July 23, 2021
Hearing the rooster crow to start the morning was common in the early days. Chickens were a main course in many homes when I was growing up and many Alvans raised their own in backyard pens. I’m not talking nuggets, boneless wings, or breast patties, but good old chicken-on-the bone.
Butchering was a family affair. Gross by all standards but as humane as possible. We hung the birds by their feet from the clothesline, quickly removing their head and allowing the blood to drain. Next came scalding water in a five-gallon bucket in which to dip the carcass to loosen the feathers. After pluck...