OMG, yes, I totally get it about Kazoo being wounded and you noticing 'hey, that's chicken meat'! One of our chickens got killed while crossing the road (there was actually corn there, so in some ways the grass was greener) and when I saw her body on the tarmac, I thought 'that looks like a raw chicken', which of course it was. But even so, we did not eat that particular chicken. I don't know why.
But good, properly raised chicken is so delicious. I'm glad you haven't totally eschewed it for your cafe.
This post made me chuckle a lot. The note about having to melt and re-set the terrine is de-facto proof you have made this more than a few times. Kudos. Also, putting lots of chicken feet in the stock helps keep the gelatin away.
Bugs Bunny: [on a railroad car with the penguin] Me and my big fat promises.
[Penguin cries]
Bugs Bunny: All right, all right! If there's one thing I can't stand is to see a penguin cry.
Hobo: Me neither. Penguins is practically chickens. And I hates to see chickens cry so much, that I has to put them out of their misery.
Bugs Bunny: Eh, pardon me, Mac, but, er, rabbits is bigger than penguins.
Hobo: So they are, and I love rabbit stew!
[chases Bugs; Bugs trips him up and sends him flying out the car]
I had chickens growing up and they are such complex little creatures. If we’re going to eat them, we should do them some justice.
Thank you for posting the recipe - this was beyond delicious in the restaurant on Wednesday night and I can’t wait to try making it!
Highly recommend Jacques Pepin’s book “Art of the Chicken” (if you haven’t seen it already.)
OMG, yes, I totally get it about Kazoo being wounded and you noticing 'hey, that's chicken meat'! One of our chickens got killed while crossing the road (there was actually corn there, so in some ways the grass was greener) and when I saw her body on the tarmac, I thought 'that looks like a raw chicken', which of course it was. But even so, we did not eat that particular chicken. I don't know why.
But good, properly raised chicken is so delicious. I'm glad you haven't totally eschewed it for your cafe.
This post made me chuckle a lot. The note about having to melt and re-set the terrine is de-facto proof you have made this more than a few times. Kudos. Also, putting lots of chicken feet in the stock helps keep the gelatin away.
I’ll never think of chicken in the same way.