78 Preparation of Poultry for Cooking

Preparation info

  • Difficulty

    Easy

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Method

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 a complex ever since about using needle and thread. I have now overcome this problem by devising a tying-up method that requires no needle. It's quicker and just as neat.

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Poultry Stuffing

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