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I went to the local farmer's market yesterday and bought two hens which were laying hens. Cooked one hen very, very, slow in the crockpot, with milk, fresh dill and veggies. I can say even though the store bought chickens provide more meat, the quality of the flavor of home grown chickens trumps what is bought in the store.
local birds are tasty, ive got a neighbor that raises many ducks, maybe i'll go over and get a few- try the milk thing out
ill post some pics, anyone here kill and prep any ducks lately??
I haven't killed any since the season closed, but I've prepped and cooked quite a few.
Note that domestic duck is a completely different animal, but I've decided that the best way to do a duck is to filet the breast and leg off of the carcass, skin on, so that it stays in one piece, then drizzle with olive oil, dust with salt and pepper, rub in some fresh thyme and garlic, then leave it alone in the fridge for about four hours (more is only better), let it come up to room temperature, then throw it on your grill as hot as it will go (at least 550 degrees) skin side down, flip after about four minutes, remove from the heat after another four minutes, then let it rest for ten minutes.
I think the idea of cooking meat products in milk does come from the idea of taking some of the gamey taste out of wild meat. I have never heard of using it for chickens, I don't care how old the gal or guy is.
Of course when we were kids my grandparents and my aunt always used the old gals for stewing. They were really so tasty but if not cooked long enough very tough. Today, the grocery store chickens are not meant to be stewed and have a really yucky texture if over cooked. I am sure the one the OP got was the perfect bird for stewing. I wish I could find one like that.
local birds are tasty, ive got a neighbor that raises many ducks, maybe i'll go over and get a few- try the milk thing out
ill post some pics, anyone here kill and prep any ducks lately??
MaineBrokerman, it may work. BUT I am biased, my dad used cook duck this way: stuff the cavity with oranges, onions, and some other fruit, maybe someone can help us. Place it on a cooking rack, and cook it in the oven. It is best to cook it covered as when you take the duck out of the oven, it will spatter. Duck is delicious.
Milk does work on gamey meat.
And of course, the best way to cook moose meat is in the slow cooker, with red wine and Lipton's onion soup mix.
I think the idea of cooking meat products in milk does come from the idea of taking some of the gamey taste out of wild meat. I have never heard of using it for chickens, I don't care how old the gal or guy is.
Of course when we were kids my grandparents and my aunt always used the old gals for stewing. They were really so tasty but if not cooked long enough very tough. Today, the grocery store chickens are not meant to be stewed and have a really yucky texture if over cooked. I am sure the one the OP got was the perfect bird for stewing. I wish I could find one like that.
Do you have a Farmer's Market in the area? They can help you find a stewing hen.
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