Posted by: hearttohearthcookery | January 21, 2013

Roasting the WHOLE Bird

Roasting Chicken with Head and Feet

Roasting Chicken with Head and Feet

This chicken has just been placed in the hearth to roast by a string.  Note the head to the left and feet at upper right, both tied in a fashion to have the bird roast evenly.  Roasting by a string was a common method of roasting requiring modest attention from the cook.  The cook would wind the string and the bird would rotate both clockwise and counterclockwise by the heat of the embers.  Having the head and feet attached made identifying which bird was being eaten a simple matter for the guests.

Visit my website at:   www.hearttohearthcookery.com


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