I realize this post will probably elicit a variety of reactions… Some of you will be thrilled that I’m writing on this topic, since you have old hens or roosters that need a new “job,” Some of you will be amused to have a post on this topic showing up in your email inbox… And […]

Do you have a teenaged rooster, but you don't know how to cook it? Look no further! Here is my fail-proof method to make a delicious, nourishing meal. Wild rice soup is a staple dish in MN and sure to warm your belly on those cold nights.

Unlike young, store-bought chicken, older hen and rooster's meats are tough to eat. If you want to know how to cook tough chicken, use these 4 methods.

A French dish called Delia Smith Coq Au Vin is made with chicken, mushrooms, bacon, onions, garlic, and red wine. Its name comes from the fact that traditionally, rooster meat cooked in wine was used to make it.

Ina Garten's Roast Chicken is a perfect recipe for whole, oven roasted chicken and vegetables with plenty of gravy to go around!

As some of you may remember, I raised some chickens for meat this summer. They arrived May 3rd, and went outdoors sometime in June, and were harvested for meat September 30th. After a short adjustment period in their chicken tractor, I allowed them to free range during the day when I was home. Six roosters…

Print Yum Coq Au Vin (Rooster in red wine sauce) Ingredients1 4 lb rooster (a capon will work if you can’t find a regular rooster) 150 grams of mushrooms 150 grams of smoked bacon bits (see photo) 4-6 regular white onions, depending on size 2 heaping Tbsp of flour 1 bottle of red burgundy wine … Continue reading Coq Au Vin →

This easy Pioneer Woman Spatchcock Chicken is a delicious, hearty meal that’s quick to prepare and packed with flavor. With its crispy skin and tender meat, it pairs perfectly with roasted veggies. Feel free to customize with common ingredients for a nutritious family dinner everyone will love!

This classic French duck confit recipe involves curing duck legs in salt, then poaching and preserving them in duck fat. Slow-cooked confit results in tender, flavorful duck legs that can be crisped and served with salad or vegetables.

I realize this post will probably elicit a variety of reactions… Some of you will be thrilled that I’m writing on this topic, since you have old hens or roosters that need a new “job,” Some of you will be amused to have a post on this topic showing up in your email inbox… And […]