Valley Bounty: Chicken
Chickens are good January food — warm, nourishing and simple, but full of possibilities. One bird can make several meals: roast the whole bird on a bed of root vegetables and use the leftover meat to make chicken salad for school lunches.
Or shred it and use to stuff enchiladas or empanadas. Cover the bones with water and add a couple of tired carrots, a leftover onion and some garlic for a delicious stock. Visit buylocalfood.org for local poultry sources and information about cutting up a whole bird.
Valley Bounty is written by Margaret Christie of Community Involved in Sustaining Agriculture (CISA).