From Lisa Barnes
I have a difficulty talking about animals with my children when I am cooking. My son now asks questions when he sees meat. Things like, when looking at a steak “did this come from a cow?”, or when looking at a whole chicken “where would the head be?” or when looking at a whole fish at the market “is he looking at me?” Yes, I enjoy being a carnivore, as does my son, when we’re enjoying a meal at the table. However it is difficult before the animal part becomes a “meal”.
He knows not to play games about pretending to shoot or kill things (like some of his school mates). But when I start to explain a chicken’s feathers are plucked after it’s killed, he yells “you shouldn’t say kill Mom!” So I find it hard to explain. Then he asks “does the plucking hurt?” Plain and simple the chickens are killed for us to eat them. They simply don’t fall over dead from exhaustion or old age. But then he wants to know how they die. I certainly don’t want to go into details of animal killings with a 4 year old. Plus to be honest I don’t like to think about it myself. I try to tell him that organically raised animals have better lives, eat better foods and are happy – but the punchline is, they still are killed.
Not to mention my 1 year old daughter likes to make animal noises. So when I’m trying to avoid the subject with my son, she’s in the backround saying “mmmmmmooooo” or smacking her lips like a fish.
I’d love to hear any suggestions from other’s dealing with such curiosity. In the meantime here’s an easy roasted chicken recipe for the whole family. Is the correct sound “bock, bock,bock” or “cluck, cluck, cluck”?
Roasted Organic Herb Chicken
This is an easy weeknight meal, with lots of weeknight leftover possibilities. Cooking an entire chicken provides something for everyone – dark meat, white meat, sliced, or enjoyed right on the bone. You can even puree breast meat for baby.
1 organic broiler chicken, (3 to 3 ½ pounds)
2 tablespoons olive oil
2 tablespoons fresh organic lemon juice
1 teaspoon fresh thyme, minced
Preheat oven to 375 degrees. Rinse chicken and pat dry. Be sure giblets and innards are removed. Place chicken breast-side-up on oiled rack in a shallow roasting pan. In a small bowl, whisk together oil, juice and thyme. Brush over chicken. Roast chicken, uncovered in oven for 1 ¼ – 1 ½ hours, basting halfway through cooking. Cook until flesh is no longer pink and juices run clear.
Lisa Barnes is author of The Petit Appetit Cookbook and lives in Sausalito, California.
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