BREED NAME / EGG LAYING / EGG COLOR
________________________________________
Ameraucana Good (3 a week) Blue
________________________________________
Ancona Excellent (5 a week) White
________________________________________
Andalusian Good (3 a week) White
________________________________________
Appenzeller Spitzhauben Good (3 a week) White
________________________________________
Araucana Good (3 a week) Blue
________________________________________
Aseel Poor (1 a week) Cream or Tinted
________________________________________
Australorp Excellent (5 a week) Brown
________________________________________
Barnevelder Good (3 a week) Brown
________________________________________
Belgian Bearded d’Uccle Bantam Fair (2 a week) Cream or Tinted
________________________________________
Booted Bantam Fair (2 a week) Cream or Tinted
________________________________________
Brahma Good (3 a week) Brown
________________________________________
Buckeye Good (3 a week) Brown
________________________________________
Campine Good (3 a week) White
________________________________________
Catalana Very Good (4 a week) Cream or Tinted
________________________________________
Chantecler Very Good (4 a week) Brown
________________________________________
Cochin Fair (2 a week) Brown
________________________________________
Cornish Poor (1 a week) Light Brown
________________________________________
Crevecoeur Fair (2 a week) White
________________________________________
Cubalaya Very Good (4 a week) Cream or Tinted
________________________________________
Delaware Very Good (4 a week) Brown
________________________________________
Dominique Good (3 a week) Brown
________________________________________
Dorking Good (3 a week) Cream or Tinted
________________________________________
Dutch Bantam Fair (2 a week) Light Brown
________________________________________
Easter Eggers Very Good (4 a week) Green/Blue
________________________________________
Faverolles Very Good (4 a week) Cream or Tinted
________________________________________
Hamburg Very Good (4 a week) White
________________________________________
Holland Good (3 a week) White
________________________________________
Houdan Fair (2 a week) White
________________________________________
Japanese Bantam Poor (1 a week) Cream or Tinted
________________________________________
Java Fair (2 a week) Brown
________________________________________
Jersey Giant Good (3 a week) Brown
________________________________________
La Fleche Good (3 a week) White
________________________________________
Lakenvelder Good (3 a week) Cream or Tinted
________________________________________
Langshan Good (3 a week) Brown
________________________________________
Leghorn (Non-White) Good (3 a week) White
________________________________________
Leghorn (White) Very Good (4 a week) White
________________________________________
Malay Poor (1 a week) Light Brown
________________________________________
Marans Good (3 a week) Dark Brown
________________________________________
Minorca Very Good (4 a week) White
________________________________________
Modern Game Poor (1 a week) White
________________________________________
Naked Neck (Turken) Fair (2 a week) Light Brown
________________________________________
New Hampshire Red Good (3 a week) Brown
________________________________________
Old English Game Fair (2/week) Cream or Tinted
________________________________________
Orpington Good (3/week) Brown
________________________________________
Phoenix Poor (1 a week) Cream or Tinted
________________________________________
Plymouth Rock Very Good (4 a week) Brown
________________________________________
Polish Fair (2 a week) White
________________________________________
Redcap Good (3 a week) White
________________________________________
Rhode Island Excellent (5 a week) Brown
________________________________________
Rosecomb Bantam Poor (1 a week) Cream or Tinted
________________________________________
Sebright Bantam Poor (1 a week) Cream or Tinted
________________________________________
Sicilian Buttercup Fair (2 a week) White
________________________________________
Silkie Bantam Good (3 a week) Cream or Tinted
________________________________________
Star Excellent (5 a week) Brown
________________________________________
Sultan Poor (1 a week) White
________________________________________
Sumatra Poor (1 a week) White
________________________________________
Sussex Very Good (4 a week) Light Brown
________________________________________
Welsummer Good (3 a week) Dark Brown
________________________________________
White Faced Black Spanish Good (3 a week) White
________________________________________
Wyandotte Very Good (4 a week) Brown
________________________________________
Yokohama Poor (1 a week) Cream or Tinted
6
Apr
31
Mar
The Ameraucana Chicken has a particularly surprising attribute. The pullet lays blue eggs. The buyer must be well informed of the facets of the Ameraucana before purchasing them because ninety nine p.c of the chickens sold are essentially just mongrels born of the blue eggs. The Ameraucana Chicken is a reasonably new reproduce introduced into the sector of chickens and was bred for the unique color of the eggs. There’s a debate that continues about the cholesterol of the blue egg. Some say the cholesterol of the eggs is less than standard eggs of other breeds. When the Ameraucana eggs were compared to that of the White Leghorn eggs, it was discovered the Ameraucana eggs had a higher concentration of yolk cholesterol. Ameraucana eggs also solidly contained less calcium, zinc and iron. Still, these eggs are wanted as a healthy alternative to standard eggs.
