Four bird roast recipe recipes

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Chicken & Other Birds, by Paul Gayler

Chicken & Other Birds, by Paul Gayler

The book is split up into chapters centred around different methods, such as braising and casseroling, poaching, smoking and steaming, or sautéing and deep-frying, kicking off with some detailed guidance on breaking down a chicken into four and eight pieces, trussing a bird for roasting, and how to insert stuffing under the chicken’s skin, which is the single best thing you can possibly do
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