Sunday, 26 February 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.