A Jointed Chicken and Fresh Raw Milk….

Chickens love whey
Chickens love whey

This just happens to be the end of my THIRD week here at The Ballymaloe Cookery School.  Trying to stay with my plan to write every week has failed, however it is possible that I will catch up soon and be current.  So decided to just go ahead and share just a little about week two.  Personally,  there  just wouldn’t  be enough time for me  to share everything that has been taught in only this very short period of time.  But in week two there were a couple of demonstrations that stood out. …

Starting with  Jointing a Chicken….in the states I always just said cutting up a Chicken…but when in Ireland one might as well just go with their words.  During this demonstration it was so much more than just cutting up the Chicken or Jointing it!   We were shown in the demonstration how to use EVERY ounce of that chicken and if we would have had the head and feet they  would have found a use for those also.  

We were taught the value of rendering the chicken fat and storing it for use at a later time ( Just imagine giving chicken fat value!).  The giblets, all but the liver, were put into the stock pot and the liver used for chicken liver pate, which is sold in the little Ballymaloe Shop.  (We also made Chicken Liver Pate in week three. ..really yummy).

Back to jointing….the skin that was removed from the chicken were stretched out onto a wire rack and baked until crispy and served with a lovely dipping sauce. (see photo below)  The taste of these little morsels reminded me of skinny Pork Rinds, but supposedly these little morsels are making  their way  back into restaurants  as  a nice starter….at a nice price.

Baked Chicken Skins...Yummy
Baked Chicken Skins…Yummy

All of the bones went directly into the stockpot, no passing GO or going to JAIL,  just making great stock for days to come.  The legs, thighs and breasts we put into three different chicken dish .  The legs and thighs were used for Spiced Chicken Leg and Thigh Recipe.  My favorites recipes were Chicken Breast with Tarragon and Chicken Breast with Mushrooms and Ginger.   Delicious sauces!!

Chicken Breast with Tarragon
Chicken Breast with Tarragon
Chicken Breast with Tomato Fondue
Chicken Breast with Tomato Fondue

The chicken legs were shortened for appearance and turned into  Spiced Chicken Legs.

Spiced Chicken Legs
Spiced Chicken Legs

Part of the wings went into the stockpot as well and the little legs were used as appetizers….after almost turning them inside out exposing the bone, which left a nice little handle to dip into the Sweet Chili Sauce.

Can you believe the number of meals from just one Organic Free Range Chicken!

Protesting Hens
Protesting Hens

Next day was all about dairy and it’s source…….and the many different types of dairy product that are made from the daily milk.

THERE ARE SIX JERSEY COWS HERE ON THE FARM (I BELIEVE THAT IS RIGHT).  SOMETIME IT SEEMS LIKE THERE ARE MANY MORE WITH THE AMOUNT OF MILK THAT IS PRODUCED HERE DAILY.

BELOW A PORTION OF THE MILK IS SEPARATED TO MAKE JERSEY CREAM FOR OUR COFFEE.                                                           

Fresh Jersey Milk
Fresh Jersey Milk…Photo by Hillevi Lasen

PLUS REALLY FRESH BUTTER MADE IN THE MORNING AND SERVED WITH LUNCH.

Making Butter Tuesday Morning for Lunch
Making Butter Tuesday Morning for Lunch
Farmhouse Cheese
Farmhouse Cheese

FARMHOUSE CHEESE IS ALSO MADE HERE AND THE TECHNIQUE TAUGHT TO THE STUDENTS WHO ARE WILLING TO TURN THEIR CHEESE OFTEN AND DO THE  OTHER MANY STEPS REQUIRED FOR THEIR CHEESE OVER THE NEXT MONTHS.   SHOULD BE A VERY NICE CHEESE BY THE TIME WE LEAVE.  NONE OF THIS CHEESE THAT IS MADE HERE IS SOLD BUT USED IN THE SCHOOL.

Student's Cheese Aging
Student’s Cheese Aging
fruit and yogurt
fruit with yogurt in little jars…..photo by Hillevi Larsen

YOGURT AND  LABNEH, A SOFT YOGURT CHEESE ARE ALSO MADE FROM THE JERSEY MILK.   HERE FRUIT WAS ADDED AND STORED IN THESE CUTE LITTLE MIKE JUGS.  THEY HAVE BECOME A QUICK AND HEALTHY BREAKFAST WHILE HERE,  ALONG WITH A PIECE OFBALLYMALOE BROWN YEAST BREAD OR SODA BREAD!

Sliced Curd
Sliced Curd
                                                                       BUTTERMILK IS ALSO MADE HERE FOR THE SCONES AND SODA BREAD.
SADDLEBACK AND HER PIGLETS
SADDLEBACKS…

EVEN THE PIGS ENJOY WHEY!   AREN’T THEY SO CUTE AND GETTING BIGGER EVERYDAY!

SWEET JERSEY....
SWEET JERSEY…

4 Comments Add yours

  1. Blair says:

    The foods look great! Especially the cheese! mmm

  2. Carol says:

    I am just amazed at the way you are using every piece of everything ! Hardly ANY waste !

  3. Brigitte says:

    That is one thing (of many) you will be very aware of when you have been to the 12 week course: NEVER waste food. I just got through my diary the other day and read what I wrote after the first day at Ballymaloe: I will make sure to get an allotment when back in Switzerland and I was lucky to get one. Since then I’m growing my own organic vegetables, salads, herbs and berries.

  4. Reblogged this on Catharine's ACTS and commented:

    Written in Oct while attending Ballymaloe Cookery School…..makes me want to go and buy a chicken!!

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