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Sunday, February 26, 2012

Chicken: From Farmyard to Stockpot



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.

5 comments:

LindaG said...

I love this post. Thank you!

denimflyz said...

Though I do not have access to my own poultry, I cook from scratch, and it is easy. I do my broths on weekends, Sat and Sun, and place them in my crockpots and then pressure can everything. Veggie broth the same.
People can eat healthy and whole, its just they do not want to spend a little extra time in doing it.I personally call it lazy. Its like a schedule you do on a daily basis.
Thank you for sharing. Birds look delicious and savory.
Take care

Anonymous said...

BUT I AM LAZY! Even with being super lazy, chicken is so so easy. That's my point, there is no excuse, even for the laziest cook, not to make roast chicken and stock.

Anonymous said...

I found your use of lemon juice interesting. I have noticed that lemon juice keeps cheap leg quarters from being greasy when roasted. I had a problem with that brand in the past. There was so much grease the meat was almost inedible. I found the drippings made an interesting sauce.

Is the lemon for taste, is it to help preserve it, or does have another purpose?

Suzibu said...

I had some questions. At what age do your kill your chooks?Do you use specific meat varieties.? We've done a few roosters but have found them to be a bit tough in the meat, although they made a great stock.
We decided it wasn't worth all the time and energy just to get stock. Would appreciate any advise on getting a tender chicken!