Today I went looking for a meal to make. We will be getting the back area shelled in March and I need to clean out the freezer in preparation for this and my pig in the box experiment for next winter. I still had a frozen rooster I had killed dressed a while ago when my father had given me a few more than planned.
hile I cooked up a Spanish stew of chicken and chorizo (recipe below) and number one son watched me cook as mum and sis where at a party the look of the home butchered chicken caught my eye. Here was no plump rounded chicken of perfect proportions skin snow white and ready to roast. No here was lean rangy bird frozen out of perfect proportions but I knew that this less perfect frozen thing would have a taste that the perfect chicken could never surpass.
It reminded me of an article I had read on the waste of food in the world being as high as 50%. One of the items that caught my eye as a ‘reason’ for the waste was that the food was not perfect or umblemished. What is this word perfect? In a world where we waste 50% of our food on stuff like not perfect I think we need to take a nice big reality check here people. Sadly even those who have claimed to have grasped the idea have looked at the less than perfect food the carrots not quite the right shape the marked fruit on the trees even the tomato not quite round and perfect and red or even this chicken and turned up their nose. Everyone wants to be good but be able to have their old ways and requirements at the same time. Doesn’t work that way I am afraid people.
But you can’t blame them. You see the celebrity chefs turning out perfect food with perfect ingredients that are same as those you can buy in the supermarket but are better, more organic more local more of everything but they look the same…
If we are going to be living more local then we are going to be eating a lot less perfect food but it will be a lot better for us and damn side better for the earth and the plants and beasts on it.
And the result is below. Tastes fantastic. Still not perfect to most people after all where else are you going to get the neck served up as part of your meal and boy if you have not eaten the neck cooked like this you have missed out.
Chicken and Chorizo Casserole
- One chicken cut up or the equivalent in pieces
- 5 chorizo sliced into pennies
- 4-5 finely diced onions
- 5-10 garlic gloves sliced thinly
- 4-5 carrots diced
- 4-5 bay leaves
- 2 table spoons of good smoky paprika
- Salt and pepper to taste
- Chilli to taste
- Can of tomato
- 2 cups of white wine
- 2 table spoons of plain flour in a cup of cold water.
- Handfull of olives
Fry off chicken pieces in sunflower oil, put aside. Fry off the onions, add the diced carrots bay leaves, garlic and paprika fry until the onion just start to cover. Remove from the pot. Fry off the chorizo and when nicely browned add back in the chicken and onion mix. Add the other ingredients with the exception of the flour mix. Simmer for an hour or so then add the flour mix and simmer for another 10 minutes or so until the flour is cooked off and the sauce thickened. Serve with rice and few olives on top.