I like to buy local organic chicken from the Farmer’s Market.  It is free range, certified humane and low on food miles.  However, since you get what you pay for, it is more expensive.  I compensate by stretching one bird into three meals.  The third always involves homemade chicken stock.

I season it with backyard grown onions, carrots, garlic, parsley, sage, rosemary and thyme.

Delish.

Advertisements