OK so. You know those high school house parties you see in movies, where the person invites only a few friends, but those friends call their friends, and those friends call THEIR friends and soon li…
A favorite regional dish in Nashville, local lore attributes the origin of this hellaciously hot chicken to a girlfriend cooking a VERY hot fried chicken dish for her womanizing boyfriend. Unfortunately her plan backfired when he loved the dish and opened up a restaurant specializing in cooking "hot" chicken. #whompwhomp
Today, it is going to be all about chicken poo. Not the best topic out there. I know. However, it ... Read more
This sophisticated-tasting but simply prepared one-pan braise is one of the first dishes writer Becky Krystal learned to make. She has updated her grandmother's recipe, using fresh mushrooms in place...
This family-favorite chicken is soaked in buttermilk, then lightly dredged in flour, egg, and cornflake crumbs.
Baba Yaga is a supernatural being who appears as a ferocious-looking old crone and is found across Slavic folklore traditions. Particularly in Russian lore Baba Yaga flies around in a mortar, wields a pestle and dwells deep in the forest in a shack that stands on chicken legs
If you're searching how to make a dust bath for chickens, click here to learn how and why it's so important for your chicken's health.
Rezept für Reibekuchen. Ein Klassiker, den wir schon seit Jahren nach Oma Lores Familienrezept zubereiten. In Butterschmalz ausgebacken. #weihnachtsmarkt #rezepte #klassiker #familienrezept
Belgrade Gardens - restaurant review and what to eat at 401 East State St., Barberton, OH (330) 745-0113. See our top menu picks!
Silky and creamy with an incredibly delicious depth of flavor, this Chicken Stroganoff is something the whole family will love!
Rezept für Reibekuchen. Ein Klassiker, den wir schon seit Jahren nach Oma Lores Familienrezept zubereiten. In Butterschmalz ausgebacken. #weihnachtsmarkt #rezepte #klassiker #familienrezept
Seasoned flavorful Middle Eastern Chicken with turmeric rice is a meal the whole family will love. It’s super easy to make, and makes a great weeknight meal because it’s fast to prepare and all made in one pot. The ultimate comfort food, but with a healthy twist!
General Tso’s Tofu is a healthy vegetarian option to the famous General Tso's Chicken. Vegetarians will rejoice when you make this tasty General Tso's tofu!
Learn how to compost chicken manure into safe, garden-ready compost, in as little as 18 days. It's a bit of work, but a great way to transform your spring coop clean-out into black gold!
I modified my mothers recipe which she used for years. It is not as greasy as some of the fast food chicken places.
Here are the top reasons why your chickens could be losing feathers. Learn the main reasons chickens lose feathers and what you can do about it.
Learn what your chicken coop should include and what it shouldn't. It's not like we are born knowing this! Plus mistakes to avoid!
General Tso’s Tofu is a healthy vegetarian option to the famous General Tso's Chicken. Vegetarians will rejoice when you make this tasty General Tso's tofu!
A guide to caring for your laying hens. This one article covers everything you need to know to start raising healthy and happy laying hens.
The Best Nashville Hot Chicken - Our recipe for spicy, crunchy Nashville-style fried chicken is truly mind-blowing with a few special tweaks.
Baba Yaga is a supernatural being who appears as a ferocious-looking old crone and is found across Slavic folklore traditions. Particularly in Russian lore Baba Yaga flies around in a mortar, wields a pestle and dwells deep in the forest in a shack that stands on chicken legs
William Carlos Williams apparently "simple" poem can often challenge readers, because its message is simple but also complex.
The mysterious world of Lithuanian mythology awaits you! Learn about the peculiar creatures, lore and more!
The universal feel-good elixir expresses itself deliciously from culture to culture.
