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Taste test

 
Posts: 168
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Here's the long version.

We're raising Jersey Giants on the micro homestead. Ordered a a bunch, straight run from a hatchery so I soon will have roosters to cull. Luck would have it that one of the roosters broke their neck while in the coop. So I cleaned him and cooked him up.

Now my wife was kind of skeptical being a city gal. All she has ever had are the frankenchickens down at the market. Gave her a piece off a leg. With wrinkled nose she put it in her mouth. "This is delicious!" follows. Next thing I know chicken salad and chicken soup are being prepared.

I think I have a convert....

Short version:

"Any more roosters broke a neck lately?"
 
steward
Posts: 1390
Location: Northwest Montana from Zone 3a to 4b (multiple properties)
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That is an awesome story, especially the short version.
 
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Location: NH
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Awesome story, it is always great to prove to people how good real food can taste.
 
pollinator
Posts: 778
Location: Federal Way, WA - Western Washington (Zone 8 - temperate maritime)
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Gotta say, it confirms the story of chicken raising in this country, as presented in 'The Dorito Factor', by Schatzker.. to quote Julia Child (from the book) .. paraphrasing .." a good chicken, braised, roasted, sauteed, etc., doesn't need anything more than salt and pepper to taste delicious" ;) (A great book, btw, along with his other one, 'Steak', about beef ... who knew we had the best up here in PNW, on Lopez Island.. grazing cows on reed canary grass! :)
 
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