78 Preparation of Poultry for Cooking

Preparation info

    • Difficulty


Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About


Comment on Method

The most fascinating experience in hotel kitchens is the first time you are permitted to sew up a chicken. When I went through this part of my early training, I was as excited as a young surgeon after completing a neat appendectomy. With great pride I presented it to the chef for his approval. His comment was “Very good—now do it in under thirty minutes.” I have had