Took one of our home raised chickens and cooked it on my vintage Faberware tonight. Took about 2.25 hours. Served it with manoomin and some broccoli. Turned out perfect.

We have a FarberWare 455N, looks exactly like that except the vertical supports for the rotisserie rod are very different from yours.

I remember buying ours at Marshall Field, when we lived in the suburbs west of Chicago in the mid or late 1970s.

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manoomin

I've lived in Michigan all my life and never heard of manoomin before.
Interesting

Manoomin, also known as wild rice (Zizania palustris), is a species of grain-producing grass native to the Great Lakes area and portions of Canada. It grows in the shallow, quiet waters of inland lakes and slow-flowing streams. Once plentiful in places like northern Michigan, manoomin populations have dwindled due to habitat loss, degraded water quality, and other factors

That’s awesome… There’s just nothing like a fresh pasture raised bird, roasted to perfection. Well done AB!



Here is ours on the chopper …

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Originally posted by V-Tail:
We have a FarberWare 455N, looks exactly like that except the vertical supports for the rotisserie rod are very different from yours.

I remember buying ours at Marshall Field, when we lived in the suburbs west of Chicago in the mid or late 1970s.

This one was given to my father by my sister one Christmas back in the mid 60's. The rotisserie motor has an all metal case, later ones had a black plastic case. Our family always did rolled and tied prime rib for Christmas dinner on it and so I resurrected that tradition at our house about 10 years ago.

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Originally posted by SIGnified:
That’s awesome… There’s just nothing like a fresh pasture raised bird, roasted to perfection. Well done AB!

Thanks. It was really tasty. Yours looks awesome as well. We raise 50 broilers every year, leave maybe a dozen whole and cut the rest up before freezing. My wife takes the backs and legs from the cut up birds and makes stock which she cans. she also pulls all the meat off the bones and cans that. That canned meat makes awesome chicken stew or soup.

Greg, we use manoomin instead of wild rice because it is really the correct name as it's not "rice". We buy it from a couple in northern MN. It's labor intensive to harvest and dry it. Well worth the price though.

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Originally posted by Appliance Brad:
We raise 50 broilers every year, leave maybe a dozen whole and cut the rest up before freezing. My wife takes the backs and legs from the cut up birds and makes stock which she cans. she also pulls all the meat off the bones and cans that. That canned meat makes awesome chicken stew or soup.

I do 25 and do the same thing. I used to bag and freeze them all whole, but last year both freezers were running out of room (a good problem to have) and I decided to cut them up. Two wings, two legs, and two thighs per bag, vacuum sealed and frozen. Then I put the breasts in separate bags. They stack flat and take up much less room. The backs and necks get made into stock and canned.