A Surprise Low Carb Purchase

Jul 10th 2009 · by Catherine Osthaus

I purchase some yummy organic organ meats from a local farmer very close to my house. Unfortunately when the poor animals went to the abattoir they did not individually wrap the organs to sell separately. Instead they just dumped random parts in a plastic bag. I knew I could be getting a wonderful surprise when I purchased them.

I am asking for some help in what to do with this. I desperately do not want to cook it up and feed it to the dogs.

I am currently also making a homemade chicken stock. I am apprehensive of adding this to my crock pot of chicken bones. The ears have hairs on them and I do not want them to fall out in my broth while cooking. I am wondering if this can happen because when they pluck chickens they put the chicken in hot water to loosen the feathers.

Any thoughts?

This post is part of Fight Back Fridays hosted by Food Renegade

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Tags: anti-candida diet, Bone Broths, How to cook pig ears, Low Carb Foods, Nourishing-Traditions, Traditional Foods

Filed Under: Candida · Low Carb Recipes

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4 Responses to “A Surprise Low Carb Purchase”

FoodRenegade says:

July 10, 2009 at 9:23 pm (Edit)

LOL! What to do with pig EARS? That’s a fantastic quandary. I wonder. Perhaps they could go with pigs feet into a pig broth?

Thanks for participating in Fight Back Fridays today. It’s a wonder more people haven’t taken a shot at answering your question.

Cheers,
~KristenM
(AKA FoodRenegade)
Catherine Osthaus says:

July 13, 2009 at 4:39 pm (Edit)

I boiled the ear in a separate pot and it made some wonderful gelatin. I have come to conclusion that the best option is to make a crispy ear like the dog treats by rubbing seasonings on it and toasting it up. I will see how it goes.
Nicole says:

July 22, 2009 at 12:28 pm (Edit)

Your solution to the pig ear dilemma sounds great but next time you should totally try eating it yourself! Please keep in mind this comes from someone who has never actually cooked one herself…BUT my husband David and I ate pigs ear at the Spotted Pig in New York and it was amazing! I think they fried it so that the outside was really crispy and all the inner stuff was gelatinous melty in your mouth. They served it with a vinaigrette on mixed greens. Haha now I want to go and try cooking it!
Ps.David and I both have been loving your videos!
Catherine Osthaus says:

July 28, 2009 at 11:10 am (Edit)

Nicole, I love your blog and videos as well! You guys inspire me to be more adventurous in my cooking!