When we embarked on cultivating our own food, I had no idea of the new possibilities that would unfold. The ultimate objective is to utilize every part of the animal. As previous city slickers, I am cautiously venturing into this realm. In our initial batch of chickens, we missed out on obtaining the "extras" like the heart, liver, and feet - as I was uncertain of their use or nutritional value. Subsequently, we acquired the hearts and livers on our next batch, which are likely still stored in the bottom of my freezer. In our latest endeavor, we obtained all parts, including the feet. While I've heard that the feet are fantastic deep-fried, I plan to start slowly by incorporating them into chicken broth this fall.
As I expand my skill set and become more comfortable in the kitchen, I realize the more I learn, the more I don't know. For example, I recently received a request for beef tallow—what is that? Why am I not familiar with it? Without delving into a story about the marketing of Crisco, I felt robbed of this traditional tallow wonderment, and now I feel I must learn about it and how to obtain it! I think that is part of the fascination with homesteading. We traded old-fashioned traditions for convenience, making me question whether we are sacrificing our health and well-being. Nonetheless, I take solace in the fact that we can still explore these ancient methods while also reaping the benefits of modern technology - I mean, I am not trading in my washer and dryer yet for a scrub tub and clothesline. Still, I have looked into better detergent and ditched the dryer sheets. It is a balance, but one I find difficult to discern at times.
When it comes to finding a balance and embracing traditional methods, let's touch on sourdough bread. Over the past year, I dedicated myself to improving my sourdough baking skills, only to get it mastered and then mess it up. I began experimenting with ways to enhance its nutritional value. In comes freshly milled whole wheat flour, and out goes my light and open crumb. Instead, I ended up with a dense, flat bread that Robbie fondly dubbed lembas bread, inspired by elvish bread from The Lord of the Rings: "One small bite is enough to fill the stomach of a grown man." After several more failed attempts, I eventually improved, and I must admit that the flavor is outstanding. Nevertheless, the key lies in striking a balance between taste and texture.
Let's wrap this up and revisit the topic of meat, focusing on chicken thighs this time. The flavor and texture of chicken thighs are truly exceptional. I've been on the hunt for chicken thigh recipes and finally found a great one! If you don't follow shredhappens - he has some great recipes! However, while exploring chicken thigh recipes online, I couldn't shake off my previous post about reducing screen time and focusing on real-life interactions. However, here's a compromise: check out the amazing chicken thigh pizza crust recipe below. We made this meal twice last week, and Robbie asked when we are having it again! Feel free to share your favorite chicken thigh recipe in the comment section below. I am game if you have one for chicken heart, liver, or feet!
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