The Joy of Chickens

 How-to-Introduce-New-Chickens-to-Your-Existing-Flock[1]

ONE of the continental book fairs, I can’t be sure whether it was Frankfurt or Hamburg, used to run a competition for the silliest book title. My favourite was Know Your Pony but another year The Joy of Chickens came top of the list.

I’ve never forgotten it and it makes the title of this post. If you’re a foodie who cooks and wastes nothing you will already know that a chicken just keeps on giving and the initial cost, whether cheap or expensive, is spread over meal after meal.

The other day we bought a medium chicken from Kempka’s on Abbeydale Road (you have to order in advance these days and collect on Saturdays), see http://wp.me/p5wFIX-K8 and I cut it up into portions because I was going to marinate it in lemon, olive oil, garlic and herbs before grilling for Sunday lunch.. As there was just the two of us, my wife settled for a breast and I had a leg. We didn’t want the skin so while I was busy in the kitchen I snipped it into bite-sized bits and gently fried them as a snack, see here.

It was amazing how much meat was left, if you really looked for it. I got enough for a curry and a stir fry, which I froze, with some left over for a pie. The carcass made a stock for a soup, although I grilled the wings for part of my Monday lunch. I had bought some leeks so the greens went in the stock while the whites made it a chicken and leek pie. So one chicken gave ten main courses (the soup was substantial) and a couple of snacks.

You really can’t do this with any other meat: leftover beef or lamb with give you a cottage or shepherds pie, duck just runs to fat. For me it really is the joy of chickens.

 

 

 

 

 

 

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