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Friday, January 16, 2009

And it was good

So, those skinny roosters? Were yummy. (And I am really proud of that because they were not very promising-looking as frozen little skinny chickens) Here's how:

1. Boil said skinny chickens in 1 gallon of water, with 1 minced onion, 2 minced cloves of garlic, and 2 T cider vinegar. For hours and hours.

2. Remove scanty portions of meat from skinny chickens. Put the naked carcass (nasty word, that one) back in the pot and boil it down till you have a lovely, highly nutritious chicken stock.

3. Place shredded meat in a bowl, add Buffalo sauce (1/2 stick melted butter, 1/2 cup Red Hot, 1 T honey).

4. Eat as sandwiches on homemade hard rolls.

So, I would like to thank you for your suggestions, the support I received helped to make out dinner special.



We also saw this small 8-point during our walk in Letchworth.


Rebz said...

OH! OH! And don't forget to put the awesome chicken stock in little jars and freeze them for future chicken soups!

Pamela said...

Sounds yummy.
I made the best refried beans EVAH in my new pressure cooker. We are all still suffering the consequences, but it was worth it.

DayPhoto said...

Your walk was fun! I'm glad to see the walk photos and you!

I too save the stock you can either freeze or can it. If you can it you have to use the pressure canner.


Kara said...

yummy in my tummy!!! cannot wait to eat me some yummy chicken!

Anonymous said...

Oh that's a great sounding recipe! I never know what to do with scrawny chickens. I think the vinegar must have helped tenderize them.

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About Me
I love Jesus, my hubby, my 6 kiddos, my farm, good books and good food.