how to cook poul due

[Fishmaster]

How??? Never did it, any one have any recipes?

["W"]

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[yak'em-n-stack'em]

i got chef folses book for christmas, i will post up a few recipes after church

[Fishmaster]

thanks love to see it..

[Salty]

Originally Posted by Fishmaster

How??? Never did it, any one have any recipes?

Puldoo

[huntin fool]

Breast dem Poul Doo....

[Fishmaster]

thts what i did we got 26 of em

[Mung]

gizzard gumbo.

[yak'em-n-stack'em]

Pot Roast of Poule D'eau
Prep time 2 hours
Serves 6-8

8 boneless skinless poule d'eau breasts
salt and black pepper
Granulated garlic to taste
Poultry seasoning to taste
1/2 cup of bacon drippings
2 onions, chopped
2 stalks celery, chopped
1 bell pepper, chopped
4 cloves garlic, minced
1/4 cup sliced mushrooms
3/4 cup sherry
1 (10 3/4 ounce) can chicken broth
Louisiana Hot Sauce

Season breast well with salt, pepper, garlic and poultry seasoning. In a large cast iron skillet, heat bacon drippings over medium-high heat. Brown Breasts well in drippings then remove from skillet and set aside. To the skillet ad onions, celery, bell pepper, minced garlic and mushrooms and cook 3-5 minutes or until wilted. Add sherry and chicken broth. Bring to simmer then season to taste with salt pepper an hot sauce. Return to skillet, cover tightly and cook approximately 1 hour or until tender. Additional liquid may be require to retain volume. Serve hot over steamed white rice or baked sweet potatoes

(ADMIN MOVE THREAD TO ROUX PLEASE)

[yak'em-n-stack'em]

The other recipe involves cooking the gizzards

[Shawn Braquet]

dem gizzards, hearts, and breast are to die for in a gumbo but fool thinks they are waste, I'll show him one day when I cook dem down

[swamp snorkler]

Originally Posted by Salty

Puldoo

Salty, you obviously not a coonass, you don't eat poul d'eaux or fried speckled trout eggs

[swamp snorkler]

Pot fry them, fry one pound of bacon, save the grease eat the bacon, dust your PD with seasoned flour and brown them, after they brown, take them out the grease and brown about 3 pounds of chopped onions when your onions are clear throw the PD back in and add some chopped garlic and some tony's. Let that simmer down on a medium low fire for about 2 hours and serve it over rice. I cooked the Gizzards and hearts with it.

[Bluechip]

Originally Posted by Shawn Braquet

dem gizzards, hearts, and breast are to die for in a gumbo but fool thinks they are waste, I'll show him one day when I cook dem down

I agree....thats some good eatin'....

[Ray]

Brown them, seasoned, in bacon grease, when the bottom of the pot gets sticky brown, add a little water or beer and scrape the bottom clean and keep browning. Do this a couple times but the last time add a ship pot of onions and seasoning. Let the onion juice get all the sticky grot off the bottom of the pot. Cook till the onions become the sticky brown grot and add a little water, scrape all the sticky stuff off, then add more water till it covers the meat. Let simmer till the meat is falling off the bone and eat on some rice. The browner the gravy, the better the taste.

[swamp snorkler]

Originally Posted by Ray

Brown them, seasoned, in bacon grease, when the bottom of the pot gets sticky brown, add a little water or beer and scrape the bottom clean and keep browning. Do this a couple times but the last time add a ship pot of onions and seasoning. Let the onion juice get all the sticky grot off the bottom of the pot. Cook till the onions become the sticky brown grot and add a little water, scrape all the sticky stuff off, then add more water till it covers the meat. Let simmer till the meat is falling off the bone and eat on some rice. The browner the gravy, the better the taste.

thats what I'm talkin bout

[Gottogo49]

I have pot roasted them PD much like Ray does but I cook the legs, hearts and gizzards too. Yum! Gallinules ain't bad either. Too bad they aren't very sporty. They are challenging with a pellet rifle though.

[Fishmaster]

Originally Posted by Gottogo49

I have pot roasted them PD much like Ray does but I cook the legs, hearts and gizzards too. Yum! Gallinules ain't bad either. Too bad they aren't very sporty. They are challenging with a pellet rifle though.

ishot about 40 of those too

[Ray]

I cook the hearts and gizzards too.

Easy way to clean one is to have 2 people, biggest turns the bird belly up and grabs
the legs. Smaller person grabs the wings and jerks. The brest and wings will come
off clean, and have the heart still attached to the breast. Just clip off the wings,
remove the heart and wash the breast.
Look inside the other half and pull out the gizzard. The guts and everything else will
bee left inside that part of the bird. The legs are good too, but sometimes you have
to deal with a lot of white stringy stuff attached to them for what little meat you
get out of it.
What I like about them, is you can kill a pot full of them in a short time. The meat
is more tender than a duck and tastes about the same. And they have a big gizzard.
I don't split the gizzard open and clean it out. I grab it and cut off the meat from
each side of the sack. No cleaning out sand and rocks and no mess.