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 Post subject: Poultry Storage Guides
PostPosted: Sat Jul 25, 2009 10:12 pm 
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Junior Champion Bird
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Location: Dandenong Ranges, Melbourne
Refrigerator 2-4 degrees C

Whole 5 days
Pieces 2 days
Giblets 1-2 days

Freezer -18 degrees CRaw
Raw
Whole 12 months
Pieces 9 months
Giblets 3 months

From “ Storey’s Guide To Raising Chickens” By Gail Damerow

This is a Guide only . Please be very careful when storing chicken .

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PostPosted: Sat Aug 22, 2009 6:24 pm 
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Forum Founder
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Location: Tallangatta, Vic
Does anyone eat giblets (heart, liver, gizzard?) I tend to feed this to the dogs.


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PostPosted: Sat Aug 22, 2009 10:50 pm 
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Golden Swan
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Location: Albany, Western Australia
Me too! I'd have to be pretty desperate to eat those bits :confused:

Nellyg

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PostPosted: Sun Aug 23, 2009 1:10 am 
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Golden Cockatoo
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Location: toodyay, WA
liver makes good pate

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PostPosted: Sun Aug 23, 2009 1:05 pm 
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Golden Swan
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Do you have a recipe for Pate, Caladenia? Or does anyone?

NellyG

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PostPosted: Sun Aug 23, 2009 6:55 pm 
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Golden Cockatoo
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Location: toodyay, WA
mmmmmmmmm i will have to go digging and get back to you on that one :P

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PostPosted: Sun Aug 23, 2009 8:03 pm 
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Dapper Duck
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Location: Sydney
chicken giblets is one of my favourite dishes. With a side of fried chips and salab you cant beat it!

I have been meaning to collet the giblets when i process my quails though after plucking 20+ birds in a session i just want to gut them and finish the job already!! :)

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PostPosted: Mon Aug 24, 2009 11:48 am 
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Golden Phoenix
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Location: Tarago, near Goulburn
Chicken liver pate, courtesy of the Cook and the Chef (I keep writing that as the Chook and the Cef!!) :)

http://www.abc.net.au/local/recipes/200 ... 810781.htm

Degree of difficulty:
Medium
You need:

100g streaky bacon
500g chicken livers
50g butter
1 small onion sliced
1 garlice clove, chopped
30ml brandy
100g mushrooms, chopped
1 bay leaf and pinch of thyme
60ml chicken stock
1 egg
60mlcouble cream
20ml lemon or lime juice
Chopped parsley, black pepper, cayenne pepper and salt

Method:

Trim livers.

Remove bacon rinds.

Fry chopped onion and garlic in butter, add bacon, livers, bay leaf and thyme.

Cook until browned.

Remove bay leaf and transfer liver, onion and garlic to mixing bowl.

Pour brandy into pan, reduce, scraping up pan residue.

Add to mixing bowl.

Mash mixture with fork or blend or mince adding raw mushrooms, sieve to remove any liver veins.

Mix together with stock, egg, cream, lemon juice and add seasoning to taste and parsley.

Put mixture into small loaf tin or 4-6 ramekins and cover with foil.

Stand pots in a pan of water in pre-heated oven at 175C for 11/2 hours for loaf time or 30-40 minutes for ramekins.

Cool and refrigerate for at least two hours.

Nosh Up!


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PostPosted: Thu Aug 27, 2009 6:33 pm 
I keep livers for pate but feed the giblets to the dogs. They sit on their haunches watching every part of the evisceration process, knowing they get the stomach (after splitting and hosing out), kidneys and heart.
I usually put each liver in a freezer bag right away and then tuck it into an esky full of ice beside me. (That's if I'm doing more than one chook at a time.) They stay really fresh that way, and then you can either freeze them in a bag for later pate making (when you have enough of them), or cook right away.
Just don't ever get any of that bile on them! :)
Great recipe above. Sometimes the liver taste is just a bit heavy, so mushrooms would lighten it beautifully.
It's also nice made with a splash of whiskey or port.


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PostPosted: Thu Aug 27, 2009 11:20 pm 
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Golden Swan
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Ohh yum! thankyou for the recipe. I love pate!!

Nellyg

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