I deboned a chicken once and that was more than enought trouble. I can't imagine doing it with a turkey and a duck also. Way too much time on their hands.
Its a very old fashioned thing. There is a recipe i think from the 16th century in the UK which has a goose all the way down to some small song bird stuffed into each other. It is a party piece for the rich.
9 comments:
I think it is just a boy thing - meat, meat and more greasy meat.
No other reason except to make the cat and the dog drool with envy...
Well, I've ate one and I wasn't impressed... not worth the money and I'd rather have them cooked by themselves.
I haven't tasted one, but I always thought it was one of those "because we CAN" things.
I know, Janice, it's like something out of the Fall of The Roman Empire. I can't imagine it would even be edible, with all that fat.
I deboned a chicken once and that was more than enought trouble. I can't imagine doing it with a turkey and a duck also. Way too much time on their hands.
I think you have to like dark meat.
I don't know, it's a southern thing, and they are good, but then I think it's bragging rights. "You got whut fer Thankgivin'?!"
Well dang it, I'm the Anonymous!
I'll take your word for it, Elle! I'm still trying to accept deep-fried turkey.
(of course the in law who makes it each year has to put it back in the fryer several times before it's done...)
Its a very old fashioned thing. There is a recipe i think from the 16th century in the UK which has a goose all the way down to some small song bird stuffed into each other. It is a party piece for the rich.
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