Flavorful, Succulent, Tender - Every Time

You've noticed haven't you, that the demand for locally raised, sustainably produced, fresh, real, whole, and flavorful food is on the rise?

And, you've also observed that there's a surge of interest in homestead practices, self sufficiency, earth keeping, participation in co-ops and markets, natural non toxic products, all things homemade or handmade,  and farm shares, right?

In fact, I think there's a word that's been adopted to try and capture the essence of some of these practices, and although I've not mentioned everything the word implies, much of what I've written is included when someone describes themselves as "crunchy". It's kind of fun reading through the urban dictionary and other sources when you put "crunchy" in the search bar!

When Weekend Farmer Husband and I made our big move to Liberty Farm, being crunchy was completely off the radar.

That was then.

Now, we at many levels talk the talk and walk the walk.

Why this long introduction that has nothing to do with the title of this post?
Well, first, if you've been here very long, you know that's typical.
Second, it's important that you know that much of what follows comes out of a vast share-house of people like you and me who are interested in the same topics, and have written and shared extensively on their success, failure, and practices.
So, what I'm about to record is a compilation of many generous sources.

For the last three years we have raised Freedom Ranger chickens to fill our freezer and eventually our bellies.  We purchase our chicks here, and if you visit the website, you'll get an easy overview of the breed and their distinctives.

They are quite large when finished. They are big breasted, long legged, with substantial thighs.  So, it's taken some getting used to when cooking.

If I remember the following steps, our dinner is flavorful, succulent, and tender - every time.  (phew, you were wondering weren't you if I'd ever get there?!)

• First, and I'm coming to believe most importantly, give these birds plenteous time to defrost.  Like days.  If it's a whole chicken I have it in my refrigerator for up to 5-7 days just slowly thawing, tissues softening. If I've been flighty - right- when I'm flighty and I forget to plan ahead, I sometimes rush this process, and without fail the meat is less flavorful and not as tender. Chicken should be tightly wrapped.
• Second, use a meat thermometer to check for doneness.  For me this began because my oven does not have a thermostat (no joke), so the temperature is not well regulated.  I have learned to cook by "feel" until such time as we replace the oven.  And, my trusty partner is an oven thermometer that can endure the heat of the oven and give me feedback about doneness. Your "normal" super store chicken is quite a bit smaller with more moisture injected into its tissues, so they cook much faster.  Which leads me to my next point.
• Third, allow enough cooking time.  These birds (given my particular wonky oven) take up to 1/3rd longer than the name brand chicken I used to get from my grocery store.
• Fourth, be generous with oil or butter when preparing your bird.  I've come to love butter for oven roasting chicken, and let me tell 'ya, even Paula Deen would be shocked by the amount of butter I use!
• Fifth, get your chicken started in a hot oven.  450 degrees. Then, back the temperature off to 350-375 for the remainder of the cooking time.  If my oven isn't behaving too schizo, I keep it hot for about 25 minutes, and then finish out at the lower temperature. (Most of the birds I prepare for our family are between 6.5 and 7 lbs.  Yup, you read that right.  Smaller birds = less time)
• Sixth, once your wonderfully aromatic chicken has reached an internal temperature of 165 degrees, pull that golden masterpiece out of the oven, discretely wipe the corners of your mouth because you're starting to drool. Wait. That's just me. Let the bird "rest". At least 10 minutes before carving.
• Seventh, keep in mind that I am an intuitive cook.  I rarely consult recipes and am prone to cook and create from what's available in my pantry, freezer, and refrigerator.  If what I've written is not detailed enough, use your mighty computer to source more specifics.  I'll link some helpful info at the end of this post to get you started!
• Eight, if a whole bird is too much for you (and there are many reasons why that could be - no guilt, I promise), fire up your YouTube channel, sharpen your knives, put on an apron (I like cute and colorful ones), and watch and learn how to portion up a whole chicken.  

Ignore the straight face and focus on the cute apron.  It was Monday. And February.  And I live in the North.  Brr.

• You then have options.  Dark meat in stews or soups.  Breasts on the grill or in a spicy pasta dish.  Endless opportunities.  Remember - plan ahead for defrosting.  In my family, this approach requires me to defrost three whole birds, but the variety and flexibility of using different part of the chicken at different times make the refrigerator space and time worth it. 

What? you're wondering if I have a restaurant size refrigerator?  Mwahahahaaaaah! Nope. I have a humble 16 year old "regular" refrigerator.  Maybe even a lot like yours?

• Ninth and finally, keep trying.  It's taken me awhile to fine tune my process to accommodate for the different kind of bird and meat than I'd been accustomed to.  Commit to the value of the product, the practical ideology of supporting your local farmer, and the nutritional benefits of whole, real food.  No experience is ever wasted, and if you end up with a mealtime bust, clear the table, whip up some scrambled eggs, or bread and cheese, or whatever. Shred the chicken, turn it into soup, salad, or casserole, and purpose to try again.  You won't regret it.

