What was that?
I love the labels- "Chicken" [the other market at least identified
them-- "2 dead chickens"] It was plucked, and I think it was gutted,
but otherwise intact. Had a bit of a red comb, but otherwise was
completely blue.

The 'simple market' is not as flashy, but it has the more unusual
stuff. The blue chicken caught my eye-- and several packages of
"Chicken intestines with soft eggs" Looked like 6-8 eggs in each
package of guts.

And speaking of poultry-- got a recipe for boneless duck feet?

None of this looked particularly cheap or tempting. . . I think I
might concentrate on the produce for a while.

Jim

Jim Elbrecht wrote:
>
> What was that?
> I love the labels- "Chicken" [the other market at least identified
> them-- "2 dead chickens"] It was plucked, and I think it was gutted,
> but otherwise intact. Had a bit of a red comb, but otherwise was
> completely blue.

I've seen the blue ones on FoodTV a few times. They are supposed to
taste a little bit better than the more common industrial breeds. Maybe
it's just the fact that they are heirloom breeds that have not seen as
much selective breeding for productivity.

On Thu, 24 May 2012 16:52:25 +0000 (UTC), Doug Freyburger
> wrote:

>Jim Elbrecht wrote:
>>
>> What was that?
>> I love the labels- "Chicken" [the other market at least identified
>> them-- "2 dead chickens"] It was plucked, and I think it was gutted,
>> but otherwise intact. Had a bit of a red comb, but otherwise was
>> completely blue.
>
>I've seen the blue ones on FoodTV a few times. They are supposed to
>taste a little bit better than the more common industrial breeds. Maybe
>it's just the fact that they are heirloom breeds that have not seen as
>much selective breeding for productivity.

Did they make soup with them or some other dish? Now that Steve
called them 'black' I'm pretty sure that's what I saw and have found a
few references-- but mostly making them into a healthy soup.

Jim

Sqwertz > wrote:

>On Thu, 24 May 2012 07:36:42 -0400, Jim Elbrecht wrote:
>
>> The 'simple market' is not as flashy, but it has the more unusual
>> stuff. The blue chicken caught my eye-- and several packages of
>> "Chicken intestines with soft eggs" Looked like 6-8 eggs in each
>> package of guts.
>
>I've seen plenty of black chickens, but never blue.

Looked at some black chickens online (aka silkies) and I can concede
that these were black. I might try one next time around. Looks
like they are mostly used for soup.

>Never chicken
>intestines nor soft-shelled eggs. You got me there.

Every time I go I kick myself for not bringing my camera. There is
always something I see that looks interesting but doesn't have any
English on the label.

>
>> And speaking of poultry-- got a recipe for boneless duck feet?
>
>I've been tempted to buy some of these lately to make chicharrones.
>And the resulting fat for other uses.
>

Hmmm-- I *might* give that a try. Unless I can justify that it is
healthy food, I hate cooking up something that only I will eat,
though.

Jim

On May 24, 4:36*am, Jim Elbrecht > wrote:
> What was that?
> *I love the labels- "Chicken" * [the other market at least identified
> them-- "2 dead chickens"] * It was plucked, and I think it was gutted,
> but otherwise intact. * Had a bit of a red comb, but otherwise was
> completely blue.
>
> The 'simple market' is not as flashy, but it has the more unusual
> stuff. * *The blue chicken caught my eye-- and several packages of
> "Chicken intestines with soft eggs" * * Looked like 6-8 eggs in each
> package of guts.
>
> And speaking of poultry-- got a recipe for boneless duck feet?
>
> None of this looked particularly cheap or tempting. . . *I think I
> might concentrate on the produce for a while.
>
> Jim

The chicken intestines with soft shelled eggs mean the chicken was
killed and gutted and the eggs were inside the chicken and had not
been laid. The shells of eggs harden just before laying and can
still be soft inside the hen.

Jim Elbrecht wrote:
> Doug Freyburger > wrote:
>
>>I've seen the blue ones on FoodTV a few times ...
>
> Did they make soup with them or some other dish?

Soup and other dishes. The folks on TV used most of the meat to make
something plus the bones to make a quick stock. I've done that at
times. More often I'll use the carcass for a slow stock after cooking
the whole bird. More often still I'll waste the bones by throwing them
out.

Jim Elbrecht wrote:
> What was that?
> I love the labels- "Chicken" [the other market at least identified
> them-- "2 dead chickens"] It was plucked, and I think it was gutted,
> but otherwise intact. Had a bit of a red comb, but otherwise was
> completely blue.
>
> The 'simple market' is not as flashy, but it has the more unusual
> stuff. The blue chicken caught my eye-- and several packages of
> "Chicken intestines with soft eggs" Looked like 6-8 eggs in each
> package of guts.
>
> And speaking of poultry-- got a recipe for boneless duck feet?
>
> None of this looked particularly cheap or tempting. . . I think I
> might concentrate on the produce for a while.
>
> Jim

Blue! I have seen black but not blue.

--
Jean B.

On Sun, 27 May 2012 00:42:01 -0400, "Jean B." > wrote:

>Jim Elbrecht wrote:
>> What was that?
>> I love the labels- "Chicken" [the other market at least identified
>> them-- "2 dead chickens"] It was plucked, and I think it was gutted,
>> but otherwise intact. Had a bit of a red comb, but otherwise was
>> completely blue.

-snip-
>
>Blue! I have seen black but not blue.

Looked blue to me, but Steve pointed out that they are called black
and googling black chicken pointed me in the right direction.

Could have been the light-- my eyes- or because it was fresh-- or not.

Jim

>
> The 'simple market' is not as flashy, but it has the more unusual
> stuff. The blue chicken caught my eye-- and several packages of
> "Chicken intestines with soft eggs" Looked like 6-8 eggs in each
> package of guts.

>
> Jim

I've seen chicken feet in Chinese markets labeled "chicken paws."

Harriet in Azusa, CA

Jim Elbrecht wrote:
> On Sun, 27 May 2012 00:42:01 -0400, "Jean B." > wrote:
>
>> Jim Elbrecht wrote:
>>> What was that?
>>> I love the labels- "Chicken" [the other market at least identified
>>> them-- "2 dead chickens"] It was plucked, and I think it was gutted,
>>> but otherwise intact. Had a bit of a red comb, but otherwise was
>>> completely blue.
>
> -snip-
>> Blue! I have seen black but not blue.
>
> Looked blue to me, but Steve pointed out that they are called black
> and googling black chicken pointed me in the right direction.
>
> Could have been the light-- my eyes- or because it was fresh-- or not.
>
> Jim

I can't remember whether I have seen them fresh, so I can't
comment on the difference.

--
Jean B.