Chicken Sashimi – photo by yoppy
There are hundreds of different breeds of chickens. Literally, hundreds. Though one likes having options – it can also be daunting to try to sift through the variety of birds to find the breeds best suited to your own personal needs. Mike Stanton, a chicken-breeder, show-chicken competitor/judge and buyer of chicks for a local farm and garden store has a wealth of knowledge about picking and raising backyard hens.
Mike Stanton
On today’s episode of the Urban Chicken Podcast, Mike Stanton shares his years of experience with chickens to help us learn how to pick only the best chicken breeds for keeping in a backyard situation. Mike also talks about breeding, raising, showing and judging chickens for competition. As the buyer for all of the chicks brought into a branch of local farm and garden store (Zamzow’s) in the Boise area, Mike is able to impart some of his observations and insight on the changing world and market of backyard chicken keeping. What birds were popular a few years ago are not the same chickens in demand today.
You Don’t Get Any Fresher Than Raw Chicken – photo by Taidoh
In the Chicken News, I cover a culinary chicken trend that shocks and awes me — chicken sashimi! If you are unfamiliar with the term sashimi, it is a Japanese culinary term referring to thin slices of raw meat (typically fish), which is usually served with soy sauce and wasabi. I love eating chicken and I am up to trying just about anything once, but the idea of eating raw chicken breast gives me the heebie-jeebies. I lived and worked in Japan for three years and during my tenure there, I have eaten some CRAZY foods (some of which I might not have eaten if I had known what I was consuming at the time), the weirdest of which includes, bear sashimi (yep – real, raw bear meat) and sea cucumber (a creature, in my humble opinion, not meant to be consumed by anybody). Despite, these two examples and many more unnamed odd culinary delights that I have munched upon – raw chicken is one that is a bridge just to far for this girl to try.
Chicken Sashimi is made of a specially raised breed of bird, known as the Nagoya Cochin. These Cochin chickens destined to be served up raw are raised in pristine conditions and slaughter shortly before being prepared for consumption. Chicken sashimi is definitely not a dish that you should try to make at home. This delicacy is near (if not actually) impossible to find for sale in the U.S. with local health departments taking particular exception to serving raw chicken meat. If you really want to try authentic chicken sashimi – you’ll have to do it in Japan.
raw, chicken-carcass, hand towel
In keeping with the gross-out raw, chicken theme – I discuss a particularly cringe-worthy new consumer product in Sally’s Sidenotes on today’s show. The new product in question is a hand/kitchen towel that is fleshy/pink colored and is designed to be rolled up on the ends to give the towel an eerie resemblance to an actual raw, chicken carcass. Unfortunately, you can’t seem to buy this truly disgusting looking hand towel yet in America. If we cross our fingers, maybe Amazon will carry this singular dish towel in time for Christmas.
CHICKEN NEWS:
- Daily Beast – Chicken Sashimi, the Other Pink Meat – ARTICLE
- Gourmet Fury – Best Meal of 2012: Chicken Sashimi – ARTICLE
- Japanese Food Report – Japanese Cochin is Only Used for Sashimi – ARTICLE
- Kani Miso pictures and explanation – ARTICLE
MAIN SEGMENT:
- Zamzow’s – where Mike Stanton works – LINK
- Book Mike Stanton gave Expert Advice on – The Backyard Chicken Fight
- Privett Hatchery in New Mexico from which Mike Stanton Orders Chicks – LINK
- Western Idaho Fair – local fair in Boise – LINK
SALLY’S SIDENOTES:
- Gizmodo – Raw Chicken Carcass Dish Towel, Ew! – LINK
- Designboom – Raw Chicken Carcass Tea Towel – PICTURES
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