Comments on: Bird Eating

By: Otis

Otis — Tue, 24 Nov 2009 01:03:17 +0000

Thanksgiving is an ideal time to enjoy turkey, America’s official bird (I hew to the Ben Franklin concordance). If you are into natural, free range birds like the ones I will pick up tomorrow from Ben Shaw at Garden of Spices, this is the season for which they are bred, so you’ll find a broader selection than at any time of year. If you are into value, take advantage of the seasonal sales at PC or Hannaford, stack them in the freezer like cordwood, then enjoy all year long.

Turkey has gotten a bad reputation due to remembered insults from parents or grandmothers overcooking them. Truth is, I have not had a bad turkey in many a year. This bird has a more complex taste than chicken and the relative lack of skin surface means relatively more leftover meat to slice and serve on a sandwich with Durkee’s Dressing on Friday. Already, I am there.

By: Mr. Dave

Mr. Dave — Tue, 24 Nov 2009 00:59:31 +0000

I always did the whole salt the chicken and leave it the fridge overnight thing, I guess this is “dry brining.” That seems to be the new fashionable technique of the month. Always thought that it produced excellent skin crisposity. I am thinking of doing goose for a Christmas gathering that some friends and I are having. I am having some trouble sourcing the bird, think I might have to mail order a frozen sucker. Weirdly enough, I spied a bunch of geese at Walmarts for around 4.50 a pound. Not going to go that route, who knows where Walmart gets a hold of their poultry.

By: phairhead

phairhead — Mon, 23 Nov 2009 15:15:26 +0000

my fave chicken trick is slicing open a small pocket on the chicken skin and sliding in fresh herbs

By: Jennifer

Jennifer — Mon, 23 Nov 2009 14:33:26 +0000

I eat turkey at Thanksgiving but I’m not a huge fan. I much prefer chicken.
We were considering doing dinner at a restaurant this year because I am not in the mood to cook or attend the family dinner but as I am a huge slacker I have not made any reservations and may just end up cooking after all.

If I do, I think I will give your chicken recipe a try. Although I will likely not be able to resist stuffing some herbs under the skin, I have such lovely, fresh herb plants at home.