Chickens & Cherries

The meat chicks are finally ready for butchering. We have decided not to do the processing ourselves. There is a local company here that will do it for us. We will get them processed on Thursday. The processor will do everything in about 40 minutes. We will get them back in an ice water bath. Then they will hang out in the fridge for no more than 24 hours.

While trying to figure out what we would package them in I came across this website: http://poultryshrinkbags.blogspot.com/ which is great for instructions. Then I did a search for poultry shrink bags and found them cheaper here: http://www.nadyaspoultry.com/index.html. I ordered them over the weekend and am hoping they will be here by Friday evening when will package them for the freezer.

Our cherry tree has done well this year. And I was proactive and got to them before the birds did. I made a cherry pie and still had quite a few left over. So I made cherry jelly. I used the juicer attachment for my Kitchenaid mixer and it worked outstandingly. With the jelly I made cherry danishes for breakfast yesterday,

Cherry Danish recipe:
2 pkg. crescent rolls
Cherry jelly
Glaze

Spread out the crescent rolls and separate as you normally would. Put about 1 teaspoon jelly on the wide end of the roll.

Fold over the skinny end as shown in picture above.

Then fold the other end as shown. Crimp the edges together and fold under the pointy ends.

Your packets should look like the ones above. Bake according to crescent roll directions. When brown, remove from oven and glaze.

I used powdered sugar & just enough milk to make a thin glaze.

The finished product. Yummy.

Have a great day!
Mae

Linking to: The Homestead Barn Hop