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Old 03-02-2010, 01:04 PM   #11
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Or you could bone the uncooked chicken, put the bones into a cheesecloth sack, and toss it all in....
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Old 03-02-2010, 01:08 PM   #12
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Or you could bone the uncooked chicken, put the bones into a cheesecloth sack, and toss it all in....
Good thought! Thanks.
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Old 03-02-2010, 01:25 PM   #13
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I had tried that in my first attempt and was not happy with the results. It would involve cooking the dish ahead of time then removing the boiling hot fowl in the cheesecloth and waiting for it to cool so you can carefully separate the meat.

If I use the fowl to make the stock then add the meat back in to cook with the grain, why would it be less flavorful?
It might not, Andy, but I have a sneaking suspicion that it will. That's all.
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Old 03-02-2010, 01:27 PM   #14
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It might not, Andy, but I have a sneaking suspicion that it will. That's all.
Thanks, June. I'll have to consider that as part of the equation.
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Old 03-02-2010, 07:05 PM   #15
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Andy, do you have a really big strainer or steamer tray? You could put the wheat on the bottom, put the fowl in the strainer/steamer and just lift it out when you are ready to take the meat from the bones.

My favorite thought is taking the meat off the bones first, then put the bones in cheesecloth to cook. Good idea that!
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Old 03-02-2010, 07:24 PM   #16
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My 2 cents...The Method will work fine up until the Mixer part...then you will alter the texture from what you remember. ~~~ I suggest a Louisville Slugger.... A 28" Should work fine!

Fun!!!!
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Old 03-02-2010, 08:06 PM   #17
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Alix and Uncle Bob, thanks for the ideas.
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Old 03-05-2010, 12:41 PM   #18
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Andy, have you tried the modifications yet? I'm interested to hear how it turns out.
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Old 03-05-2010, 12:57 PM   #19
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Andy, have you tried the modifications yet? I'm interested to hear how it turns out.
June, The dinner is scheduled for Saturday the 20th of this month. I will be prepping/cooking on the Friday before and that Saturday.

I'll definitely let you know, when all is said and done.

I appreciate your input.
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Old 03-20-2010, 10:00 PM   #20
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Dinner was a Success

My sister and BIL came over for dinner tonight and we had the herrseh. It was delicious. DS and BIL both raved about it.

Here's what I ended up doing:

Friday:

I bought a whole 7 pound fowl and made stock with it. I simmered it for 3 hours then took the meat off the bones and refrigerated it.

I then returned the bones to the pot and simmered them some more.

I put the hulled wheat in water to soak overnight.


Saturday:

At 2:00-2:30 this afternoon I put the wheat and the chicken in a pot with enough of the broth to cover.

I brought it to a boil and put it into a 350F oven for 3 hours. I checked it hourly and added some more broth.

At 6:30 or so, I put some of the cooked herrseh into my stand mixer affixed with a plastic plate lid to stop splatters and beat it at medium speed for a couple of minutes.

The texture was just fine. Pretty much a we remembered it.

Best of all, not a bone in sight.

Thanks to you all for your contributions. I appreciate it.
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