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01/19/16 - Chicken Fest

Some friends of friends have been raising chickens in the Puyallup area and had a freezer full of them. As happens in Kaleberg Kountry we became the proud owners to two nicely dressed birds. One weighed a mere three pounds and some while the other weighed in at a hefty seven pounds. This called for Chicken Fest, a festival of fowl.

We prepared the birds two different ways. The small bird we spit turned in our little rotisserie and the large bird we prepared following Edna Lewis' recipe for roasting a large stuffed chicken. We and our friends at Chicken Fest had to admit that both preparations of the birds were delicious. It helped that they were the good old fashioned birds, chickens that actually tasted like chicken. Good ingredients are half the battle.

We also found a lobe of duck foie gras in our freezer, so we declared ducks to be honorary chickens and had them join the festival. Preparing foie gras is sometimes a chore with tedious mechanics and a sloshing bain-marie, but we finessed all that with our sous-vide which turned the lobe into a luxurious terrine in less than an hour.


The big chicken

The little chicken

The honorary chicken

Keywords: birds, ducks