Eat Local

I found something a couple weeks ago that I'm really excited about.  I don't like to eat a lot of meat, but when I do, I want it to be locally, organically, and humanely raised.  We found a source for beef and lamb a couple years ago, and have been very happy with them, but chicken has been hard to find.  This is real free range, pastured chicken.  I'm not talking about one of those facilities that put a window in the coop and call it free range, or give the birds with their clipped wings and beaks a door to a tiny bit of outside which is still cramped quarters.  I just happened to get an email from another local organization, forwarding information on McDowell Family Farm.  Well you know I emailed immediately to get in on the chicken order.

This one is a Delaware, and I also got  a White Plymouth Rock.  The pick up day was the same day the chickens were processed.  There was quite a little group there waiting for their birds.  There was also a garage full of chicks.  I was most interested in watching one little girl, probably about five years old, trying to figure out how the chicken got from one of those cute, fuzzy little creatures to the bagged and featherless thing being pulled from a cooler.  She cried to her dad, "you mean that was ALIVE?  WHY do we have to kill chickens and eat them?"  And watching her dad squirm was fun.  I was sure that was a little vegetarian in the making, but then she changed her tune and said, "Gimme that chicken!  I wanna BBQ it on the grill!"

I cooked mine using the technique I talked about here.  This bird has goose bumps.  Or are those chicken bumps?

I brined it first, and then stuffed it full of tarragon and put slivers of garlic under the skin.  I smeared it with olive oil.   It was amazing working with such a fresh bird.  There was none of that sickening smell that grocery store chickens have.

Without fail, whenever I dress a chicken I start thinking of Amelia Bedelia and her chicken dressing.

I roasted this in a hot oven (400℉) as I usually do, but I  think it may have done better at a lower temp.  The dark meat was a little tough.  I know that free-range, grass fed beef has to be cooked at a lower temperature and for longer.  I think the same may be true for pastured chicken.  I've looked around a little bit on the internet, but haven't found anything definitive yet.  My next one I will cook at 350℉.

It was still quite edible, especially with some creamed chard from my garden and some homemade whole wheat focaccia!  Hungry yet?