APRICOT CHICKEN- from Godfrey

Worzel here, ever try to duplicate a much loved dish from your travels?,  Godfrey did , when he pined it was for the Australian food he gorged on.” I believe, he wrote, it was redolent of sun and soil and simple life always outdoors”. I oft make apricot chicken now, on Tuesdays of course. 

I have always loved chickens, as a lad all about our home they ranged free, they gobbled the beets I threw out the window each morning, provided fine, fresh eggs perfect for chippy tea.

Landing up in Australia, I was hungry for adventure, the pies, peas and damper, the bully beef I scoffed left the memory of beets and herring, far away back home cross the sea.

I was smitten by her beauty, the bonny, sunburned faces, the brown, rolling hills, the folks welcomed me, I gloried in Vegemite, fresh fish, roast pumpkin, and every corner I roamed there was Apricot Chicken.

Boiled and broiled , sour and sweet, twice just the apricots, once just the chicken feet. I had it with sauces, chunky and smooth,even tough old rooster full of pin feathers barely removed.

I have always loved chickens…running for the food scraps, fighting over tinned spaghetti, enjoying a dust bath, hot itchy afternoons. Try it baked in Russian Dressing, or freeze dried in a packet for to camp. And shared with friends, neath the southern stars, round the fire at the fruit pickers camp..

Of course, I also learned early how deftly beetroot could be hidden in burger and sandwich roll…indeed I learned.

Advertisements