Cooking with Honey (Storey's Country Wisdom Bulletin A-62) by Joanne Barrett

By Joanne Barrett

Considering that 1973, Storey's kingdom knowledge announcements have provided functional, hands-on directions designed to aid readers grasp dozens of state residing abilities quick and simply. There are actually greater than one hundred seventy titles during this sequence, and their striking attractiveness displays the typical hope of nation and town dwellers alike to domesticate own independence in daily life.

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Additional resources for Cooking with Honey (Storey's Country Wisdom Bulletin A-62)

Sample text

If crop is still in, slit skin and remove crop first. 4 Pull the skin away from the wing joints, turning the skin inside out over the joints as though peeling off a stocking. Free both wings, then peel the skin off the back of the bird. Remove the head and tail with game shears. If the bird wasn’t dressed before skinning, pull out the windpipe and entrails. Clean the cavity thoroughly. Rinse the bird and pat it dry. How to Breast a Bird to Retain the Legs (Pictured: Pheasant) 1 2 Cut off the feet and pull the skin off the breast and legs as described in the skinning sequence shown above.

Sprinkle pepper liberally over roast. Cover roast with bacon slices. Roast to desired doneness (see chart on page 61), 22 to 32 minutes per pound; remove roast when temperature is 5° less than desired. Allow meat to rest for 10 to 15 minutes before carving. Serve with pan juices.

Repeat the dipping and cooling until a layer of wax has built up at least 1⁄8 inch thick. Allow the wax to cool completely and harden. 6 Peel the hardened wax off the bird. The feathers will come off with the wax, leaving the skin smooth. You can reuse the wax if you melt it again and strain it through cheesecloth to remove the feathers. indd 42 Cut off the head, feet, and tail. Remove the windpipe and entrails if the bird was not dressed before waxing. Remove wax from the cavity of a dressed bird.

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