Fire Pit Chicken with Carrots and Purple Fingerling Potatoes, and Brioche Rolls

One Hot Bird

There’s nothing I like better than cooking a meal that requires welding gloves. This is a sure enough one, as that fire was as hot as seven little devils. Fortunately I had my crane arrangement with S-hooks, and could move the dutch oven up and down that chain. There isn’t a tremendous amount to this, but it’s all about heat and good ingredients.

Ingredients

One blazing hot Fire

Home-rendered Lard (bacon fat)

One chopped Onion

One organic Chicken

Organic Carrots

Organic fingerling Taters

White wine

Salt and Pepper

The only trick here is to sear the chicken in the lard before the other ingredients are added. Then de-glaze the dutch oven with the wine, and add the onions first, and then the other two veggies. An inch of water and a heavy dutch oven lid will turn this rig into a primitive pressure cooker. Those little taters cook fast, so don’t mess around.

The pot juices make a superior sauce or gravy, especially if you brined your bird. Any kind of bread with gravy is good, but the brioche rolls allow us to get rid of some of our surplus of eggs. It’s either that, or give them to the in-laws.

Chicken Liver and Mushroom Pate

Burning Down the House

No critter, not even an Aussie Shepherd, likes chicken livers as much as I do. Fried, and with ketchup, are good, but pâté is supreme. Here’s how I make it, which means simplicity, along with some fire, is better.

Ingredients

1 tablespoon Butter

1/4 pound Chicken Livers

Salt

A handful of Porcini Mushrooms–I rehydrate dried ones

1 clove chopped Garlic

Enough Brandy to set the house on fire (that’s a joke)

A few drops of Heavy Cream

Heat the butter at medium heat, and fry the livers with a pinch of salt–they don’t need much. Throw in the diced Porcini when almost cooked, add the garlic, and prepare for the conflagration.

Pour in the brandy and light her up. Poof! There is nothing as good as a kitchen fire, unless it is a sure enough grease fire. A good hot fire is the last step in the cooking.

After things cool off, pour the livers and mushrooms into a food processor. MJ and I had to step up to the plate and buy a French made Robot Coupé machine, which is advertised as “Three Robots in One.” That company did invent the things.

Add the cream–NOT TOO MUCH–to make the stuff even richer than it already is, and let the robot go to work. I leave some texture to the meat, as I didn’t like baby food even when I was a baby. Put it into a terrine/custard cup and refrigernator it. From this point, get as Frenchified as you want–I love this with a crostini, a cornichon, and nothing else. There is nothing like this kind of food to make life worth living.

The Chicken’s New Dishwasher

New to Them

The junk pile groweth. The latest addition is a dishwasher tub, another ingenious idea from Melanie Jane-I guess she wasn’t a Phi Beta Kappa (farm girl) for no reason. Our twenty year old dishwasher blew a gasket, and the gasket wasn’t worth replacing. She said–put the main plastic part into the chicken’s junk yard. Mission Accomplished, and no chickens were harmed.

Nothing Like Junk

The birds like their junkyard as much as the digital sheep in the phenomenal British show Shaun the Sheep. Inventory reveals one mailbox, where the vast majority of our eggs come from, a red wheelbarrow, two tires, and now the dishwasher.

The bottom of the washer is leftover plywood, and the front is leftover 2×4. Some pine shavings and it’s done. Broody Bird, a Barred Rock, was the first in there. The ISA Browns like the dirt under there. I expect eggs in the dishwasher in the next week or so.

Shirley the Sheep, our favorite character from Shaun the Sheep, would be proud.

Amish Made Berry Basket

Blueberry Muffins for Breakfast this Week

It’s always a pleasure to know where a product or ingredient comes from–I think it’s called accountability. Not only did this come from the Amish region of Ohio, but its maker was proud enough to sign his name to the basket–a Mr. Jonas Miller. We liked this so much we bought a matching piece to use on the center of our dining room table.

The uprights of the basket are nailed to a solid wood bottom with brass nails. Then the splints are used to shape the piece.The top is a piece of woven Raffia sandwiched between to splints. The belt loops are made of some very nice leather.

We purchased these from the best of the old school hardware stores, Lehman’s in Ohio, which was originally founded to serve the Amish community. If it isn’t top quality, Lehman’s will not sell it.

This basket is in for a long hot summer, as this was only the first picking from our eight Blueberry bushes. We leave some berries for our winged friends, and throw some to the chickens. There is no better way to start a chicken riot than to throw ripe blueberries into the chicken run.

Rooster Auction Leads to a Bridge in Alabama, 1919 Edition

You think we have big chicken now? A chicken auction in 1919 in Demopolis, Alabama, ended with pledges of more than 200,000 1919 dollars, in order to build a bridge across the Tombigbee River. Not all the money was collected, but it turned out to have been an international effort, involving the US, France, Italy, and the UK. Now that is big chicken.

An issue that President Wilson brought up at the Versailles peace conference that concluded the war to end all wars (sure), was, who wanted to send a rooster to Alabama? The PM’s of France, Italy, and the UK, were all in. The European roosters shipped to DC on a US warship, and the Alabama congressional delegation were there to meet them when they arrived.

Wilson himself donated a rooster, which sold for $44,000. Helen Keller, who is still our most famous person, donated a hen instead. The mastermind behind the whole thing was a farmer from Demopolis named Frank Derby. He had raised $100,000 for the Red Cross in 1917, by auctioning off cattle. He said the idea was ‘to bridge the ‘Bigbee with cocks.’ Maybe not the best word choice.

Word choice or not, the idea worked. The bridge was the last link of a pet project for Wilson, which was a transcontinental road from Savannah to San Diego. The new bridge, that replaced the old one, is still called the Chicken Bridge.

