and refrigerate, turning
  occasionally so the marinade can flavor all of the bird.

  Preheat the oven to 375 F. Heat the olive oil in a large dutch
  oven, preferably enameled, over medium heat. Remove the bird from
  the marinade (reserving it) and brown it in the oil on all sides.
  Remove to a plate. Drain off excess fat if necessary (Guinea hens
  are extremely lean). Add the carrots and halved onions, and color
  the vegetables lightly over medium heat. Add the leeks, left
  entire but well washed, and stir for another couple of minutes.
  Strain the contents of the marinade into the pot. Bring to a boil,
  then reduce the heat. Add the bird, nestling it among the
  vegetables, along with bouquet garni. Spoon some of the cooking
  juices over the bird to moisten it. Cover the dish and place in
  the oven. Cook for one to one and a half hours, until tender but
  not falling apart.

  Remove the bird and carve it, placing the pieces on a platter.
  Arrange the vegetables around it. Reduce the cooking juices
  slightly over high heat, correct the seasoning, and pour over the
  meat and vegetables. Serve with the turnips below.

  For the turnips: Bring a medium pot of salted water to a boil. Add
  the turnips and cook until just tender. Drain. Melt the butter in
  a medium, heavy skillet, stir in the sugar, and add the turnips.
  Cook over medium heat, tossing frequently, until lightly golden on
  all sides. Sprinkle with a few grains of sea salt and serve.

  From: Www.Frenchgardening.Com/Cuisine

MMMMM

Cheers

YK Jim


... He was lean and tough like a bad rib-eye.

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