fascinating - I do remember trying my best to source a boiling fowl when I wrote that (when online butchery was in its infancy as I recall). Thanks for the sources - as with mutton and lard, it's frustrating that it's so hard to find higher-welfare options here!
Loved reading this.. from the insight into the market, to the recipe suggestions and sourcing tips.. a real gem. We so desperately need this knowledge sharing to bring slow food back into our kitchens! Thank you!
Unlaid eggs are so delicious. I have the occasional boiling fowl from my own birds but mostly they are allowed to 'retire' and live on to about 7 or 8 years. Another possible source of boiling fowl is from a breeding flock of birds for both layers and table birds
fascinating - I do remember trying my best to source a boiling fowl when I wrote that (when online butchery was in its infancy as I recall). Thanks for the sources - as with mutton and lard, it's frustrating that it's so hard to find higher-welfare options here!
Lard is on my list of subjects 🙂
I am inspired to revisit, Cheryl. I think I’ll order a boiling fowl - or two - and do a pressure cooking post…
Exciting! Keep me posted; I could edit my piece to include updates.
What a fantastic piece Cheryl. So useful and informative
Thank you xxx
Loved reading this.. from the insight into the market, to the recipe suggestions and sourcing tips.. a real gem. We so desperately need this knowledge sharing to bring slow food back into our kitchens! Thank you!
Many tx for reading, & your lovely comments
Unlaid eggs are so delicious. I have the occasional boiling fowl from my own birds but mostly they are allowed to 'retire' and live on to about 7 or 8 years. Another possible source of boiling fowl is from a breeding flock of birds for both layers and table birds
That's great if you know where to go and who to ask! If you have any recommendations I will add to my list 🙂
So interesting and useful, Cheryl. Thank you.
Thank you for reading, and commenting x
Excellent piece on a useful and timely subject. Go, Cheryl, go!
Thank you dear Elisabeth x