What did everyone cook today?
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Deepwoodsbutcher beautiful turkey. Congrats
cdavis Thanks!
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Bierocks (or Runzas if you’re from NE) for supper. I did the meat and cabbage.
The Mrs made the dough
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bocephus that sounds like a good breakfast
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Bierocks (or Runzas if you’re from NE) for supper. I did the meat and cabbage.
The Mrs made the dough
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Homestead chicken that my friend and I raised and butchered. The preparation is called “airline chicken” not sure if it’s because the wing-ette is attached to the breast in this cut or if it is because it was commonly served on airlines in the 60’s. The tender is cut off and highly seasoned, then stuffed under the breast skin. I made a pan sauce from the drippings, plated it on a bed of homemade mashed-potatoes and sided with grilled bacon-wrapped asparagus.
Matt W.
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Homestead chicken that my friend and I raised and butchered. The preparation is called “airline chicken” not sure if it’s because the wing-ette is attached to the breast in this cut or if it is because it was commonly served on airlines in the 60’s. The tender is cut off and highly seasoned, then stuffed under the breast skin. I made a pan sauce from the drippings, plated it on a bed of homemade mashed-potatoes and sided with grilled bacon-wrapped asparagus.
RafterW looks and sounds delicious.
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 thank you. Very moist, very tender.
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wdaly oh yeah! It’s that time of year when the bierocks start showing up. Mmmm. Comfort food at its finest in Kansas.
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Homestead chicken that my friend and I raised and butchered. The preparation is called “airline chicken” not sure if it’s because the wing-ette is attached to the breast in this cut or if it is because it was commonly served on airlines in the 60’s. The tender is cut off and highly seasoned, then stuffed under the breast skin. I made a pan sauce from the drippings, plated it on a bed of homemade mashed-potatoes and sided with grilled bacon-wrapped asparagus.
RafterW I’ll bet that was some tasty eats
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wdaly sticks look great. And also the bierocks. Never had one but definitely want to.
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Patient brought me some mustard green so decided to cook them to go with some good steaks. If someone wants the recipe I’ll be glad to post it. Super easy and super delicious
Dr_Pain Boy do those greens look good.
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HerbcoFood Is it that time of the year for the Charles Dickens weekend down there or do they even still do that?
calldoctoday I have never even heard of that.
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Tex_77 this is not the post I needed to see right away in the morning! Now I want this for breakfast!!!
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Homestead chicken that my friend and I raised and butchered. The preparation is called “airline chicken” not sure if it’s because the wing-ette is attached to the breast in this cut or if it is because it was commonly served on airlines in the 60’s. The tender is cut off and highly seasoned, then stuffed under the breast skin. I made a pan sauce from the drippings, plated it on a bed of homemade mashed-potatoes and sided with grilled bacon-wrapped asparagus.
RafterW Looks like good butchery work there. Nice clean bird!
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Tex_77 this is not the post I needed to see right away in the morning! Now I want this for breakfast!!!
ND Mike Should never look at this site before you eat.
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Homestead chicken that my friend and I raised and butchered. The preparation is called “airline chicken” not sure if it’s because the wing-ette is attached to the breast in this cut or if it is because it was commonly served on airlines in the 60’s. The tender is cut off and highly seasoned, then stuffed under the breast skin. I made a pan sauce from the drippings, plated it on a bed of homemade mashed-potatoes and sided with grilled bacon-wrapped asparagus.
RafterW Looks great!
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PapaSop - Very Nice
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Homestead chicken that my friend and I raised and butchered. The preparation is called “airline chicken” not sure if it’s because the wing-ette is attached to the breast in this cut or if it is because it was commonly served on airlines in the 60’s. The tender is cut off and highly seasoned, then stuffed under the breast skin. I made a pan sauce from the drippings, plated it on a bed of homemade mashed-potatoes and sided with grilled bacon-wrapped asparagus.
RafterW That all looks delicious. Mae me hungry all over again.
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