how do you cook a peacock/hen
-
In My Shed
- margo - newbie
- Posts: 8
- Joined: Sat Feb 23, 2008 10:16 pm
-
possum
- A selfsufficientish Regular
- Posts: 786
- Joined: Tue May 08, 2007 4:24 am
- Location: NZ-formerly UK
An update
I tried first of all just cutting the bird in half (so it woud fit) and plonking it in the slow cooker, with the spices and citrus, however after a few hours it is showing very little sign of being nice and tender, so I took it off the bones, cleaned the cooker out and then added tomatoes, onions, carrots and potatoes and seasoning.
The taste was OK (but I definitely agree to use strong flavours), the smell I didn't particularly like, but OH did, the meat was dry (so cooking it in a casserole from the start would be a better idea). Also cutting the meat accross the grain would have been an idea.
Well we have three little ones running around at the moment and an old peacock (he looks pretty so probably will live), so as soon as the little ones are bigger I think it is straight for the pot with them.
I tried first of all just cutting the bird in half (so it woud fit) and plonking it in the slow cooker, with the spices and citrus, however after a few hours it is showing very little sign of being nice and tender, so I took it off the bones, cleaned the cooker out and then added tomatoes, onions, carrots and potatoes and seasoning.
The taste was OK (but I definitely agree to use strong flavours), the smell I didn't particularly like, but OH did, the meat was dry (so cooking it in a casserole from the start would be a better idea). Also cutting the meat accross the grain would have been an idea.
Well we have three little ones running around at the moment and an old peacock (he looks pretty so probably will live), so as soon as the little ones are bigger I think it is straight for the pot with them.
Opinionated but harmless
-
marshlander
- A selfsufficientish Regular
- Posts: 1323
- Joined: Tue Jan 15, 2008 2:45 am
- Location: Cloddygate Farm, North Linconshire coast.
possum wrote: Well we have three little ones running around at the moment and an old peacock (he looks pretty so probably will live), so as soon as the little ones are bigger I think it is straight for the pot with them.
My turn for a double take! I thought the 'little ones' were your children at first!! 
Terri x
“I'd rather be a little weird than all boring.”
― Rebecca McKinsey
“I'd rather be a little weird than all boring.”
― Rebecca McKinsey
-
Sky
- Living the good life
- Posts: 482
- Joined: Wed Sep 19, 2007 2:49 am
- Location: Eyrewell Canterbury NZ
It all sounds very - 'interesting' ... do you think the peahen should have been treated like game and hung for a bit. Think it was Andrea who told me I needed to refrigerate my rooster for a few days before eating to make the flesh not so plasticy.
If we ever keep birds again I think I might get a few peacocks along with turkeys.
If we ever keep birds again I think I might get a few peacocks along with turkeys.
-
ina
- A selfsufficientish Regular
- Posts: 8241
- Joined: Sun May 22, 2005 9:16 pm
- Location: Kincardineshire, Scotland
I finally have my book here, and I shall have a bit of fun copying out the recipe (and comment) from the 15th century.
"Peacock is euyll fleashe to disiest, for it can not be rosted or soden ynough." (1480)
"At a feeste Roiall Pecokkes shall be dight on this Manere. Take and flee off the skynne with the fedurs tayle and the nekke and the hed thereon, then take the skyn with all the fedurs and lay hit on a table abrode and straue thereon grounden comyn. Then take the pecokke and roste hym and endore hym with rawe yolkes of egges and when he is rosted take hym off and let hym coole awhile and take and sowe hym in his skyn and gilde his combe and so serue hym forth with the last cours."
Should at least look nice like that.
"Peacock is euyll fleashe to disiest, for it can not be rosted or soden ynough." (1480)
"At a feeste Roiall Pecokkes shall be dight on this Manere. Take and flee off the skynne with the fedurs tayle and the nekke and the hed thereon, then take the skyn with all the fedurs and lay hit on a table abrode and straue thereon grounden comyn. Then take the pecokke and roste hym and endore hym with rawe yolkes of egges and when he is rosted take hym off and let hym coole awhile and take and sowe hym in his skyn and gilde his combe and so serue hym forth with the last cours."
Should at least look nice like that.
Ina
I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)
I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)