No, we didn't pick up our chickens by the ears, a la Lyndon Johnson with his puppy. We headed out to Benton City a month or so ago to bring home eight fresh chickens from CG Ranch. Russ and Lori have taken over the Greene Hills Farm chicken operation, and we're glad to still be able to sign up for subscriptions for their wonderful eggs and chickens. Or would that be chickens and eggs?
Age-old controversies aside, these are undeniably tasty birds. I usually roast them slowly in the oven, having stuffed a mixture of garlic, rosemary, thyme, salt, pepper, olive oil and red wine underneath the breast and leg/thigh skin. The meat is delectable, and I make the most wonderful stock just by boiling the carcasses and drippings.
Pulling the de-boned meat and frozen stock out of the freezer for chicken soup or pot pie is just one more benefit of cooking and eating local.
The picture shows the Greene Hills Farm chickens running around happily in their grassy grazing area (taken by John Ittner at a Slow Food tour of the farm a couple of years ago).
I really do hope small farms can become an ever-increasing part of our food system. We are trying to do our part to support them.
Age-old controversies aside, these are undeniably tasty birds. I usually roast them slowly in the oven, having stuffed a mixture of garlic, rosemary, thyme, salt, pepper, olive oil and red wine underneath the breast and leg/thigh skin. The meat is delectable, and I make the most wonderful stock just by boiling the carcasses and drippings.
Pulling the de-boned meat and frozen stock out of the freezer for chicken soup or pot pie is just one more benefit of cooking and eating local.
The picture shows the Greene Hills Farm chickens running around happily in their grassy grazing area (taken by John Ittner at a Slow Food tour of the farm a couple of years ago).
I really do hope small farms can become an ever-increasing part of our food system. We are trying to do our part to support them.
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