This is Cheese and Quackers, the pet ducks. They greeted me with a little interest, but were more interested in hanging out with each other.
These happy chickens were roosting and cooing in a tree. They were just relaxing and chilling on a pleasant day.
I am pretty sure I've never had one butchered the same day, since my ax wielding great grandmother was long gone by the time I entered the world. I did inherit a cookbook with a chicken recipe that begins with, "select chicken and cut off head with an ax" (I haven't tried that one yet - lol!).
Brunty recommended aging it for a few days for optimum flavor, so I saved it 'til last night. I stuffed it with some rosemary and a few chunks of orange, and gave it a butter rub down. Threw in some purple potatoes to cook in the fat, which were delicious, but not very photogenic.
Because it wasn't processed and shot full of saline and other "stuff", there wasn't a lot of liquid left in the roasting pan. I think next time, I will salt it and leave it uncovered in the fridge overnight to see if I can get crispier skin.