Last night, we had a Sunday Supper of note. Just the two of us. A roast chicken on the Weber. That, in itself is quite usual, but what made it notable was the chicken, itself.
It came from the maiden batch of pasture-fed and free range chickens from Red Earth Farm, a small holding that friends run just outside the village.
Particularly notable facts:
- the chicken was the weight of chickens I ordinarily bought 20-odd years ago: more than 2,5 kg.
- there was no excess fat
- it was the best dressed (prepared) chicken I have seen in years.
- it was the best tasting and most flavourful chicken The Husband and I have eaten in a very, very long time.
We did it as we usually do, wotj lemon and herb with vegetables cooked in the tray beneath.
Gravy made in that same tray.
The Husband's comment:
Go Team Red Earth!!
For a bit of context, I really did marry Farmer Brown: The Husband is a former poultry farmer - broilers and layers - so he knows what's involved. His second comment:
Look out the name of another free range chicken brand...
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post Script
- Twice a year Traci York hosts a challenge to bloggers to post daily for a month. I've participated (or tried) for three years I've known her via the blockchain. Twice I've succeeded. It's that time of the year again, and I'm giving it a go - on the Hive blockchain. Wordpress bloggers are also invited to participate.
Source: Traci York
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- If this post might seem familiar, it's because I'm doing two things:
- re-vamping old recipes. As I do this, I plan to add them in a file format that you can download and print. If you download recipes, buy me a coffee. Or better yet, a glass of wine....?
- and "re-capturing" nearly two years' worth of posts.
Image:
- I also share my
occasionalinstagram posts to the crypto blockchain using the really nifty phone app, Dapplr. On your phone, click the icon below, and give it a go.
