Category Archives: Brined

Roasting a Bird

Posted on October 25, 2013 by Cat

by Cat, Jan 2009 (Photo, right, from Wikimedia Commons) This article discusses the following topics: Planning Ahead; Prep; Brining; Duck & Goose Fat; Stuffing; Trussing; Roasting; Gravy or au jus; and Carving. I seldom roast a turkey, mainly because it’s just too big for one or two people.  I prefer capons … Continue reading →

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Brining Poultry

Posted on October 24, 2013 by Cat

by Cat, Jan 2009 (Photo, right, from Wikimedia Commons) This article, excerpted from my original article on Roasting a Bird (About), is for all types of poultry, including chicken. The bird can be whole, butterflied or cut into pieces. Includes: 1. Notes about … Continue reading →

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