Today I cooked my first free range, organic chicken and it was amazing. To be honest, before this I’ve never even cooked a whole chicken. I followed this recipe over at Local Kitchen, with only minor adjustments. I used fresh sage, rosemary, and thyme and just regular milk. I even had to chop off it’s neck. It sounds a lot worse than it was. I honestly was gearing myself up for it the entire day before, but the chicken and I made our peace and it came off quite easily.
So the consensus? It was good. Really good. The main difference was the texture of the meat and the durability of the bones. You’re eating muscle that was actually used. It really makes you realize how bad the other chickens must be if you can break their bones in half with your bare hands.
I wish I could show you a pretty picture of this after it was plated with an amazing cauliflower puree and delightfully rich gravy, but it was devoured within seconds of hitting the plate. I’m surprised we even used forks.