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Poultry and Meat
Appears in
By Gary Rhodes
Published 1997
This is a section for meat-lovers, with most dishes carrying a British influence. I’ve used a lot of the traditional methods and styles with twists and influences from there and there to help them along.
On the poultry side, there are chicken, duck and pigeon dishes, with chicken appearing in two roasts. One is a pot-roast, creating its own stock as it roasts in the large pot. The other is just a roast chicken-leg with bacon; well, it’s not quite just that; it’s prepared, boned, stuffed, wrapped, roasted and on page 86, you’ll find it!
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