HOW TO COOK AN OLD ROOSTER (OR HEN!)
Provided by Jill Winger
Number Of Ingredients 6
Steps:
- Cover the bird loosely (I used wax paper to allow the carcass to breathe-avoid plastic wrap) and place in the fridge to age for 4-7 days. This is a crucial step for an old bird, as the extended aging process allows the muscle fibers to relax and tenderize. Don't skip it!
- After the aging process, place the bird in a large stock pot and cover it with water. Season if you like (I tossed in some salt, pepper, rosemary, parsley, and an onion for good measure) and cover. Simmer for 6-12 hours.
- Remove the bird from the pot and allow it to cool so you can handle it comfortably. Remove all of the meat from the bones.
- At this point, you can set the bones aside (we'll be using them to make chicken stock), and toss the meat back into the broth to make chicken soup. (Just add the vegetables of your choice, noodles, and seasonings to taste, removing the bay leaves before you serve it. I don't have an *exact* chicken soup recipe, since it's different every time I serve it.
PRAIRIE HEN
Yield Serves 1.
Number Of Ingredients 5
Steps:
- Slip the unbroken egg yolk into a 4 to 6-ounce wineglass, sour glass, or champagne saucer glass. Add the rest of the ingredients.
- When drinking, the egg yolk should be swallowed whole.
FRIED PRAIRIE CHICKEN OR PHEASANT
Prairie chicken, sage hens, young pheasants or even frying chickens can all be cooked this way. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Pheasant
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut bird into serving portions, plunge into cold water; drain thoroughly but do not wipe dry.
- Season well with salt and pepper; dredge thickly with flour.
- Heat fat in skillet; cook bird slowly until brown and tender, about 45 minutes.
- Remove to a hot serving platter and serve with cream gravy.
Nutrition Facts : Calories 731.8, Fat 44.4, SaturatedFat 15.6, Cholesterol 255.7, Sodium 136.2, Protein 77.3
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