| “ | This
massive roast, the proud creation of Devon farmer Anne Petch, weighs
almost four stone (more than most airlines' baggage allowance), costs
$1,318.88 USD, and has enough meat to serve 125 people.
It contains about 50,000 calories and takes more than eight hours to cook in an industrialducksized oven.
The roast contains turkey, goose, chicken, pheasant, partridge, pigeon
squab, Aylesbury duck, Barbary duck, poussin, guinea fowl, mallard-and
quail with herb and fruit stuffings.
"It takes about 45 minutes to build the roast. However, it takes at
least three hours before that to bone the birds and another couple of
days to make all the stuffings. ... now that really IS a Christmas dinner
|
|
For a few years, a few years ago, I took to boning
the entire chickens and stuffing it. I mean, there were no
bones left, so you could carve it in half. Took a lot of time to
do it properly, and maintain chicken looking integrity, but this .... ay
carumba.
|
Hummers are on the appetizer trays.
ReplyDeleteRed wine with poultry?
ReplyDeleteTFV
Reminds me of the Russian nesting dolls. I hope it was well seasoned.
ReplyDeleteWhere the hell did they find room for STUFFING?
ReplyDeleteTFV~~ Here's what I learned for wine pairing with my Cornish game hens Christmas Day:
ReplyDeletehttp://www.cellarnotes.net/cn_fw_primerib.htm
http://www.theworldwidewine.com/
Seek and ye shall find. It's one nice thing about living in CA..the wineries. :)
*snicker* she said hummer.
ReplyDeleteTim
Tim! I afeared someone would go there. ;)
ReplyDeleteTurdukens (bonless chicken inside a bonles duck...) stuffed with a variety of Cajun treats are available on line from several South Louisiana location.
ReplyDeleteOh yeah get some boudin while you are at it.
All that poultry getting into other poultry...sounds like some sort of 'FOUL' orgy.
ReplyDeleteShit Tim, you mean she meant something else?
ReplyDeleteCasca