Christmas goose (Weihnachtsgans)
Jürgen Howaldt - Own work
We’ve been talking slow-roast chicken.
But dig this.
We can use this same slow-roasting idiom on tiny quail, Cornish hens, pheasant, duck, goose, and turkey.
Any poultry.
_________________________________________________________________
Commentary
Thursday, June 13, 2019
We’ve been talking slow-roast chicken.
But dig this.
We can use this same slow-roasting idiom on tiny quail, Cornish hens, squab, duck, goose, pheasant, and turkey.
Any poultry.
(Of course we should slow-roast every meat but let’s not get confused with too much information We’ll stick with poultry for today.)
Most of us have roasted chicken and turkey but have avoided the others because we don’t know how.
Let’s vanquish that bugaboo and vary our experiences.
Encourage our butchers to do some special ordering for us and introduce the poultry varieties to the family.
Let us here at existentialautotrip.com get you through the cooking.
We’ve been talking slow-roast chicken.
But dig this.
We can use this same slow-roasting idiom on tiny quail, Cornish hens, duck, goose, and turkey.
Any poultry.
Announcements/Tips
Thursday, June 13, 2019
All done! No more mail chimp. No more duplications.
It’s finally springtime in Boston, with a timeout for a bleak Thursday.
Let such a day test our resolve to enjoy every day to its fullest, weather notwithstanding.
The hours are ticking away and if we don’t make the most of our time another day will soon click past.
Unnoticed.
Unappreciated.
Tick Tock.
In clock language:
Enjoy today.
Enjoy the week.
________________________________________________
Postings Count, Weather Brief, and Dinner
Thursday, June 13, 2019
Our 433rd consecutive posting, committed to 5,000.
After 433 posts we’re at the 8.66 percentile of our commitment, the commitment a different way of marking the passage of time.
Time is 4.01am.
On Thursday, Boston will be cold, temperature will reach a high of only 61* with a feels-like of 57*, and rainy.
Dinner Thursday was turkey, again. In a salad with arugula, Boston lettuce, celery, parsley, walnuts, pine nuts, pickle, tomato, olive oil, mayonnaise, and red wine vinegar. With a ficelle loaf from Iggy’s. Out of this world.
________________
Question of the Day:
Thursday, June 13, 2019
Can the principles we learned in slow-roasting a chicken be applied to other poultry?
___________________________________________
Chuckle of the Day:
Thursday, June 13, 2019
An Irishman, Englishman and Scotsman go into a pub and each order a pint of Guinness.
Just as the bartender hands them over, three flies buzz down and one lands in each of the pints.
The Englishman looks disgusted, pushes his pint away and demands another pint.
The Scotsman picks out the fly, shrugs, and takes a long swallow.
The Irishman reaches in to the glass, pinches the fly between his fingers and shakes him while yelling, "Spit it out, ya bastard! Spit it out!"
__________________________________________
Love your notes.
Contact me at domcapossela@hotmail.com
Thursday, June 13, 2019
This from Sally on the roast chicken posting.
DEFINITELY! Eat the roasted chicken (or duck, or turkey, or whatever) skin! That’s one of the best parts!
Sally
Web Meister responds: My downfall, that.
____________________________________________
Answer to the Question of the Day
Thursday, June 13, 2019
Can the principles we learned in slow-roasting a chicken be applied to other poultry?
Very easily.
Let’s talk squab, duck, and goose.
These three together because they share two strong traditions.
One, they are preferred served rare by those who fashion themselves gourmets.
The French often serve them sanglant, bloody.
And two, the fats of the duck and goose in particular, are highly-prized lards for use in hundreds of recipes, from simple fried eggs and French fries to duck and goose confit.
So, to gain the fat for our freezers, before the roast cut off the large fatty flaps of skin found at the cavities and around the necks.
Reserve.
Cut off the tail ends and add them to the cache of fat as well.
Cut the fatted flaps into small pieces, 2 inch squares, put them in a fry pan, and render them at a simmer.
Allow about a half hour.
The result is liquefied fat easy to pour into a container and freeze for future gastronomic events.
The slow-roasting is same as it is for the chicken: the night-before slurry, the slow-roasting, and the hot finish.
These birds, however, only need 27-30 minutes per pound in the slow-roast.
If using a meat thermometer to verify, we’ll serve the squab, goose or duck at a lower temperature than we serve the chicken. The result is a silkier texture and a juicier meat.
Since squab only weigh 1lb each, we can finish them with a spatchcock.
Huh?
After the slow-roast, use a kitchen shears to cut out the backbones of the squab.
Flatten them and submit them skin-up close up to the broiler.
When they acquire a golden brown color they’re done.
We’ll slow-roast all of the quail together for 15 minutes per pound.
For quail, which weigh a mere 4oz each, we’ll use the skewers usually included with the case of quail.
They give the quail form like shoes trees.
After the slow roast, turn on the broiler and submit the spatchcocked quail skin up as close to the broiler as possible.
Watch them closely, taking them out as soon as they get an attractive color.
We find pheasant the driest of the domesticated poultry family and so make major adjustments to the roasting technique offered above.
for one, we’ll add water to the roasting pan to reduce the evaporation from the bird.
And we’ll Lay bacon strips over the bird to add lubrication during the cook.
And then we’ll slow-roast the bird for 45 minutes per pound.
After the slow-roast, allow the bird to cool for handling.
Then dismember the pheasant.
Heat 4TB canola oil in a large frying pan and, at a temperature that sizzles when we add the meat, fry the pheasant pieces on one side until deliciously brown on that side.
They should be ready to serve.
We here give Cornish game hens a 30minute slow roast.
And since they weigh only 1.5lbs, we spatchcock these as we do the squab.
And finish them under the broiler as we do the squab.
So here is an overview of the roasting technique applied to all poultry.
Hopefully, laying them all out and restricting the view against spice mixes, gravy, stuffing and sauces we can understand more clearly the poultry roasting process.
But look for these at another post.
Not included herein.
I have a video of my brother-in-law wounding a duck with an arrow and then running it down.
Finally dispatching it by accident: he tripped forward and fell like dead on it. He Whooshed! it to death.
He had a bow and arrow license.
Lucky for him, no statute punishes a person from dispatching a duck by falling on it.
__________________________________________
Good Morning on this Sunday, the thirteenth day of June, 2019
We posted a photo of a roast goose tying into our commentary which dealt with roasting all poultry.
We added the Boston weather report and the ticking calendar, and tracked the number of our postings.
We posted a note from Sally, a chuckle and a review of roasting different types of fowl.
And now? Gotta go.
Che vuoi? Le pocketbook?
See you soon.
Your love.