#Chicken and Poultry

[askwhatsforlunch]

Tarragon and Porcini Mushroom Chicken Fricassée

Hearty and deliciously creamy, this Tarragon and Porcini Mushroom Chicken Fricassée is just one of those perfectly indulgent dishes for a cold Autumn day. Happy Tuesday!

Ingredients (serves 2):

1/4 cup dried porcini mushrooms

1 cup boiling water

2 tablespoons olive oil

2 beautiful legs (preferably free-range) chicken

1 small onion

2 very fluffy sprigs Garden Tarragon

1 small garlic clove, minced

2 tablespoons apple cider vinegar

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

3/4 cup crème fraîche or sour cream

1 tablespoon demerara sugar

Spoon dried porcini mushrooms in a bowl. Cover with boiling water. Cover with cling film, and set aside, one hour, until plumped up.

Heat olive oil in a large, deep skillet over medium-high heat.

Once hot, add chicken legs, and fry until browned on all sides, about 3 minutes on each side.

Remove chicken legs from the skillet and transfer to a plate; set aside.

Drain plumped up porcini mushrooms, keeping their soaking liquid.

Peel and finely chop onion, and stir into the skillet. Fry, a couple of minutes.

Finely chop half of the Garden Tarragon, and stir into the skillet. Cook, 1 minute more.

Add minced garlic, and cook, another minute.

Roughly chop porcini mushrooms, and stir into the skillet. Cook, a couple of minutes.

Deglaze with apple cider vinegar, and cook out, 1 minute.

Return chicken legs to the skillet, along with their resting juices. Season them on both sides, with fleur de sel and black pepper.

Stir in reserved mushroom liquor, and bring to a slow boil. Reduce heat to medium low, cover with a lid, and simmer, about 20 to 25 minutes, until chicken is cooked.

Remove chicken legs once more from the skillet; keep them warm.

Stir in crème fraîche into the skillet. Add demerara sugar and increase heat back to high. Allow to reduce, a couple of minutes.

Finely chop remaining Tarragon, and stir into the skillet. Add a bit of water to loosen the sauce slightly, if necessary.

Finally, return chicken legs to the pot, cover with the lid, and cook, a last couple of minutes.

Serve Tarragon and Porcini Mushroom Chicken Fricassée hot, onto fluffy white rice, wheat berry or.

[makenna-made-this]

Okkkkkk so where is Chicken Miku?

Anon the way i dropped everything when i saw this

HATSUNE BEAK-U

(based on the Onagadori chicken breed)

[celesse]

Not quite Swan Lake but close enough 🎀🐥🐥🐥🩰

[homeofhousechickens]

Rob Garren posted a beautiful cockerel from his purple poultry project the other day, though i think this bird is from his general iridescent breeding pen. The bird is beautiful and looks like an oil slick. There isnt a "gene" that causes this, this is Rob selecting for more and more iridescence over time.

He also got some up close pictures of the feathers and they are breathtaking

You can follow Rob's project at the purple poultry facebook group but none of these birds (or eggs) are for sale yet so do not bother him.

[danjiisthmus]

Basically a Velociraptor

Made this watercolor painting based off my little chicken warriors, original is already sold, but I will be making a limited run of prints, stickers, and potentially buttons... Maybe a handful of mugs xD I know I want a mug of it >:O

Posted using PostyBirb

[claypigeonpottery]

well my geese ended up on tumblr radar. holy shit lol, didn’t expect them to blow up the way they did

so have some chickens!

[hottubsandwiches]

we finally got the poultry man & hotguy collab 🥰

[adora-birds]

love my very proud man

[nhyhu]

poultry man is canonically taller :3

[littlestarkitty2]

Week 1 Abundance

[questionableadvice]

~ The Southern Poultry Guide or Forty Years with Poultry: A Plain Practical Treatise on the Care and Management of Poultry for Practical People, by A Plain, Practical Poultryman (Cal Husselman), 1908

Work got you down? Considering a career change? Cal Husselman has some plain, practical advice for you

[askwhatsforlunch]

Maple Bacon Turkey Roast with Port Bacon, Apple and Mushroom Stuffing

De-boning turkey legs to make this Maple Bacon Turkey Roast with Port Bacon, Apple and Mushroom Stuffing take a bit of work and effort, but having the skin between the flesh and the bacon makes a delicious difference. The flesh is incredibly juicy and flavourful, and this pièce de résistance of our Thanksgiving meal, particularly stunning!

Ingredients (serves 8 to 10):

2 (1-kilo/2-pound) turkey legs

a good pinch of fleur de sel or sea salt flakes and freshly cracked black pepper

about 1 1/2 cup

about 16 strips smoked streaky bacon

2 tablespoons olive oil

1 onion

1 cup water

4 tablespoons pure (Grade A) Canadian Maple Syrup

Preheat oven to 210°C/ 410°F.

Thoroughly de-bone turkey legs, keeping the skin on. Flatten both turkey pieces and lay them flat, joining both vertically onto cutting board or work surface. Season with fleur de sel and black pepper.

Spoon Port Bacon, Apple and Mushroom Stuffing in the centre, and roll turkey roast upwards as tightly as possible. Completely wrap with bacon strips. Tie with twine.

Peel onion, cut into slices, and scatter at the bottom of a large roasting tin.

Sit turkey roast onto the onion slices, and drizzle generously with olive oil. Rub oil gently all over the bacon.

Pour half of the cup of water at the bottom of the dish, and place in the middle of the hot oven. Roast, 1 hour, at 210°C/ 410°F.

Generously brush roast with Maple Syrup, and pour remaining water at the bottom of the dish. Return to the oven, along with the stuffing, and roast, another 30 minutes at 210°C/ 410°F, regularly brushing with Maple Syrup and basting with cooking juices.

Serve Maple Bacon Turkey Roast with Port Bacon, Apple and Mushroom Stuffing hot with Stuffing, Maple Poultry Gravy, Apple-Cranberry Sauce, Vanilla Whipped Parsnips and Honey Roasted Pumpkin. Happy Thanksgiving!

[lazulirette]

Chicken Army!!!

[lostlegendaerie]

40 seconds of peaceful babies to detox your dash

[campesine]

[todaysbird]

I'm looking to interview you all. Yes, again.

I'm currently working on two pieces centered on bird flu - one is a 'problem' piece taking a look at mismanagement of the virus and unethical culling practices, and the other is a solutions-oriented piece looking at gene editing, testing, vaccinations, and alternative fowl (did you know pigeons are resistant to bird flu?). I need interviewees who are able to respond to interview questions via email within 24-72 hours. I'm definitely willing to interview folks outside of these parameters, but what I'm mostly looking for in interview subjects is:

Scientists/researchers working on the bird flu - I don't think most of you are looking for interviews on Tumblr, but if you do fit that criteria, I'm very interested!

Animal welfare advocates/those who have experience with humane culling practices

Those with chicken/turkey farming experience (particularly ex or current commercial farmers, bonus points if you've experienced bird flu in your flocks)

Researchers who have worked with chickens/turkeys, regardless of specific bird flu experience

Anybody pigeon related - there's a pigeon portion to one of these pieces. Especially interested in folks raising their pigeons as livestock/for profit.

If you think you have a unique angle but you don't fit the above criteria, please do still reach out - just let me know what you think you can contribute so I can determine if you're a fit. Please DM me with your email, and I will reach out to you.

This post is being made May 31st, 2024, and will be taken down shortly afterwards. This is a time sensitive piece, since bird flu developments are happening rapidly. If you see this post via reblogs/etc after June 2nd, 2024, please know that I am no longer looking for interviewees at this time. Thank you!