Spargel-Poularden-Frikassee: Maispoularden, Suppengrün, weiße Zwiebeln, Lorbeerblätter, Wacholderbeeren, schwarze Pfefferkörner, Salz, Butter, Mehl, Weißwein, Schlagsahne, weißer Pfeffer, Worcestershiresauce, weißer Spargel, Zuckerschoten, frische Kräuter
The Queen reaches an historic anniversary this weekend on June 2, as she celebrates the sixtieth anniversary of her Coronation. There are a number of modern dishes named after British Royalty, suggesting that the alliance between royalty and British food has been strong for hundreds of years. The names often stem from a single event, such as Coronation Chicken and Crêpes Suzette, through physical similarities like Crown of Lamb, or simply named because the dish was fit for a Queen, such as Queen of Puddings. Often however they're named after a King or Queen who favoured the food, such as Victoria Sponge and Fillet of Beef Prince Albert. Queen Elizabeth II at her Coronation in 1953 Crêpes Suzette was created by Henri Charpentier in 1895 for the Prince of Wales whose guests included a beautiful French girl named Suzette Crown of Lamb - a crowning glory to any special dinner Prince Albert Fillet of Beef is a method of preparing a fillet of beef, named in honour of the husband of Queen Victoria Victoria Sponge was a particular favourite of Queen Victoria Queen of Puddings is a traditional British dessert dating back to the seventeenth century Constance Spry The famous Coronation Chicken served at the Queen’s coronation lunch in 1953 is attributed to Rosemary Hume, founder of the Cordon Bleu Cooking School in London, although the credit is sometimes grabbed by one Constance Spry, a social-climbing society florist. In 1946, Spry opened a Domestic Science School with Rosemary Hume, already an accomplished cook. In 1953, Spry was commissioned to arrange the flowers at Westminster Abbey and along the processional route from Buckingham Palace for Queen Elizabeth II's coronation. The Winkfield students were asked to cater a lunch for foreign delegates for whom Hume invented a new dish – Coronation chicken. Popular lore has it that the recipe is based on a similarly rich and spicy royal relation, Jubilee Chicken, prepared for the Silver Jubilee of George V in 1935, which mixed the chicken in mayonnaise and curry. The Queen sixty years later Coronation Chicken, originally called Poulet Reine Elizabeth, was designed to be a compromise between exotic spices and inexpensive ingredients, a reflection at the time, of the colonial nature of the British Empire, so includes fruit, curry and mayonnaise. The original recipe was published in the newspapers ahead of the coronation so that the 'common' people might partake of what their new queen would be eating on her very special day. Whether it's Rosemary Hume's original 1953 recipe or my modern twist on the time honoured classic, this Sunday seems like to perfect day to recreate one of the Queen's favourites. Modern Coronation Chicken Salad Serves 6 My modern interpretation of the time honoured classic - 4 boneless skinless chicken breasts 1 tbsp mild curry powder 2 tbsp sunflower oil salt & pepper 1 cup red seedless grapes, halved 6 stalks celery, very finely chopped 1 container of onion, pea or clover sprouts 1/2 cup pecan, toasted Dressing: 4 tbsp mayonnaise 1 cup Creme Fraiche 1/2 cup mango chutney 2 tbsp curry powder Preheat the oven to 350°F. Rub the chicken with oil, curry powder, salt and pepper. Place on a baking tray and bake in the oven for 20 minutes until cooked through. Allow to rest for 10 minutes then pull into bite size pieces. Allow to cool completely before adding to your salad. Mix the ingredients for the dressing very well. Mix the cooled chicken, celery, grapes, and half the alfalfa shoots with the dressing. Serve the Coronation Chicken Salad over mixed salad greens and garnish with alfalfa sprouts, grapes, pecans and some diced celery. Original 1952 Coronation Chicken Serves 6 The original coronation chicken recipe, concieved by Rosemary Hume for Elizabeth II's Coronation lunch in 1953 - 2 medium