all about chicken
This is the first growing season that Willowsford Farm has had its very own chickens for sale. It’s been wonderful. Just like our laying hens, the birds are pasture-raised without hormones, antibiotics or GMO-feed. These are some of the finest birds I’ve ever tasted – the meat is so succulent. You can truly taste the difference that farming sustainably makes. If you haven’t enjoyed a Willowsford bird already, get yourself over to the Farm Stand to buy one! You can also get a chicken as an option in your CSA share.
Choose meaty chickens with short, plump legs. The skin, which can range in color from cream to yellow depending on what the bird has been eating, should be smooth. A fresh chicken has no odor. Thaw it in the refrigerator and then keep your chicken in the coldest part of the fridge. Once thawed, it’ll keep for two days uncooked and three days cooked.
Chicken is so versatile. You can bake, braise, broil, fry, grill, roast or sauté it with terrific results. To me, there are three parts to a chicken: white meat (breasts), dark meat (legs and thighs) and bones. White meat is best for quick cooking methods, like grilling and sautéing. People tend to shy away from darker cuts of chicken, which is a mistake. Legs and thighs marinate beautifully and the meat is extra tasty. In the fall, I love to make a flavorful chicken stew by braising chicken legs or thighs with cooler weather veggies like carrots, celery and onions. The bones are great for stock, which we’ll tackle in another newsletter. In the meantime, store them in your freezer.