Posted by: hearttohearthcookery | January 20, 2012

Pre-Blog Bite- And after Plucking…


The Rooster is Boyled

  After the rooster was plucked (see Plucking post),  a 17th century receipt (recipe) of William Rabisha was followed: Boyl your Chickens in water and salt, with a faggot of sweet herbs, and large Mace…  As you can see, it was a simple process to remove the bird from the kettle by its feet.

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My next scheduled workshop is Chocolate!  February 4th, 2012

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