Well, okay, that's not too amazing for Sunday dinner considering that it WAS chicken. But it's more amazing than I'd like it to be.

Now, I admit that I've been "off meat" of any kind for a couple of weeks. I tend to go vegetarian as an automatic reaction to having to use my cane. Yikes! Can't excersise! Throw the animal fat overboard and batten down the hatches!

But, I promised to tell you how the chicken was that I drove out to Bullocks to get. Not like it's any great distance, but it was worth twice the drive. The good news was it was really tastey. The bad news is that it didn't have much meat on it....

not like those "Oven Stuffer Roasters" you get from Purdue. Those things kind of scare me. They look like chickens on steriods - who knows, they may BE chickens on steriods. They're freakeskly huge and bright yellow with a ton of fat on them. The bright yellow/orange color must have caused enough customer comments that years ago they did an ad campaign in which Purdue said it was because they gave the chickens marigold seeds or petals, I forget which, as part of their "gourmet diet". This ad was clearly aimed at anyone who had never been past the factory farms on the Eastern Shore and was unaware, or unconcerned, about their labor practices.

But, I digress.

The point is, it was skinnier than most "market chickens" but way made up for it in taste. What struck me about the taste was that it seemed "old fashioned" to me. Which makes me wonder why the chickens I've bought at the market don't really taste like anything at all. Also, the low fat content was a real bonus, because I immediately threw the bones into a pot of water and made chicken noodle soup. There's nothing worse than too much fat in chicken noodle soup. And it smelled good!

The Hub, who is not really big on soup, came by, lifted the lid and said, "Wow, that smells just like my grandmother's!" and he took a large helping with him to the job site.

So, there you have the chicken report. Next time, I'll make more side dishes.