Monday, 2 May 2016
Two of the cockerels we slaughtered about a month ago joined us for dinner last week. One was the Rhode Island Red that we initially thought was a hen until we saw him chasing after the hens. The moment he attempted to start crowing, we slaughtered him. Rather nice roasted, the left over meat was made into soup - the bones were boiled up to make stock. Even at this stage the bones will not be thrown out. They will be cleaned up and roasted a number of times in the over and then crushed to make bonemeal.
We found some old bread in the freezer so some of it found its way into bread sauce which goes well with roast chicken.