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Chicken drum

Chicken drum

Wash the chicken and the pipettes and the chicken hearts, cut them into pieces, put them in a bowl and add salt, pepper and granulated garlic over them. Put the sachet with gelatin, mix and then put in -a bag for steak. Tie the bag to the mouth, prick it in 3 places so that it does not explode from the steam, put the bag in a tray and put it in the preheated oven for about 40-45 minutes on medium heat. after a while, take it out of the oven and empty the bag into a bowl. Put the food foil in a tray, put the mixture, wrap it in food foil and put a weight on it. Leave it to cool until the next day.

Serve cold.


Chicken and pork drum

I washed the pork chop and boiled it in a pressure cooker, with salt, bay leaves and pepper, for about an hour. After it cooled, I removed the meat from the bones and broke the medium pieces.

The washed and halved thighs were boiled in a bain-marie. For boiling the thighs we need two pots. I used a 3 liter one, in which I put the thighs together with the bay leaves, peppercorns and gelatin and a 5 liter one in which I put water (up to half).

the small pot is placed on top of the large one. I put the pots on the fire, and when the water started to boil I put on the small fire, and I covered the small pot. I let it boil for about 3 hours, during which time I turned the meat from side to side, 2-3 times. I added hot water to the large pot when it dropped.

After the 3 hours passed, I took out the chicken, and after it cooled I removed the skins and picked it from the bones. I mixed it with the pork, I added salt and pepper to taste, and I put it in a 2 liter pot cut (top).

In the juice left by her thighs I put the crushed garlic and mixed well. I strained the juice and poured it over the meat. I covered the pet with foil and put it in the fridge.


Stuffed chicken or bird drum

Stuffed chicken or poultry drum is a special, tasty and good-looking recipe. It's chicken skin (any kind of bird), stuffed with organs and poultry, spiced, garlic, like a drum.

Delicious result, and as an aspect, you see for yourself.

I also made 2 videos, so that everything could be seen extremely clearly & # 128578

I had too many roosters and they were fighting, beating the poor chickens and that upset me a lot, so my husband came in and did the cleaning: he cut 5 roosters. I have 2 more to sing, that's all. At 40 chickens it's a little, but we don't want hatching eggs & # 128578

My husband and I were talking about what to make of roosters and Doru came up with the idea: stuffed rooster, drum type. Hm, beautiful. If you like it. I liked the idea and set off

That's what it looks like at the end. Like it or not? & # 128578

2. Prepare the filling

The skinless chicken meat, together with the other chicken and the organs, are boiled in salted water, bay leaf, allspice, pepper and vegetables. Froth as many times as needed and let it boil until the meat is very well cooked. The cooking time depends on the type of bird: if it is a poultry, it boils immediately, if it is a country bird & hellip..changes kalimera & # 128578 Boils for a few hours, so I will not give you an exact time.

When the meat is well cooked, remove and leave to cool, and the soup is strained and stored.

The meat and organs are cut into not very small cubes and seasoned. Add salt and the rest of the spices, freshly ground (pepper, dried hot pepper, thyme). Grind the garlic and add it to 200 ml of soup, then strain it over the meat. Mix everything.

See what meat and what yellow soup we had & # 128578 If it's from the roosters we raised, it shows.


Chicken drum

* Chicken can be replaced with turkey or combined.

Cut the meat into long, thin slices.

Add the rest of the ingredients and mix everything very well.

Put the composition in a special bag for baked steaks (Fino brand)

. Do not prick the bag as instructed in the instructions for use. This is done to have a perfect drum in which the meat is wrapped around the juice, which after cooling will become gelatin.

Tie the bag tightly and place it in a cake pan.

Place in the lowest part of the hot oven, for 45-50 minutes, at 180-200 degrees.

Remove the tray from the oven and place on top of the bag another cake tray of the same size as the one used and in which you put something heavy.

Leave to cool until the next day.

Remove the weights and put the tray with the bag in the fridge for a few hours.

Serve sliced ​​drum.
Store in the refrigerator, wrapped in baking paper.


How to make CHICKEN DRUM

The drum is not missing from the Romanians' table during Christmas. Surely most of you have heard of pork drum. There is, however, an equally tasty alternative for those who, for one reason or another, can't help but want to eat meat from Ghita: chicken drumstick!

Today, we present you a simple drum recipe, so that it can be made by housewives in the city. Before you get to work, don't forget to choose a round-shaped juice container to give the drum a round shape.

Ingredient:

Method of preparation:

1. Wash the meat well. Remove skin from greasy areas.

2. In a medium saucepan, place the chicken, gelatin, bay leaves, peppercorns and salt.

3. The pan in which you put the meat should have about 3 liters. Take another pan larger than 5 liters, or so you choose to fit one. In the largest you put half the water, in the smallest the meat.

