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January 5: 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...

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Winter Menu: Cozy Dinner at Home

We’ve put together some recipes to keep you warm during the winter nights. Light the fire, grab a blanket, and warm up with local homemade meals and dessert! Worcestershire Beef Stew from the Happy...

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Valley Bounty: Chicken

For those who eat meat, chicken is an all-purpose food, associated with summer barbecues and winter comfort meals alike. Roasting a whole chicken can provide several meals, including leftovers for use...

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Valley Bounty: Chicken

Modern food pop-culture has bestowed on the chicken a number of all-new anatomical attributes: the chicken finger, the nugget, the cutlet, and who could forget chicken “wyngz” (which are, of course,...

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Valley Bounty: Bone Broth

For a long time I used the words “stock” and “broth” interchangeably, until I had the historical definitions explained to me: “broth” is, generally speaking, liquid that has had meat steeped in it,...

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Valley Bounty: Chicken

According to most etymologies I’ve been able to find so far, the term “spatchcock” (a method of preparing chicken) dates back to 18th Century Ireland (it started appearing in Irish cookbooks around...

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Valley Bounty: Chicken Soup

When we talk about “eating seasonally,” we often think of the purchases we make—finding locally-grown foods when they are freshest and most plentiful from local farms. That is a crucial element of it,...

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