Chicken for Thanksgiving(?)
- Thread starter genusCastor
- Start date
- Views: 1374
brin
Super Member
You are a cruel egg-master.... Maybe your chickens are cold...They will probably be tough...:laughing:
Markcuda
Veteran Member
No chicken, stay with this.
dmccarty
Super Star Member
You better be careful, Rocky and the girls might start planning a break.....
:laughing:
Later,
Dan
:laughing:Later,
Dan
2LaneCruzer
Epic Contributor
Be sure and save the eggbag. It's sooooo yummmmmy in the noodles!
dave1949
Super Star Member
If your hens were free range, I think they will be tough and rubbery.
Aging layers are no substitute for turkey, get a grip man!
Aging layers are no substitute for turkey, get a grip man!
SPIKER
Elite Member
I like a nice slow roasted (rotisserie is best) yummy. I do the turkey now as everyone else's just is not as good since my sister passed... she taught me to cook em left me in charge at 14 for my 1st T-day dinner!
dmccarty
Super Star Member
The chicken will be tough but that is why you have to cook them with the old techniques and recipes like chicken and dumplings, chicken soups, Coq au Vin, etc. In other words boil the heck out the old, touch chicken. :laughing: They have flavor though. :licking:
Later,
Dan
Later,
Dan
OP
genusCastor
Silver Member
I grew up eating old hens, I don't remember them being tough.
Ours are penned, not running free. I would let 'em loose if they wouldn't crap everywhere.
- djb
Ours are penned, not running free. I would let 'em loose if they wouldn't crap everywhere.
- djb
2LaneCruzer
Epic Contributor
I grew up eating old hens, I don't remember them being tough.
Ours are penned, not running free. I would let 'em loose if they wouldn't crap everywhere.
- djb
Cook them on a smoker...about 2 and 1/2 to 3 hours at about 250 degrees...seasoned with lemon pepper or BBQ rub... add some mesquite and hickory to the charcoal...melt in your mouth!
