I was roasting a home-grown chicken (a young male) this evening and he said 'that's a mighty scrawny-looking bird" --- instead of just smiling and saying "flock you", I *again* went into the reasons why 'our birds' will never look like 'store-bought-chicken'.
Dinner was delicious, but it brings up another question.
Hubby and all the old-timer recipes, say they killed a chicken for Sunday lunch/dinner on Sunday morning and had it fried for lunch --- right away.
I'd say it was wishful thinking, but Hubby swears he remembers his Grandma killing a chicken in the morning and frying it the same day.
How does one do that?
I've read of it before, but all our chicken needs to 'sit a couple of days' before it's ready to cook.
What trick you think she had to get edible chicken right way?
Dinner was delicious, but it brings up another question.
Hubby and all the old-timer recipes, say they killed a chicken for Sunday lunch/dinner on Sunday morning and had it fried for lunch --- right away.
I'd say it was wishful thinking, but Hubby swears he remembers his Grandma killing a chicken in the morning and frying it the same day.
How does one do that?
I've read of it before, but all our chicken needs to 'sit a couple of days' before it's ready to cook.
What trick you think she had to get edible chicken right way?