Notes from Windward: #68


Fresh Rooster Pilau

Opalyn describes a Windward standard


     During the summer, we generally "butcher for use" because we currently lack a fly proof processing area. When meat goes directly to the crock pot, we insure that any fly-borne contamination will be immediately counteracted by the cooking process.

     One reason we're looking forward to the Pearl coming on-line is that in addition to a walk-in freezer and a walk-in cooler where meat can be hung until it's ready to cut up, wrap and freeze, but also a third section which will serve as a fly-proof butchering area. That capacity is still a ways down the road, so for now we continue to rely on immediate cooking to insure wholesomeness.


     Having access to the freshest chicken meat available, I decide to make another pilau (pur-loo).

     While tending our 30 hatchlings of various sorts (Rhode Island Reds, India Runner Ducks and pearl gray Guineas) we have been discussing the importance of breeding land-raised animals. Because they're raised from parents who prospered on our land and feeding program, each new generation tends to be hardier and more productive.

     Yesterday, Walt showed Jen and me how to butcher a rooster for the table. Since we were only killing one bird, it didn't make sense to heat up the volume of water needed to scald the bird, the essential step needed in order to pluck a bird. Instead we skinned the rooster, and then cut the meat off the carcass. Gutting is the last step in processing a bird that will be frozen for later consumption, but since this bird was going right to the crock pot, there was no need to gut the bird, a step which greatly lessens the chance of getting fecal matter on the meat.

     The meat was brought into the kitchen, rinsed and then placed into a large crock pot to cook overnight.


     By morning the meat fallen off the bones and was easily shredded. I transferred the meat and broth to a large pot and added 2 cups each of: brown rice, white rice, and lentils. Stewed tomatoes, carrots, corn, celery, one cube of chicken bouillon, dehydrated mushrooms, and one chili pepper were also added to the pot and cooked for about 40 minutes until the rice was finished.

     The lentils contrasted nicely with the two varieties of rice and the carrots gave the meal a crunchy texture.

Notes From Windward - Index - Vol. 68