When Is A Chicken Not A Chicken? When it's a City Chicken!

[norgeway]

Yes..

It is called head cheese in some areas, You clean the head, remove the eyes, toungue,and lower jaw, saw or chop in two take out the brain, soak in STRONG salt water over night, Then simmer until the meat falls off the bone, I use my pressure canner, then take all the meat off the bones and gring it, add some of the strained broth, vinegar, sage,salt and black pepper, pour into a dish, cover and refrigerate, the head has gelatin in it so it congeals and you slice and eat it cold, its a great appetizer to serve on crackers at a party, people say its wonderful....so I never tell them just what it is!!!LOL!

 

[franksdad]

Hans...

My Mama and Dad used to buy souse meat at a local butcher/grocery store.  They ate it on saltines with vinegar.  I never ate any  myself.  I've also heard  souse meat called head cheese.  On occasion, when I'm sure they wanted to totally gross me out and make me sick, they would eat pickled pig's feet!  When I lived in Charleston SC a delicacy was black eyed peas with pig's tails.  Didn't try that either!

 

[franksdad]

Thank you Kevin,

I'll try this when pork loins go on sale again!  Jim

 

[norgeway]

I grew up with..

All that old country food, Pig feet! My Dad wouldnt touch them, but me and my Grandmother would!,Homemade sausage and liver mush,Oh yes!!!My Great Aunt would have me and Grandmother for lunch once in a while ,usually in the summer, Mother and Dad would be at work, so we would walk next door at Aunt Cordies house, she was my Grandmothers older sister, born in 1892, she would have pig feet, cabbage and candied sweet potatos and of course corn bread!! I will never forget those days, I thought My Grandmother and Aunt Cordie could do anything.

 

[danemodsandy]

That Brings Back Memories

Hans:

My late partner was from Hendersonville, so I know about livermush, even though I've never quite made my peace with it. I will eat souse all day long, though, as long as it's good, peppery, vinegary souse with lots of that peculiar cartilaginous quality. A souse sandwich on Merita bread with Duke's Mayonnaise, packed for lunch and allowed to mellow through the morning, is good enough to make a working man forget he's poor.