Thanks to various archives and AL.com for this vitally important story. At least the sailors on the warship transporting the chickens woke up on time, every day. They didn’t have much choice.

Malcolm X, Black Muslims, MJ, and Myself

This is a true story.

I was once interviewed for a position as a Professor of African-American Lit at the second largest University in Connecticut–I have a big list of publications on black writers . Two-thirds of the interview committee almost passed out when a white farm boy from Alabama walked into the room. One woman, who was a poet, thought it was funny as hell.

So here is my Black Muslim/Black History story. MJ and I were the only white people a big group of Black muslims from Chicago would even speak to, in Champaign, Illinois. We had to walk the walk, and we did.

One of my students in a class called “Intermediate Expository Prose,” –seriously–was the head of the black fraternities. His six room mates were Black muslims, who he said would never talk to a white person. Southern charm and brains can break down any walls.

Here’s some boasting here, but I blew it out of the doors teaching The Autobiography of Malcolm X, which I choose as a text for the class. The frat head loved it. When MJ and I walked back to our apartment one day, six Black muslims were there to say hello to us, in the park nearby.

So soul food is our food. Collards are soul food, and our food. Black eyed peas are soul food, and our food. Macs and Cheese? French food brought here by the great James Hemings. Damned if we don’t have a fusion culture here. Salt and Pepper, black and white together, we shall over come together. We shall overcome.

Taters in the Ground, Precious

Taters Planted, now Grow, Little Taters

In true Appalachian fashion, we have gone from temps in the high teens last week, to approaching eighty this week. Time to get those taters in the ground.

Something of a note on climate here, and global warming (anthropogenic climate disturbance), in general. The USDA keeps moving us back and forth among hardiness zones, depending on which way the political winds are blowing. Therefore, I follow the thermometer, instead of the bureaucrats.

With the exception of one night, we have had a zone 9 winter, even though we are up in the mountains. Even that night was marginally zone 8, at 18 degrees F. We haven’t seen Zone 7 weather for 15 or 20 years.

The lowest forecast night time temp for the next week is more than ten degrees above freezing, so these jokers should get a good start. I have one row of sprouted tubers that we grew last year, some had sprouts that were a good foot long.

The other row is sprouted organic potatoes that I bought at our best supermarket. I was going to buy real seed potatoes, but no one here had them yet. WHAT! This is the South, dopesticks.

I buried them all in composted chicken manure. I’m going to try a new fertilizer this year, just because I love the name of it–Moorganite. It’s a combo of composted cow and chicken stuff. Strong to quite strong. That’s 45 garlic plants on the left of the pic. Taters and garlic, anyone?

Snow!

Snow Birds

We hardly ever get snow, or temps in the teens, and today we have–BOTH. I saw this coming, so yesterday I bought 110 pounds of bird food. Half was for the wild birds, and half for the chicks. Birds don’t even care about how cold it is, except for how hungry it makes them.

Today we have been invaded by the biggest flocks of finches and sparrows that we have ever seen. Our three feeders, two tube feeders with squirrel guards, and a wooden feeder that I repaired after it was squashed by a tree during a tornado, will have to be refilled a couple of times.

We have, in addition to the resident cardinals, flocks of gold finches and purple finches. They can seriously knock down some sunflower seed. The chipping sparrow flock is probably the lergest of all, and they prefer smaller seeds. Good thing I bought both.

The living part of the chicken coop is completely frozen shut, and it will take a lever of some kind to get it open. We did get them out into the pen, but it will be screwdriver time to get the small coop doors open.

It’s still snowing, and it is a regular Hitchcock film just outside my window.

The Birds!

Four layers of Patagonia expedition weight fleece kept me quite warm, however, when I went to gather eggs. Having been in the outdoor industry has its perks.

French Chickens are Now Legally Allowed to Make as Much Noise as They Want To

Cackle Away, Frenchies

Once again on the subject of I wish I could make this stuff up, the French Senate has just finalized a law saying that country chickens can crow and cluck as much as they want to. “Neo-Rurals,” aka rich people who buy country vacation homes, have filed a number of lawsuits regarding chickens, ducks, and geese, who disrupted their bourgeois lives. No more.

The final straw, so to speak, was a rooster named Maurice. The saucy fellow would crow every morning at dawn, and in 2019, his owners were sued because of the noise–a kind of disturbing the peace, of the chicken variety. Maurice became a celebrity chicken, with petitions signed to support him. Go Mo!

Once again, the great journalists at Agence France Presse are on this like a chicken on a June bug, as we say here in the South. Here’s a quote from them:

“Living in the countryside implies accepting some nuisances,” Joel Giraud, the government’s minister in charge of rural life, told lawmakers.

Agence France Presse

The French have a Minister for Rural Life? I want that job. Until I get it, I will just feed my chickens.

Lemon Chicken

Where’s the Chicken?

My main man HD Thoreau wrote, “Our life is frittered away by detail. Simplify, simplify, simplify! I say, let your affairs be as two or three, and not a hundred or a thousand; instead of a million count half a dozen, and keep your accounts on your thumb-nail.” I have done this with my lemon chicken recipe, which I have been obsessed with for years.

Sauce

Juice of one large Meyer Lemon (or two smaller other lemons)

Sugar

That’s it. MJ and I ate this dish a hundred times at a Chinese restaurant in Tuscaloosa, and it took me years to realize the Zen truth of simplicity.

Chicken

Cubed Chicken Breast

Cornstarch

Salt and Pepper

Peanut Oil

The last is for deep frying, and an inch and a half is enough. Serve with rice and green peas. Nosh away, as this is fantastic.

Blooming Today. Where Baby Lemons Come from.

Just writing this makes me hungry again.

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