I admit I thought chicken as our Monthly Ingredient Challenge felt a little, well…chicken. But when put to the test to do something I have never done before with chicken, I headed to Chicago Live Poultry. That’s right. I ordered two hens, slaughtered.
They handed me the bag, still warm with my two dead hens, and home I went to butcher them, cook them and serve them. I was unsure what I was actually getting. How much like grocery store chickens would they be when I got home?
Well, they looked like grocery store chickens, but I was happy to find out that while the guts were gone the organs were still intact. So to YouTube I went, to figure out how in the world I was supposed to find and dispense of a heart, lungs and liver.
I kind of cheated I think, because I was planning to cut the chicken into pieces, so in opening the hens up I could see what I was doing. Not so sure about doing that blind, with my hand stuck inside the bird… stay tuned for that. Here the result.
Here’s the thing though…there is something I still don’t know about how and when to cook the chickens after slaughter. The first one I cooked 24 hours after bringing her home and it was like trying to eat a rubber hose. The second one I seasoned with a garlic-y paste and put in the fridge for two days. The meat tenderized and was delicious.
Oh, and here is the guy at the store who told me I wasn’t allowed to take pictures. I’m not chicken of him either!