![]() ![]() That second chance hasn't come up yet.it's in the freezer right now. i strained the broth and threw everything into a tupperware for a second chance at it some other time. at this point (hours from the start of this little journey) i had to give up for the day.throw in the towel.raise the white flag. i removed the blackish grey skin that i just knew i was not going to be able to eat, to unveil the tough, lean flesh that was streaked with black.and i mean weirdly streaked with black. the photo looked great and i was ready to give it a try, but like i said.this one stumped me. not so my friend.my "Mama" always warned me that looks can be finitly correct when it comes to food photography. Next, i thought to myself. get the photo of the finished product, make it look pretty and appealing and maybe it will seem more appetizing. the best never came.the blue skin turned an unappealing limpy blackish grey and the flesh was unlike any chicken i had ever seen. still i went ahead and threw everything in the pot and hoped for the best. Silkie eggs are much smaller than regular eggs, usually around. One of the biggest differences between Silkie eggs and regular brown eggs is their size. However, there are some differences between Silkie eggs and regular brown eggs that you should be aware of. after thawing, washing and the obvious photo session.i was not so enthused about the out come. The short answer is yes, Silkie eggs are perfectly safe and nutritious to eat. i thought if the flavors were basic and normal i might be able to salvage a meal or at least a good stock out of this deal.not so my friend. it sounded pretty similar with Asian style flavors and such. ![]() The sauce will thicken quickly.I didn't have a few of the ingredients so i just went with the recipe i use for Duck Soup found HERE. ![]() Add in the cornstarch/water liquid and stir briskly.Don’t rush this as you want the alcohol to cook off from the whiskey. Allow the liquid to come to a boil and then turn the heat down to medium. Add the bourbon mixture and stir well.Stir the chicken every 1-2 minutes so it doesn’t burn and browns evenly. Add the chicken and cook until the juices have cooked off and the chicken starts to brown, about 8-10 minutes.Better is to part them out since the breasts will cook much faster than the legs. I usually cook free range mature birds at about 220F till the meat falls off the legs. In a large saute pan or skillet heat the oil on medium high heat. Like all older birds, cooking low and slow or crock potting them is the way to go.In a small bowl combine the ginger, pepper, soy sauce, whisky (or apple juice), water, garlic, vinegar and brown sugar.Silkie chicken is more flavorful than standard chicken, with a richer, bloody taste. It has a mild gamey flavor and is often tougher than standard chicken. Cut the chicken thighs into 1 inch pieces, and remove any excess fat or skin. What Does Silkie Chicken Taste Like Silkie chicken tastes like a mixture of duck and chicken.If you’re interested in trying silkie meat, be sure to purchase it from a reputable source. ![]() Silkie meat is dark and has a unique flavor that many people find appealing. It can be difficult to cook, so it’s often stewed or braised. If you just want the recipe, scroll down. Rooster meat is said to taste like chicken, but with a tougher texture. The full recipe card is at the bottom of this post, but I’ll walk you through the process with pictures. Your purchase helps to support this blog at no additional cost to you and allows me to continue to provide delicious recipes and kitchen help. They are an old breed, not one raised to be prolific egg layers. Silkie chickens are smaller than regular commercial egg-laying breeds of chicken, and a lot fluffier. Find out more about silkie chickens in our post. I earn a small commission if you purchase an item via one of my links. It may surprise you to know that you can also eat silkie chicken meat. You might also want to try some of my delicious and easy homemade egg rolls. Those who find themselves put off by the striking appearance of a silkie chickens meat need not worry. You can find my General Tso’s copycat recipe here. If your house is like ours, there are probably some General Tso’s fans sitting next to the Bourbon Chicken fans. Most of the recipes out there are either attempts to copy the New Orleans original (this is really nothing like that) or some sort of barbecue type sauce.Īfter much tinkering, trial and error I finally came up with a recipe that is nearly identical (close enough) to what is served at our food court. Becca absolutely loves the bourbon chicken at the Chinese restaurant in the food court, and I have made special trips to the mall just to get the chicken! We live about 30 minutes from an outlet mall, so we go there more often than we should. ![]()
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