How to determine the age of a laying hen by its comb?

Chicken scallop is very often used in various cuisines of the world, mainly French and Korean. It is prepared in various ways; before doing this, you just need to soak the product in water or pour boiling water over it, and then remove the film.

Prepared chicken scallop can be fried, boiled, salted, and so on. Juliennes or salads are often prepared with this product. It goes well with onions, carrots, and asparagus. Scallops taste like mushrooms and look beautiful in a dish. One disadvantage of this offal is that it is very difficult to find commercially.

How to cook frozen

Most often, scallops are found frozen on supermarket shelves.

In order not to spoil the exquisite seafood product, you should defrost it under natural conditions.

Expert opinion: a four hundred gram package of shellfish (even in the flap) is completely defrosted at room temperature within an hour.

In case of emergency (hurry), you can use thawing in cold water. Boiling water and a microwave oven destroy the delicate structure of the delicacy.

Brown or black spots and crust

Brownish or black spots on the comb may indicate cases of fowlpox. Especially when it is accompanied by drowsiness, loss of appetite and weight loss. If the scabs begin to turn yellow or darken and appear on other non-exposed areas of the body, such as the eyelids or mouth, then this is definitely smallpox.

There is a vaccine against bird pox. But the best preventative measure is protection from flies and mosquitoes. Don’t forget to strengthen the immunity of laying hens.

How long to cook

After solving the problem of “how to cook frozen scallops,” the problem of the duration of heat treatment always arises. The main thing here is the boiling time. An overcooked product becomes “rubbery” and absolutely tasteless.

Have you tried scallop?

Yes 60%, 2330 votes
2330 votes 60%
2330 votes - 60% of all votes
No 40%, 1528 votes
1528 votes 40%
1528 votes - 40% of all votes

Total votes: 3858

10.10.2019

The very first recommendations for cooking shellfish (how much to cook) were left to us by patrician Roman gourmets. Declaring the canon of preparation, the cooks stated: boiling no more than one clepsydra. It's simple: one duty cycle of an ancient device for measuring time intervals is seven minutes. The Roman method of “how to cook scallops” is still effective.

Important: already in ancient times, gastronomes did not recommend overdoing it with spices. In the case of shellfish, you just need to gently emphasize the taste and subtle aroma of the delicacy.

Verification methods

Some poultry farmers have heard how to determine the age of a chicken by its comb or beak or legs. By external signs you can find out the approximate age of the bird. To determine it more or less accurately, it is recommended to use several methods for determining age at once. This is due to the characteristics of the breeds.

So how can you determine the age of a chicken by its appearance? There are several ways to find out how old the cushet is. They are listed below:

Definition by belly.
Age detection by comb.
Determination of age by activity.
Years of life and the condition of the beak and paws.
Determination by weight.

Each definition method has its own characteristics. Beginning farmers are advised to know how to determine the age of a chicken in different ways.

Cooking with butter

A properly cooked scallop in butter will delight everyone at home with its juiciness and exquisite “sea” aftertaste. The practice of simmering in a creamy sauce would be very appropriate here.

Expert recommendation: Large clams (9-10 cm) are preferable for simmering in butter.

Seafood 200g
Butter 50g
Onion 1 piece
A bunch of spicy herbs (parsley, cilantro, dill)
Salt and spices: to taste

Calories: 120 kcal

Proteins: 9 g

Fat: 18 g

Carbohydrates: 9 g

Thaw the frozen product while avoiding sudden temperature changes. Rinse shellfish ready for heat treatment thoroughly and dry
Melt the butter in a deep saucepan and fry the chopped onions in it.
fry scallops in flavored oil until half cooked
add low-fat cream, and place the saucepan in the oven (180 degrees / three minutes)
Clams in cream sauce do not require any additional garnish. The only appropriate decoration here is spicy herbs when serving.

Basics of genetics

Primary mutations

The fundamental form of the organ is considered to be the simple leaf-shaped comb of the wild bank rooster, which became the progenitor of all domestic chickens.

Thanks to gene mutations from the fusion of different breeds, different crest shapes were formed. Thus, rose-shaped and pea-shaped types are caused by a dominant mutation of the K gene in sections of the genetic chain.

With further intrabreed hybridization, the offspring are separated into rose-shaped and pisiform species. In the latest selection, a new form of rose-shaped comb was developed - with a smooth surface.

Further transformations

The nut-shaped form is obtained by mating pea-shaped and rose-shaped hens and roosters. The first generation chicks have a "half walnut" crown. With further intra-breed selection, the form is split into nut-shaped, rose-shaped, pea-shaped and leaf-shaped types.

