|From 40 pounds of tomatoes: 1 pint dried peels, 2 pints soup, 3 liters juice, 6 quarts sauce, 3 pints salsa, 5 cups jam.|
Monday, with the help of friends at Red Hog Farm, I butchered our fifteen 16-week-old Le Poulet meat chickens. Tuesday afternoon, I bagged and put all but one bird in the freezer. That one went into the evening’s supper, browned in tallow rendered from the fat of the cow we bought from the Deck Family Farm, simmered in a pint of sauce made with tomatoes from Frog Meadow Farm that I canned over the weekend, onions from PD Farms, garlic from Greenthumb Garlic…and Natural Value black olives from California. Honestly, after several long days on my feet, I was too beat to make anything else…so we just had this simple stew all on its own…but it would have been great with some quinoa cooked in chicken broth and a Caesar salad.
2 tablespoons tallow or other fat suitable for high temperature sauteing (coconut oil, ghee)
1 chicken, cut up (I save chicken backs for making stock)
1 large onion, saute sliced
4 cloves garlic, finely minced
1 pint tomato juice
1 14-ounce can pitted black olives
Melt fat over medium-high heat in a large, heavy bottomed saute pan. Sprinkle salt and pepper over chicken pieces, then brown on each side for 3-4 minutes. Remove from pan onto a clean plate. Add more oil if necessary, then cook onions until soft (about 6-8 minutes). Add garlic and saute for 2-3 minutes. Add tomato sauce and deglaze the pan, scraping any cooked bits off the bottom. Add olives and chicken. Bring sauce to a boil, then turn down heat and simmer for 45-60 minutes.