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FARMS OF CHICKENS

Farms are establishments where chickens live confined in extreme conditions.
The raising of farm chickens is a business of making meat so no one is concerned that the farms meet a minimum of conditions for animals to have a "dignified" life, to which they are also entitled.

The farms are large ships that in winter are heated by the heat produced by the animals themselves and in summers have very little ventilation so it is not strange that when temperatures are very high the chickens die asphyxiated by heat.

BREEDING OF FARM CHICKENS

The ships that are used for raising chickens can have up to 25,000 birds.
So many animals together make them suffer from stress and they struggle to get some space pecking with so much violence that sometimes they kill each other.

The chickens are genetically selected to turn them into hungry animals that do not stop eating, in addition the lights of the ships remain lit most of the night, with which they quickly reach the "ideal" weight.

This fast and artificial way of raising chickens affects the animals a lot because they reach an excessive weight so they suffer deformations of both their skeletons and their internal organs.
This exaggerated fattening produces liver and kidney syndromes and also heart attacks that are caused by excess fat.

THEY ALREADY HAVE THE WEIGHT AND NOW WHAT?

As we have already said, the raising of farm chickens is a business and once the chickens are about three weeks old and the necessary weight is transported from the farm to the slaughterhouse.

A nice trip in first class: The chickens are transported to the slaughterhouse in plastic boxes stacked, suffering terrible temperature conditions, hits on the road. During the entire trip, which can reach 24 hours, the animals have no access to food or water.

And when they arrive they are transported to the stunning area, where they are usually electrocuted. Sometimes the electric stun system does not work, which causes the chickens to maintain consciousness. They are then killed by cutting their necks, so that they bleed, or suffocate them. Then they are given a warm bath, the water reaches around 65 ° C, to pluck them while some animals are still conscious when this operation is carried out.

Now the farms are very helpful, there they grow and raise what will be much food in the future.

I will show you a simple recipe for Chicken Curry:

INGREDIENTS

• 500 grams of chicken breast
• 175 ml white wine
• 100 ml of milk
• 100 ml of water
• One teaspoon of curry powder
• One medium onion
• A couple of cloves of garlic
• A pinch of salt
• Ground black pepper
• Fresh parsley
• Virgin olive oil

PREPARATION:

To prepare this great recipe for chicken curry we will use chicken breast meat, the most appropriate to make the recipe, for the texture of the meat, because it can be easily chopped and has no bones, which facilitates that at the time to serve we can eat it without needing to remove them. However if you like to use other parts of the chicken to prepare the dish, you can do it, no problem. Let's start with the preparation step by step.

First we will clean the breast well, removing the remains of fat and the parts that we do not want to use. Once we have it well cleaned we wash it with water under the tap and then we can cut it into fillets or cut it into not too big pieces or strips, as we like to do it. Thoroughly sauté all the steaks or pieces and we will go through a pan with a good drizzle of very hot virgin olive oil, to leave everything well golden on all sides.

At the end of browning all the pieces of breast we reserve it for later and we begin to prepare our curry sauce, which you will see that it is easy to prepare. There are other ways of making curry sauce, which usually use more ingredients to make a more complete sauce, but to make a chicken curry rich and simple, this sauce that we are going to propose is perfect. However on the web you will find other different recipes if you want to try different ones, to see which one is your favorite.

The first thing we do is peel the onion and chop it into pieces that are rather small or in the form of thin julienne. Then we peel and laminate finely garlic cloves, and then take a pan and put it to heat with a drizzle of virgin olive oil, enough to fry the onion and garlic, with salt on top so that the first poche all right. We are going to sauté it on medium heat, stirring occasionally to avoid sticking anything, and leave it until we have the golden garlic and onion already poached.

Then we are going to pour the curry powder, adjusting the amount as we like more or less intense, stir to mix well, and then pour white wine and put on a high heat to evaporate the wine alcohol. In a few minutes you will have consumed all the alcohol, so again we lower the intensity of the fire, pour the water and milk and let it cook for about 10 or 15 minutes, until a much thicker sauce has formed and with all the ingredients well integrated.

The necessary time is indicative, because we must leave the necessary time to get a sauce with the texture that we like, being able to leave it more or less liquid, according to the taste of each one. Before finalizing we are going to throw in the sauce the pieces or the fillets of chicken that we had gilded previously, and we let that it is finished doing the same with the chicken, this way they will be mixing the flavors. Once we're done, we serve our chicken curry hot.