My first chicken dinner
(This post is a contribution by the farmer man who raised the chickens I’ve been writing and talking about for the past several weeks. He was kind enough to let me post what he wrote, about the first chicken he prepared, thus testing to ensure our processing went off without a hitch — no pathogenic organisms to make us sick. –JJF)
Written by Marc Ducharme
Revenge is a dish best served cold, unless of course it is against one of the twenty five frying pan special chickens that have been living in your backyard. Then I would suggest 375°F for 45 minutes.
I miss those little buggers, but I am glad they are gone.
I razed them from day old chicks that arrived by the mail. Fed them, kept them warm, changed their bedding and cared for them. They repaid me by chirping in my basement, escaping from their tub and pooping on the floor. So I built them a coop, complete with a protected outdoor range.
Once outside, their shenanigans continued. One escaped while I was delivering fresh water only to return when he was hungry. Another pecked at me while offering feed. Then they all learned to crow. How annoying, all 25 in unison, especially at 4 am. Their cock-a-doodle-doos even got me in to the local paper’s thumbs down section. Too bad I don’t know who wrote it. They would have 5 gallons of heads, feet, innards and blood from a date I bet nobody could ever top.
Tonight I decided to prepare one for my own feast. I smothered him with barbeque sauce and baked. It was the first whole chicken I have ever cooked which is funny because it is also the first time I ever used my bottom oven. I was not disappointed with the results. I plucked back at the bird pulling tasty bites off and eating them. This was like no other chicken I have ever had. My roosters definitely ate and enjoyed a better life than those things they sell in the grocery store. I am now enjoying a full stomach and silence. The only thing that would have made tonight better, was if that cute hen from Gotham that helped me process the roosters was here to enjoy it with me. I can’t wait to do it all again.
. . .
Five days a week Marc Ducharme goes to the office and analyzes data to predict the future demand for bearings in the aerospace industry. At least that is what his manager thinks. The real reason he analyzes the data, is so he can support his back yard farm as a gentlemen farmer. Currently, Marc has chickens — roasters and layers — and turkeys. Next year he plans to add fruits and vegetables, maybe even sheep.