These chickens, like all chickens, belong on a farm. They also can be employed for their tender beef. The Ameraucana has a tail, muffs, and a beard around its face.
The muffs look like a cluster of feathers hanging below and around its face.
It is round the eyes and covers and ears and then leads into the beard. The beard is made from feathers that hang from the higher area of the throat. These are the sole traits that will classify it as a true-bred chicken.
The Ameraucana is bigger than its counterpart, the Araucana, and is frequently mistaken for the Araucana. Both lay blue eggs, have pea brushs and red earlobes, but only the Ameraucana has a tail, full beard, and muffs. The Araucana, on the other hand, has no tail, or ear tufts. There are 8 distinct, and recognized, breeds of the Ameraucana. They are the Black, Blue, Blue-Wheaten, Brown-Red, Buff, Silver, Wheaten, and White. There’s also a bantam, or tiny, form of the Ameraucana. It wasn’t till the 1970’s that this bird was developed. These birds were developed due to their unique coloring of their eggs. They were bred from the Araucana, and the Ameraucana was bred to reproduce the unattractive marks out of the Araucana. The Araucana has a lethal gene problem in it, and the Ameraucana was bred so that was taken out and the bird was bigger. The 1st chicken that laid blue eggs was brought over from South America in the 1920’s. After some in depth crossbreeding, the Ameraucana was born and was admitted into the Standard in 1984. There are some issues with folk calling the chickens “Easter Egg Chicks” and that is purely because they lay blue eggs. If you reproduce any chicken with an Araucana, or an Ameraucana, their eggs will turn blue because that’s a dominant characteristic. Because of this, they are frequently confused with thoroughbred.
28
Mar
Paul Yates asked:
Chicken is my nations most popular meat however when it comes to the barbecue it’s probably less popular because people are more concerned to ensure that the meat is properly cooked. I’ve known some even to pre-cook chicken in the microwave first but this really isn’t necessary if you follow the basic rules that I’ve set out before.
Just to re-iterate one point when using a charcoal barbecue grill, always give the coals time to settle before starting to cook (about 45 minutes) because despite chicken being described as a lean meat, the fat that is under the skin mobilises very quickly and makes for serious flames. You don’t get beautiful barbecue chicken with a crispy skin but raw chicken with what looks like an dirty oily coating, best described as a health hazard.
So when it comes to how to barbecue chicken there are essentially four different styles, rotisserie, spatchcock, smoker or roast, the fist two are the ones I’m going to concentrate on being specifically for the grill. Hopefully smoked chicken is self explanatory and roast chicken is great in a kamado ceramic BBQ but maybe that’s for another day.
Rotisserie
Rotisserie is when you barbecue chicken on a spit roaster and rotate it over the heat so effectively grilling and continually turning to ensure that the chicken is cooked evenly all over. Rotisserie is probably the most difficult way to barbecue chicken because it’s not so easy to tell when the chicken is done and it’s important to ensure that the inner cavity is cooked. This means that it needs to be cooked well and for longer than if you were roasting the bird but that doesn’t mean that it’s going to be dry. The secret is to ensure that your barbecue chicken is basted every 15 minutes with the juices in the drip tray. Check for good cooking either by using a BBQ thermometer or simply stabbing the thigh with a skewer and when the juices run clear (no blood) then it’s done. If using a barbecue thermometer then you’re looking for a breast temp of 165°F and 180°F in the thigh and wing.
