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Roasting birdies
Dec. 20th, 2006 08:04 amI don't even like turkey. The plan this year is to feed my parents Goose (with the Sauce Madame I did at Letton last year: you want traditional, I'll do you fourteenth century).
But last night Dave called me off the PC to watch River Cottage. I have now seen a ten-layer stuffed bird done, and have a better idea how to do it myself. So last thing last night I shivered my way out to the Big Freezer in the storeroom hunting spare birds to practice on. A duck, a partridge, and some chicken thighs are now defrosting. This evening, while Dave is at work, I will experiment. I've never tried to bone a bird while leaving it in one piece before, but it didn't look *that* hard.
But last night Dave called me off the PC to watch River Cottage. I have now seen a ten-layer stuffed bird done, and have a better idea how to do it myself. So last thing last night I shivered my way out to the Big Freezer in the storeroom hunting spare birds to practice on. A duck, a partridge, and some chicken thighs are now defrosting. This evening, while Dave is at work, I will experiment. I've never tried to bone a bird while leaving it in one piece before, but it didn't look *that* hard.