The Full Circle - Utlizing the Entire Bird

It’s part of the routine. Predictable seasonal changes give rise to predictable scheduled chores.

Days will shorten. Temperatures will drop. And the laying hens will be moved into hoop houses.

They will feast on the remains of the produce garden after the harvest. This -- and winter dining on choice-cut Polyface hay -- will be the last plant matter they will enjoy until spring. The transparent hoop house cover will provide warmth like a hot house to keep the birds comfortable over the winter. 

With egg production being tied to sunlight and temperature, shorter, cooler days will result in dwindling supply as the hens take a break from laying.

During the spring flush, eggs were so plentiful that they accumulated faster than we could sell them. We freeze-dried the excess, and this stock will hopefully see us through until the days grow longer again.

One last batch of meat birds (broilers) will be processed and frozen for use over the winter as well.

Retired layers will be processed as stewing hens. Nutrients have been concentrated in their fat over a number of years. So the fat is a rich deep yellow, in contrast to the pale yellow fat on the broilers -- which are less than a year old when processed. Stewing hens are best used to make stock, chicken salads, and soups rather than roasting or frying, because the meat is not tender enough to be enjoyable unless cooked low, and slow. All of the nutrients are extracted into the rich stock.

Speaking of tougher meat, roosters are another good source of stew meat. They are leaner than stewing hens.

Applying the “nose-to-tail” concept to chickens encompasses the egg and the hen, the broiler and the rooster.

For the eggs, you have the choice of preserving the extras during the spring abundance — water glassing, freezing, salting, and freeze drying are some options. Either raw or cooked, be sure to scramble them first before freeze drying. Or just eat eggs in season, and accept the shortage in the fall and winter. Pullet eggs should not be overlooked just because they’re small.

With hens and roosters, make stock. Include the head and feet for collagen, hyaluronic acid, chondroitin, glucosamine, and other nutrients in the gelatin.

And for the broilers, roast them, fry them, use your favorite recipe. Add the head and feet to your stock pot.

Don’t forget the organs, when avaliable. Livers can be used to make pâté, liver and onions, or sneak it into your meatloaf or hamburger for family members who don’t like liver. They’ll never notice. Fry the hearts, cut them in half and add them to a salad. Or nibble on them as a snack. The gizzards make a flavorful gravy. 

May you be deeply nourished.