I'm looking out my kitchen window today and here flies up one of our black chickens.
These birds won't lay. We've had them since summer, but none of them are laying. The days are shorter now, so I think that's the problem because chickens need about 14 hours of daylight during their best laying seasons. With my older birds, I keep a light on all the time in the coop, which makes them think the sun is shining longer, so they never stop laying. Some folks think a bird needs the down time in the winter to not lay, but in my opinion, a chicken has such a short amount of good laying time to begin with (about 2 years) that I really need all the eggs out of it that I can, especially when I spend so much on feed.
Chicken and rice is on the menu for tonight. This is how I made it:
Chicken and Rice
Meat from one bird. (I debone a chicken and then saute the meat in safflower oil. You could also use leftover chicken from a bird you had baked or crock-potted, etc.)
2 cups cooked rice (while brown rice is healthier it seems to lack a certain flavor for us in this casserole)
1 can carnation evaporated milk (half and half or whole is a fine substitute)
1 can mushroom soup
2 eggs (from aforementioned chickens)
1 - 2 c shredded cheese (sharp cheddar or monterey jack)
1/2 c chopped onion
sea salt to taste
pepper to taste
parsley or cilantro to taste
Add all ingredients, put into casserole dish and bake at 350 for about 1 hour.