Out of the Depths
Out of the depths of the freezer came the base ingredient of this evenings supper. When we are in Mankato, I will be sure to pick up one of their broasted chickens at Sam’s Club for $4.98. They are what us old time chicken raisers would call heavies. Breed for the amount of meat they can put on compared to leghorns which is quick raising and very lightweight. We always raised two batches. One batch for pan frying and one batch for roasting on the oven.
The Sam’s chicken will give us one meal of Dennis’ favorite white meat and the remaining I debone immediately and store in freezer weight bags to pop into the freezer. This forenoon the bag had not been out of the freezer for very long before I took the chef’s knife and did the tip to end chopping for minimal sized bites of the chicken meat. The chopping always works slick if the product is still semi frozen when the steel comes down on it. An onion is always present in our kitchen. Be it tuna or chicken there will be finely chopped onions with it.
Dennis had the privilege of using our new pepper mill for the first time since it was delivered on Monday. It is the same model as the one that gave up on us. Pepper is another ingredient that is used by us often. I have learned from Chef Ransby that a bit of salt is needed to bring the flavors to it’s peak.
Cold chicken salad sandwiches or chicken salad on the plate is what is being served here on Stauffer Avenue this evening. The other fixings in the freezer needed to a hot oven . . . that’s not in the cards when it feels like 100 degrees outside. I think our air conditioner would pick right up on that and start wheezing.
That’s it folks!
With that I will take my leave. ♥