Pretty Chicken

[j_i_m_r]

Today I am making Coq au Vin from an old stewing hippy chicken. When I chopped her up yesterday to put in the marinade her fat was a beautiful yellow. Just like lemon curd. It has been saved and stuffed in the freezer to render and use in tasty bits. Right now the very purple chicken is bubbling away. Daddy and the WSM are coming to dinner.

Comments

[countess_e]

Nommmm, venerable old chicken simmered away for hours. Don't get much better than that.

[j_i_m_r]

I got mine from the poultry farm we subscribe to. They aren't cheap, but they are very tasty since the birds get to run around and eat bugs and have a much more interesting life than the average meat bird. I can try to get you one if you like.