When the neighbor’s offered Chuck their older hens for slaughter, he didn’t hesitate. The big question was: what do you do with old chickens? His plan—sausage.

Michael Ruhlman, the author of “RATIO, the simple codes behind the craft of everyday cooking” says this in his chapter on sausage:

“The Noble Sausage

Sausage is one of the culinary glories when it’s made and cooked right—a package of inexpensive trim, some fat, some seasoning that can be unparalleled in its deliciousness, in its ability to satisfy. A technique born of economy that results in the sublime. Truly, my respect for sausage knows no bounds.”

Who would have thought?

We are rediscovering many techniques born out of today’s economy. Our great grandparents would smile as we yearn for their knowledge. We buy local. We pickle, can and freeze.

As I flip through the seed catalog to plan my garden, Chuck heads up the hill to gather more of the neighbor’s chickens. This time—chicken soup. After listening to Lynne Rossetto Kasper on Splendid Table talk about mature chickens, she said, “You have got the chicken that will make a soup, the likes of which, you will be on your knees weeping with joy.” Sounds like it will be good for our souls.