Cornish Hens and Birthday Yens
Comments (27)
7 years ago- 7 years ago
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Comments (105)I made my raw cranberry relish yesterday so flavors can blend. Left out the slivered almonds but will add them tomorrow so they'll stay crisp. Some recipes for this call for blending up a whole orange, peel and all. I think the white part of the peel can be bitter, so I cut out the segments, and made sure there were no seeds. Grated the peel. My mom made it with candied ginger. I've made candied ginger before but decided just to grate some fresh ginger into it. I don't know why you'd need extra sugar since you put 1/2 c. of sugar in it anyway. But a little ginger is good with it. I think I put powdered ginger last year. Fig, I made the brussel sprouts according to your recipe a few weeks ago. I burned them cooking them that long. They looked good at 20 min. . I think 30 min total cooking time would have been better. Today we're making two pies, pecan and pumpkin, and cooked cranberry sauce, and cornbread for the dressing. Plain pecan pie is so good but we might try a bourbon pecan pie recipe from Acadiana Table. I hope everyone will have a wonderful Thanksgiving! There's a lot of wisdom in thankfullness in my opinion. How so? Because it is so easy to overlook the good as bad stuff seems so pressing and insistent and must be solved. The good waits. Ok, enough from me....See MoreButchering and canning some chickens?
Comments (26)Thanks Deanna and Zabby. Had to butcher the little crippled one yesterday. She was going downhill fast. I'm going to feed her to the dogs, she wasn't looking to good but the meat looks fine and smells fine. It went ok and didn't take long at all. I just set up in my future lasagna garden bed so that I could cover any mess with browns and ran the hose over anything real quick to rinse, used sharp knives and skinned her. I'm letting the others go at least two or three more weeks, unless they dont look good. My husband even offered to make a cone for me! I think his warming to the idea and won't have as much problem as he originally thought he was going to have. I won't be repeating this experiment here in Urban AZ, but I wouldn't mind doing it when we move to the country in a couple of years. I've always raised my own beef and purchased FHA pigs for my meat so this would be a natural extension. Especially since I've had poultry of all kinds for probably twenty years. I've had all sorts of game birds, peacocks, guineas and laying hens, plus bantams. BTW, my new batch of the right chicks came this week. They sent a full 28 to replace 17, a mix of 5 breeds and they are just the cutest. A bunch of smaller breeds that should be very heat tolerant, although possibly flighty. Hopefully won't be flying all over the neighborhood! I got Egyptian Fayoumis, buttercups, golden penciled hamburgs, silver leghorns and some aracaunas. Plus, the old English bantams that I already have from the first order. (I missed my little, cocky old English bantam Roos!)...See Morenew: fotess - july cookbook swap
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Comments (48)"George" as we fondly call our very large grill with its own stand, sits proudly in our kitchen. We have had "him" for several years and I bought it at Costco. We have definately gotten our money's worth out of it. For once a month cooking or bi-weekly, I buy larger quantities of bnls/sknls chicken and precook and slice like others do and keep in the freezer. Really speeds up last minute meals. Just wait and put the bbq sauce on the last 5 minutes or so. One thing we like to do that I have not seen mentioned on this thread, we cook french toast on our grill. Yum! and it makes enough to feed everyone and it is quick with the cooking on both sides. A comment about a previous post, all the juice that makes it in the drip pan is NOT grease. Much of it is actually water that has been added (probably to increase the weight) I buy the skinless breast and still get tons of water. It is just flavored water that is injected into the meat to make it juicier and more flavorful (and weigh more)....See More- 7 years ago
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Well, here they are cooking in the oven.
Meanwhile, I had a fun day out with two of my theatre family members. We went to various used furniture/antique/secondhand stores (first stop was a salvage yard), to find some materials for the theatre (crown molding was the big find today). I saw a spinning wheel at the last stop I wanted, but it was missing a lot of parts and there was no price tag. Our last stop was to get ice cream at a local dairy. They got cones (with HUGE scoops), and I had a very delicious strawberry milkshake. Lunch was KFC, which I haven't had in a long time (and ours in town has been replaced by Taco Bell).
Tomorrow's the big day. Mum has the decorations and balloons up. Today was a win. Tomorrow will be, too. :) I thank you all for the early birthday wishes and kind words. :)
I'll let you know how these hens turned out. They sure smell good in the oven right now.
Brad AKA Moonwolf - 7 years ago
It's going back in the oven. Meat thermometer's reading 150. It also looks like this. :/ This is at the leg/thigh.
Brad AKA Moonwolf - 7 years ago
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The result. This was one meaty hen! My nephew will have extra white meat to go along with his when he comes over again tomorrow or the day after.
I also had waffle cut fries from the deep fryer (Wal-Mart frozen ones) to go with it. Not a bad pairing.
Brad AKA Moonwolf 
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Dig in y'all! Mother picked out the colors. I do like the orange. The white and yellow together reminds me of deviled eggs LOL.
Brad AKA Moonwolf - 7 years ago
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