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unicornduke replied to your post “unicornduke reblogged your post and added: It…”
My favorite is all star, big but more tart, very flavorful to me. My parents favorite is earliglow. Makes sense to fill in the shares with strawberries when there’s mostly greens in boxes! and that’s so much chicken!
It’s a lot of chicken. We picked both carcasses, and the leftovers from last night, and put them into containers for crew lunch tomorrow, which will be chicken salad– Veg Manager cooks lunch on Mondays. The stock is, so far, really dark-colored and smoky because of the fire-cooked chicken in it– I threw the neck in without trying to eat it.
I think once it’s cool tomorrow I’ll pick the meat into it. We go both ways here, with stock– sometimes we just strain it into jars, and sometimes we pick the carcasses clean and put the meat shreds into the stock. It depends on if there’s time. But this one, I put anything too blackened to be part of chicken salad into it, and so it’s decent meat once the charred skin has slipped off.
I feel like if we can’t write our own chicken-specific cookbook by the time we have a couple more seasons under our belts then we’re just not paying enough attention.
(Your picture was not posted)
unicornduke replied to your post “unicornduke reblogged your post and added: It…”
My favorite is all star, big but more tart, very flavorful to me. My parents favorite is earliglow. Makes sense to fill in the shares with strawberries when there’s mostly greens in boxes! and that’s so much chicken!
It’s a lot of chicken. We picked both carcasses, and the leftovers from last night, and put them into containers for crew lunch tomorrow, which will be chicken salad– Veg Manager cooks lunch on Mondays. The stock is, so far, really dark-colored and smoky because of the fire-cooked chicken in it– I threw the neck in without trying to eat it.
I think once it’s cool tomorrow I’ll pick the meat into it. We go both ways here, with stock– sometimes we just strain it into jars, and sometimes we pick the carcasses clean and put the meat shreds into the stock. It depends on if there’s time. But this one, I put anything too blackened to be part of chicken salad into it, and so it’s decent meat once the charred skin has slipped off.
I feel like if we can’t write our own chicken-specific cookbook by the time we have a couple more seasons under our belts then we’re just not paying enough attention.
(Your picture was not posted)
