In today's Dining section of the NY Times, I found an article about Silkie chickens.
Although the article is all about eating Silkies, an unusual experience due to their jet-black skin, there was some interesting chicken lore in the article. I wonder if Silkies really are superior setting hens? I wonder if they really taste different, and if their bones are really black? I wonder if that recipe with soy sauce, ginger, and a can of Coke would help make those terribly tough old hens that are in the freezer palatable?
The Murray McMurray catalog came in the mail last week. It finally snowed and got quite cold. This is the time of year to plan the garden and think about which chicks to order in the spring.
No comments:
Post a Comment