Monday, 17 November 2008

Roast Chicken

You may remember that we went on a course and learned how to dispatch and dress chickens. You may further remember that one chicken ended up in the freezer. I've been referring to this chicken (to myself) as Charlie.

We're having a Goose 3 bird roast for Christmas, and it's coming tomorrow so we needed some freezer space. Time to defrost and eat Charlie.

So. Saturday morning, Charlie comes out out the freezer in his ziplock bag, and is placed in the fridge to defrost. Sunday morning, he hasn't defrosted thoroughly, so we put him in a sink of cold water. He finishes deforsting nicely.

Sunday afternoon..... This is the first time I've prepared a whole bird for...well, probably since before I started keeping chickens. (Remember the last one from the Course was boned and rolled, so he didn't look like a chicken anymore).

This one, sitting on my worktop, looks like one of my Girls, especially when they are moulting and are a bit bald. In fact, now he's defrosted, he feels like one of my girls. Except they are warm and he's cold.


Weigh him to calculate cooking times. 1.4kilos, 3lb. And he was only 9 weeks old. Milly was 11 weeks old when I got her, and she only weighed 500g.


Well. Am I an omnivore or a vegetarian? Make my mind up time. Omnivore. But I still give Charlie to my DH to put an onion in, and to put butter under the breast skin. Charlie goes in the oven.

Dinner time. Now he's cooked, Charlie looks like a roast chicken, and doesn't resemble one of my Girls. DH carves. We try to get three pairs of meals out of a chicken, starting with breast meat with the roast. Breast meat is very dark. I eat some roast potato, some roast veg, working my way around Charlie. Then I try some. A bit dry, we overcooked him really, but really packed with flavour. Very strong chicken flavour. Finished dinner.

Now the rest of him is sitting on the side, waiting to be turned into meals 2 and 3. 2 will probably be a curry; 3 might be risotto.

Slight Wobble. More of a Wob that a Wobble.

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