The farm, and chicken

[psior]

So I work four hours a week at an organic CSA (community supported agriculture) farm down the road. It's literally closer than the supermarket. I'll probably write more about the farm later, but here's what the share was last week

Comments

[damorabu]

Why take off the skin and the bone? I suppose that a stewed chicken skin wouldn't be very good, but a crisped one is fabulous. And the bone just adds flavor, if a bit of cooking time.
Also, from what I've read, when brining chicken like that, cold water is pretty important. Also making sure that the salt is really and truly disolved in the water, and being left as long as is feasible (my recipe says overnight).

[psior]

Cheap chicken. Poorly butchered, for one, the bones were a mess and it was easier to work with once I got rid of the skin. Also wanted to fit four in the pot.

Yeah, I guess I didn't really brine it much. But yesterday I made a basic dressing instead of Mr. Newman's..

small spoon of mustard, any kind
equal parts olive oil and balsamic vinegar.
whisk, pour. add honey if you want.