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  • #46
    Originally posted by CoraxAurata View Post

    Snager - neatly done! And a tip for cutting off bits - a clean (or new) pair of garden secators (I keep a curve blade one specially) is easy and quick and allows your knife to keep its edge too!
    Good thinking Corax!
    My Majesty made for him a garden anew in order
    to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

    Diversify & prosper


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    • #47
      Thats food,something similar happens to everything we eat.Sadly most people think food/meat comes in little plastic cartons from super markets well done you. I work with kids educating them about food and nutrition one little guy thought eggs came from factorys and the shell was the packaging. Sad but true.

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      • #48
        Originally posted by oggie68 View Post
        .................... one little guy thought eggs came from factorys and the shell was the packaging. Sad but true.
        Well he was right in a way........just the factory was inside the hen!
        My Majesty made for him a garden anew in order
        to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

        Diversify & prosper


        Comment


        • #49
          Snadger, did I miss where you said how the bbq went?
          Happy Gardening,
          Shirley

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          • #50
            Guess so! I would love to take a carcass in and show them how to do nuggets from scratch. But it would freak people. Teachers and parents alike me thinks.

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            • #51
              Originally posted by shirlthegirl43 View Post
              Snadger, did I miss where you said how the bbq went?
              Can't be bothered to read back through the thread Shirl to find out if I mentioned it...............but it WAS a succes and the tastiest chicken I've ever eaten.
              Was surprised at the amount of fat on the carcass but this, I am sure, helped with the cooking. I got a full garlic from the lottie, mixed it with some butter and pushed it under the skin. I used the kettle cover on top of BBQ with all sorts of fragrant herbs from the lottie in the charcoal which gave a wonderful aroma. I kept it breast side up so that the small amount of charring was confined to the ribcage. It was succulent and a lovely golden brown (wish I'd taken my camera) The meat was well cooked but still moist and surprisingly 'gamey' in looks. The skin was nice and crispy.
              I had half the chicken for myself, (twas ny chook!) which was ample, and my allotment cronies shared the other half.
              The biggest surprise to me was how much tasty meat there was on a cockerel of such a tender age.
              Definately a worthwhile thing to do.
              My Majesty made for him a garden anew in order
              to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

              Diversify & prosper


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              • #52
                Glad you enjoyed him Snadger. I vaguely remember the chooks we raised tasting a bit different to those we buy.
                Happy Gardening,
                Shirley

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