Quick Questions on ANYTHING part 2. Please read first post for links to other threads

Savvy_Sue

My cooking's never been that exact, but I don't think it would make a difference to how spicy your legs were, unless you are just smearing the legs rather than cooking a sauce.

However, FWIW, if I asked for a leg of chicken in a restaurant, I would expect both thigh and drumstick, detached from the bodywork. If I asked for a chicken quarter, I'd expect some bodywork with it, and it could have a wing rather than a leg attached - basically a chicken quarter IMO is a quarter of a chicken: chicken, big cleaver, chop longways, chop widthways job done.

ClutterNutter_2

Thanks for the help! I don't use meaty mince, but the vegetarian stuff, quorn I think it might be called? So would that make a difference? Sorry I should have said that before! Should have called it a shephardless pie!

Woofles

don't think it would make a difference to how spicy your legs were, unless you are just smearing the legs - :rotfl:

I know you didn't mean it as it sounds, but it just made me chuckle.

zippychick

ClutterNutter wrote: »

Thanks for the help! I don't use meaty mince, but the vegetarian stuff, quorn I think it might be called? So would that make a difference? Sorry I should have said that before! Should have called it a shephardless pie!

No chuck, it wouldn't make a difference.

Woofles :rotfl:well spotted he he

mollythewestie

Has any one here cooked Guinea Fowl in a slow cooker?
I have tried to find a recipe but haven't found one yet, Although I have read that you can use any recipe for chicken and substitute it for the Guinea Fowl.

Has anyone got a good recipe and how would you cook it (joint it and brown it first perhaps?)

PS. I have never cooked Guinea Fowl OR used a slow cooker before!

Penelope_Penguin

mollythewestie wrote: »

Has anyone got a good recipe and how would you cook it (joint it and brown it first perhaps?)

I cut mine into 4, which serves 4 people Brown with onions and garlic in some butter, then put into a pan with a little liquid. Simmer until cooked, then thicken the juice with cream and cherry jam.

I've not done them in a SC, sorry.

Guinea fowl is one of my favourite meats, but it's not so easily available as it once was; 20 years ago I could buy them easily for about £1 each

Penny. x

mollythewestie

Penelope_Penguin wrote: »

I cut mine into 4, which serves 4 people Brown with onions and garlic in some butter, then put into a pan with a little liquid. Simmer until cooked, then thicken the juice with cream and cherry jam.

I've not done them in a SC, sorry.

Guinea fowl is one of my favourite meats, but it's not so easily available as it once was; 20 years ago I could buy them easily for about £1 each

Penny. x

That sounds fab (And I have half a jar of cherry jam to use up too!)

I have 2 Guinea fowl, so will do one your way and experiment in the SC with the other one.

Sublime_2

mollythewestie wrote: »

That sounds fab (And I have half a jar of cherry jam to use up too!)

I have 2 Guinea fowl, so will do one your way and experiment in the SC with the other one.

I've not done guinea fowl, but I have cooked pheasant with bacon and redwine in the slow cooker before. I put it on a bed of root vegetables and it tasted really nice, if thats any help.

mrsmortenharket

How do I subscribe to a thread?!

Thanks

Lisa

Sian_the_Green

mrsmortenharket wrote: »

How do I subscribe to a thread?!

Thanks

Lisa

if you scroll to the top of the thread you want to subscribe to and click on 'Thread tools' just under the buttons that say 'like it' and 'spam' etc then you can click to subscribe. Then when you click on quick links you can go to your subscribed threads easily and see which have had new posts added etc.

HTH