To preserve the shape of the comb, the chicks are left with only a nut on their head. The genotype (CCRR) of such hens and roosters is constantly repeated by inheritance.

To obtain a forked comb of any type (except for the horn-shaped one), birds with leaf-shaped and horn-shaped forms are mated. The first generation chicks develop a double comb in the shape of a crown, book or moth.

With subsequent intrabreeding of any type of comb, the form is fixed with rare bifurcated splitting of leaf-shaped and horn-shaped ridges.

Stewed with vegetables

The sweetish taste of shellfish goes well with most vegetables. Braised scallops “on a bed of vegetables” are a good solution for a festive feast.

Recipe plan:

Wash the bell pepper, remove the seeds and stems, and chop coarsely.
finely chop the onion;
wash the tomatoes and cut into small cubes;
Finely chop the spinach and celery greens.
Fry vegetables in vegetable oil until half cooked;
add defrosted scallops (whole or cut into strips) to the sauteing;
simmer the seafood with vegetables under the lid for seven minutes;
When serving, sprinkle with lemon juice and decorate with chopped herbs.

Ingredients (one serving):

seafood: 200 g;
one bell pepper;
one medium-sized tomato;
bulb;
spinach: 50 g;
celery greens: 50 g;
vegetable oil: 50 g;
lemon juice: one tbsp. spoon;
a bunch of greens (parsley, cilantro, dill);
salt and spices: to taste.

Calorie content of 100 g of dish: 120 kcal. BJU: 9/15/14.

Chicken scallop is a delicacy in different cuisines of the world

Snack

Let's make a “warm appetizer with shellfish and arugula.”

Fry the scallops in garlic-flavored oil and place on a plate with green leaves. Season the finished salad with lemon juice and the remaining oil from frying.

For one serving you will need:

150 grams of shellfish;
arugula packaging;
Art. spoon of vegetable oil;
a clove of garlic;
salt, parsley and ground pepper: to taste.

Nutritional content of one hundred grams of the finished product: 105 kcal. BJU: 11/11/17.

In a frying pan

Scallops in a frying pan are very tasty. To accentuate the flavors, you need to slightly marinate the seafood fillet.

Step-by-step instruction:

properly defrost shellfish;
Sprinkle fillet pieces placed in a bowl with a lid with soy sauce, lemon juice and sprinkle with Provençal herbs;
let the fillet flavor for one hour (at room temperature);
grease the frying pan with a piece of butter and only then add a tablespoon of olive oil;
fry each side of the scallop for three minutes (until golden brown);
When serving, sprinkle the food with finely chopped green onions.

Experts advise: it is best to fry seafood in very hot, but not boiling, oil.

Ingredients (one serving):

scallops: 200 g;
soy sauce: teaspoon;
lemon juice: one tbsp. spoon;
butter: 50 g;
olive oil: two tbsp. spoons;
Provençal herbs: one pinch;
green onion: 100 g;
salt and spices: to taste.

Calorie content of 100 g of dish: 110 kcal. BZHU: 11/12/13.

Determining age by activity

To find out how old a laying hen is and whether she will be of any use, it is recommended to know not only how to determine the age of laying hens by their comb, but also how to determine their lifespan by their activity. As mentioned above, old clumps are inactive. This is noticeable in their behavior. Usually they sit and calmly watch what is happening. Such birds do not run to the feeder to grab a tasty morsel. They slowly approach and slowly, leisurely, absorb the food. In comparison, young individuals run to the feeders, trying to be in front.

Many farmers know how to determine the age of laying hens based on their activity. Therefore, when purchasing the next batch, they leisurely watch the bird, assessing its activity. If during viewing it is clear that the hen is sluggish and slow, then this indicates that the bird is old.

Grilled

Low-calorie seafood delicacies are created for grilling and home gatherings by the fire. During the cooking process, the tender fillet becomes covered with an appetizing crust and acquires a smoky aroma. Looks great when served “on the wing”.

Preparation:

defrost, wash and dry seafood;
prepare the marinade: chopped garlic and thyme, mix with olive oil and lemon juice;
marinate the clam fillets for 30 minutes;
fry scallops on a grill grate (or in a shell) for three minutes on each side;
Serve the finished fried pieces with grilled vegetables.

Ingredients (one serving):

peeled scallops: 170 g;
lemon juice: one tbsp. spoon;
olive oil: two tbsp. spoons;
thyme: one pinch;
a couple of cloves of garlic;
salt and spices: to taste.