4. Put the small pan in the largest one that has water in it. Be careful that there is water under the small saucepan, but that it does not come out on the edges. Turn on the heat, let the water start to boil in the large saucepan, then turn on the low heat, put a lid on the whole construction and leave for 3 hours. The meat will leave its own juice and so it will cook very well and slowly, without damaging the properties of the gelatin.

5. During this time, turn the pieces of meat about 3 more times. If during this time a lot of water decreases in the large saucepan, add a little more hot water.

6. Remove the small pan from the water, remove the pieces of meat on a plate to cool well.

7. Prepare the drum juice during this time. Grind the garlic well, mix it with the juice and then strain it. If you want a spicier drum, put the chopped garlic directly in the meat.

You adjust the juice to salt, to taste. Ideally, it should be a little saltier than it should be - after gelling it is removed from the salt and may not have a pronounced taste.

8. You choose the meat from the bones and break it into medium pieces.

9. Put the meat in a box of natural juice, cut in the neck and washed well. Pour the juice so that the meat is well covered and shake the box a little more to reach the bottom.


Chicken and pork drum

I washed the pork chop and boiled it in a pressure cooker, with salt, bay leaves and pepper, for about an hour. After it cooled, I removed the meat from the bones and broke the medium pieces.

I washed the thighs, washed and cut in half, in a bain-marie. For boiling the thighs we need two pots. I used a 3 liter one, in which I put the thighs together with the bay leaves, peppercorns and gelatin and a 5 liter one in which I put water (up to half).

the small pot is placed on top of the large one. I put the pots on the fire, and when the water started to boil I put the small fire on, and I covered the small pot. I let it boil for about 3 hours, during which time I turned the meat from side to side, 2-3 times. I added hot water to the large pot when it dropped.

After the 3 hours passed, I took out the chicken, and after it cooled I removed the skins and picked it from the bones. I mixed it with the pork, I added salt and pepper to taste, and I put it in a 2 liter pot cut (top).

In the juice left by her thighs I put the crushed garlic and mixed well. I strained the juice and poured it over the meat. I covered the pet with foil and put it in the fridge.


Chicken drum. A healthier recipe for Christmas

Chicken drum. A healthier recipe for Christmas

Do you love commercial drums, but want something healthier without chemical additives and gluten? We present you a recipe for chicken drumstick, prepared & icircn homemade conditions. It will successfully replace commercial sausages, being very tasty and healthy. The appetizer is very easy to prepare, it is filling and a little spicy. The delicious drumstick can be served with a fresh slice of bread at breakfast or as a snack during the day. We urge you to prepare an appetizing drum and amaze your loved ones with special delight.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

1-1.2 kg of chicken
1 onion
a few cloves of garlic (to taste)
pepper
20 g of gelatin

Bone the chicken and cut it into smaller pieces. Squeeze the garlic. Wash the peppers and remove the stalk with seeds. Finely chop the pepper. Peel an onion and chop it. Mix the meat with the garlic, onion and bell pepper in a bowl. Sprinkle with gelatin and season with salt to taste. Mix the ingredients well. Prepare a can of juice with aluminum foil inside (or two baking bags). Fill it as densely as possible with the meat mixture. Choose a larger saucepan and place the box of meat. Pour water into the pan. The water level should be 2 cm below the edge of the box. Put the pan on the fire and bring the water to a boil. Boil for 1-1.5 hours. Remove the drum from the pan and allow it to cool. Put the drum in the fridge for a few hours, writes bzi.ro.

Note: If you are going to use the baking bag, fold the bags into each other. Place the meat mixture and tie each bag tightly. Place the bag of meat in the saucepan with water and cook for 1-1.5 hours.


Chicken drum - Recipes

  • Pork stomach
  • Pig organs - liver, kidneys, spleen, tongue
  • Pork - goiter and legs
  • Salt
  • Mixed pepper
  • Bay leaves
  • Pork ears - I used ½ pork head (to get as much gelatin as possible)
  • If you do not have a pig's head and legs, you can put 2 or 3 sachets of gelatin in the form of granules in the juice in which the goiter and tongue were boiled.

If we want to respect the habits inherited from our ancestors, then pork drum is the culinary preparation that should not be missing from the Christmas table. Before the Feast of the Nativity, the day of Ignat is marked by the slaughter of the pig, which is why all those who participated in this event are rewarded with "pig alms."

This traditional meal will also contain delicious pork stuffing that we will cook together today. If you follow the steps below you will get an extremely tasty pork drum, a traditional drum that will guarantee you a perfect holiday meal.

