Chickens strung up after the dispatch at a Whole Larder Love workshop (Photo: Brenda Pomponio)
The deed was done; the chook’s neck was wrung. Actually her jugular was cut and neck broken, but more on that later. The important point is that i slaughtered a chicken (under professional tutelage), then plucked, guttered, butchered and poached her thin frame. I shredded her flesh and turned into Shawarma — a Middle Eastern dish — with the help of a plethora of spices and some lugs of olive oil. I ate her — wrapped in flat bread slathered in humous, with sliced ripe tomatoes and peppery home-grown rocket — standing by my kitchen bench. My personal standing ovation to this hard working girl. Continue reading
