Last night I roasted one of the free range chickens we bought last week from Sycamore Creek Farm. I brushed it with olive oil and sprinkled on some lemon pepper, then placed it on a bed of sliced onions and added a little water to the pan. Put it into a 375 oven and baked it until the meat fell away from the bone. I had always heard that free range chickens are tough if not pressure cooked or put into a slow cooker.
This chicken turned out to be anything but tough. The skin came out crisp and browned and the inside was moist, even the white meat. As for taste…lots of fresh flavor.
The nice thing is that we know where this chicken came from and helped support a local farm. This chicken enjoyed a free life roaming the farm snacking on bugs of her choice, and relaxing in a dust bath. She soaked up the warm sunshine on her shoulders and cooled off with a breeze that ruffled her feathers. Her life may have been short but it was a free life unlike the Big-ag chickens who live in an over crowded building and never see daylight.
Years ago Sonny and I never thought of that aspect of our food, but having seen how animals are treated in industrial food processing it is becoming hard to swallow. We can’t always eat only free range farm animals, but we are getting farther and farther from industrial food everyday. We are lucky that we are in the position to this, but also understand that not everyone has that option.