Preparation:

Step 1 - at the beginning we have to boil all the ingredients in two different pans. In one of them we put the liver, spleen and kidneys, and in the other we put the tongue, the goiter, the legs and half of the pig's head.

Step 2 - after they have boiled in the first place, remove the foam, change the water and put it back to the boil. Then add the spices and let it boil for several minutes, until the juice is reduced.

Step 3 - after all the ingredients have been boiled, we throw away the juice in which the organs were boiled, but we keep the juice in which the pieces of pork with meat were boiled. Strain the latter, then add crushed garlic and bring to a boil (until it drops a little).

Step 4 - chop all the ingredients, put them in a bowl and then mix them.

Step 5 - after we have chopped the organs and the meat, we continue by inserting them in the pig's stomach, right through its "mouth". The stomach must be very well washed. To make sure it is clean we can put it in cold water with salt and a little vinegar (to remove the smell). Wash on both sides. Then we have to fill the pig's stomach with water to see if it is broken, and if it is pinched or if it has a hole we have to tie it with food rope. We have to be careful and arrange them so that the whole composition fits. After filling the stomach, with the help of a polish we pour in the stomach over the composition already introduced the juice obtained.

Attention: if you think that the juice is not thick enough or that it does not have enough gelatin, you can take 2 or 3 sachets of gelatin and add them to this juice.

Step 6 - after filling the stomach with juice we tie it to the mouth using food string, we wrap this string in a gauze or a cloth. Put a pot of water to boil, and after the water boils add the drum and let it boil for about 20 minutes. The pork drum must be boiled to cook the stomach, we do this because we do not have smokers. The pork drum must be completely covered with water when it boils, for this reason it is advisable to put something heavy on top of it (to sink into the water).

Step 7 - after the pork drum has boiled we put it in a tray, over this we put another tray over which we have to put a weight. In this way the drum will get a beautiful shape.

Before being served, the pork drum should be left to "rest" overnight.


Chicken drum - Recipes

  • Pork stomach
  • Pig organs - liver, kidneys, spleen, tongue
  • Pork - goiter and legs
  • Salt
  • Mixed pepper
  • Bay leaves
  • Pork ears - I used ½ pork head (to get as much gelatin as possible)
  • If you do not have a pig's head and legs, you can put 2 or 3 sachets of gelatin in the form of granules in the juice in which the goiter and tongue were boiled.

If we want to respect the habits inherited from our ancestors, then pork drum is the culinary preparation that should not be missing from the Christmas table. Before the Feast of the Nativity, the day of Ignat is marked by the slaughter of the pig, which is why all those who participated in this event are rewarded with "pig alms."

This traditional meal will also contain delicious pork stuffing that we will cook together today. If you follow the steps below you will get an extremely tasty pork drum, a traditional drum that will guarantee you a perfect holiday meal.

Preparation:

Step 1 - at the beginning we have to boil all the ingredients in two different pans. In one of them we put the liver, spleen and kidneys, and in the other we put the tongue, the goiter, the legs and half of the pig's head.

Step 2 - after they have boiled in the first place, remove the foam, change the water and put it back to the boil. Then add the spices and let it boil for several minutes, until the juice is reduced.

Step 3 - after all the ingredients have been boiled, we throw away the juice in which the organs were boiled, but we keep the juice in which the pieces of pork with meat were boiled. Strain the latter, then add crushed garlic and bring to a boil (until it drops a little).

Step 4 - chop all the ingredients, put them in a bowl and then mix them.

Step 5 - after we have chopped the organs and the meat, we continue by inserting them in the pig's stomach, right through its "mouth". The stomach must be very well washed. To make sure it is clean we can put it in cold water with salt and a little vinegar (to remove the smell). Wash on both sides. Then we have to fill the pig's stomach with water to see if it is broken, and if it is pinched or if it has a hole we have to tie it with food rope. We have to be careful and arrange them so that the whole composition fits. After filling the stomach, with the help of a polish we pour in the stomach over the composition already introduced the juice obtained.

Attention: if you think that the juice is not thick enough or that it does not have enough gelatin, you can take 2 or 3 sachets of gelatin and add them to this juice.

Step 6 - after filling the stomach with juice, we tie it to the mouth using food twine, we wrap this twine in a gauze or a cloth. Put a pot of water to boil, and after the water boils add the drum and let it boil for about 20 minutes. The pork drum must be boiled to cook the stomach, we do this because we do not have smokers. The pork drum must be completely covered with water when it boils, for this reason it is advisable to put something heavy on top of it (to sink into the water).

Step 7 - after the pork drum has boiled we put it in a tray, over this we put another tray over which we have to put a weight. In this way the drum will get a beautiful shape.

Before being served, the pork drum should be left to "rest" overnight.