Spatchcock
This is my preferred way of how to barbecue chicken because it’s relatively quick (about 45 - 50 minutes) and because the cavity is exposed, you’re guaranteed to have the inside well cooked. The challenge is in the preparation because you’ve got to cut the chicken down either the backbone or the breast bone and this is best done with shears or a sharp knife. When using a knife I tend to cut the breast bone because it’s easier. When you finished cutting, flatten the bird and place it in a BBQ basket and then you’re ready for the grill, 25 minutes each side and then your done. TIP - less fat drips from the inside of the chicken so cook this side first.
Both the above are essentially grill techniques and to simply turn these into full blown barbecue chicken recipes then simply season with salt and pepper. This will add flavor but most importantly the salt will help crisp up the skin - not the most healthy part of the chicken but certainly tasty. If you then want to enhance the recipe then break out your favorite homemade barbecue sauce.
28
Mar
Charlene J. Nuble asked:
Lisa was at a birthday party of one of her dear officemates. She has not been fond of attending parties at her age, which is 23. As a child, she was not really into attending parties even of her friends, neighbors and relatives.
No, don’t get it wrong. It is not that Lisa is virtually and practically not sociable. She is very friendly and very outgoing. Lisa admits that she has been afraid of attending parties, especially children’s parties when she was still a kid.
Lisa has a deep dark secret. Don’t get it wrong again. This girl is not a character to judge. Lisa has chicken allergy. It means she can never take in chicken meat because adverse reactions occur in her body whenever she does that.
So that explains why she was not fond of parties, especially when she was just a kid. Most children parties cater or serve fast foods and one of the most popular food served is chicken meat.
It is because more people prefer chicken meat than any other because it is considered to have less fat.. Besides, it is one of the more flexible edible meat around.
Chicken allergy
If you have the symptoms that would be described later, then, you are positive to have chicken allergy. Take note that allergy to chicken is somehow similar to allergy to other meat.
Just like there are people allergic to pork and beef, there are also people allergic to chicken meat. Some people, however, are allergic to chicken but are not allergic to chicken eggs. There are those, on the other hand, that are allergic to both.
In the United States, statistics have it that about 0.6% to 5% of overall reported food allergies annually are chicken meat allergy.
Manifestations of chicken meat allergy
Among the most common and prevalent manifestation or symptom of chicken allergy are frequent infections like ear infections and bladder infections; asthma attack; bed-wetting; eczema; skin rashes; acne; unusual fatigue; insomnia; migraine; depression and chronic disturbance in the gastrointestinal system.
Some people with chicken allergy even develop sinusitis which is somehow unusual if they don’t really have the history. Hives and joint pains are also prevalent to them.
Symptoms of chicken meat allergy occur or show up after several minutes of in take. To some people, the reaction could surface in as fast as at least ten minutes, while in others it can be as slow and prolonged to take up to 24 to 48 hours.
Treatment and prevention of chicken allergy
Chicken meat contains allergens or allergy-producing substances that are called purines. These substances are mainly cited for the onset of several other diseases like gout. Gouts are characterized by the formation or onset of kidney stones.
Purines in chicken meat may lead to excessive uric acid accumulation in the body that can possibly lead to what is called kidney stones.
Thus, if chicken allergy symptoms show up, it is important to immediately consult or seek your doctor’s help. That would prevent further ailments or disease from coming out.
The doctor will have to prescribe several medications to treat or help curtail chicken allergy.
The best prevention would be to avoid eating chicken meat. Allergies to substances, you should remember, is not curable but only treatable.
There are a lot of other meat that could taste better than chicken meat, right?
