Chicken and Egg - Janice Cole [13]
2 garlic cloves, minced
One 8- to 9-ounce package fresh fettuccine
½ cup freshly shredded Parmigiano-Reggiano cheese
4 eggs
1⁄3 cup sliced fresh chives
READY TO TAKE THE CHICKEN PLUNGE?
Chicken are trendy and, yes, you’d love a couple in your backyard. But is raising chickens right for you? Here are some questions for you to consider:
1. Is keeping chickens legal in your area? If yes, follow the recommendations set forth by your city or town. If not, talk to officials about the possibility of changing the regulations to allow a small number of hens. Many cities are realizing the benefits of allowing small flocks of chickens as their residents seek locally grown, sustainable food.
2. Do you have the space? Chickens can exist in very small spaces (think industrial battery hens), but for the best quality of life, they need room to stretch and roam. The recommendations range from about 10 to 25 square feet per bird. This means even small city lots can support a couple of hens. If the chickens are allowed to roam the yard, they’ll need less coop space than if they’re kept confined to a coop and run.
3. Will you have the time? Chickens are low-maintenance animals. In fact, they’re easier to care for than dogs. They still require a commitment from you, however. At the minimum, you will need to get up early to let them out of the coop and into their run. You’ll have to set out their food and clean water and check for eggs. At night, you’ll have to make sure they’re in the coop and secure from predators. Once a week you’ll want to do a routine cleanup of the coop and the run, and once a month the area should get a thorough cleaning. So be realistic. Hundreds of people get baby chicks at Easter, only to later abandon them. If your lifestyle includes frequent traveling and staying out late, chickens may be a bad choice. Once you make the decision, you’re responsible for their well-being, safety, and good health.
4. Do you have the resources? If you think you’re going to save money on eggs, think again. The actual cost of home-raised eggs may be higher than those from the store. Although chickens are relatively inexpensive to keep compared to other pets, they do require an initial investment. The main expense will be the coop. Depending on where you live, the coop may be a simple shelter from the rain and sun or an insulated structure with heat and light. Keeping the roaming areas free from predators requires adequate fencing all around, including the top. (Many chicken owners do keep their expenses to a minimum, though, by creative planning and the use of recycled materials.)
Chicken Breasts with Bunches of Chives
The simplicity of this dish calls for the finest of ingredients. Use the best pasture-fed chicken available. The puréed fresh chives create an emerald-green vinaigrette that’s used as both a marinade and a sauce, infusing the chicken with the delicate pungency of spring chives. There are two types of chives: round-stem chives, the most common, are called onion chives, while the flat-stem chives are known as garlic chives. Either can be used in this recipe. When available, garlic chives can also be quickly sautéed like greens and served as a tasty side dish.
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To make the vinaigrette: Put all the ingredients in a blender container and blend until smooth and bright green in color.
To make the chicken: Drop the chicken breasts into a large resealable plastic bag and pour half the vinaigrette (about ¼ cup) over the chicken. Seal the bag, eliminating as much air as possible, and massage the vinaigrette into the chicken. Put in a shallow pan and marinate in the refrigerator for 8 to 12 hours. Cover and refrigerate the remaining vinaigrette.
Preheat the oven to 425°F. Bring the reserved vinaigrette to room temperature. Line a small, rimmed baking sheet with foil. Remove the chicken from the marinade, shaking off any excess and discarding the marinade. Heat a large skillet over medium-high heat. Add the 1 tablespoon olive oil. When the oil is hot, cook the chicken for 4 minutes or until golden