chickens 1 carrot Thyme, bay leaf, parsley and 4 peppercorns to flavour 1 dessertspoon curry powder 1 onion, chopped 1 tsp tomato purée 1 glass red wine Juice of 1/2 lemon 2 cups mayonnaise 1-2 tbsp apricot purée 2-3 tbsp whipped cream Poach two chickens for 40 minutes in water with the carrot, a splash of wine, thyme, bay leaf, parsley and four peppercorns. Cool in the liquid then remove the meat from the bones. To make the sauce, heat a tablespoon of oil in a pan and add two tablespoons of chopped onion. Cook gently for three minutes then add a dessertspoon of curry powder. Cook for a further two minutes. Add one teaspoon of tomato purée, a glass of red wine, 3/4 wineglass of water, one bay leaf, and bring to the boil. Then add a pinch each of salt, sugar and pepper, the juice of 1/2 a lemon and simmer for 5-10 minutes. Strain and cool. Add slowly to the mayonnaise, then stir in 1-2 tablespoons of apricot purée. Season again – the sauce must not be too sweet. Finish by adding 2-3 tablespoons of whipped cream. Add only enough sauce to coat the chicken lightly, then eat it with a rice salad or serve in sandwiches. Crepes Suzette Serves 4-6 3 tbsp granulated sugar 2 tbsp unsalted butter 2 tsp grated orange rind 1/3 cup orange juice 3 tbsp grand marnier, or cointreau or triple sec Crepes: 1/2 cup all-purpose flour 1/4 tsp salt 2 large eggs 1/3 cup whole milk 1/3 cup water 2 tbsp unsalted butter, melted In a large bowl, whisk the flour with the salt and set aside. In small bowl, whisk together the eggs, milk, water and 1 tbsp of the butter until it becomes the consistency of 10% cream, adding up to 2 tbsp more water if too thick. Pour over the dry ingredients, and whisk until smooth. Strain through fine sieve into bowl. Cover and refrigerate for 1 hour. Stir before using. Heat an 8-inch crepe pan or skillet over medium-low heat. Brush lightly with some of the remaining butter. For each crepe, pour 1/4 cup of batter into the centre of the pan, swirling to coat. Pour out any excess batter. Cook, turning once, until golden, about 2 minutes. Transfer to a plate and round off the edge of crepe if batter was poured off. These can be made ahead: layer between waxed paper and wrap in plastic wrap. They can be refrigerated for up to 3 days or frozen in an airtight container for up to 1 month, but must be defrosted and brought back to room temperature before using. In large skillet, melt sugar with butter over medium heat. Add orange rind, orange juice and 1 tbsp of orange liqueur. Bring to a boil. Reduce the heat and simmer for 1 minute. Add 1 crepe to the skillet, turning to coat. Using tongs, fold the crepe into quarters and move to side of skillet. Repeat with the remaining crepes, overlapping around the edge of pan. Drizzle with the remaining liqueur. Remove from heat and ignite pan. When flame subsides, serve the crepes immediately, garnished with strips of orange zest.
This spiced chicken was made with all the simple ingredients you can find in your kitchen. The newest addition to my spice collection is ground onion. That spice is like a cure to any kitchen meal, it is everything. Also, who says NO to paprika, ginger, rosemary, thyme and garlic? If you know how to combine your spices well, then you will not have any problem with what you use them on.
Bumblefoot, in poultry, is something that occurs more frequently in moist warm conditions. Just the kind of weather we experience on the East coast most of
Can bantam chicks be sexed as day old? And how do I sort baby pullet chicks from cockerels? Telling the gender of my bantam chicks was a problem for me when I first started keeping chickens, but through a bit of research and careful observation over many clutches of chicks, I learned how to tell the genders with better accuracy. I share what features I compare in the bantam baby chicks in this blog post.
Curries are complex in flavor and definition. Here are some of our favorite curry recipes, from Swahili vegetable curry to Indian-spiced halibut, with flavors from across Asia, Africa, the Caribbean, and more.
