#kitchen: poultry

[glossahistorica]

THINGS IN SEASON FOR AUGUST.

AUGUST.  FISH.—Brill, carp, chub, crayfish, crabs, dory, eels, flounders, grigs, herrings, lobsters, mullet, pike, prawns, salmon, shrimps, skate, soles, sturgeon, thornback, trout, turbot.  MEAT.—Beef, lamb, mutton, veal, buck venison.  POULTRY.—Chickens, ducklings, fowls, green geese, pigeons, plovers, pullets, rabbits, turkey poults, wheatears, wild ducks.  GAME.—Leverets, grouse, blackcock.  VEGETABLES.—Artichokes, asparagus, beans, cabbages, carrots, cauliflowers, celery, cresses, endive, lettuces, mushrooms, onions, pease, potatoes, radishes, sea-kale, small salading, sprouts, turnips, various kitchen herbs, vegetable marrows.  FRUIT.—Currants, figs, filberts, gooseberries, grapes, melons, mulberries, nectarines, peaches, pears, pineapples, plums, raspberries, walnuts.

The Book of Household Management, Isabella Beeton, S.O. Beeton, 1861, pp.35-36 [x]

A grig is an immature eel. A green goose is a goose slaughtered under 4 months old. A pullet is a hen slaughtered before egg-laying age, or under a year of age. A turkey poult is an immature turkey. A leveret is a hare under a year of age. Salading is mix of leafy vegetables appropriate for salads.

Please note that many of the game and fish species are now threatened in the wild.

[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!

[sunshinesight]

"F*ck it, I'm gonna skip this one" — the thought I had last week about the next design challenge — even though I had an idea for it. I began sketching the idea at like 9pm Monday night. The finished design had to be uploaded at 3pm Tuesday. Ha ha.

It was after 6am when I wandered off to bed. Now, to be fair, I was gonna go to bed around 3am and then get up at like 11am to meet that 3pm deadline — but I realized FXX was showing Archer reruns — and, let's face it — I watched every episode of Archer, and will never not love that cartoon.

Also, I'm almost completely certain that I'm the only person who read a prompt for "kitchen backsplash wallpaper" and thought: CHICKENS!

Oh, I've seen many other submissions, everyone else on earth interpreted "kitchen backsplash wallpaper" as faux tiles pattern.

[cerealkiller740]

1953 Birds Eye frozen foods

[eusuntgratie]

tip/reminder for anyone stressed about their grocery budget and/or who just loves to eat good food - MAKE YOUR OWN STOCK.

keep a zip-lock bag in your freezer for veggie scraps (literally shit you'd throw away - the ends of carrots and onions, onion peels, celery ends, etc. you can google and/or play with which scraps to use vs. not but mine always has lots of onion and carrot). you can put herbs you like if you want and have them.

if you don't eat meat, when the bag is full, simmer the contents in water for a long time - hours. you can also do it in a crock pot or pressure cooker if you have one. throw in some scraggly veggies from your fridge. peppercorns, bay leafs, some garlic. half a lemon. whatever you want and have. almost-bad tomatoes are fine in there but will make it much darker. simmer until you have broth (a little thicker, a lot darker, smells delicious), strain it and freeze it. use it in soup, sub for water when you make plain rice to make it healthier and tastier. make pastina. add it to other dishes for a nutritional and taste boost.

if you eat chicken or beef (or other meats but thats what i usually use), throw in the bones and scraps too. don't skim the fat (unless you have a medical reason to avoid animal fat).

i keep chicken and beef stock in my freezer ALWAYS and get super pissed when i have to buy broth/stock because it's expensive and tastes like nothing compared to what i make.

i freeze mine in mason jars (leave room at the top so they don't explode in the freezer!) because i'm southern and have so many in my house it should be a crime, but you can use tupperware, freezer bags, whatever you've got.

i ran out of chicken broth last week so i bought a whole chicken for $10 (they used to be $5 wtf) and roasted that in the oven with some veggies which was 2.5 meals for my family of 3 and then put the carcass and leftover bones and scraps in a pot with my freezer bag of random scraps and simmered it forever and the resulting broth smells so good it's making me hungry even though i just ate. i've got a quart jar and 6 pints of goodness going in my freezer and i made it all with stuff that otherwise would've gone in the trash.

good stock is my religion feel free to ask questions <3

[sultrypoultryaudio]

Back from Italy and missing their cappuccinos, but unwilling to go to Starbucks or buy a $5k machine to make velvet caffè

[funnyartprintsnow]

Lakenvelder Print- Vintage Poultry Art (Print only no frame)

[hamiltonashton]

Turkey Loaf A straightforward loaf made with turkey - perfect as is, or as a starting point for kitchen experimentation! Great for sandwiches, too!

[kaydenchase]

Zucchini Noodles with Chicken and Tomatoes in a Lemon Garlic Sauce Prepare spiralized zucchini noodles, then combine them with spinach, tomatoes, and leftover roasted chicken breast in a quick lemon-garlic sauce.

[andrepessel]

Recipe for Grace Love's Smothered Steak In this hearty Smothered Steak recipe, chuck steak is seasoned with a unique spice rub and baked with vegetables until fork-tender.

[fredkorematsu]

Recipe for T's Easy Chicken A little olive oil, lemon, and onion were used to cook the chicken breast, mushrooms, and tomatoes. A straightforward dish that only requires one skillet. 1/2 cup diced tomatoes drained, 1/2 cup sliced fresh mushrooms, 1/4 cup fresh lemon juice, 4 skinless boneless chicken breast halves, 1/4 cup diced onion, 1/4 cup olive oil

[troll-rockeiro]

Recipe for Southern-Style Neck Bones This delicious Southern-style recipe features roasted pork neck bones that have been cooked until they are tender and succulent. Excellent with greens!

[chaosinmywardrobe]

Goat Cheese and Sun-Dried Tomato Stuffed Chicken Thighs with Sage Brown Butter Sauce Chicken thighs are filled with goat cheese and sun-dried tomatoes and rolled up into little bundles served in a sage and brown butter sauce. 4 ounces goat cheese with garlic and herbs, 1/4 cup chopped fresh sage, 1/4 cup chopped sun-dried tomatoes with herbs, 2 tablespoons olive oil, lemon juiced, 1.5 pounds boneless skinless chicken thighs, 1.5 teaspoons salt, 4 tablespoons butter divided, 1/4 cup flour, 1/2 cup chicken broth, 1/2 teaspoon ground black pepper, 1/2 cup white wine

[ccdcbruins]

Creamy Champagne Chicken This is an easy recipe for champagne chicken that tastes especially good made with pink champagne. Serve with wild rice pilaf and roasted vegetables on a romantic evening.

[evendimly]

Turkey Loaf A simple loaf made with turkey that's great both as is and as a base for culinary experimentation! superb for sandwiches as well! 1 egg lightly beaten, 1.5 pounds ground turkey, 1 tablespoon poultry seasoning, ground black pepper to taste, 1.5 cups bread crumbs or as needed, 2 teaspoons salt, 1 onion chopped