Caveman Cuisine: Eggs and Chicken

Sometimes convenience and cost trumps conscience. Case in point, the supermarket rotisserie chicken.

While I would most definitely prefer to purchase a locally raised, heritage breed chicken raised on organic feed supplemented by natural forage such as fresh green grass and the odd bug or two, whose handsome feathers warmed in the midday sun warm and whose nights were spent roosting in the avian version of the Grand Bohemian, whose name was possibly "Bettie" or "Valerie", alas, this was not the case.

Instead, I opted for a bird whose short life was nameless and miserable. Raised in a cramped cage it likely had little room to move, and even if it could, it's gigantic breast would have made it impossible or difficult anyway.

I'm not proud of purchasing such a bird.  I'm not proud of it in the same that I am not proud of pumping gas into my car, wearing shirts made by sweatshops is "Malaysia" or "China", or typing this sentence out on a plastic keyboard that will likely inhabit this earth longer than my children's children.  But, I swallow my pride with the knowledge that life doesn't tolerate perfection.  It demands compromise.  Who must die today so that something else might live?

Back the bird.

In the kitchen it's little headless body looks up, reclining in a full "spread chicken".  Peeling off skin, separating limbs from joints, muscles from muscles, connective tissue from bone I parcel it out.  It seems inconceivable that something so intricate can be destroyed so easily. 

I make a mixed green salad, organic greens of course, and boil a few eggs.  I think, "What would a chicken think of this?"  I would imagine that it would be horrified (assuming it could have such a thought or express such an emotion), but a chicken is not a human and in my attempt at empathy am simply projecting humanness upon a bird.

So I continue with my preparations and but together a nice salad.  It was delicious and morally ambiguous.


The meat of one chicken thigh and leg plus two wings
2 hard-boiled eggs (easy as boiling water, instructions here)
1 cup shredded red cabbage
1 medium carrot (shredded)
2 cups organic baby greens
Fresh ground pepper to taste
Lemon juice and good extra virgin olive oil (for dressing)


In a large bowl, layer vegetables and season with pepper. Sprinkle the greens with lemon juice and olive oil and toss to coat.

Add chicken and hard-boiled eggs.

Enjoy while committing to buy a better bird the next time around.
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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