The Dogmother Posted April 27, 2009 Share Posted April 27, 2009 Your birds always taste divine Lesley I'm trying to remember the type of bird that Jude has in at the moment (I was cooing at them yesterday ) but can't recall the name I roasted the rolled bird last night and cut a few bits off just for QC purposes you understand and it was very tasty. This was the pre-prepped bird, not the one we despatched. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted April 27, 2009 Author Share Posted April 27, 2009 Couldn't get your link to work TAJ. I just tested and it is working for me or you could try http://www.pdhook.co.uk and then look at 'products'. Tracy Nope...no good either.....just takes me to a page that says 'Welcome to P.D.Hook Media Assets and XML loading'.....then nowt happens. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted April 27, 2009 Share Posted April 27, 2009 Same for me Quote Link to comment Share on other sites More sharing options...
laurmurf Posted April 27, 2009 Share Posted April 27, 2009 strange...it worked for me. wonder why? Quote Link to comment Share on other sites More sharing options...
myles Posted April 27, 2009 Share Posted April 27, 2009 Glad you all had a good day. We now only grow Master Gris and hang for 3/4/5 days guts in. We've tried all combinations and for our tastes we find that the best. We feed ours growers pellets/ 50% corn in the last few weeks, but if we run them on too long there can be huge quantities of fat inside the cavity and you get some truley masive roasters. Anne Quote Link to comment Share on other sites More sharing options...
ClaireG Posted April 27, 2009 Share Posted April 27, 2009 Your birds always taste divine Lesley I'm trying to remember the type of bird that Jude has in at the moment (I was cooing at them yesterday ) but can't recall the name I roasted the rolled bird last night and cut a few bits off just for QC purposes you understand and it was very tasty. This was the pre-prepped bird, not the one we despatched. Jude has County Golds i believe. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted April 27, 2009 Share Posted April 27, 2009 Ahhh, thanks for reminding me Claire. How did your first day go? Quote Link to comment Share on other sites More sharing options...
Guest Posted April 27, 2009 Share Posted April 27, 2009 Glad you all had a good day. We now only grow Master Gris and hang for 3/4/5 days guts in. We've tried all combinations and for our tastes we find that the best. We feed ours growers pellets/ 50% corn in the last few weeks, but if we run them on too long there can be huge quantities of fat inside the cavity and you get some truley masive roasters. Anne useful info, cheers Quote Link to comment Share on other sites More sharing options...
moochoo Posted April 27, 2009 Share Posted April 27, 2009 Just eaten the chicken livers on walnut bread toast for lunch.....yum yum. Far too nice to make gravy from. Quote Link to comment Share on other sites More sharing options...
Guest Posted April 27, 2009 Share Posted April 27, 2009 Just eaten the chicken livers on walnut bread toast for lunch.....yum yum. Far too nice to make gravy from. to both! How do you make walnut bread? Did you just pan fry the livers? Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted April 27, 2009 Share Posted April 27, 2009 I bet that was delicious! I have frozen the ones I had to add to the others (my freezer looks like an organ bank!) I will make chicken liver crostini - recipe in all things nice section. Quote Link to comment Share on other sites More sharing options...
moochoo Posted April 27, 2009 Share Posted April 27, 2009 The walnut bread was bought at the farmers' market but the livers were dusted in a little seasoned flour and pan fried for about 4 minutes. They were beautifully moist and tender. I'd usually add a drop of sherry but I'm off to work in a bit and don't want to smell of booze! Quote Link to comment Share on other sites More sharing options...
Guest Posted April 27, 2009 Share Posted April 27, 2009 cheers! Quote Link to comment Share on other sites More sharing options...
TAJ Posted April 27, 2009 Share Posted April 27, 2009 Just eaten the chicken livers on walnut bread toast for lunch.....yum yum. Far too nice to make gravy from. I am always amazed how big the livers are - I put mine in a pot in the freezer and when I have 2-3 I make brandied chciken liver pate - fantastic on toast. Tracy Quote Link to comment Share on other sites More sharing options...
