why not more old birds?

I can’t buy old dead chickens around here. I could buy ’em live, I just realized, and cheap too—so I’ll do that. Grow my own old chickens, too, with the live ones I don’t eat right away. But it’s a shame; a terrible shame: young birds make inferior soups, stocks and braises. And it’s getting cold out here. And the wood stove’s going.

If you know what’s good for us all, go out and demand of your farmers tough old birds. The kind your egg producers have been eating themselves, in the belief they can’t sell them. Old layers are great, better than old meat-birds, as meat-birds have a bad light meat/dark meat ratio for optimal flavor extraction. In fact, I am in general not a fan of meat-birds.

Old layers are what is called an agricultural byproduct, and as such should not be expensive. If you find them expensive, because there is limited demand only coming at first from the sort of people who read blogs like this, you’re probably being milked. There is a lot of milking of us going on these days, and I don’t approve of it. It’s making good food expensive, and that is bad policy.

But that’s another post.

Eat old birds.

2 Comments on “why not more old birds?”

  1. Caitlin says:

    Will, I love your writing.

  2. Will Huenink says:

    Thanks! Someday I’ll get some more photos up here, too.

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