Page 4 - National Poultry Newspaper

My chicken curry was headed for the freezer, to be finished off another day – it was quite tasty when sampled freshly made.
• Bones, blood, manure and litter are destined for fertiliser
Little to be liked about this chicken
Cant Comment by BRENDON CANT
I’VE been cooking and eating a lot of chicken lately.
well as the leg bones, now likely destined for the dog, I got to thinking about the more serious, industrial side of by-products of the chicken meat industry.
is for the cook what can- vas is for the painter.”
While this is not unusual for me, it is odd that I’m a bit over the latest splurge.
A big statement made by a ‘big’ man.
Admittedly what I’ve been eating, the past week at least, has been sourced from a nearby IGA at the cheap, impossible to ig- nore price of $1.99 per kilogram.
Well, there’s certainly a plethora of options and destinations.
A French lawyer and politician, he gained fame as a gastronome and connoisseur during his short 50-year life, which spanned the last quarter of the eighteenth century and the first quarter of the nineteenth.
They were mixed chick- en pieces and, judging by the small size of the wings and drumsticks, they’d maybe sourced the pro- ceeds of a culled flock of bantams.
• Fat from carcasses during rendering is des- tined for lubricant and rubber markets
I love two of his more fa- mous aphorisms, or pithy sayings, “Tell me what you eat and I will tell you what you are,” and “The discovery of a new dish confers more happi- ness on humanity than the discovery of a new star.”
Here are a few I can think of:
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So, which came rst?
At BEC Feed Solutions, we provide an unparelleled range of animal nutrition solutions. Our expert team designs, sources and creates solutions to support our customers’ needs and overcome their challenges.
We believe quality ingredients and quality nutrition always come rst.
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Just joking... or maybe not?
• Non-edibles – argua- bly so – such as intestines, backs and necks, are des- tined for pet food
Anyway, all that mat- tered was the pieces were unusually small.
• Feathers once ground are destined for animal feed as a protein supple- ment.
I have no doubt chicken is a culinary star, though it can sometimes be a little bland, at least the factory farmed industrial version.
I didn’t pay much atten- tion to the size at the time of purchase, focusing on quickly snatching three plastic trays from a shop- ping trolley as they were being loaded into the re- frigerated display cabinet by one of the staff.
with me for my simple fla- voursome chicken curries. I’ve always thought meat on the bone was the best for cooking curries – hence my curry chicken cut of choice has always been drumsticks and rarely boneless, skinless
Which, of course, all make for the wonders of chickens and why they are, as for most poultry, acclaimed by chefs and gourmands alike.
So, my take home mes- sage would be – spend more for a better qual- ity product and hopefully have a better eating ex- perience.
So, why did I get a bit bored with the chicken ‘onslaught’ this week, which made my usual chicken curry seem tire- some and another go-to chicken dish with tinned tomatoes and chickpeas a bit bland too?
thighs or breasts. Speaking of chicken
As French epicure Jean Anthelme Brillat-Savarin once exclaimed, “Poultry
Until next time... bon appetit.
Page 4 – National Poultry Newspaper, October 2020
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While leaning towards quality – or lack of it – for the answer, I admittedly had walked my wallet away from Woolworths where weekly I typically pay about $5 per kilogram for RSPCA approved drumsticks, which then reliably curries favour
breast, aside from any po- tential place in a home- cooked curry, I too often find breast meat dry, even when cooked by the ‘best of breast chefs’ in an up- market restaurant.
And, my blue heeler Boodja will happily chomp on the discarded leg bones after I’ve sucked and licked my way around them.
So, with several of my latest chicken dishes, as
Well picked over – admittedly, this ‘little chicken’, mushroom and chickpea dish went down quite well.