How To Butcher A Chicken - Step By Step - My Humble Kitchen

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gutted

Before moving on, I wanted to focus on this picture.

cutting_through

Look at how much nourishing fat is on this traditional heritage breed chicken.  All poultry fat contains the monounsaturated fatty acid palmitoleic acid, which boosts our immune system.  Chicken fat has more palmitoleic acid than most other types of poultry.  The main monounsaturated fatty acid in poultry fat is oleic acid, well known for its beneficial effects on cholesterol.  To top that off, if your chicken has been pastured on grass and weeds, it’s fat also has a good dose of omega-3 fatty acids and vitamin d.

On a culinary level, chicken fat is low in polyunsaturated fatty acids making it a great fat to cook and fry with as it’s heat stable at high temperatures.  In terms of taste and flavor, wow!  I can’t wait to make traditional chicken confit or chicken rillettes.

Once the bird is rinsed and clean, cut off the tail which holds it’s oil gland and package each chicken into individual 2 1/2 gallon ziplock bags. Immediately place them into a large bucket or ice chest with enough ice to cool.  Once cooled they can be transferred to the freezer.

(* The best thing about blogging is meeting new friends with experience and wisdom.  Diane from Peaceful Acres let me know that you should leave the chickens in the ice for 2 – 3 hours.  After this time they should then be transferred to the refrigerator to cure for 2 days before storing to the deep freeze.  Thank you Diana! )

chicken_in_tubSave your chicken feet. Scald and clean them for future mineral rich chicken broth.chicken_feetFor nutrition, taste and flavor, save your chicken fat and render it for future culinary uses.chicken_fatI was a little hesitant to share this post for challenge #4 of Project Food Blog because in our day in age this entire process can seem, well… ghetto.  However, when we start to embrace tradition, visually see how it’s done and understand the environmental and nutritional benefits, we can begin to make change.  We don’t all have to do this in our own backyards but we all can support local family farmers.  Let’s make our chicken a special meat once again and give it the value that it deserves.I encourage you to not frown at the price difference between a store bought chicken and a locally raised chicken but instead learn to stretch the meat.  Buy your chicken whole, learn to enjoy the dark meat and save your bones for mineral rich bone broth.  Let’s all make that same trip with Abuela Rora and re-learn what we once intuitively knew. Pastured, free range chicken with fat is incomparable in taste and in nutrition.If you’d like to see me move to challenge #5 of Project Food Blog, please vote for me.  Thank you to everyone that has voted for me so far.

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