There is nothing like fresh chicken…so we’ve heard and read.
I don’t mean fresh from the store or fresh from the freezer.
I mean really fresh chicken.
That was a mistake. Since they were older birds, we should have let them ‘rest’ in a brine in the fridge for a few days. That’s what we did this year.
After 4 days, in a salt water brine, we pulled two out to test.
I made vegetable chicken soup. I threw in whatever I had on hand. Carrots, celery, onion and mix of herbs and spices…garlic, oregano, basil, parsley, rosemary, thyme, salt and pepper.
I cooked it all afternoon on a low simmer, removed the bones, shredded the meat and put it all back in the pot. The meat was a little tough, but not nearly as leathery as last year’s birds.
We tasted it.
I thought it was delicious, but Joe told me it needed more salt…and broccoli.
Farm fresh chicken soup
Simmering on the stove top
Delicious and warm