Butchered

Yesterday we learned how to butcher a chicken. At first I was a bit sissified, but after the first chop I left that behind. Living in a country that is very dependent on Industrial Providers to supply us with meat, and just about everything else we eat, it felt very empowering to butcher my own chicken.

We used Range Free Organic Chicken. If you want real chicken I advise you to buy Range Free Organic as well. I understand that it is more expensive, but your health is worth it. Conventional chickens come from crowded animal factories, also known as large confined animal feeding operations (CAFOs).We eat what the animal eats. Most animals are still allowed to eat meat from their own species. Chicken carcasses can be rendered and fed back to chickens. Unless rendered chicken carcass is appealing to you, don't buy conventional chicken. Conventionally farmed chickens are often pumped full of chemicals and antibiotics to keep them healthy in cramped quarters. They’re also bred to have heavy, large breasts, which can make it hard for them to walk (if they were allowed to walk). The chickens are packed so tightly into wire cages that they are never allowed to walk or see the light of day.The dignity in which conventional chickens live is heart breaking. The meat industry in this country is money hungry and has lost sight on the appropriate way to raise animals. Current standards are a detriment to both the your life and the animals. Words like “natural” and “eco-friendly” don’t mean much of anything. Look for a USDA organic label on the package. If you stuck with me throughout that entire paragraph I appreciate it. Once I get going on the meat industry topic it is hard to stop.

Back to the butchered chicken...
Each student was set free to create any chicken dish they desired. Some roasted, poached, pan-fried, deep fried, sauteed, or braised. Not one chicken was the same. I sauteed mind and made a peanut sauce to go with it. Not too exciting, but it turned out well.

SAUTEED CHICKEN WITH PEANUT SAUCE

*The sauce also goes well on baked or poached chicken.

CHICKEN INGREDIENTS:
-2 chicken breast
-sea salt
-pepper
-1/2 cup all purpose flour
-olive or canola oil

DIRECTIONS:
-Measure 1/2 cup of flour in bowl, set aside.
-Cut each breast into four equal parts(for bigger pieces cut into 2 or leave whole)
- Place a piece of plastic wrap on working surface. Place one chicken piece in center of plastic wrap. Cover top of chicken with plastic wrap
-Gently pound the breast thin
-Season chicken with salt and pepper (salt on both sides, pepper on one side)
-Heat a large skillet pan on medium heat.
-Add 2 Tablespoons of oil
-One at a time, dredge the chicken in flour. Shaking off any excess.
-Add to hot pan. Cook chicken until lightly browned and just cooked through, about 2 minutes per side. Arrange chicken on platter; tent with foil.

PEANUT SAUCE
-2 cloves of garlic, minced
-1/4 tsp pepper
-1 tsp ground cumin
-1 Tablespoon unrefined sesame oil (or canola oil)
-5 Tablespoons peanut butter
-1 Tablespoon maple syrup
-1 Tablespoon shoyu
-toasted sesame oil, to taste
DIRECTIONS:
-Saute garlic and spices in oil.
-In a small bowl, combine peanut butter, maple syrup and shoyu, mix well.
-Slowly add water to desired consistency
-Season with sesame oil.

One student fried their chicken in coconut oil. Instead of using traditional buttermilk as a coating they used Almond Milk. It tasted like it came straight out of Paula Dean's cookbook. Delicious.