Cooking the bird

[k27]

Tips required on getting the perfect bird.
thats started something hasn't it

[Tony Hall]

Alison & I are vegetarian, although we still eat fish.
We're having Sea Bass for Christmas dinner.
Now please don't go down the road of those t*ts Ramsay & Cluckson from TG please. Also that veggie in the audience got a sprout which had been cooked in with the lamb, wonder if he realised at the time?

[loudpedal]

Top tip: lay streaky bacon on your bird's breasts. When you are giving her a roasting, she will stay nice and greasy.

[Mrs Fish]

loudpedal said: Top tip: lay streaky bacon on your bird's breasts. When you are giving her a roasting, she will stay nice and greasy.

Quality See the jokes link for more things you can get away with saying over Christmas. Pg62 I think.

[filmidget]

Not my problem... 'cos it's my bird that does the cooking

(running away like the coward I am )

[Marcos Maniac]

loudpedal said: Top tip: lay streaky bacon on your bird's breasts. When you are giving her a roasting, she will stay nice and greasy.

And don't forget to ease the stuffing in

[Mrs Fish]

Stuff it up between the legs as far as it will go

[Marcos Maniac]

Mrs Fish said: Stuff it up between the legs as far as it will go

Am I correct in assuming that you mean the sausage meat

[miniman]

[swisstoni]

Cooking a bird is a lot like making love to a beautiful woman. First, you've got to make sure she's thoroughly plucked. Then, butter up the opening so you can get a fine selection of meat and nuts inside. Finally, baste her with the juices every 20 minutes until she's done.

[/swisstoni]

[anonymous-user]

Get an AGA. Then you can bung it in the slow roaster and it'll simmer away all night.

[Flasher]

1.First grease the bird gently with your hands and some oil.
2. Ease out the giblets.
3. Gently massage in the stuffing and finally ease in the sausage (or chilpolata depending on the size)
4. Give it full heat for several hours...

[jmorgan]

If you are cabable, bone and roll it
Take off the legs and wings and don't stuff it. Takes longer to cook. Cover with bacon.
It should be cooked on its breast and turned to crisp at the last minute before taking out to stand.

[Mrs Fish]

Marcos Maniac said:

Mrs Fish said: Stuff it up between the legs as far as it will go

Am I correct in assuming that you mean the sausage meat

You are indeed correct in that assumption Mr Marcos