My friend emailed a few of us this week describing her recent and devastating occurrence.  She and her partner have chickens.  They've only just gotten off the ground.  Her partner B went all out with the coop and the chickens have this lovely area under the trees where they love to roost  when they're out and about.  For the most part, the chickens have been getting on with life - enjoying the roam and adding to C and B's egg collection.
More recently C and B added a rooster to their family.  Roosters are always difficult.  If there's more than one, they fight.  Nasty fighting.  Sometimes they just randomly start pecking away at another chicken until it's raw and bleeding.  Once that begins it's very hard to stop it and it the other chickens start picking up the behaviour as well.  They're also pretty loud compared to the chickens.  In this case though, Harry (yes - they named the rooster) has been exceptional.  Harry has gotten along well with his harem and things have been relatively peaceful.
Until one morning earlier this week when C went out to the coop only to find poor Harry lying on the floor of the coop, his comb turning blue and breathing shallow, laborious breaths.  C rushed Harry to the vet (yup - she did) where Harry later died.  The vet thinks that Harry succombed to heart failure and that it might be something congenital, ie. something the breed itself is susceptible to.
My poor friend C is bereft and confused.  She is a vegetarian and has trouble with any kind of suffering whatsoever.  So in the midst of working hard to create more awareness around growing food, saving seeds, keeping animals for the sake of the soil and all of that she is asking herself how ethical it is to entertain breeding animals that are susceptible to such severe congenital problems.  She has asked us all to respond with our thoughts about the whole thing.
So I'm thinking here on this blog.  I'm thinking that if we expect that there will be no 'setback' in our pursuit of a better planet then we're fooling ourselves.  One of the reasons that we've allowed ourselves to be so overwhelmed with industry created food is because it's damn hard doing it yourself.  The breed used for industrial chicken farms is one that grows fast, so fast that after 12 weeks of life it can't stand anymore.  The meat tastes like fluff because it's got no muscle tone but it grows fast and is hearty enough that with some (lots) antibiotics it can survive long enough to die fat.  Doing things any other way is a lot of work, it takes a lot of time and there is a lot of loss.  Loss is present everywhere whether we like it or not.  Animals die, plants die (they do), people die.  The real question for me is what kind of life was had by the animal, plant or person.  Harry probably had a much better life than most chickens do and I would hope that his death would be able to continue life in something else.  An animal could be fed, a human could be fed, the soil could be fed.  I hope that Harry's death doesn't become the most wasted thing about his life.


I've become so much more appreciative of what animals give us.  I understand so much more that we are all connected and when we abuse one we are abusing all including ourselves.  I don't buy chicken parts anymore.  I buy the whole chicken and I buy it from someone who let the chickens wander around and peck around and roost in the bottom branches of their favourite tree... because that's what being a chicken is all about.  When I use that chicken for food I'm thankful for every part of that bird - the feet, the neck, the organs especially and the fat off the skin.  Nothing gets wasted.


The end of my last chicken roast along with the neck and organs and skin and feet became fantastic chicken stock and yielded about 2 - 3 cups of meaty cooked chicken.  I used it with some roasted butternut squash, some cream, some cheese and some sage.  It's been one of the best things I've made this fall bar none.  I savoured each bite with heartfelt gratitude.


Chicken and Butternut Squash Orzo
serves 6 - 8

1 med/sm butternut squash, seeded, peeled and cubed into 1 inch cubes
5 - 6 cups chicken broth
3 - 4 cups cooked chicken, cut into bite sized pieces
1 1/2 cups orzo
1/2 cup cream
3/4 cup parmesan cheese
1 - 2 tsp salt
2 - 3 tbsp honey
3 - 4 tbsp fresh sage, coarsely chopped
1/4 tsp nutmeg

Preheat the oven to 350° F.
Line a baking sheet with parchment.  In a bowl toss the butternut squash cubes with some oil or lard that's been warmed up.  Place the sqaush cubes on the baking sheet, sprinkle with a little salt and roast in the oven for about 30 - 35 min. The squash should be nicely browned on the outside and squishy on the inside.
In a heavy bottomed pan heat the broth over med/hi heat until the broth is simmering. Add in the orzo and turn the heat down to medium/low.  Continue to simmer for about 10 - 15 min or until the orzo is becoming soft.  As the orzo is almost ready add in the salt, honey, sage and nutmeg.  Check e taste and adjust if necessary. Add in the cooked chicken and the roasted squash. Mix well.
Turn the heat down to very low and add in the cream and parmesan cheese.  Let the cheese melt and serve.