COOKING WITH STEW HENS AND ROOSTERS.
Culling ("removing animals from the herd") is part of raising chickens. It's not fun, but if you want to keep a healthy and affordable flock, it's a necessity. Sometimes it's an old hen who is no longer laying eggs (but is still eating feed). Sometimes it's one (or EIGHT) too many roosters, or even an aggressive rooster. Now, these birds are not like the chicken you get at the store. They're often fattier, with less meat on them, but tasty nonetheless. This week, it was a rooster that had to go (not as fatty as stew hens usually), but he didn't go to waste. The offal went to Wendell and the meat went into a soup. If you don't keep chickens, ask your farmer for a stew hen or rooster. I'm sure they will happily oblige.
CULL CHICKEN SOUP RECIPE(makes 1/2 gallon of stock, 1/2 gallon of soup––serves four)Cook time: the longer the better (at least four hours)1 whole cull chicken cleaned3-4 medium size carrots, large diced2 medium size onions, large diced1/2 large bulb fennel, large diced4 quarts of veg stock or waterHerbs in bouquet garnis (recommended: thyme, bay leaf, rosemary)2 cups wine (optional)Mushrooms (optional)1/2 lbs of Pasta (penne is our favorite) or 1 lbs of potatoes (chopped)2 cloves garlic (chopped)Olive oilSea SaltGround pepper
Put a large pot on medium heat, add 2 tablespoons of olive oil or lard. Once hot, sear the whole chicken until light gold on each side then remove whole chicken with tongs and set on plate. Add onions to pan and stir and cook until translucent. Then add fennel and carrots and stir and cook until all veggies are soft. Add whole chicken back in, then if you are going to add wine, add it now. Once the smell of alcohol has boiled off, about one or two minutes, add stock until chicken is covered. Place on lid and let simmer for several hours. Often, we'll cook the soup over the course of a whole day. If using a fatty stew hen, you may need to skim off some of the fat collecting on the surface. A little is OK. Before you add potatoes, and before you take the meat off the chicken bones, but after several hours of cooking, remove half the soup and freeze for chicken broth for another day (we always try and cook for at least two meals, or in this case, a possible sick day). Add potatoes two hours before serving, or pasta thirty minutes before. Add herbs and garlic an hour before serving.When serving, carefully remove chicken and herbs. Meat should fall off bone easily, and stir meat back into soup, leaving the carcass out. Serve warm when potatoes or pasta is soft but not mush. Enjoy!- Jesse.
ROOSTER CULL.
I came around the corner of our cabin to find the youngest Smith child, sweet Olivia, aged three, chasing Favorite Chick, our hellion rooster. Seeing a potentially dangerous situation developing, I called to Olivia and tried to move in quick, but was too late. As Olivia turned around, Favorite Chick pounced on her, swiping at her legs with his talons and splitting the skin before I could grab him. Though not as bad as we'd feared, it had been what we'd feared—Favorite Chick had attacked a child.A month ago we had to put our beloved rooster Ellen down. Ellen had been sick and was in misery. We did what we could, but he wasn't getting better and we hated the idea of him suffering any longer, so I killed him. It was hard, we still miss him, but we felt it had to be done.Ellen's passing, however, meant we were also out a rooster. Hannah and I enjoy having a rooster as we prefer the taste of fertilized eggs (and the potential to hatch more chicks). But roosters also add a little protection for the hens, which is welcomed in our little woody area where predation is a potentiality from all sides. When Ellen was gone, the oldest Smith child, Ira, gave us one of his roosters, who he called Favorite Chick. Ellen was calm, assertive, but never aggressive towards us, and did his job well. Favorite Chick was Ellen's cocky opposite—high-strung, mean, ornery, and had no problem attacking us from behind. Or our guests. Or, apparently, children—children being where we drew the line.We had considered culling Favorite Chick for weeks. We almost did after he attacked me, almost after he attacked Cher, and many times after he attacked Hannah. But we didn't because we wanted to give him the benefit of the doubt. And we eventually regretted it. Watching Olivia cry, we regretted not taking care of him sooner. Because as bad as it was, it could have been much worse. It could have been the face. It could have been the eyes. But that is why I wanted to share this story, because Favorite Chick—who I admit had a truly unfortunate name for a story like this—was the first animal I'd ever killed not because he was sick, or even for food (though he did become chicken soup), but because he was dangerous. I'm not looking to justify what I did—I was preventing future attacks on children which, to me, needs no justification—but I'd like to hear what others have and/or would have done in the same situation. Our dear readers, farmers or not, should feel free to shed some perspective or share a story.- Jesse.