So the remaining three Red Ranger Roosters continued to cause havoc on the barnyard, terrorizing the hens and scaring the smaller heritage breed roosters.
So today we butchered them. Tom kill and gutted them with my help. I plucked them. One we kept for dinner (a 5#er) and two I froze (a 5 and 6#er). Tom wanted fried chicken, and I found a recipe in one of my cookbooks.
So he went out to find buttermilk and peanut oil (like Gus’ Fried Chicken uses). And the next thing is we have chicken frying.
Believe it or not, this is the first time I have fried chicken. And it was a learning curve. The first batch lost a lot of its coating and took a while to cook. But each batch got better.
I paired a drumstick and a wing with leftover corn and squash from last night. It was accompanied by my plum wine.
Tom’s breast meat had leftover corn with our potatoes mashed and some local Burro Loco cider (and an out-of-focus photo).
It was a really awesome and memorable meal.