Text 24289, 89 rader
Skriven 2012-05-01 11:00:00 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: CHOOKENS  20429
=======================
 -=> Quoting Dave Sacerdote to Glen Jamieson <=-

 GJ> What else do
 GJ> they feed their chooks on - apart from hormones and antibiotics?

 DS> Do the poultry growers feed hormones to chickens in Australia?
 DS> Because they don't in the US, it's against federal law.

As far as I know they don't, although it is likely that anti-biotics
are included in the feed of high-density farms.  I dimly remember
reading long ago about "caponising" male chickens, either by injection
or orally, to get fatter birds, quicker.  I haven't heard of it
recently, though.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stuffed Capon (Chapon Farci)
 Categories: French, Mushrooms, Offal, Chicken, Stuffing
      Yield: 1 Servings
 
      4 tb Dry breadcrumbs
      2    Roasted onions
      1 sl (4 ounces) cooked ham
      1    Chicken liver
      1    Chicken gizzard
      1 c  Sliced mushrooms
      3    Morels
    1/2 ts Salt
    1/2 ts Pepper
      4 tb Heavy cream or creme
           Fraiche
    1/4 c  Unsalted butter
      2    Egg yolks
    1/2 c  Madeira wine
      1    Capon (at least 6-1/2
           Pounds) with giblets
      1    Chicken neck
      3    Carrots
      2    Sprigs thyme
      2    Sprigs parsley.
 
  It's my understanding that caponizing roosters began in the times of
  the Roman Empire.  Seems that hens, which were considered to have a
  superior flavor to roosters, became an endangered gender.  The eating
  of hens became outlawed; and they started castrating roosters to
  emulate the flavor of the hen.
  
  Soak the breadcrumbs in milk, then squeeze to remove excess liquid.
  
  Chop the onions, ham, liver, chicken gizzard, mushrooms and morels.
  Mix well and add the salt and pepper.  Bind with the cream.  Melt
  half the butter in a saucepan and add the stuffing mixture.  Cook,
  stirring constantly over low heat, until the mushrooms are soft,
  about 10 minutes.
  
  Remove the heat and leave to cool before beating in the egg yolks and
  madeira.  If the mixture is too liquid add the dry breadcrumbs.
  
  Preheat the oven to 350:F.
  
  Stuff the capon with the mixture, truss it tightly and place it in a
  roasting pan.  Melt the rst of the butter and brush the skin with it.
  Pour enough water into the pan to come 1 inch up the sides.
  
  Arrange the chicken neck, carrots, and the thyme and parsley, tied
  together, around the capon.  Roast for approximately 2 hours [NOTE: or
  until internal temperature reaches 175:F].
  
  [ANOTHER NOTE: let the bird rest for at least 15 minutes before
  carving]
  
  This is a recipe from _Monet's Garden_ , recipes taken from the
  journals of the house cook.  Text added by Claire Joyes.  Simon and
  Schuster: New York, 1989.  ISBN: 0-671-69259-3.
  
  [YET ANOTHER NOTE: a large roasting chicken should do if you don't
  have a capon handy; I usually have one in the freezer so I can
  breezily say to unexpected company, "Oh, that's all right, no
  trouble, not a problem at all, I have a capon in the freezer..." :)]
  
  From: Brian Mailman <bmailman@hooked.net>
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)