Calorie content of one hundred grams of food: 120 kcal. BZHU: 10/11/11.

Determining age by scallop

Some farmers know how to determine the age of a chicken by looking at the comb. When young it is brightly colored. When touched, the scallop is warm. This is due to the abundant blood supply.

Over the years, the color of the lobes and comb changes, it becomes duller, and if you touch them, they will be cold due to poor circulation.

However, it is not enough to know how to determine the age of a laying hen by its comb, since some breeds are initially dull in color. To accurately find out the age, you should know the characteristics of the breed.

In those breeds that have light, pale combs, it is recommended to determine the years of life by temperature. Knowing how to determine the age of a chicken by its comb, taking into account its warmth, you can roughly navigate its age.

In the oven

Tender scallops in the oven are a real feast. If it is not possible to purchase shellfish in the shell, you can get by with frozen fillets and cocotte makers.

Cooking process:

open the scallops in the shell and prepare the product for heat treatment;
if you only have frozen fillets, use cocotte makers (baking dishes with sauces);
Add a cube of butter to each clam.
prepare the sauce: cut the rye loaf into small cubes and fry with the addition of lemon pulp and Provençal herbs;
“Poach” the scallops in an oven preheated to 180 degrees (simmer for three minutes);
When half-cooked, place the sauce on each shell (piece of fillet) and sprinkle with coarsely grated cheese;
Bake until fully cooked (plus three minutes).

Ingredients (one serving):

sea shellfish: 150 g;
one lemon (pulp + zest);
two pieces of rye loaf;
butter: 50 g;
Provençal herbs: one pinch;
salt and spices: to taste.

Calorie content of 100 g of dish: 170 kcal. BJU: 15/19/9.

Rooster and egg production

Some people believe that the presence of a rooster in a flock of birds affects egg production. Actually this is not true. If you plan to use the product only for food, then chickens can do without a rooster without losing egg production. If you plan to hatch chicks from the resulting eggs, then you must have a rooster. Moreover, one “boy” can lead about ten “girls”. If the farm has a larger number of laying hens, then several roosters should be purchased.

With the onset of autumn, every poultry farmer conducts a detailed inspection of his poultry farm. He examines each individual, identifying sick, weak, old chickens. Various methods are used to determine age, and they also help to determine the health status of the bird. For example, inactive young birds clearly have health problems. These are not left for the winter, but are removed from the farm.

With vegetables

When thinking about Asian cuisine, you can try clams in a wok with vegetables. Burningly sharp, surprisingly harmonious. Easily implemented at home.

Step-by-step description of preparation:

heat vegetable oil in a wok;
beat the egg white with flour and roll the scallops in a light batter;
fry the fillet pieces in oil (no more than three minutes);
remove scallops from pan;
add soy sauce, sherry, sesame seeds, chopped green onions, spinach, thin slices of sweet tomatoes, ginger to the hot oil;
simmer (stirring constantly) the vegetable mixture (three minutes);
mix the fiery roast with the scallops and serve the dish.

Ingredients (one serving):

sea shellfish: 200 g;
white of one egg;
flour: 2 teaspoons;
green onions: a small bunch;
vegetable oil: 50 ml;
ginger: 20 g;
spinach: 100 g;
sesame: one teaspoon;
soy sauce: 20 ml;
sweet tomatoes (preferably cherry variety): 50 g;
sherry: 50 ml.
salt and spices: to taste.

Calorie content of 100 g of dish: 170 kcal. BJU: 15/19/9.

Determining age by belly

To find out how long a laying hen lives, it is recommended to feel her belly. In old birds it is hard and fat. Such birds will have low productivity. If you find such specimens, it is better to refuse to purchase the bird and look for other options.

As chickens develop, they gain weight, and as they age, they move less. Low activity causes fat to be deposited on the belly, which makes the belly feel hard to the touch.

Young chickens are very active, they strive to be the first to reach the feeder. Old birds always stay away, move little, and slowly walk to the feeding place.

When palpating the abdomen of young birds, softness and elasticity are revealed. Such laying hens can bring a lot of benefits, because they have not reached a critical decline in egg production.

In white wine

Clams in white wine with vegetable salad on the side - a complete family lunch or dinner. Festive, fragrant and stylish.

