I read something by Michael Pollan which was, ultimately, an exposé on "free range chicken". It broadened my suspicion that most claims of natural growth and unrestrictive habitat are misleading. I've decided that the only determining factors (short of visiting the farm) are how the eggs look, how the animal parts appear before cooking, and how they taste. On the recommendation of Brendan Steacy, I started buying chicken from a neighbourhood butcher called Gasparro. They claim that their chickens come from small Mennonite farms. My present judgment is that they taste damn good, and they look really handsome after roasting in a cast-iron pan. My current dilemma is that my stupid barbecue gets too hot, and I can't cook chicken with it in a slow and civilized manner. I'm starting to think that chicken (free range or otherwise) might be a winter dish in our house.
Friday, May 30, 2008
Free Range Chicken
I read something by Michael Pollan which was, ultimately, an exposé on "free range chicken". It broadened my suspicion that most claims of natural growth and unrestrictive habitat are misleading. I've decided that the only determining factors (short of visiting the farm) are how the eggs look, how the animal parts appear before cooking, and how they taste. On the recommendation of Brendan Steacy, I started buying chicken from a neighbourhood butcher called Gasparro. They claim that their chickens come from small Mennonite farms. My present judgment is that they taste damn good, and they look really handsome after roasting in a cast-iron pan. My current dilemma is that my stupid barbecue gets too hot, and I can't cook chicken with it in a slow and civilized manner. I'm starting to think that chicken (free range or otherwise) might be a winter dish in our house.
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