A few nights ago we sat down to a dinner that came entirely from our yard. We had cucumbers, tomatoes, corn, potatoes and onions from the garden and a chicken that we’d raised from a chick. We raised these cornish hens with the purpose of getting them butchered after 8 weeks. While the idea of butchering them ourselves did cross my mind, we found a family processing company that would do it for $2 a bird and that was just too good to pass up. So, the boys and I rounded them up in the morning (Miles is the best chicken catcher) and took them to Plucky Poultry Processing. I stood outside the building and talked to the boys about how much we appreciated the sacrifice these birds were making to put a good meal on our table. The dinner itself wasn’t what I’d hoped it would be. I cooked 2 birds in the oven just like I do most of our whole chickens – I rinse them, pat them very dry with paper towels, rub them in salt and roast them at a high temperature until their internal temperature is 165. Maybe it was this method or maybe it was the birds but either way the meat was a little chewier than what we are used to. So, this go around I’m considering getting rainbow rangers.
Here are some pictures around the chicken yard and garden this evening:
Chief, our salmon faverolle rooster. Isn't he a beauty?
This is Laverne or Shirley. I can't tell her apart from her barred rock sister unless they are next to each other.
I believe this white one is Pecky, named for obvious reasons.
This is my favorite, Tutu. I think she looks like she's wearing a white tutu.
I have never seen sunflowers this tall. They are almost too tall to really get to see the flowers well.
See how tall they are??