C&T Posted April 28, 2009 Share Posted April 28, 2009 Just to say, have been watching this thread (very quietly in the background ) intrigued and impressed that you have all done this / doing this. Whilst I firmly believe if I choose to eat meat (and I do!) that I should be prepared to prepare my own meat - I never have... Yet at any rate! This has really inspired me to one day give this a go, and raise my own meat birds - when I have the space to do so ( that the 5 year plan comes together...). Seeing the photo's of you all having such fun on the course has taken away some of the "scariness" of it for me. Quote Link to comment Share on other sites More sharing options...
mostin Posted April 28, 2009 Share Posted April 28, 2009 Just to say, have been watching this thread (very quietly in the background ) intrigued and impressed that you have all done this / doing this. Whilst I firmly believe if I choose to eat meat (and I do!) that I should be prepared to prepare my own meat - I never have... Yet at any rate! This has really inspired me to one day give this a go, and raise my own meat birds - when I have the space to do so ( that the 5 year plan comes together...). Seeing the photo's of you all having such fun on the course has taken away some of the "scariness" of it for me. Thanks C&T. I must admit, before we went, I didn't think we would all be so cool about it all, as we are all such softies about our girls. It was done so well though, and designed for people who have minimal body strength and don't want any gore. I do feel a bit better about myself now, knowing that if the civilised world ended tomorrow, I am capable of feeding my family without a supermarket being there. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted April 28, 2009 Share Posted April 28, 2009 I agree with Mostin, the course was very well put together and managed, with the despatching and subsequent prepping all dealt with in a sensitive manner. Alison was remarkably tolerant of us lot too as we can never get together without a load of banter and joy. Quote Link to comment Share on other sites More sharing options...
Guest Posted April 28, 2009 Share Posted April 28, 2009 I was extremely trepedatious about the whole thing but I've seen how commercial (even free range) birds can be slaughtered and you're never sure your chicken has been dealt with sensitively unless you do it yourself. I did have a tear in my eye watching the guys on our table despatch their birds and I was in shock I think for a little while afterwards, but I still think it's the way to go if you have the time and the facilities to do it. It's something we would want to do in the future, now that I know I could handle it all. Quote Link to comment Share on other sites More sharing options...
Redwing Posted April 28, 2009 Share Posted April 28, 2009 I gutted my second bird tonight with my newly bought knives. It was a bit tricky as I didn't do it on the day and this bird was smaller so less room inside to get the guts out I was surprisingly ok with the legs, wings and head, there is definately a knack to doing those No smell funnily enough, everthing looked clean and the crop was empty too but hard to find, I looked for ages before realising it was stuck very tightly to the inside of the bird The bird is in the oven and I have started to eye up the ones in the run by the back door mwah ha ha ha ha! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted April 28, 2009 Share Posted April 28, 2009 Have they started to look worried and pack their bags? Quote Link to comment Share on other sites More sharing options...
Redwing Posted April 28, 2009 Share Posted April 28, 2009 Well I threw some food down and they backed away so I think they are on to me! mind you they treat everything thrown in to the run like an active bomb Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted April 28, 2009 Share Posted April 28, 2009 They saw that glint in your eye! Quote Link to comment Share on other sites More sharing options...
Redwing Posted April 28, 2009 Share Posted April 28, 2009 They saw that glint in your eye! Either that or they saw the cleaver I was holding in the other hand Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted April 29, 2009 Share Posted April 29, 2009 A bit like when I shake the roasting dish at the non-layers! Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted April 29, 2009 Author Share Posted April 29, 2009 I've just gutted my second bird and it is in the oven now....to a chorus of 'not chicken AGAIN! I did it outside, and it made a huge difference re the.....erm....aroma. Quote Link to comment Share on other sites More sharing options...