Scallops recipe with white wine:

defrost, wash and dry the shellfish;
Wash the shallots and parsley and chop finely;
Place the prepared ingredients in a saucepan, add butter, pour in white wine;
bring to a boil and simmer for 5 minutes over medium heat;
remove scallops from pan;
Continue to simmer the rest of the contents while stirring. The sauce should become thick and ivory-colored;
Return the clams to the thickened sauce. Serve as a separate warm dish.

Ingredients (one serving):

170 g scallops;
50 ml dry white;
small shallot;
50 g butter;
a bunch of parsley;
salt and spices: to taste.

Nutritional content of one hundred grams of dish: 140 kcal. BJU: 12/15/14.

Types of comb

Leaf-shaped

It has a flat, vertical plate shape with large teeth along the upper edge. The front part of the developed organ forms 1-2 folds overhanging the beak.

In roosters of egg breeds, the comb often falls off a little or hangs with a bend to the side.

The type is typical for most chicken breeds: Leghorn, New Hampshire, Minorca, Plymouth Rock, Sussex, Australorp, Adler Silver.

Rose-shaped

A horizontal leathery plate lying tightly on the bird's head. Consists of small tubercles in large numbers. At the end the ridge ends in a single large spine. Or gradually descends to the plane of the head.

Common among Poltava hens and roosters, Wyandottes, Hamburgs, Seabrights, Moscow Blacks, and Lohmann Brown crosses.

Pod-shaped (pea-shaped)

The crown consists of three short plates with small teeth fused together. The middle growth is usually larger than the side ones. Externally it resembles a pea pod.

The comb is common in the Cornish, Brahma, and Borki-117 cross breeds.

Nut-shaped (raspberry-shaped)

Similar to the struccotype, but with greater density and size of growths. Outwardly it resembles half a walnut.

Common among fighting roosters, Oryol white, and Malayan breeds.

Horn-shaped (horn-shaped, forked)

It has a horn-shaped or leaf-shaped type. Bifurcates into 2 parts from the very base. It has the shape of flat horns set at an angle to the horizontal plane.

Common among chickens and roosters of the vocal Yurlov breed, Gudan, Crevecoeur, La Flash.

Partially bifurcated

The plate bifurcates from the middle of the organ to the occipital part. More often, vertical leaf-shaped ridges with large teeth have this property.

Crown-shaped

Externally, it is very similar to the horn-shaped one. Difference: the horns have several individual teeth, which enlarge towards the back of the head, forming a crown.

Common in bantam chickens and roosters.

Butterfly (open book)

It consists of two serrated leaf-shaped plates connected by a tubercle at the base. The shape resembles the open wings of a butterfly.

This type of comb is possessed by chickens and roosters of the Gudan, bare-necked breed, and partly Moscow White.

Tufts

In chickens and roosters, altered combs in combination with a crest are sometimes found.

For example, among Paduans, Dutch white-crests.

With lime and chili

The Lime and Chili Scallops will take no more than ten minutes to prepare. Classic gourmet cooking when you don’t have enough time for kitchen fuss.

Prepare:

rinse the clams and dry them on paper towels;
finely chop the onion;
crush a clove of garlic;
Grate ginger and lime zest;
Remove seeds from the chili pod and cut into strips;
Heat oil in a frying pan, add garlic and ginger. Simmer for one minute;
add green onions to the flavored oil and quickly simmer with chili strips;
Place scallops in a frying pan and cook over high heat for 7 minutes;
As a finishing touch, add lime zest and juice to the pan.
Serve with the spicy butter formed in the pan.

Ingredients (one serving):

180 g scallops;
butter: 50 g;
one clove of garlic;
ginger: 10 g;
a bunch of green onions;
one chili pepper;
one lime;
salt and pepper: to taste.

Calorie content of 100 g of dish: 190 kcal. BZHU: 12/11/13.

Purple or dark red color of chicken scallop

A burgundy scallop with a purple tint indicates a lack of oxygen in the blood or breathing problems.

Your chicken may have swallowed something large. In extreme cases, it can be a sign of a stroke or heart attack. My God, our girls can suffer from these diseases too.

Bird flu is another cause of purple scallops. If there are other symptoms such as incoordination, soft-shelled eggs, decreased appetite, sweetness and lethargy, diarrhea, swelling of the ridge, head and eyelids, nasal discharge, decreased egg production, coughing and sneezing.

With avocado tartare

A fashionable trend in modern cooking: warm salads with seafood and avocado. The pulp of a ripe avocado is the gastronomic foundation of a healthy lifestyle feast.