Raising chickens in the first weeks: Feed recipes and necessary treatments

Roxana Dobre - 28 May 2017 12:06 Photo source: gamefowl101.blogspot.com

Feeding chickens in the first weeks of life is essential for the way birds develop and immunize. And the treatments are important for day-old chicks and the use of quality feed is the sure recipe to have healthy chicks but also with the optimal weight for development.

In the case of chicken feed, there are many recipes that can be used: from cornmeal or wheat combined with hard-boiled egg yolk, greens or cottage cheese, to granulated feeds that are administered directly to broilers, from one day until slaughter.

Up to age 6-8 weeks , in general, chickens are fed cereal flour for chickens, ie very finely ground flour. Some commercially purchased cereal formulas also contain an additional anticoccidial product, which is used to reduce the risk of coccidiosis, a common parasitic disease among young chicks that can even be fatal.

If you do not want to use such formulas and want to keep the food as natural as possible, consult the product labels to see if they contain such a supplement or not. Anticoccid supplements are more often used to raise chickens in industrial quantities, in special farms, because the fact that they live in such large numbers in a relatively small space can more easily promote the spread of disease. In general, cornmeal is used to feed chickens.

To remember! Whether the chicks are raised next to a nest or the chicks are hatched in the incubator, their feeding and care is done in a similar way.

Careful! The broilers are recommended to be raised until the age of 42 days, maximum two months, a period in which the growth increases are very good and the feed consumption is low. Chickens can continue to gain weight, but feed consumption per kilogram is higher.

From 6 weeks, switch to granular food

When chickens have between 6-17 weeks , they feed on granules or mixtures for larger chicks. They are gradually introduced into the diet to allow the digestive system to adapt to the new type of food. Chicken feed may be made available to them at your discretion, provided you do not provide other food "supplements", but it is advisable to follow the manufacturer's recommendations to dose the optimal amount.

Here are the growth parameters for day-old chicks:

Period Temperature Consumption / weight
1-7 days 30-32C 0.150kg fodder / chicken 115 g
8-14 days 27-29C 0.450kg fodder / chicken 300-400 g
15-21 days 25-27C 0.950kg fodder / chicken 600-700g
22-28 days 23-25C 1,650kg fodder / chicken 900-1100g
29-35 days 21-23C 2,500kg fodder / chicken 1300-1600g

From 18 weeks, chicks need a lot of calcium

If you want to raise laying hens, it is good to know that around the age of 18 weeks, the chicks will already start laying eggs, in which case you should offer them special feed for laying hens. They contain nutrients that maximize the egg potential of the hen, especially calcium. Of course, in the case of chicks as well as other chickens that feed on grain, you must always provide them with fresh water at their discretion.

Chickens also enjoy eating other types of food, but it is important what and how much you give them. Greens, fruits, vegetables and even bread are foods that ensure a balanced diet, provided you do not overdo it with bread, because chickens can get too fat and then egg production decreases.

Some farmers also combine feed with cereals such as corn, oats, barley and wheat. The combination of cereals and food scraps such as greens, vegetables or fruits is not recommended, as it takes a lot of experience in raising poultry to establish a diet that contains all the nutrients they need.

Are food supplements necessary?

In general, a combined feed should provide all the nutritional needs that chickens need, but there are also many dietary supplements on the market, such as cod liver oil, fortifying drinks, multivitamins and concentrates, but these supplements are generally used by exhibition poultry farmers. They also emphasize the general appearance of birds, including plumage.

A balanced diet, using the right feed is enough to raise chickens that grow harmoniously to maturity.

Necessary treatments:

Administration in drinking water: Novimin Antistress (multivitamins) - for an optimal start. Dosage: 0.5 ml / l water, the first 3 days then every 2 weeks, 3 days each
Nutrisure acidifier (natural product) - antibiotic role and growth stimulator by improving digestion. Dosage: 1 ml / l water, permanent
Vaccination against Pseudopesta on days 9 and 24 and on day 14 against Bursitis.

Careful! In addition to food and treatments, the chicks need other growing conditions. It is necessary to follow the following growth parameters that must be observed in order to obtain good results:

  • disinfection of the shelter
  • fresh water and fodder at will
  • minimum light of 20-23 hours and temperature of 30-32 ℃ in the first week, decreasing weekly by 2 ℃
  • density 12-16 chickens / sqm (after 3 weeks)
  • permanently fresh air and permanently clean and dry bedding
  • air humidity 60-70%
  • vaccination against pseudopestle at 9, 24 and 48 days and bursitis at 14 days.

Read also:

Caring for day-old puppies: 8 essential tips to keep in mind

How to transport day-old chicks, chickens and other live birds

How to determine the sex of one-day-old chicks

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