Wednesday, October 5, 2011

Boiling Fowl

When the Rooster looks like he is going to permanently roost, and all the elderly egg laying maidens of yesteryear have begun to flag, the chicken farmer from the days of yore, considered them all to be boiling fowl and there was a good market for them. A dish from the past from these geriatric fowl was chicken fricassee with baking powder biscuits, an old time favorite. The pianist bought a boiling fowl from the store yesterday; 80 cents a pound and few takers since hardly anyone these days has any idea how to cook this product, since they are so seasoned to eat pediatric or adolescent chickens of 10 or 20 weeks. The flesh of the unsung boiling fowl is red,red,red! The bones are hard, hard, hard! The cartilage of youth is non-existent. The joints do not disarticulate with ease! The flesh of the 8 pound fowl we dealt with today is firm, but needs boiling for several hours to be tender! The gravy it makes, if first thoroughly browned, is abundant! The boiling fowl is a different meat from the penned adolescent of the Colonel's! This fowl has run for years and its muscles show it. Bulgy and tough! The throwaway culture of today fails to take account of the rewards that being hard up in the olden days actually introduced! One might consider, even today, that recycling your old chickens rather than relegating them to the dump, could be useful! Certainly frugal! Unlike the bland flavour of young chicken flesh per se, the older flesh of the fricasseed provides it's own unique and delicious flavour, cooked to tenderness in its own juices! The bold taste of red meat should be served with a red wine.

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