Subj : Re: Fresh Meat
To : Ruth Haffly
From : Dave Drum
Date : Sun Dec 31 2023 07:04:22
-=> Ruth Haffly wrote to Dave Drum <=-
DD> As would I - if ever Im make it. The sausage would, no doubt, come
DD> from Humphrey's, fresh made daily.
RH> We don't have Humphrey's around but do understand there's a local
RH> butcher. Need to check them out and see what they offer, understand
RH> Tuesdays are their sale days.
DD> Humphrey's equivalent can be found in small town America more readily
DD> than in the larger burgs. We have another butcher/meat market/grocer
DD> in the past few years. Magro's opened in an former Eagle Stupormarkup
DD> store - so they have more roomy aisles and carry lots more grocery and
DD> sundry items. And they have a slaughtering operation on-site.
RH> I'll have to check out Whole Foods and Wegman's. I know the latter does
RH> do some specialty butchering but don't know if they go whole hog or
RH> not.
Humphrey's does not have a slaughtering operation but they have everything
else. During deer season they advertise freee butchering of your results
if you donate 25% of the meat to soup kitchens/breaddlines and/or homeless
shelters.
DD> Still, Humphrey's is the "go-to" for many folks. Plus they keep pigs
DD> ears and pork thigh bones in stock for daggie treats. Bv)=
RH> When we had Sam, a local pet store in Sierra Vista had the pig's ears.
RH> One of our friends worked there and from time to time would bring home
RH> a discontinued item for Sam. Deborah kept him supplied with pig's ears
RH> and other treats.
DD> We also have some chicken rustlers - Ciota & Foster - who supply
RH> local DD> markets and restaurants with fresh chicken. They do not sell
RH> directly DD> to te public, however.
RH> Too bad. I remember years ago my folks got a buy on whole chickens,
RH> don't remember how they got that deal but had roast chicken once a week
RH> for some months. It was before they got their home freezer so they
RH> rented space in the town's cold storage locker building.
My "olds" never did that. If we weren't keeping chickens and eating from
our flock my granddad or dad would visit a nearby farm and buy a nice fat
free-range hen for Sunday's dinner.
I'm not sure there are any surviving "locker plants" since home freezers
and refrigerators have become so affordable.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: All-In-One Spring Roast Chicken
Categories: Poultry, Potatoes, Vegetables, Herbs
Yield: 4 Servings
1 5/8 kg (3.5 lb) free-range chicken
50 g (2 oz) butter; softened
500 g (18 oz) bag new potatoes
1 tb Olive oil
150 g (5 oz)baby carrots; scrub'd
- or peeled
140 g (5 oz) podded broad beans;
- podded again if you like *
100 g (3.5 oz) peas; defrosted
Good handful roughly-chopped
- mixed herbs (mint, chives,
- tarragon, parsley, and
- chervil are all nice)
Heat oven to 205ºC/400ºF (180ºC/360ºF fan)/gas 6. Sit
the chicken in a good-sized roasting dish or tin. Push
your fingers between the breast and skin to separate,
push in some of the softened butter and gently spread
over the breasts without tearing the skin. Rub the rest
of the butter all over the outside of the chicken.
Season well and roast for 30 mins.
Toss the new potatoes with the olive oil and plenty of
seasoning. When the chicken comes out, scatter the spuds
around it and toss with the juices in the dish, too. Put
back in the oven for another 30 mins.
Stir the carrots into the potatoes and put back into the
oven for another 20 mins.
Check the chicken is cooked by piercing the thigh and
making sure the juices run clear. Stir the broad beans
and peas into the other veg with a splash of water and
put back in the oven for 5 mins. Remove from the oven,
cover loosely with foil and rest for 10 mins. Scatter
over and stir in the herbs before serving.
Serves: 4 - 5
By: Sarah Cook
RECIPE FROM:
https://www.bbcgoodfood.com
Uncle Dirty Dave's Archives
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