26
Mar
Timothy Crane asked:
To better understand the numerous types and kinds of bantam chickens, we need to understand the actual definition of the word. When used in relation to fowl or chickens, bantam is used for any extremely small fowl. The way most people have understood this rating is by understanding that for most of the regular breeds of chickens there are some bantam counterparts. These are most often one-fourth to one-fifth the size of the standard chickens, thus earning them the addition of miniature or bantam to their original name.
When taking into consideration the original namesake of bantam, this chicken or fowl has no standard counterpart. The most popular and commonly known bantam chickens are the Dutch bantam, the Sebright bantam, the Japanese bantam and the Dutch bantam. Due in part to their size and ease of care, bantams have rapidly risen to the top of the list as pets used primarily for shows or competitions. Because of their size, they require far less food, space, and maintenance resulting in their previously mentioned status as preferred pets.
Some of the most widely known breeds of bantam chickens are the Cochin, Japanese Bantams, common Bantam, Barnevelder, Old English Game, Polish chicken, D’Uccle, Pekin, Serama and the Sussex bantams. The following are brief descriptions of them:
The Cochin bantam is one of the largest breeds of bantams with the male known for weighing in at a surprising 5 Kg. (11 pounds). This particular bantam breed was introduced in China as the Chinese Shanghai and later exported to America and Britain. Another bantam breed closely related and developed from this breed is the Pekin bantam.
Japanese bantams most commonly referred to as Chao, are literally spread world wide. These chickens are mostly used in shows and as pets.
Barnevelder bantam is among the most popular breed of chickens for shows, carcass, and egg production. Producing rich brown eggs is their specialty and they are natural foragers on top of being a medium heavy breed which makes them excellent for either gaming or food.
Old English Game bantams also make excellent pets for children and are a source of special shows in the United Kingdom for this specific popular breed. This bantam breed is almost opposite to it’s standard counterpart, the Old English Game chicken in that it lacks an aggressive nature.
The Polish chicken is primarily bred for their show abilities due to the fact their appearance is almost beautiful. Boasting such colors as pink, purple, and blue, these bantams do not sit on eggs, but produce stark, white eggs.
Uccle is a town on the outskirts of Brussels, Belgium and is the namesake of the Barbu D’Uccle bantam with soft feathers. This chicken received it’s name from the French, translating as Bearded of Uccle.
The Pekin bantam, sporting feathers on their legs and feet combined with plumage that hangs to the ground, have often been referred to as a “walking tea-cosy”. Noticeably smaller, measuring in at 20 - 30 centimeters and are well known for their mothering instincts.
The Serama bantam breed of chickens is basically still in production. Although they are currently ranked as the smallest chickens in the world, their breed has not been bred true as of yet, meaning breeding them could result in any color, shape, size, etc.
The Sussex bantam is one-quarter the size of it’s standard counterpart, better know as the most common of backyard chickens in different countries around the world.
24
Mar
Groshan Fabiola asked:
There are many thing to deal with when suffering from chicken pox, but the most important and hard is the itching.
Chicken pox, also known as in medical terms, varicella consists of a rash all over your body. This rash then soon turns into blisters and then scabs. These blisters are very itchy, but they must not be scratched under any circumstance, because it may lead to infection. Another chicken pox symptom that must be controlled is the fever. Although, a chicken pox patient will not suffer from a very high fever, nonetheless it must be reduced. For the itching sensation that chicken pox gives you, warm baths using baking soda are recommended. You may also use green peas or even honey, to relieve your child of that terrible itching sensation that chicken pox gives. Cool compresses or even cool baths will actually do you a world of good when suffering from chicken pox.
As many of you know, chicken pox is a children’ s disease, that only affects a small number of adults. So, because it affects children, aspirin should under no circumstances, be used in children that suffer from chicken pox. The reason is very simple, aspirin increase the risk of developing Reye’ s symdrom, which is life- threatening. So, for the fever that is caused by chicken pox or any other conditions that affect children, use ipubrofen instead. Also make sure that you cut your child’ s fingernails very short, or better yet use some gloves, because he/ she may damage the skin from scratching. If the chicken pox rash affects your child’ s mouth and somehow lesions happen, you might want to use some salt water, for your child’ s comfort. Furthermore, try to give your child as many cold fluids as you can and also keep him/ her away from any spicy food. This will prevent any further damage of the mouth because of the chicken pox rash.
