3 birds went into the steam juicer, resulting in me being able to can 7 pints of chicken in broth, 7 pints of broth, and 1 quart of broth in the fridge to use this week.
The last hen went into a yogurt/buttermilk/seasoned marinade overnight, and slow cooked into a nice chicken/gravy and fried rice meal.
The marinade was:
- 2 cups yogurt
- 1 cup buttermilk
- 3 salt preserved lemons, rinsed and coarsely chopped
- 1 good teaspoon of granulated garlic
- 1/2 teaspoon of smoked garlic backdraft seasoning (or you could use a Montreal chicken blend)
- 1/4 teaspoon of black pepper.
After the chicken marinated overnight, I rinsed off the excess marinade, reserving the lemons. I stuffed the lemons into the body cavity, sprinkled the hen with some seasoning, and put into the roasting oven at 300 d. F. for 5 hours. You could get a hint of lemon in the chicken, but the meat was denser than a fryer chicken, reminding me more of turkey. I will do this again!