The Rural Voice, 1991-09, Page 44Cabin Crafts &
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40 THE RURAL VOICE
RURAL LIVING
A CHICKEN
IN EVERY POT
By Rhea Hamilton -Seeger
When I was a child, Sunday dinner
almost always included a roast
chicken. Occasionally mom would be
diverted to cook a beef or pork roast,
but somehow the aroma of the chicken
cooking and the taste of the mashed
potatoes smothered in gravy always
seemed more suitable for Sundays.
When I read about the United
States' Republican party's promise of
1928 to put "a chicken in every pot," I
could well understand why they won
the election. In our culture, roast
chicken was served on special occa-
sions and your station in the family
was noted with the cut of meat that
was allotted you. Breast was, of
course, the most sought after for its
pure white meat, and a practised
carver would save a bit for everyone.
Chickens have played their part in
the history of this country. They were
an invaluable source of food for set-
tlers. They could multiply quickly,
provide eggs, and when that was no
longer usable, they could flavour a pot
of soup. When you visit the Jesuit and
Huron Indian display at St. Marie
Among the Hurons located at Mid-
land, you can still see the descendants
of the little black and white hens the
Jesuits brought with them into the
wilderness.
Remember mother or grandmother
tending her flock of hens? The sale of
eggs and the extra hens in the fall pro-
vided pin money that carne in handy
for those unforeseen demands on the
family economy. At our house two or
three banty hens ruled the yard. My
dad raised pheasants and the wee
banties, being notorious for their pro-
tective behavior, would easily adopt
abandoned eggs and raise the young
pheasants as their own. Letting the
wee brown hens handle the nest work
was less trouble than running an incu-
bator. I'll always remember the
excitement around the table when dad
would bring in the occasional banty
eggs for our breakfast. They were so
tiny that we believed they were laid
intentionally for little people like us.