Because the blisters that are cause by chicken pox are filled with fluid, the risk of developing an infection is very great. So make sure that your child washes his/ her hands at least three times every day. Also try to keep the skin affected by chicken pox as clean as possible. Infections in children suffering from chicken pox are not very sever, but there is always the risk of a big infection.
To prevent chicken pox, you can have your child vaccinated. Actually, nowadays doctors encourage vaccination against chicken pox.
For more resources about chicken pox or even about chicken pox virus please review this page http://www.chicken-pox-center.com/chicken-pox-virus.htm
18
Mar
KC Kudra asked:
While some people believe that no batter should touch their chicken, many more love the crisp bite into a battered chicken. Batter can be applied to whole pieces, wings or cut up slices to make chicken strips or nuggets. Battering is a popular way to prepare chicken all over the world. There are almost as many chicken batters as there are chickens!
Different Batters of the World
Batter can be made with corn meal, wheat flour, rice flour, or graham flour. Ethnic chicken recipes often use different flours. Each region will have their own special blend of spices and herbs as well, giving the fried chicken a flavor that will be recognizable from that corner of the world.
Indian chicken may be coated with a batter made of graham flour, cinnamon, cumin, cloves, ginger, nutmeg, curds, and red chili powder. The batter is used on boiled chicken meat, and then fried until the surface is crisp.
A wonderful Asian recipe uses a rice flour batter on marinated chicken. Marinate the pieces in soy sauce; five spice powder, sesame oil, garlic, and onion overnight. The next day, dip the chicken in a batter made of water, baking powder, salt and rice flour. The light colored batter is almost translucent.
Some cooks will use nothing but beer batter. The yeast in the beer makes a light batter with a tangy accent. Another way to impart a tang to your chicken is to soak it in buttermilk before dusting it lightly with seasoned flour. Let the chicken sit for a few minutes and the mixture will turn to batter right on the chicken.
There are also many ways to get the desired crunch. Some people love crushed cornflakes or seasoned bread crumbs. Others like wet batters that fry up nice and crunchy. Panko breadcrumbs from Japan make a nice, light crispness. If someone wants a light crunch without the crumbs, they can try tempura batter.
For diners who prefer a southern fried chicken recipe, there are many to be found in cookbooks or online. While some are a simple combination of flour, salt, and pepper mixed with milk, others include many fresh or dried herbs or spices.
The Controversy over Fried Chicken Pans
There is an ongoing debate on whether it is best to deep fry battered chicken, cook it in a cast iron skillet or use a pressure cooker. There are cooks who are devoted to their own preferences, each sure that their method is the very best. The deep-frying camp will try to convince you with the quick cooking time and lack of spatter.
The cast iron camp will wax eloquent about even heating and the perfect crisp to the skin. The pressure cooker camp are not truly frying their chicken… they must brown it first, then cook it in the pressure cooker for about 15 minutes to get juicy chicken. You must be cautious with a pressure cooker… do not open it until all the pressure has been removed.
With all these options for batters, you are sure to keep busy in the kitchen for years. Enjoy your battered chicken, no matter which method appeals to you!
Chicken Fried Ringtone | Chicken Fried Ringtone - Zac Brown Band | Chicken Fried
Posted By: admin Published in General10
Mar
Jim McEwan asked:
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Click Here to Get Bonus Zac Brown Band Ringtones for Your Phone!
