We used to spend hours up in the Mulberry trees as kids in Europe.... One set of grandparents had three varieties bearing diff't fruit --- white, red, and black {I'm not talking diff't stages of ripeness; the fruit when ready to be picked were those colors) .... The black were the most flavorful & also the biggest.... The red had fruit half the size... The white had the same sized fruit as the black, but didn't produce as big a crop. The trees were prized! They used to make everything from wine (main use for the black ones) to pastries to jams to wool dyes and a few other things from the fruit. They grew the white Mulberry trees in the main courtyard of the house where no farm animals were kept -- well, except for the odd flock of chickens brought in now and then to clean up the fruit that made it to the ground) --- and the ones bearing colored fruit in the stable & barn areas. They didn't want the colorful fruit to stain everything so they planted the trees where the animals would "clean up" any fruit that made it to the ground.... The wine produced from the fruit was very sought after and brought in a pretty penny at market.... So we were shocked to find that in the USA they're considered weeds to be destroyed.... hehe.... But, such is life.... One man's weed is another man's salad.... Now, the "tree" in your first shot, IMO, doesn't have the look of a Mulberry. Also isn't reacting to being in full sun the way a Mulberry normally would, again, IMO. I'm certain some would disagree with me.... And, of course, I could be wrong, too --- one of the most difficult trees to ID when young IME. As for the last three shots.... While I've never seen a Mulberry with the leaf shapes this [these?] exhibits near the top half of the plant, there are some leaves on the lower portion which I would say are decidedly Mulberry. You might consider digging up the smaller specimens and putting them in a suitably sized planter to see what they turn into. Mulberries can be notoriously difficult to ID when young. You might alternatively consider digging down to expose the main root of the bigger specimen to see if it has the classic yellow that a Mulberry would have. If you're careful & don't use a sharp/pointed implement, you won't harm the plant. My 2¢

This won't work for tonight.....but good for tomorrow! I didn't note where I got it, so if it's from someone here, please step up and take credit!! And I'll fix my file! Deanna Roast Sticky Chicken 4 tsp salt 2 tsp paprika 1 tsp cayenne pepper 1 tsp onion powder 1 tsp thyme 1 tsp white pepper 1/2 tsp garlic powder 1/2 tsp black pepper 1 large roasting chicken 1 cup chopped onion In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to cook chicken put onion in the cavity and put it in the crockpot and do not add any liquid. As the cooking process goes on it will produce it's own juices. Cook on low 8 to 10 hours and it will be falling off the bone tender.

If you are referring to the Sticky Chicken recipe I posted over on the Recipe Exchange, it is hard to say not knowing the size of your oven or the size of the chickens. If you can put two chickens side by side in a 13x9 pan, you should be able to get two pans on one oven rack at the same time. I think that a foil lined pan will hold all the juices from 2 chickens. Can't help with the convection oven, but I don't think I would lower the temp. The birds may cook a little faster, but that wouldn't hurt anything. Do check them with a thermometer so they don't over cook. I'm going to fix a bird myself this weekend. Here is the recipe I posted: A high heat roasted chicken is indeed delicious, but I tried a new recipe for slow/low roasted chicken yesterday that is really good also - and won't smoke up your house! Roasted Sticky Chicken Recipe By :Sharon Worster Personal Chef's Network 3 pounds whole chicken 2 teaspoons salt 1 teaspoon paprika 3/4 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon thyme 1/4 teaspoon white pepper 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1 large onion -- quartered Combine all spices together in a small bowl. Rub mixture into chicken WELL, inside & out, patting into the skin & try to make it evenly distributed. Put in a large bag & refrigerate overnight. If you don't have time for this step it will still be delicious! Just before roasting, stuff the cavity w/ onions. If the onion will fit into the cavity whole, I do it this way as we love baked onions. Roast uncovered @ 250* (YES, THAT'S 250*) X 5 hours (YES, THAT'S 5 HOURS). Baste often w/ pan juices until they caramelize in the pan. Chicken will turn golden brown. Sharon's NOTES : These freeze GREAT & I recommend you make several of them at one time since your oven is on for so long! This chicken is to die for & falls off the bone!!! For Heating: You can bring these straight from the freezer if you want! I've done this for years in my own home & here's how I do it. From the freezer: Put in the microwave on a plate covered w/ papertowels & heat on high X 5-7 minutes. Then, place in a 350* oven X 15-20 minutes or until hot throughout. Or, you can thaw in the refrigerator overnight, wrap in foil and heat in a low oven for 20-30 minutes.

That first recipe that mzdee contributed looks intriguing! I'm going to take my chicken out of the freezer now and start marinating it tomorrow. (Gotta think ahead!) The other recipe looks more like Teriyaki Chicken Wings which I also make but with less sugar (Splenda) and powdered Ginger and orange juice. My grocer sells whole chickens for extremely cheap occaisionally. I have a crock pot recipe that calls for a whole chicken and amazingly, it turned out pretty good. I never put raw meat with the exception of beef roasts in there before. Even pork I browned. So live and learn. I am going to try the sticky chicken marinated chicken recipe in the crock pot this week.