anyone cares to share that special recipe with one of our feathery friends in it?
since birds feature prominantely in our menus during the holiday season, which is around the corner again!, i thought i'd throw it out there in the crowds, and see what you people do with your poultry.
me, i'm all over them rascals, all of them, from quails and squabs, to guinea fowls and phesants and beyond.
tonight, i'm roasting poussins. after a gentle butter rub, i sprinkle some thyme on them, throw garlic cloves around, and in they go, 450F for 30-35 minutes. simple, fast and extremely nutritious. with generously buttered up spatzle on the side and a bottle or two of '02 Baudry's Les Granges, i'll be one happy camper.
cheers! and happy plucking!