If you are looking for a new ringtone for your mobile phone, the Chicken Fried Ringtone is an awesome choice. Chicken Fried is one of the hottest songs on the Billboard Hot 100 and has also become a hit single in Canada and the United Kingdom. The Chicken Fried Ringtone is one of the most popular ringtones in North America right now. Chicken Fried is also near the top of the iTunes Top Songs Chart and the Chicken Fried music video is one of the most viewed videos on YouTube over the last month. To download the Chicken Fried Ringtone by Zac Brown Band, click on the link below and sign up. You will be able to download the Chicken Fried Ringtone instantly - don’t wait, get the Chicken Fried Ringtone now by clicking on the link below and signing up:
Click Here & Sign Up to Download the Chicken Fried Ringtone by Zac Brown Band
5
Mar
Tom Smith asked:
Chicken pox is a disease that affects mainly children. It is contagious and can be spread even through air. The main way of chicken pox transmission is by direct contact with the person infected by chicken pox. Like many other disease, chicken pox also has symptoms. These signs will appear about three weeks after infection with the virus that causes chicken pox. The reason for this is because the chicken pox virus has an incubation period. The proper medical term fro chicken pox is actually varicella, because the name of the virus that causes this children’ s disease is called varicella zoster.
Pain is a very common symptom in herpes zoster, often appearing well before the appearance of the rash.
Predrome (pain) – being the first symptom to appear in patients, it appears to be located at the very site where the virus will be re-activating, making the pain be sharp, piercing, tearing or even similar to an electric shock. Besides pain, the patient might feel that the area is itching or be unbearably sensitive to touch. Muscles aches and even fever are some of the extreme symptoms of the disease. Although usually lasting only a couple of days before the rash, cases have been known where the pain has lasted more … lot more for weeks or even month.
Active shingles – it marks the actual infection. 50% or 60% of cases occur on the trunk, the side of head being the next big area on witch it appears, making a very big risk the fact that the infection could spread to the mouth or eyes. First a rash appears only to become small fluid-filled blisters in about 12 hours witch eventually grow and become pus filled. The healing last as long as in chickenpox: up to 10 days.
The next step that will happen in your child’ s chicken pox case is that the rash will start to develop into blisters that are filled with fluid. Eventually, these chicken pox blisters will dry, form scabs and fall off. Children are more fortunate than adults when it come to chicken pox symptoms, as well as chicken pox complications caused by infection. If there is the case of infection in a child that suffers from chicken pox, rest assure that this will be a very mild case, with no side- effect. On the other hand, if an adult suffers from chicken pox, mainly because he/ she did not have this disease when being a child, things can get more complicated.
The good thing to know about chicken pox is that if your child does get it in their elementary years, it is likely to be mild. Once a full course of the illness is run in a person’s body, the chances of ever getting it again are low. But, there are some cases, called breakthrough infection cases in which a mild form of the illness reoccurs. If you suspect that you or a child you know may have chicken pox, you will need to see a doctor to confirm that it is chicken pox. In order to keep it from spreading to unexposed adults or others at risk for the serious forms of chicken pox, contact with those individuals needs to be minimal. Proper hand washing and sanitizing may help.
5
Mar
Kyle J. Norton asked:
As we know the common and seasonal cold are the most commonly occurring illnesses in the entire world, with more than 1 billion colds per year reported in the United States alone. The common cold is a self-limited illness caused by any 1 of more than 200 viruses.
Traditionally, any member of Chinese families who has a cold were only allowed to take hot chicken soup and chicken congee, avoiding all the hard to digest and cold foods. No one knows why but it works more effectively.
Here are some chicken and chicken congee soup recipes that I have used every time when a member of my family getting a cold.
