KOOKOOLAN FARMS
KOOKOOLAN FARMS - 15713 HWY 47 - YAMHILL, OR 97148 - (503)730.7535 - kookoolan@gmail.com
Thank you I love the chickens they are amazing!
Birds looked awesome, great color, nice and firm, and taste incredible.
Alan Hummel
New Seasons Markets
Meat and Seafood
Director of Merchandising and Purchasing
A million thanks for the VERY best Thanksgiving turkey we have ever had. It was really out of this world. Since we got a 25 pounder, it fed multiple families, both at dinner, in leftovers, and as soup to a surgery recovery. It was a sacrament from beginning to end. Hi, Chrissie, It was no turkey, that I can tell you! What I can say is that it was incredible, wonderful and amazingly tasty, especially the way Dave (my husband) did it on the grill. Not that he has a secret method, but it added an incredible smoky tinge to the meat, which was moist and tender. Our guests were very impressed, not to mention full.
Your ducks were absolutely fabulous! Can I reserve another one for this week's market?
--Carl Kiss
Last night we had a chukar. I used the recipe in the Time Life Series Provincial Foods of France with a few revisions. It was fabulous and my husband Paul changed his mind about $14 for a little fowl being too expensive. I used the Roast Partridges on Liver Canapes recipe from the (old) Time Life series book The Cooking of Provincial France. I modified the recipe by not using clarified butter to toast the bread in ( I just toasted thinly sliced great bread); used the one gizzard and liver in the chukhar, I used fresh tarragon and pancetta instead of pork fat; and didn't bother making the sauce although I'm sure it would have been delicious (i'm busy).
Kathleen
Just wanted to add our wow! reaction to the great responses you've been getting from your chukar customers. We prepared each of our two birds a different way and enjoyed them on Mother's Day--boyoboy! they were wonderful! One recipe used madeira, the other used cream, and both were done top-of-stove. They both started with browning the birds in butter (we used half butter and half olive oil), and the recipe using cream was a bit more tedious because the cream was added slowly during the browning process, but my oh my! was it ever worth it. I was going to email the recipes to you, but am too lazy to do that much typing, so I'm sending you copies via snailmail. We didn't have grape leaves to use for the cream recipe, and we served it with rice instead of toast, but it was wonderful anyway. The chukar didn't taste gamey, but neither did they taste like chicken or even Cornish hens--they have their own very different taste, and we loved it!
Judy and Louis
Our deepest bow to the bird and to you.
Kathy H
I know you like feedback on your critters so here is mine on that 7 pound duck we got from you last Sunday.You know, I have cooked all sorts of birds over the years,especially when I lived overseas and the laws there are quite different from ours regarding availability of various critters. I have had many "wild ducks"-- very different from our domestic varieties-- and have often cooked what I believed were muscovy duck breasts, though never the entire bird.
The duck was great, and it was VERY different from what I expected-- and not even near "middle fatty" as you thought, somewhere between fatty and not, as you suggested when I asked. It was amazingly lean, leaner perhaps than most birds of any kind I have cooked. What was most surprising, however, was its taste. If I had =not known it was a duck, I would have thought I'd cooked the least fatty goose on the planet,since that it what both Suzy and I thought it tasted like (and we do like goose.)
Anyway, thanks for your business and we look forward to having you with us for a long time-- if for nothing else also than those geat livers and hearts you also keep us supplied with.
Cheers
Arthur
Last night we had a chukar. I used the recipe in the Time Life Series Provincial Foods of France with a few revisions. It was fabulous and my husband Paul changed his mind about $14 for a little fowl being too expensive. I used the Roast Partridges on Liver Canapes recipe from the (old) Time Life series book The Cooking of Provincial France. I modified the recipe by not using clarified butter to toast the bread in ( I just toasted thinly sliced great bread); used the one gizzard and liver in the chukhar, I used fresh tarragon and pancetta instead of pork fat; and didn't bother making the sauce although I'm sure it would have been delicious (i'm busy). Kathleen
Hi, Chrissie and Koorosh,
I was the idiot who asked if your chicken was fresh. Of course, I know how hard you both work to make sure it is but I am "older".
Anyway, why wait for Thanksgiving ? so we had your chicken last night and it was delicious! NO comparison with even the free-range from the stores. We'll be enjoying the livers tonight.
Please know that your work is very much appreciated.
Sharon Donegan
Just thought I would give you some customer feedback :) :) :)
One of the two guinea hens we bought today has already met his culinary end via a port wine braise (too hot to roast today), finished with blueberries (a web-found variant of an old recipe I use for game birds).
It was superb, rich and gamy, as good as any pheasant I have ever prepared.
And, from my years overseas-- where muscovy-like wild ducks were available and reasonably priced-- we look forward to sampling some of these as well.
We look forward to your continuing presence in the market :) :)
Cheers
Arthur
Chrissie --
Sorry I didn't write sooner -- As soon as I got home, we cooked the chicken over oak coals and had the most luscious chicken ever! It's like we'd never had "real" chicken before. I'm so happy to have our freezer packed with good wholesome chickens.
Thanks for taking such care and making the chickens available to us.
See you next time!
kelly ann
Last night we had a chukar. I used the recipe in the Time Life Series Provincial Foods of France with a few revisions. It was fabulous and my husband Paul changed his mind about $14 for a little fowl being too expensive. I used the Roast Partridges on Liver Canapes recipe from the (old) Time Life series book The Cooking of Provincial France. I modified the recipe by not using clarified butter to toast the bread in ( I just toasted thinly sliced great bread); used the one gizzard and liver in the chukhar, I used fresh tarragon and pancetta instead of pork fat; and didn't bother making the sauce although I'm sure it would have been delicious (i'm busy). Kathleen
Last night we had a chukar. I used the recipe in the Time Life Series Provincial Foods of France with a few revisions. It was fabulous and my husband Paul changed his mind about $14 for a little fowl being too expensive. I used the Roast Partridges on Liver Canapes recipe from the (old) Time Life series book The Cooking of Provincial France. I modified the recipe by not using clarified butter to toast the bread in ( I just toasted thinly sliced great bread); used the one gizzard and liver in the chukhar, I used fresh tarragon and pancetta instead of pork fat; and didn't bother making the sauce although I'm sure it would have been delicious (i'm busy). Kathleen
Last night we had a chukar. I used the recipe in the Time Life Series Provincial Foods of France with a few revisions. It was fabulous and my husband Paul changed his mind about $14 for a little fowl being too expensive. I used the Roast Partridges on Liver Canapes recipe from the (old) Time Life series book The Cooking of Provincial France. I modified the recipe by not using clarified butter to toast the bread in ( I just toasted thinly sliced great bread); used the one gizzard and liver in the chukhar, I used fresh tarragon and pancetta instead of pork fat; and didn't bother making the sauce although I'm sure it would have been delicious (i'm busy). Kathleen
Last night we had a chukar. I used the recipe in the Time Life Series Provincial Foods of France with a few revisions. It was fabulous and my husband Paul changed his mind about $14 for a little fowl being too expensive. I used the Roast Partridges on Liver Canapes recipe from the (old) Time Life series book The Cooking of Provincial France. I modified the recipe by not using clarified butter to toast the bread in ( I just toasted thinly sliced great bread); used the one gizzard and liver in the chukhar, I used fresh tarragon and pancetta instead of pork fat; and didn't bother making the sauce although I'm sure it would have been delicious (i'm busy). Kathleen