Text 34035, 66 rader
Skriven 2015-12-05 22:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: chickens and eggs
=========================
-=> Quoting Mark Lewis to Ruth Haffly <=-

 RH> Are they ready for the stew pot or just taking the winter off?

 ML> since they have names and are friendly they will live out their
 ML> natural lives

My step son lived on a rural acreage for a couple of years and my
oldest granddaughter, then 11,  was in charge of a small flock.
As you know layers' production drops about 20% a year and commercial
egg producers cull their flocks after 2 years. Ray purchased 2 dozen
older hens and one rooster from a nearby Hutterite colony as he only
needed three to six eggs a day for his small family and wasn't
concerned about profitability. Besides stewing hens have little
market value and the Hutterites only wanted a dollar a bird. Neekha
fed them faithfully and named them all as well, so she was loathe to
eat any of them as long as they remained friendly but she had no
compunction for any egg peckers or cannibals. One day the rooster
started pecking at her viciously. She called out to her dad, "That
effin' dinosaur attacked me! Where's the axe? I'm doing that SOB
myself!" And she did. (No, my g'girl is not very ladylike.)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brining Liquid for Turkey
 Categories: Turkey, Smoked, Dried
      Yield: 3 quarts
 
      2 c  Brown sugar
      1 c  Maple syrup
    3/4 c  Kosher salt
      2 tb Garlic powder
      6 lg Bay leaves
      3 tb Ginger
      3 tb Black pepper
      6    Cloves
  1 1/2 c  Soy sauce
      1 tb Allspice
      2 ts Dried thyme
      3 qt Water
 
  This recipe is enough for a 12 to 14 pound turkey. The spicing is
  very faint, mostly you taste salt and a bit of sugar.

  Combine spices in saucepan. Add 1 quart water and bring to boil.
  Simmer 5 minutes, then add to remaining 2 quarts of cold water.
  Chill thoroughly before using brine.
  
  Brine for 2 to 4 days, turning the bird twice a day. Cook turkey
  12 minutes per pound: 450 degrees for 30 minutes, then, 375
  degrees for remainder of time. Inner thigh temp probe; done at 175
  - 180 degrees
  
  Posted by Magers

  I would finish at 325 and stop at 155 - JW
 
MMMMM

YK Jim 

... Guantanamo Bay waterboarding sounds super rad if you don't know better

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