Okay, my fellow crunchies and crunchy wannabes - join the conversation! Share your best pins, Aunt Ginny's no fail recipe, or your questions.  Please? We'll all be the better for it, and so will supper.

xoxo 

Laura

Link to the You Tube channel with myriad tutorials on cutting up whole chickens here.

This is an informative blog post about the chickens I reference and we use the same practices at Liberty Farm.  Bonus - specific recipe included!

Many of these tips are a repeat, but it's sometimes helpful when sources independently confirm each other.

This post has lots of comparable information as well, but toward the bottom there's a yummy looking recipe for a split roasted chicken.  Will definitely be trying this!
And, last but not least, this a a magazine article reprinted from Alice Water's (a queen bee crunchy if you ask me...) The Art of Simple Food.

Note: Although I've read each of the posts above, I've not explored the each blog in depth - maybe you'll come back and tell me what you found?

Reluctant Quiet

Quiet here.

I find quiet challenging.
My thought life is always "noisy", and writing, being with you, editing photos, and bearing testimony to the good news of the gospel in my life is something I crave. It helps cultivate the "noisy" into something productive.  Redeemed, maybe?

I'm trying to make my peace with no time to write, no chance to make connections here.
I've somewhat always subscribed to the truism that you make time for what's important - how can I have so many important things that keep me away from other important things?

I don't particularly join in the camp of mommies needing to make time for themselves, but I do think some things do need to have hierarchy, or a balance of priority in our lives.  Like brushing my teeth.
(Which, some days, seems too much, frankly.)

So far in this quiet I've kept my commitment to exercise regularly, read well (much to my chagrin it's been mostly online - books are much better for me), and keep some sort of sleep schedule.

Somebody's been practicing tying knots on momma's shoes!

But, that seems to be all the discretionary time I have.
I have to admit I'm a little nervous about this as we've got nothing in the ground, since our Northern climate has yet to yield to warmth, and we have very few animals on the farm.  We need our pastures to "wake up" in order to feed them!

If I can't wiggle my schedule around now (with fewer commitments), how will I ever make it through our busy season?

A long winter/late spring is keeping us cooped up, and I think to some degree is the culprit in a perpetual cycle of both low level and acute illness that keeps visiting us. I should not underrate the impact of always having illness in the home.  None of it is serious.  All of it exacts it's price.

Gah- the price, appears for now, to be quiet.
So, I'm reluctantly paying up.
Trusting that the ticker tape of words that scrolls just behind my eyeballs will be just as vital when it comes time to write it down as it was when it first appeared.

Tending to our home, serving the needs of viral achy bodies, cultivating patience, and making peace with quiet are the markers on the trail right now.

Time to get my boots on and start walking the journey of another day.

Spending or Saving - One of our Habits

Howdy y'all - time to get back in the saddle and on the trail of this little series I started about handling our finances.

You've been so gracious about waiting for me to get back here and get on topic, so let's see what we can get nailed down today, okay?

We've been talking about habits to cultivate, and I've up to this point shared what I think are general ideas.  The following, (and final), habits are some that Weekend Farmer Husband and I have personally adopted.

I've only got a few minutes so I think I'll only get to one...
(And, pssssst - today is Weekend Farmer Husband's BIRTHDAY!  I'm gonna scuttle away from the computer really quick like and help my little farm chicks make their daddy breakfast in bed. Awwwww.)

Be Healthy.  Honestly, this is something we didn't pay much mind to until our post 40 bodies demanded it.  Suddenly there were aches, pains, noises, mild injuries, ailments, and energy drain that seemed to come from nowhere.  And, they were chronic.  They got our attention.

We changed a number of our practices - exercise, food, supplements, reducing toxins in our food and environment, began learning about essential oils, and overall became our own health advocates. Not only are we doing this for ourselves, we're including the farm kids.  They tease that I'm a little too out there when I suggest for example that we might try rubbing some essential peppermint oil on their temples and neck when they've got a mild headache rather than offering a  common pain reliever, but once they get the initial thrill of ribbing their mom, they're respectful participants.

And, you know what?  We all feel better.  True story.

Although we cannot see into the future, and we can't know what health threats we might encounter, we've decided to pursue a slow but steady progression of stewarding our health day to day rather than singularly having a well funded medical savings account.

Specifically, we've increased our food budget and decreased our medical expenses budget.  Understanding food as medicine, we pay our grocer and our farmer more, and we participate in our local health food center's buyer discount. And, when necessary, we visit our pediatrician, chiropractor, and other health care practitioners.

We started by reading blogs, newsletters, journals, books and talking to folks who are ahead of us in adopting and integrating these practices.

As I've said before, the changes we've made have been incremental. We're a strong willed highly opinionated bunch, so changing everything all at once was not only financially too complicated, I think I would have had mutiny on my hands.

So, if this is of interest to you I'd suggest picking an area or two that seems "right" for your circumstances to research and then apply your findings.  And, then pre-plan how it will impact your budget so that there aren't surprises to the bottom line.

The little chicks are barely able to contain their excitement - off I go to scramble up some super healthy eggs from our hens and whip up some sort of spicy and potent warm drink.  I think something with chocolate is the way to go - what do you think?

xoxoxo,
Laura