A whole bird on the board, with the boning knife at the ready for cutting. Keep your knife super-sharp for the best result. Pic: dee Hobsbawn-Smith

It’s chicken day

First We Eat: If it’s from a good farmer, a whole direct-sale bird is worth that extra bit of cost

This issue’s recipe: honey lemon chicken. Chicken Day means getting whole processed birds from a local farmer, getting them home in coolers, cutting each up for bagging and freezing, then stripping the carcasses for stock and pet food.