Sunday, March 4, 2012
This chicken was raised by a 10 year old boy. He built the pens himself and cared for the birds until time to "process" them. And he helped with that! That is soooo rare - I am so impressed.
Once the chicken cooked for about 24 hours, I strained the broth, let it cool off and picked off all the useful meat. Isn't there a bunch of meat? Here's how I use it:
* Sandwich - isn't that that hilarious? I seriously am a huge fan of a yummy chicken sandwich on some fresh soaked sourdough bread. While the chicken is still warm, yum!
* With warm homemade biscuits, some chicken just pulled off, some of this week's vegetables from our csa with faucette farms.
* With brown rice - I cook the brown rice in the broth - extra healthy, extra flavorful. One of the baby's favorite things to eat:)
* Chicken pot pie. I make a rue using broth and milk to create a thick, rich cream sauce (instead of using canned cream of whatever soup) and mix it with chicken (usually the dark meat), leeks, garlic, potatoes and carrots baked with a biscuit type crust.
* Stir fry - steamed cabbage, shredded carrots, leeks, peppers, zuchini (whatever is in season) sauteed with soy sauce, ginger, etc.
* Chicken soup - make some more cream sauce from the broth, add leftover rice, leeks, shaved carrots and whatever chicken is left.
Seriously, from this one chicken - God provided the base for all of this good, healthy, healing food.