New York Times Talks Turkey… errr… Chicken


This recent article in the New York Times introduced me to the Olandsk dwarf chicken! Who knew!?

It also tackles the question of what to do with all the extra chicken fruit, which, like zucchini, can take over!

At this time of year, the difficulty becomes not so much keeping the hens, but keeping up with them.

In high season, a good layer like a Rhode Island red or leghorn can lay an egg every day. Ms. Erway uses up the eggs by making lunch for the staff at Sixpoint Brewery, where she works. “I put sliced hard-boiled eggs in banh mi,” she said, referring to the French-Vietnamese baguette sandwiches, stuffed with pickled vegetables and red chile sauce. “And I’m Chinese-American, so it’s second nature for me to add an egg or two if I’m stir-frying rice or noodles.”

Enjoy!

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