The Chicken or the Egg?

Simply had to take this egg’s photo.  It was a green-shelled egg from the farm down in Virginia, and just LOOK at the richness of that yolk!  You can tell it’s mother spent as much time as possible in the big outdoors, eating a healthy diet and getting natural Vitamin D, the way we’re supposed to get it.  If anything, this photo didn’t quite do it justice. (And the white is still cooking.)

Alongside with: bits from a roast chicken I’d prepared the night before: Take chicken, non-factory-farmed, place in roasting pan, backside up (this will keep the breast moist and juicy, in as much as such a thing is possible). Slash with a knife, insert cloves hither and yon, dribble balsalmic vinegar over the bird, and sprinkle with just a few cardamom pods and a nice layer of nigella seeds (Indian specialty store). Bake until done (depends on size of bird). Anyhow I took a little skin along with some fragments of dark and of white meat, and simmered them without oil in the skillet until the skin generated its own juices. Added a scallion and an egg. Made for an excellent breakfast!

Why do I seem to live in a world where everyone wants the white meat?  If only they’d bred chickens for dark meat production, and not the other way around?  It’s the legs that do the work, build the strength, move around.  The legs have character, fortitude.  The breast just sits there, weighing down upon those legs, freeloading.

Rating: 5 out of 5.  And I only have one chicken egg left.  But I do have a lot of soup-worthy carcass to turn into stock.


About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
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