Chickens & Eggs

I would like to share my thoughts about chickens.  No, I do not have the answer to which came first the chicken or the egg.  But I think you will agree, the chicken brings a lot to the table.

     First let’s consider the incredible egg. We use it raw, poached, scrambled, fried and hardboiled. What self-respecting southern home doesn't have deviled eggs on the table at Easter or other family gatherings? We can divide the egg and create puddings, custards and meringues.  It comes with its own package and sometimes in various colors. Children delight in hunting for decorated eggs that the Easter Bunny brings. (How the parents get that by them I don't know). Who put that bunny in charge of eggs? A chicken gives us one egg a day most days and ask nothing but a little feed and to be left alone.

     But that is not all for the hen. Chicken meat has become the food of choice for the healthy eater.  Yes there is fat on a chicken, but it is easy to get around. You can trim it off and remove the skin and we are down to pure meat.  This meat is so ready to accept any flavorings and preparations you wish to impart. For the healthy approach broiling, boiling and baking are the best choice. We cannot overlook everyone’s first choice: Fried Chicken. They now use the term to describe other forms of food preparation, i.e. chicken fried steak.  Add a little gravy and mashed potatoes and here comes that saying, "finger licking good."  We find chicken in the store cut in pieces or whole.  The fryer/broiler is the smallest at less than four pounds. It can be a male or female chicken. It is best for frying and quick preparations.

     A stewing/hen is best for soups or baking.  For soup you need stock or broth.  There is a difference. Broth is made from boiling chicken meat on or off the bone with seasonings such as celery, onion, carrot, bay-leaf, salt and pepper.  But, stock is made by breaking the bones and allowing the gelatin to release by slow simmering the bones.  Stock has a richer flavor and in soup worth the extra time.  This is true of beef stock also but you will never hear of vegetable stock because there are no bones.

     But we are not through with the chicken yet.  Remember those wonderful feather pillows?  My grandmother made them long after the chicken was gone. 

So you see the chicken is truly a remarkable animal and our lives would be quite different without them.

TIP: Eggs should always be stored in their original carton. If you plan to hard-boil them, plan ahead and purchase a few days early.  Place them in tap water and bring to a boil with a pinch of salt. Let boil at full boil for one minute.  Cover and remove from heat. Set for 15 minutes.  Drain and rinse with cool water. They peel best while still warm.

If you have questions or just want to talk contact me Pats Chat@livingston.net