Chicken and Egg: A Memoir of Suburban Homesteading with 125 by Janice Cole

By Janice Cole

Chook coops have by no means been so stylish! From natural gardens in parking plenty to rooftop beekeeping, the charm of city homesteading is common. fowl and Egg tells the tale of veteran nutrition author Janice Cole, who, like such a lot of different urbanites, took up the progressive pastime of elevating chickens at domestic. From opting for the ideal coop to generating the miracle of the 1st egg, Cole stocks her now-expert insights into the rigors, triumphs, and bonds that consequence whilst human and rooster stay in shut quarters. With a hundred twenty five recipes for scrumptious bird and egg dishes, bird fanatics, yard farmers, and people considering taking the jump will adore this eye-catching illustrated memoir!

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Extra resources for Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes

Sample text

Serve immediately. NOTE To poach chicken, fill a medium skillet with water. Add a couple of onion slices, 1 bay leaf, 1/4 teaspoon of dried thyme, and 5 dill stems, if available. Bring to a boil over medium-high heat, add 1 large boneless, skinless chicken breast half (about 10 ounces), reduce the heat, and simmer for 8 to 10 minutes or until no longer pink in the center. Remove from the liquid and cool completely. Shred into bite-sized pieces. If you’re poaching chicken breast for another recipe, omit the dill.

Drain the pasta. Toss in a large warm pasta bowl with the reserved cooking water and the cheese. While the pasta is cooking, add the reserved tablespoon of bacon drippings to the skillet. Heat until warm over medium heat. Add the eggs and sprinkle with the remaining pinch of salt and 1/8 teaspoon pepper. Cover and cook 11/2 to 2 minutes, or just until the whites are set but the yolks are still soft. Divide the pasta among 4 plates, top with the bacon and mushroom mixture, and place an egg on top of each serving.

Bring to a boil over medium-high heat, add 1 large boneless, skinless chicken breast half (about 10 ounces), reduce the heat, and simmer for 8 to 10 minutes or until no longer pink in the center. Remove from the liquid and cool completely. Shred into bite-sized pieces. If you’re poaching chicken breast for another recipe, omit the dill. 33 SERVES 6 11/2 cups shredded poached chicken breast (see Note) 4 hard-cooked eggs (see Note, page 31), chopped (11/2 cups) 1/2 cup chopped shallots (about 3 large) 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 cup mayonnaise 3/4 teaspoon Dijon mustard 3 tablespoons coarsely chopped fresh dill 6 Boston “butter” lettuce leaves 12 slices crusty country French or sourdough bread (1/2 inch thick) Early Spring Fettuccine with Crisp Bacon, Spring Mushrooms, and Eggs This pasta is a study in contrasts.

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