In this unusual recipe, seasoned, rendered chicken fat and creamy butter are whipped with a little maple syrup for an earthy, rich and lightly sweet spread for bread. Make sure to cook the chicken skin until it turns nut brown.
Would I buy special seeds, wrestle with spiny green monsters, and individually prep dozens of tiny cucumbers just so I could make something I could buy in a store? Of course I would. And you can too! Also, pate.
Last year one of my friends raised chickens to order so I got some beautiful, heritage chickens from them. This year they moved into town and couldn’t raise meat chickens so I talked my Dad into getting some :)
A lean sausage that has a different flavor; Roman-Style Chicken Sausage. The base ingredients, onions, green pepper, and Romano cheese just sounded so different. Pair with Caramelized onions or Zucchini Relish or a special mustard from my site. Enjoy
When we processed our chickens last week, we did not pluck our chickens, we skinned them. Then, instead of freezing them whole, we decided to can them. Tender, juicy, full of flavor--chicken salad sandwiches never tasted sooooo good!