Last weekend we processed one of our lambs for meat. This unique opportunity gave me with a first hand experience in processing an animal from start to finish. I have butchered many larger animals in the past as well as various small game birds, fowl, and chickens, but this felt like the most the most intense and personal experience I have yet to have with animal husbandry. With taking the life of an animal, I feel it is most important to utilize as much of the animal as possible. In consuming its flesh and utilizing the hides and bones, I feel we honor the animal and keep its spirit with us.
There’s something about sipping a hot bowl of freshly made chicken soup that really does nourish the soul. Chicken stock is a simple technique that does not require a lot of hands on work. Simply add all the ingredients into a pot, bring it to a boil, then allow the veggies and liquid to simmer for a few hours. Store bought stocks and broths are not optimal because most of added salt and sometimes, even sugar.