Super Chicken of Hoboken
[Note: This is a Hoboken411 reader contributed article. There will be one or more “reader articles” each day this week.]
Super Chicken of Hoboken: a Live Poultry Market
By Brooklyn Bridget
Don’t want chicken that’s been sitting in the cooler for a couple of weeks?
Head on over to Super Chicken of Hoboken, nestled in the picturesque southwestern corner of Hoboken. (And we have plenty of pictures to prove it’s picturesque.) It’s located at 655 4th Street, between Jackson and Harrison Streets, just across from the supermarket and the liquor store.
Read more all about how they manage (and kill) the chickens, plus a tasty recipe after the jump!
(Super Chicken, continued…)
Yes, the awning says Sara Farm Inc, but the paperwork hanging inside says Super Chicken of Hoboken, and that’s a much better name, isn’t it?
They sell ducks:
And chickens, including this rooster who doesn’t have the sense to leave by the open front door:
I chose a white hen, about 5.5 pounds, and asked for it to be left whole, but no head or feet. I asked for the gizzard, heart, and liver, but forgot to ask for any egg that might be inside.
The butcher took it inside, cut its throat, and placed it upside down in a metal cone to let it bleed to death. Next, it went into the scalding tank.
Then it was placed into the plucking machine.
You are spared the picture of the hen in the plucking machine and then getting manually eviscerated and mechanically decapitated, because I was distracted by the owner, Fabian, who appeared at this point to find out why a customer was in the back room taking pictures. I explained to him about hoboken411.com and the profiles of various businesses on the site. He seemed a bit nervous, perhaps because, as Ernest Borgnine explained in “Marty,” a lot of people don’t think much of butchers. I reassured him that the people who read the site are generally all about supporting the small local businessperson. He said he has been operating the market for six years.
After just a few minutes, the chicken was handed over, packaged and ready to go. I soaked it at home in a solution of about 1 part vinegar and 4 parts water, sprinkled liberally with kosher salt. The poultry market looked as clean as any other I’ve been in, but any poultry is full of bacteria and it’s best to kill as many of them as possible.
I cooked it using my own variation of Mark Bittman’s recipe for simple roasted chicken in How to Cook Everything. Here is the finished product, with mashed Yukon gold potatoes, mashed acorn squash garnished with edamame, and a simple flour-based gravy.
The meat had a good flavor and texture and was very moist, although it was chewier than chicken purchased at the supermarket or at an organic grocery.