by Danelle at The Stamps Family Farm
One of the most frugal, simple, green things we have done on our farm is to raise chickens. They free range the farm and eat a simple mix of chicken feed from our local co-op.
I roast whole birds. I put a stick of butter in the cavity and roast on 350 degrees F until done (about an hour).
Then I strip the meat for that night's meal and lunch the next day- dump the bones and drippings into a stock pot with 1/4 cup lemon juice, fill the pot with water, and add carrots, celery, onion, and bay leaves. Simmer for a day and a night covered. Then I have broth for another 4 meals.
There is nothing hard about any of that. Nothing complicated. Nothing I need a culinary science background to complete.
So often I hear folks complain that cooking real, honest, whole foods is hard and takes too much time. I understand that most people are not raising and home butchering, but the task of cooking the bird is so incredibly easy and cheap. Not to mention delicious.