Chicken
Chicken, especially free-range chicken, is a very popular product in autumn and winter. Organic chickens are reared outside in the fresh air under good conditions with plenty of space, and are free to roam. They’re grown for a minimum of 81 days. You’ll see them for sale in both shops and markets labelled Pollastre ecològic.
An organic chicken has more taste because it hasn’t been fed on industrial feed. It tastes of cereals, of having been reared outdoors and it’s juicier.
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As chicken dishes are usually accompanied by vegetables, they are usually very well-balanced. And chicken contains high biological value proteins.
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As well as the obvious, chicken can be served with local vegetables, added to paellas, or used in a traditional surf and turf dish, such as chicken with prawns or langoustines for example.
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The custom of using every single part of chicken has survived up to the present day. It’s traditional to eat cannelloni on Boxing Day, for example, to use up the chicken that’s left over from Christmas dinner. Chicken can be roasted or spit-roasted, fried, stuffed, grilled, and so on. Carcasses can be used for making stock, and the remaining scraps of meat clinging to the bones can be made into croquettes, or other dishes. Offal can be sautéed, stewed or used to make arròs de colls i punys, a traditional rice dish.
Leftovers can form part of all sorts of different recipes that call for shredded meat, such as Mexican burritos or a perhaps a Peruvian causa a la limeña, or eaten cold in salads.
