Category Archives: Cooking-Roasting Tips

Pure Soy Milk

Posted on September 26, 2017 by amanandhishoe

I received the OK from the Washington State Department of Agriculture to sell my soy milk. I’ve looked at the soy milks sold in grocery stores including stores like the Skagit Valley Food Coop and Community Food Co-op in Bellingham, … Continue reading →

Posted in Cooking-Roasting Tips, Happiness | Tagged | 2 Comments

Peanut Butter-Miso Soup for Winter

Posted on January 17, 2017 by amanandhishoe

Happiness is a basket of eggs. Hens laying eggs again is a sure sign that spring is just around the corner. While we wait for spring to arrive, a good way to warm your heart on a cold day is … Continue reading →

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Close to Perfect

Posted on January 8, 2017 by amanandhishoe

I had a feeling this loaf was going to be good. Relaxation is the main ingredient for making bread. After mixing flour from Skagit grown wheat with water and salt, I let the dough relax for twelve hours, folding it … Continue reading →

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Slow Food – Dinner Eight Months in the Making

Posted on December 6, 2014 by amanandhishoe

It takes a long time to make a sumptuous winter dinner. After growing slowly for eight months, the end has come for this rooster. Yes, it’s sad, but he did have a wonderful childhood, raised by a mother who cared … Continue reading →

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Softening the Edges

Posted on August 22, 2014 by amanandhishoe

Ever notice when you cut raw potatoes how sharp the edges are? If you’re cooking for someone you love, take a minute or two to do something about those edges. Do you really want to serve them sharp-edged potatoes? Before … Continue reading →

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Supper Is Served – Very Slowly

Posted on August 7, 2014 by amanandhishoe

Slow food, we read about it often. This is what slow food looks like. First it takes five to six months for the rooster to grow. You won’t find chicken like this in any store. As this is a bird … Continue reading →

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Why Is Mayonnaise White?

Posted on May 22, 2014 by amanandhishoe

When I see mayonnaise in the store, I always wonder why it is so white. The typical recipe for mayonnaise starts with egg yolks, adds vinegar or lemon juice, salt, pepper, mustard (I prefer to use ground mustard seeds). After … Continue reading →

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Out of the Oven Today

Posted on May 9, 2014 by amanandhishoe

After five hours in the oven at just 190ºF, and a short time under the broiler to brown the skin, here is the result – a juicy, tender roasted bird. This is real slow food, and worth the nearly half … Continue reading →

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In the Pot Today

Posted on May 9, 2014 by amanandhishoe

The young rooster is in the pot, resting on a bed of oregano and garlic leaves. After adding some sake and whiskey it’s in the oven at just 190ºF (88ºC). It will slowly roast the rest of the afternoon. The … Continue reading →

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Spring Garlic with Chicken – True Paleo Fare

Posted on May 3, 2014 by amanandhishoe

This is a simple recipe with just a few ingredients. One whole five-month old rooster which has been crowing for no more than a month and butchered within the last four days One bunch of green garlic freshly plucked out … Continue reading →

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Liquid Gold

Posted on April 16, 2014 by amanandhishoe

A remarkable feature of the chickens from a man and his hoe® is the golden fat on the birds. It’s more like oil or butter than the fat you find on beef and pork. At room temperature it is liquid … Continue reading →

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More Chicken – The Other Red Meat

Posted on March 29, 2014 by amanandhishoe

This probably isn’t what comes to mind when you think of chicken. You probably don’t associate such a dark, red meat with chicken. But when roosters get to live outdoors, courting hens through pasture and woodland, breathing fresh air all … Continue reading →

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Coq au Vin – Chicken, the Other Red Meat

Posted on March 26, 2014 by amanandhishoe

Usually, you don’t think of chicken as a red meat. But a year old rooster has meat as red as beef. The pictures below are of the roosters thigh and legs, and breasts. Using Julia Child’s Coq au Vin recipe … Continue reading →

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This Is Chicken?

Posted on January 12, 2014 by amanandhishoe

The variety of meat chicken can provide is truly remarkable. Below is the leg and thigh meat of a roasted, fully grown rooster. The flavor and texture is very similar to a mild goat roast. If you closed your eyes … Continue reading →

Posted in About My Chickens, Cooking-Roasting Tips, Purchasing Chickens | Tagged , , , , | 6 Comments

Where Do You Want Your Chicken to Come From?

Posted on January 10, 2014 by amanandhishoe

Where would you prefer to get your chicken? From a plant like this Foster Farms processing plant which was recently closed due to cockroach infestation? At a plant like this, up to 140 chickens move through the processing line a … Continue reading →

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Roasting a Rooster

Posted on January 10, 2014 by amanandhishoe

This is a seven and a half month old Golden Buff rooster, butchered at 224 days, and let to rest for four days in the refrigerator. Three to four days is a good time to let a chicken rest before … Continue reading →

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Fresh Liver

Posted on January 5, 2014 by amanandhishoe

You’ll never find liver like this in the store. Liver from chickens which exercise much of the day, get plenty of fresh air and sunshine, is plump and dry. When chickens are out walking all day, rummaging for food, playing, … Continue reading →

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Roasting your chicken – preparing it

Posted on November 6, 2013 by amanandhishoe

You’ve gone to the great effort and expense to procure one of these incredible heritage breed chickens from A Man and His Hoe. Unlike a whole chicken you buy in the store, which you have no idea when it was … Continue reading →

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