Friday, January 15, 2016

Chicken, Chicken and Chicken!

It is our belief that when we slaughter an animal to provide us with healthy meat we must use as much of that animal as possible. Fall time is when we slaughter roughly 20 plus chickens for our freezer and to do them justice we need to learn how to use everything we can and give that animal the respect that it deserves. Our recent Sunday roast was a free range chicken. After the chicken had provided our family of 6 a chicken dinner, it also proceeded to provide a chicken curry.


Chicken Dinner Two!
The chicken curry was made using our homemade curry paste which comprised of the second hottest chili in the world the Trinidad Moruga Scorpion. So, it was hot hot hot!


The last of the meat

The skeletal carcass that remained after the curry was boiled to make a delicious stock. The stock was drained and the bones picked through for any remainder of meat. The inedible scraps went to give the poultry a treat and the bones will be roasted and ground to make bone meal for the garden.


Chicken Dinner Three!

The stock was mixed with some leftover carrots, the chicken meat taken from the bones, some stale bread, garlic, onion, turmeric, cumin, coriander and a bit of milk. It was whizzed up to create a creamy chicken soup that was served with freshly made chia and millet seed bread.