I got it from the farmers market on sunday from one of our local farms. It's a pretty small-scale, open range farm so I think this chicken had it pretty good (comparatively) before he got to my cutting board.
It was a fascinating experience preparing this bird. My approach to my carnivore-ism is based on the idea that, if i wasn't willing to do the work that was done before it made it too my plate, then i shouldn't be eating it. Cutting the head and feet off was only a small part of the whole process, but, as cornball as it sounds, it actually felt kind of visceral and empowering...very desert-islandy.
But, then we cooked it a little too long in our new rotisserie oven so it was a little tough. Next time we need to check the temp sooner. Oh well, live and learn i guess...the people, not the chicken.
Next step, the whole thing is going in to make some more delicious soup stock.
Though, admittedly, there is something perverse in the composition of the shot with chicken nuzzling up to the knife handle.
It was a fascinating experience preparing this bird. My approach to my carnivore-ism is based on the idea that, if i wasn't willing to do the work that was done before it made it too my plate, then i shouldn't be eating it. Cutting the head and feet off was only a small part of the whole process, but, as cornball as it sounds, it actually felt kind of visceral and empowering...very desert-islandy.
But, then we cooked it a little too long in our new rotisserie oven so it was a little tough. Next time we need to check the temp sooner. Oh well, live and learn i guess...the people, not the chicken.
Next step, the whole thing is going in to make some more delicious soup stock.
Though, admittedly, there is something perverse in the composition of the shot with chicken nuzzling up to the knife handle.
Sent from my iPhone
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