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Savouring the taste of organically grown chicken

My chickens are 11 weeks old and ready for the table. They weigh about 4 to 41/2 pounds. Under the tutorship of my sister in law, we butchered 3 of the chickens . The rest I am going to save as layers. The bred of the chicken we butchered is cornish cross. We made stew out of 1/2 of one chicken and freeze the rest for future use.The chicken had minimal fat, the only fat we found is the fat covering the visceral organs. The part of the chicken where most fat accumulates ( near the tail and in the neck below the skin) has insignificant amount of fat. The flavor of the finished dish and the chicken flesh by itself is ambrosial, and can not be compared to the supermarket chicken. This make me even more want to raise my own chicken for my consumption and continue on with what I am doing, and that is, feeding them organic food,fruits and vegetables.

Here’s how we cook the chicken:

1/2 chicken about 2-21/2 lb cut up in serving pieces
1 tbsp.kosher salt (rub this over the cut up chicken meat

Prepare the following:
1tbsp. vegetable oil
5 cloves of fresh minced garlic
3-4 ” fresh ginger root,peeled and minced
1 medium onion,slice
11/2 quart water

4 medium size chayote ,peeled, cut in cubes
2 bunch of spinach,wash,trimmed and cut up

Heat oil in a soup pot. When oil is hot,add the garlic and saute until fragrant.
Add the ginger and saute until shriveled but not burned.
Stir in the onions and saute until wilted.

Add the salted chicken to the saute, and mix well. Braise chicken with the saute mix for about 3 minutes.
Add the water,reduce to simmer ,cover and cook until chicken is soft.
When chicken is soft,add the chayote and mix well. Continue to simmer until the chayote is soft.
Correct seasonings ( i use salt and white pepper if needed) in this case, the flavor is great with the salt alone.
For extra flavor, add 1 can of fat free chicken broth. if you are cooking organic chicken, this step is not necessary because the chicken is packed with flavor.
Bring the mixture to a quick boil, add the spinach,cover and turn off heat. Leave the cover for 3 minutes.The steam will cook the spinach.

Serve as soup.

Bon appetit

Lilia Lord

Hi. Thank you for visiting my site. My name is Lilia Lord. I am a Registered Dietitian, a chef,an orchid hobbyist,an organic vegetable gardener, a plant collector and a blogger.
My mission is to provide my readers information that will improve there life, useful nutrition information on how to keep healthy, increase awareness of the food they eat, provide easy to follow recipes that will make one cook life a pro, and other information about life and health to be in the know.

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