I wanted to let you know that yes you can indeed have chickens in your back yard. I looked into and asked the mayor he said whatever Krissy wants I want. I love Earl but really he drives me crazy sometimes.
Anyway we have no city ordinance saying you can or cannot have chickens. In fact Old Man Sanders had chickens for a long time until he passed. I wonder where his chickens went? He sold egg’s for $2 dozen and they were the best egg’s I have ever tasted.
I hope you are going to sell eggs cuz I will be one of your best customers. How many chickens are you going to get? What about a rooster that will sit up top of your house. You have the perfect yard for them. I am so excited for the chickens to come to town.
If you want help or just a chicken baby sitter I would love to watch them when you are gone. That sounded funny a chicken baby sitter.
See you on Friday at the Pot luck I heard you were cooking.
PS You should check I think Old Man Sanders coop is still in his back yard
Thanks Laura for checking the city ordinance and running it by Earl. I have wanted a coop for a long time but was traveling all the time and it’s hand to travel with chickens. Thanks for much for the offer of watching the chickens when I have to go out of town I will take you up on it.
I plan on driving to pick up chicks next week if you want to ride along. I am going to start out with 6 and see how it goes and how many egg’s I get. The coop is being delivered and set up on Saturday here is a photo of the one I chose.
Yes I am cooking on Friday I am bring a chicken dish I love here is the recipe for a sneak peek. Next time I cook for the Pot Luck I will make something with fresh egg’s like a pasta dish.
Prosciutto-Stuffed Chicken with Mushroom Sauce
- 4 skinless, boneless chicken breasts (about 2 pounds)
- Kosher salt, freshly ground pepper
- 8 thin slices prosciutto
- 8 thin slices provolone cheese
- 32 fresh basil leaves
- 3 tablespoons unsalted butter, divided
- 1 tablespoon vegetable oil
- 4 cups mixed mushrooms (such as crimini, chanterelle, and maitake), torn or chopped into small pieces
- 2 cups low-sodium chicken broth
- 1 teaspoon red wine vinegar
- 2 tablespoons mixed chopped fresh herbs (such as basil, parsley, and chives)
Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book. Pound breasts until 1/4-inch thick. Season on all sides with salt and pepper.
Place 1 chicken breast on a work surface, cut side up. Overlap 2 slices prosciutto on top of chicken, leaving a 1/2-inch border. Top prosciutto with 2 slices provolone; layer 8 basil leaves over cheese, maintaining 1/2-inch border. Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining chicken breasts.
Preheat oven to 450°. Heat 1 tablespoon butter and oil in a large heavy ovenproof skillet. Add roulades and cook until browned on all sides, 8-10 minutes. Transfer skillet to oven and bake until an instant-read thermometer inserted into center of roulades registers 165°, 7-8 minutes. (The chicken will be cooked through but still juicy.) Transfer chicken to plates and let rest for 10 minutes.
Scrape drippings and any melted cheese from skillet; discard. Set skillet over medium-high heat and melt 1 tablespoon butter. Add mushrooms. Cook, turning once, until mushrooms are golden brown, about 5 minutes. Season with salt and pepper; add broth and vinegar. Simmer until liquid is thickened and reduced, 10-12 minutes. Stir in remaining 1 tablespoon butter and herbs; season with salt and pepper.
Cut off and discard twine. Cut chicken into 1/2-inch slices. Drizzle mushroom sauce
- I am doubling the sauce and serve with rice.
Recipe modified from http://www.bonappetit.com/recipe/prosciutto-stuffed-chicken-with-mushroom-sauce