1. Vietnamese Recipe : Chicken Congee Hue Style
Stock:
* 5 chicken thighs, bone in & with skin
* 1 two-inch knob fresh ginger, peeled & halved lengthwise
* 5 whole cloves garlic, peeled
* 1 onion, peeled & quartered
* 10 peppercorns
Congee:
* 2 tbsp olive oil
* 3/4 cup jasmine rice, rinsed & drained
* 2 cloves garlic, finely chopped
* 3 shallots, diced
* 1 tbsp fresh, minced ginger
* 4 stalks scallion, thinly sliced (white for soup, green for garnish)
* 2 tbsp Vietnamese fish sauce
* fine sea salt and freshly cracked black pepper to taste
* handful fresh Vietnamese coriander leaves, chopped
* handful fresh Thai basil leaves, chopped
* handful fresh spearmint leaves, chopped
* lime wedges (optional)
To make stock, put first set of ingredients into a 6-qt stock pot and fill up with cold water. Bring to a boil and immediately lower heat to let stock gently simmer. Allow chicken to poach for about 25 minutes or until cooked through. Remove chicken and allow to cool. Carefully take meat off the bones and try to keep the meat in large pieces. Return skins and bones to stock pot to continue simmering. The chicken meat can then be shredded into long, thin strips for use in congee or salad. Continue to add hot water to stock pot to keep ingredients submerged for the remainder of cooking time. I like to simmer my stock for at least 2 hours, but ideally it should simmer for 6 hours or longer. Once done, pour stock through a fine mesh strainer into another stock pot. Discard the solids.
Rinse and drain rice. Heat up a skillet with olive oil, shallot, ginger, garlic and rice and toss until rice is fragrant and fully coated with oil. Transfer rice to pot of simmering stock. Cook for another 30 minutes or until rice is tender. Add white part of scallions, fish sauce and salt & pepper. Serve in soup bowl, topped with shredded chicken and chopped herbs. You can squeeze a bit of fresh lime juice for a burst of freshness. Mix all ingredients up before eating in order to savor all the wonderful flavors.
2. Chicken Congee with Steamed Vegetables
• 1 to 2 cups long grain rice
• 5 to 6 cups chicken broth
• 2 tsp salt
• olive oil
• salt and pepper
• 2 cups dark chicken, loosely chopped
• your favourite vegetables
• peanuts, chopped chillies or chopped scallions for garnish
Traditionally, congee is made when water is added to rice and then boiled to a porridge-like consistency. Substituting chicken broth for water, the congee has an extra strong flavour. Start by bringing the broth and the rice to a boil. Once boiling, reduce to medium low. Then put the lid on the pot, letting steam escape as when making rice. Cook the chicken in a frying pan for a minute or two to give it some colour and then add to the rice. Stir occasionally for 1 hour to 1 hour 15 minutes, or until the congee achieves the right consistency and serve. Add salt, garnishes to taste and white pepper for flavour without the heat. If you have a steamer, adding your favourite vegetables into the pot will help the chicken broth infuse with the vegetables, as well as save you cooking time!
3. Mom’s Cold-Season Chicken Soup Recipe
Ingredients
4 cups of home made chicken soup
Fat from the homemade chicken stock
1 yellow onion, peeled and roughly diced
2 carrots, sliced in half-inch slices (about the same amount as onion)
2 celery stalks, sliced in 1/4 inch slices (about the same amount as the onion)
1 Tbsp fresh parsley leaves
1 Tbsp of chopped greens from a green onion (green part of the green onion).
1/4 teaspoon poultry seasoning
1/8 teaspoon (a pinch) of crushed red pepper flakes (or a small pinch of cayenne)
Salt and pepper to taste
Method
In a 4 qt saucepan, heat a tablespoon of chicken fat (that has risen to the surface and solidified from your homemade stock) on medium high heat. If you don’t have enough chicken fat, you can add some olive oil. Sauté the vegetables in the fat until the carrots are almost done. While you are sautéing the vegetables, add the seasoning - the poultry seasoning, the crushed red pepper flakes, a pinch of salt and a pinch of pepper. Seasoning like this during the cooking of the vegetables brings out their flavor. According to my mother, crushed red pepper flakes or cayenne is very helpful for a cold, which is why it is part of this recipe. Add the 4 cups of stock. Bring to a low simmer. Add the fresh parsley and green onion greens. Check seasoning and adjust to taste.
Serve with (at least) day old crusty French bread.
Serves 3.
I hope these recipes will help you to recovery quickly if you get a cold. If you need more information on the above subject, please visit my home page:
Kyle J. Norton
http://bestexpertarticles.blogspot.com/
http://healthylivingover100yearolds.blogspot.com/
http://commoncoldrecipes.blogspot.com/
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