tag:blogger.com,1999:blog-6766665307884742507.post3906147456189502652..comments2023-04-26T08:25:17.470-04:00Comments on Castlemaine Farm: Fall 2008 Chicken CSA Newsletter #2Castlemaine Farmhttp://www.blogger.com/profile/12536700012286090840noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6766665307884742507.post-72853679440144393012009-04-02T17:18:00.000-04:002009-04-02T17:18:00.000-04:00Brian: check out the goat meat special in the NYT...Brian: check out the goat meat special in the NYTimes this week. Got Goat?<BR/><BR/>Rich Silc<BR/>Castlemaine fan clubresilcnoreply@blogger.comtag:blogger.com,1999:blog-6766665307884742507.post-3268874357998238952008-11-30T19:28:00.000-05:002008-11-30T19:28:00.000-05:00Brian,I completely agree with everything you said;...Brian,<BR/><BR/>I completely agree with everything you said; whole is the only way to go. Cutting up a chicken is something our grandmothers didn't even have to think about. Another bonus you didn't mention is making stock! We're on a tight budget, so we want to use every part of the chicken that we can; that means even the bones are put to use. I do a lot of the cooking for my family, and chicken stock has thousands of uses, it is one of the most versatile ingredients I use. It takes a few hours - but the results are so worth it.<BR/><BR/>MattMatt McCannhttps://www.blogger.com/profile/17944824461883230360noreply@blogger.com