This, my friends, is one happy chicken. Or, uh, was one happy chicken. I know because I have been to the farm where this chicken was raised. I know what this chicken ate. I saw the yards where this chicken lived. And now I see the chicken -- the confirming evidence of a happy chicken is (among other things) in the chicken fat. It's yellow. The chicken has yellow overtones that are hard to see in the photo, but trust me -- it looks like a jaundiced newborn. And the chicken fat itself, at the top and bottom of the breast, is yellow. Yellow. Yellow. Not cream colored, yellow. A bi-product of a happy chicken life is happy chicken fat. And happy chicken fat is yellow.
One other thing...you know what I love about this chicken? Look how it's shaped. Little breasts and big thighs. It's so nice to see other creatures with a shape like mine! Pioneer Woman compares herself to
this cow on her ranch. I'm more like this happy chicken.
share your recipe, will you? ;) whole chickens are rare around here, but I have one in the freezer from VC...
ReplyDeleteHa! Whole chickens are the only kind you see around our house because they're the only ones I can get from our farm! Um, I just blast them. Rinse the chicken inside and out, dry, add salt and pepper. Blast in a 425 degree oven for about 50 minutes, let it sit for 10-15 minutes. I shredded the meat from this one to add to an Asian salad.
ReplyDeleteare there any delicious animals that can't run very fast and have big bellies??
ReplyDeleteMichael, I believe the animal to which you are referring is called...um...a pig. Possibly the Pot Bellied variety.
ReplyDeleteOINK OINK!! :)
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