If You Want to Eat Chicken, it Needs to be Dead

We had our first chicken harvest this week. 5 months back we added a few Rhode Island Reds to our flock with the intention of making little baby chicks for meat but they never laid eggs.  As well, our nickname for them was “the lazy ones” as theydid not eat many bugs and they were not favored by the others.  However, Paco the rooster liked them.  Sorry Paco….you just need to make due with the rest as we needed chicken for Super Bowl Sunday.

Monica, Ana’s neice, made the kill while we assisted.  I was not as freaked out as I thought I would be but Ana took it a little hard. I will not go into details but rather inform you on how to deal with older chickens when cooking.  The French tend to favor older ones for the better flavor and recommend cutting them up and soaking in a brine mixture for at least 24 hours in the fridge before cooking for several hours in order to soften the meat.  We chose a brine mixture of 1 cup salt to 1 gallon of water.  If I had a bottle of red wine I would have used it but unfortunately wine is tough to come by in these parts.

Friday soak over night in brine
Saturday, rinse well and cook for 3 to 4 hours
Sunday morning cook again for a few hours and flavor, then serve