8/11/2023 0 Comments Silkie chicken feet![]() (The simplest way is to carve any poultry, is to first remove the legs, thighs, and wings from the main part of the body. Remove from the oven, loosely tent with foil and let rest 10 minutes before carving. Since this is such a small bird, take special care to not hit a bone with the thermometer, otherwise you will not get an accurate reading. Roast in the preheated oven, basting with the glaze every 15 minutes, for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees and the juices run clear. ![]() Set aside, this will be a basting glaze for the chicken. Thin the remaining pomegranate molasses by whisking in the red wine. Rub the entire outside of the chicken with pomegranate molasses. Tie chicken wings down and legs together with kitchen twine. Stuff the cavity of the chicken with the shallots and thyme. Season the chicken inside and out with salt and pepper. For the rest of you, do not fear, the forthcoming photos feature the chicken after I cut off the head and the really (and I mean REALLY) ugly five-toed feet!ġ Silkie chicken, rinsed and patted dry inside and outģ large shallots, peeled and sliced in half so if you want to see the picture, leave a comment saying so, and I’ll send the image directly to you in an email. Wow, right? OK, back to the chicken at hand – I took a photo of the packaged naked bird from the Asian grocery all spread out, but I’m fearful that some of you might be seriously disturbed by the image…. (BTW, I was directed to this blog by my absolute favorite blog of all blogs, Vignette Design, of course, everything wonderful can be found at Vignette Design!) I find this coop so inspiring that I am actually tempted to raise chickens again! Before you see the pictures of the naked chicken below, you absolutely have to go to THIS LINK and check out a Silkie or two in the most gorgeous and mind-blowing chicken coop you’ll ever see. And the flavor of the roasted chicken was wonderful, so much richer than your average chicken. That is one reason I was excited to try it, chicken feet make the richest and most gelatinous stock. And just as described above, it comes packaged completely intact, with head and feet. I agree, it is kinda scary-looking without its beautiful white feathers. She said she has her staff describe it as a deeply flavored, lean, free-range chicken. “It’s a scary-looking creature,” said Patricia Yeo, of Sapa in Chelsea. They’re a scrawny pound or two, plucked, and are usually sold with the head and feet attached (with five toes, not the usual four). …They have bluish-gray skin, pitch-black bones and dark beige flesh (they’re sometimes called black-skinned chickens). “They’ll sit on anything and hatch anything. Reese Jr., the founder of Good Shepherd Turkey Ranch in Lindsborg, Kan., who breeds Silkies for show. Breeders also like them because they will hatch other birds’ eggs. … it’s a striking-looking bird that’s often raised for show. The feathers are fine and flutter in wisps in the breeze. Pet a Silkie chicken and you understand how it got its name. Here is was a 2007 New York Times article has to say about Silkies. The chicken I’m talking about is a Silkie that I purchased frozen some time ago at an Asian market. Examples you ask? Let’s see, the duck, rib-eye steaks, puff pastry, more puff pastry, Kobe beef, ground turkey, shrimp… and today, this exotic chicken. ![]() Now, when I say that, it doesn’t mean I’m not using any fresh food or that I’m not grocery shopping at all, for shame! That would be impossible for me, BUT it does mean that the main dishes, the big stuff, is coming from the freezer. I have been cooking only from the freezer for the past 2+ weeks. OK, you know how I am constantly talking about cleaning out my freezers? It’s not like I don’t try, I do! But this time, it is really happening. ![]()
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