Preparation:

finely chop the onion and parsley;
cut cucumber, avocado and tomato into cubes;
Mix the vegetables carefully. Season the finished salad with olive oil;
fry the shellfish in olive oil in a preheated frying pan until cooked (seven minutes);
Serve with vegetable salad framed with spicy herbs.

Ingredients (one serving):

200 g scallops;
olive oil: 50 g;
a bunch of parsley;
one onion;
cucumber;
juicy tomato;
half an avocado;
salt and pepper: to taste.

Calorie content of 100 g of dish: 140 kcal. BZHU: 14/10/19.

Paella with scallops

Paella with an exquisite seafood delicacy is a decoration for the festive table. In a Spanish rice dish tinted with saffron, shellfish are harmonious and surprisingly tasty. It's worth trying to cook at home.

Cooking method:

brew saffron in half a liter of boiled water;
boil vegetables, strain vegetable broth;
defrost scallops, rinse;
Heat olive oil in a flat frying pan and flavor it with a crushed clove of garlic;
quickly fry seafood in fragrant and spicy oil (no more than 30 seconds) and add saffron water;
Pour vegetable broth into saffron-colored seafood, bring everything to a boil and gradually add rice;
Cook paella over low heat. The rice should completely absorb the broth.

Ingredients (one serving):

200 g scallops;
rice: 100 g;
olive oil: 50 g;
garlic clove;
a pinch of saffron;
one onion;
a piece of celery root;
one carrot
juicy tomato;
salt and pepper: to taste.

Calorie content of 100 g of dish: 190 kcal. BJU: 17/9/23.

Peculiarities

In the cuisines of some nations, chicken scallop is an everyday dish. It is served stewed, fried, stuffed, pickled, or as part of a soup or salad. This product consists of cartilage tissue, so it is characterized by a certain rigidity. Some reviews indicate that its taste is similar to pig ears. To others, chicken combs look like porcini mushrooms.

Chicken scallops are sources of hyaluronic acid, which is necessary for cartilage and connective tissue. The benefits of eating dishes from this product have been proven by many lovers of delicacies. Scallops can cause harm only if you are individually intolerant. The calorie content of 100 grams of the product is 81 Kcal. The basis of the product is protein, which contains 9 grams, and slightly less fat - 5 grams.

On a potato planche

In just half an hour of leisurely kitchen activity, you can create a real European gastronomic masterpiece: sea shellfish on a planche of mashed potatoes.

Step-by-step cooking instructions:

defrost the shellfish and fry in vegetable oil flavored with thyme;
mash the boiled potatoes and spread with grated Parmesan and butter;
Lightly fry the herbs and cherry tomato halves;
Place on a plate (through the cooking ring): mashed potatoes, scallops, herbs and cherry tomatoes.

Ingredients (one serving):

150 g scallops;
two medium-sized potato tubers;
vegetable oil: 50 g;
a pinch of thyme;
parmesan: 50 g;
two cherry tomatoes;
salt and pepper: to taste.

Calorie content of 100 g of dish: 180 kcal. BJU: 16/8/21.

Signs of a good duck

It’s not difficult to recognize a good laying hen; just observe the behavior of the hen. Laying hens with excellent productivity do not sit in one place. They are the first to run out of the chicken coop and spend the whole day walking around the yard, digging, looking for larvae and bugs. Young chickens cackle. They enter the coop late and most often have to be corralled.

Weak birds look for a place to sit. They are often located in the shade, somewhere under a tree or in the corners of the chicken coop and sit, waiting for the night. To more accurately determine the productivity of a chicken, various methods of external detailed examination are used.

Solyanka with scallops

Soup with seafood delicacies is a complete first course. In the coming autumn, when you really want a hot, spicy stew, this recipe is a real salvation.

Step-by-step instruction:

cut the onion into half rings, fry, add tomato paste;
place shellfish fillets in boiling water, add carrots, parsley root and cook for 7 minutes;
Remove the finished fillet and chop into strips;
Stir fried onions, peeled and cut into small pieces pickles, and capers into the boiling broth. Cook for 10 minutes.

When serving in a plate with spicy stew, add strips of boiled scallop, olives, a slice of lemon, and finely chopped spicy herbs.

Ingredients (one serving):

200 g scallops;
large onion;
parsley root;
carrot;
vegetable oil: 50 g;
tomato paste: two tbsp. spoons;
slice of lemon;
a teaspoon of capers;
two barrel cucumbers;
heels of olives;
salt and pepper: to taste.

Calorie content of 100 g of dish: 195 kcal. BJU: 18/21/26.