Message: | I remember seeing this in one of the early K-Paul books. I also remember thinking that it's one heck of a lot of work, and you have to be confident that you've got oh, sixteen or twenty people coming to eat it. The problems with the skin kept me from trying it; my thought was that the outside of the chicken and duck would get sorta steamed,and not very attractive, instead of roasted.
NOW I'm definitely inclined to roasting birds unstuffed and preparing the stuffing separately. Paul Prudhomme also has a much tastier, and easier duck recipe where you separately crisp the skin portion of each serving under the broiler. Ahh...
I even got sold on Sunset mag's "Turkey Loco" as the best way to cook a turkey: not only don't you stuff it, you butterfly it and flatten it so it looks like a "Pollo Loco" chicken on steroids, and grill it that way in your Weber BBQ. Very tasty and nearly idiot-proof (I cite myself as an example)
RFGS |