Another month, another meat score. The people at Stillman’s have spoiled me for any other chickens. Now, when I “settle” for a Bell & Evans bird, it still tastes bland compared to the free-range version.
The rest of the delivery was hot Italian sausage, a pork loin roast, and pork cutlets. I supplemented those with a two-pound sirloin steak (last night’s dinner, pan-seared and served with a Worcestershire butter sauce), smoked pork chops, and two pork bellies (soon to become bacon). And they’re still giving away pork kidney fat, which will get rendered for future use.
At the Union Square farmer’s market, a Stillman chicken is a $20 enterprise, while Bell and Evans or Springer Mountain on sale is at least 50% less – obviously this is totally discretionary and there is value in supporting the family farm, but if you will, give me your relative sense of flavor “pay-back”.
According to the Meat CSA page at the Stillman’s site, I’m paying $8 per pound for the chicken, or $32 for a four-pounder. That makes the $20 chicken a relative bargain.
Cost-benefit aside, there is a clear difference in the taste and texture of the Stillman’s chicken. The only was I ever prepare it is a simple roast in the oven, so it’s not like I’m choosing recipes that enhance the flavor with supplemental ingredients.