Don't Have Time to Deal With a Whole Chicken?

Although the weather has been unpredictable, the "gourmet" chicks are out of our mudroom and settled into the big brooder. The night time temperatures have had me chewing my nails, and we have lost a couple, but most of them are happily nestling under the heat plate like it's a mother hen, and eating up all the Non-GMO feed we can give them. It won't be long now until they are out in the grass and sunshine. Then the brooder will be ready for the "Old Fashioned" birds. I hope the new coops I am building are finished by then.

The major fence overhaul is coming along slowly. Gotta love getting older. The sheep and goats stand at the edge of where I am working. Watching and complaining each time I walk past, they have their eyes on the grass that is always greener on the other side. They have already decimated the grass I held back for them, and neither they nor I can wait until they are out on the actual pasture again. Still, it is nice not to have to mow around the garage and front yard.

It does seem our major culling efforts have been successful. We had quite a time with a bunch of wild and ill behaved ewes that were descended from a completely untameable ram. Not only were the offspring woolly terrorists, but their behavior spread to the rest of the herd. All this happened at a time when I was away a great deal on big family stuff for months on end. We got rid of many sheep, some that were otherwise young and promising, and kept some of the ones that were otherwise older, their behavior temporarily taking precedence over productivity. We have brought in a new ram for the Cheviot flock, and have added back a few Tunis ewes as the beginning of a second flock.

With all of this going on, cooking supper has become something of a nuisance lately. I have always believed that a real, cooked supped was essential for my family. It is the one time we all have to look at each other. We catch up on what's been going on, plan ahead, share joys or grievances. It has been a non negotiable for years.

But now that it is just the three of us left at home, and with Katie growing up (too quickly) and having her own agenda. it has become increasingly difficult.

This is getting longwinded.

Here is one way I get supper(s) on the table when my world is hectic.

In the morning, take a whole chicken and put it into the largest slow cooker you have. Cut a couple of onions in half or quarters (I don't even peel them) and put them in around the chicken with a couple of chunks in the cavity, add a couple of carrots (I only peel them if they are store bought), some celery stalks and a handful of whole garlic cloves (the more the merrier). Cover with as much water as will fit put it on low and go do whatever awaits you. Only use a little salt and pepper, you'll season it later. It takes maybe five minutes to start. Leave it six or eight hours

When supper comes, I put on some rice or noodles before I address the bird. I open a can or jar of veg and put on to heat. It is then a simple matter to pull the thigh quarters off with a twist of my tongs. Ditto the wings. I lay them out fancy like on the corner a cutting board ( I use one with a lip to catch the juice). I put my tongs into the cavity and lift the rest of the carcass onto the center of the board. Using a sharp knife, I slice along he keel bone (between the breasts) from the rear toward the front, turn and follow the wishbone and around the bottom. Its a simple matter, then, to pop the "boneless breast" loose and display them as well. It takes maybe another five minutes. I leave the rest for later.

I sometimes use a little of the cooking juice to make a quick gravy, but I leave the rest of it still cooking. I throw any bones and scraps back into the pot too, along with the bones and scrap from the plates after supper.

To be sure, a stewed chicken is not quite as succulent as a nice roasted one, but it is a nice healthy hot meal, and I have really spent very little time. I don't add much seasoning, because I continue to boil the bones for stock and I don't want it to have any strong or misplaced flavors when I use the stock later. Besides, we usually have butter, garlic and herbs on the table, and everyone can just add their own. Katie likes to make herself a simple barbecue sauce for hers.

After supper, it is easy to strip the now cooled chicken from the bones. I just use my hands and pull everything apart. It only takes a couple more minutes, and the remaining leftovers can be used for soup, or chicken salad or, although it's not my favorite, Kelly and Katie like fajitas. Really, an extra meal or two plus snacks from this minimal effort.

I usually leave the stock going until the next morning when I strain it into mason jars, cool and refrigerate. Any fat will float to the top of the jars, and when cooled acts as a cap to keep it fresh. I now have stock to use for soup, or rice or noodles, and if it is getting old or when I am stewing another chicken, I simply add the remaining stock. It stays good and just gets thicker with gelatin. It will also get a bit darker - especially with the onion skins. That doesn't really matter, and besides, if you are in a pinch, you can make a brown gravy from it as well, and no one will notice.

Ok, now my "well behaved" sheep are out - I gotta go...

Thanks for Listening,