We'll be getting a whole chicken from the farm every other week for the next two months. I imagine we'll keep going when it comes time to place the next order in March.
This morning I am making chicken stock. I cut the legs and wings off for the first time. For as long as I have been making chicken stock using whole chickens, I always kind of thought I would need a big ass knife to cut off parts of the chicken.
I'm not sure what made me go for it today, but I did. And it worked fine with my regular old not-very-sharp knife. (The kids got an eyeful as they were eating breakfast...the main work area is the kitchen table.) After the initial boil, there was so much more scum than usual and I'm guessing that's because the parts were cut. I'm also guessing that there's going to be a lot more gelatinous goodness once the stock gets refrigerated.
Thank you beautiful and healthy chicken. I am grateful for the opportunity to nourish others with your body. (Sag learned something this morning when he realized that farms aren't all about being homes for live animals.)
I also made the hugest batch of GF Bean Flour mix yet. It should take us through this week and then some.
On mornings like this, I know my life would be so different if I were working and the kids were in school. And I am grateful for what we have...for what I have.
When I decided to leave my full-time job shortly after Sag was born, one of my goals/reasons was to have time to pay full attention to the kids and family. We had a toddler with GI issues and an infant who contracted pneumonia within the first month of his life.
I knew that my ability to nurture and heal would be impacted by continuing the demanding (incredibly rewarding though...I loved my work) job I was in. And my life changed, like that.
Off to go get their room organized and ready for V, who arrives on Saturday from Lima!
2 comments:
I haven't make stock yet. Do you make it yourself b/c you want to or you can't find good stuff in the store?
I made a Butternut Squash/Pear soup last night. Mike liked it a lot. I liked it okay. And Cam didn't like it at all - :).
I make it when I can because it I think it retains more essence of the healthy chicken than stock made in massive quantity. (That's an intuitive thought...not based on research.)
This particular chicken is one that I know was raised well (lots of sun and freedom to move). Between that and all the little bugs it ate, its meat and bones are full of vitamins and minerals and nourishing goodness.
So, the stock I get from it is going to be full of nutrients.
Homemade stock freezes very well so I will freeze most of this stock in 2 cup containers.
That way, I have homemade stock for braising veggies, cooking rice or other grains, or making soup. I just set it out to defrost in the morning and it's good to go by late afternoon.
The meat is awesome for chicken salad. It is so tender. I've also put the meat in soup and curries. It would be perfect for tacos, burritos or enchiladas, too.
Price-wise I haven't figured it out. But, the nutrition bang for the buck I am completely convinced of.
Isn't it funny how it goes when making a new dish? The different taste buds/tastes experiencing the same thing so differently :-)
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