I'd like regular ancestral cooking emails!
It costs twice as much, by weight, to buy plastic-wrapped chicken breasts than it does to purchase a whole chicken. And yet they fly off the supermarket shelves, bringing with them their additional packaging and transportation and leaving us poorer both financially and nutritionally.
Buying a whole chicken from your local farmer is a whole different game. Knowing what it has been fed and how it has lived. Cooking it up in one go and allowing the leftovers to make your life easier. Boiling up the bones and getting the nutritional powerhouse that is stock.
Today’s podcast episode is dedicated to whole chickens. @farmandhearth rears her own and has much to say about how they live and eat. We both use whole birds often and talk about how we chop, cook and eat them. There are some surprises in there – like what broth Andrea uses to make hot chocolate with stock and just how much the broth from a whole chicken would cost you to buy in the store.
And we’ve got a bonus for patrons of the podcast: Andrea sharing a way of cutting up a whole chicken that you won’t find on YouTube that divides the meat and bones equally between the portions.
Listen by finding Ancestral Kitchen Podcast in your app or by clicking on the link in my linktr.ee. And if you’d like to support the podcast and become a receiver of our goodies you can go to www.patreon.com/ancestralkitchenpodcast