Last Sunday a pair of hawks was stalking my chickens and alas they killed one. But a friend was here and he saw it as it was happening and he was able to retrieve the chicken for me. The hawks took the head and broke the crop, but all the meat was still there.
Another friend plucked and cleaned the bird as I was busy making a dinner for 10. Today I’m stewing that bird. I hope to make Miss Parloa’s creamed chicken and a nice pot of chicken stock.
But the surprise was the fat inside the body cavity near the vent. This chunk of fat is about a cup in volume! Nice and yellow not white like store bought chicken. And this hen was almost 2 years old.
I’m pondering this fat and I’m going to render it in the eastern Europe/Jewish tradition of making schmaltz. I’ve never don this before! So to the internet I went and found the typical methods which includes onions. Sounds great. I will report back. Already smells great in here with the bird on the stove.
Tags: butchering, chicken, cooking, farm, fat, food, homesteading, lard, light brahma, meat preservation, rendering
The whole process was great! you render the chicken fat in a fry pan slowly with some onions.Cook till the onions and bits of leftover fat stuff is crispy and brown. strain off the liquid and then consume right away the onions! so tasty! oh my gosh. My friend Amanda happened by when it was time to eat this treat. I think this is a big plus plus of cooking an older bird.