Herb has an “H” in it!
The herb garden is coming up well thanks to Keri’s constant maintenance!
I would like to thank those who commented on the “processed chicken” I serve for a lunch sandwich.
I do several favored types and are, like I say, “easy but complicated,” but I thought I would share a few pics and the process as it goes.
There is one key ingredient that can be hard to find if you are attempting this at home, coul fat, every animal has it holding their stomach together but pig coul fat works the best! Ask a local butcher or specialty store if they carry it or can get it for you. I use Prairie Harvest, a company that deals in wild game and specialty meats www.prairieharvest.com .
Coul fat has been used since the beginning of food preparation. It’s handy for holding together meats and other components for slow roasting and sausage making. The thin layer of coul fat nearly cooks away and helps to maintain the shape of what it has in side. It was the original way that processed lunch meats were put together by the butcher until mass production in factories took over. It’s an art that I love to continue to utilize and to share with those who are interested in the way true food is done! I’m planning a ”Range and Sky” later this week which I will utilize the coul fat. Check back later for the pics and process!!
I start by spreading the coul fat out and placing the marinaded chicken on the side closest to me. This is a South Western Chili Rubbed Chicken I’m doing.
I roll the coul fat around the chicken, keeping it nice and tight, tucking in the ends as I roll.
Once it is all rolled up, I use butchers twine to tie it.
I roast it at 350 degrees for approximately 30 min or until it reaches an internal temperature of 165.
Of course, I cool it off and, after removing the butcher twine, I slice it on a sharp slicer!
The end process results in a slice of sandwich meat! There is nothing better when it’s fresh!