I read the letter about chicken legs (February 25). When I was a small child I ate chicken which had been reared in Surfleet.
My father would take out the insides on the kitchen table. He put newspaper on the table and wiped his hands on the dishcloth.
He would teach me all the parts of the insides. He would cut open the crop so that we could see what was in it and he would pull the white giders to show me the claws opening and closing.
Obviously we ate all of the flesh on the chicken. I was told that life “cannot be all chicken breast”.
There is always someone who has to eat the legs and wings and pick the carcass.
Now I am an old woman I mostly cook from scratch but sometimes I buy a Sharwood’s sweet and sour chicken, feeling a bit uncomfortable about the fact that it’s made with Thai chicken.
Recently I tried a Sainsbury’s chicken korma, feeling more comfortable because the chicken is from the UK.
I found the letter from your unnamed letter writer very interesting.
Maybe I don’t need to feel more uncomfortable about the Thai chicken, just uncomfortable about all of them which aren’t running in grass fields in Lincolnshire.
Frances Richardson
Surfleet
