While waiting one friggin’ hour to get our hair done, Maw and I (and the rest of the customers) watched an old video (on public broadcasting) of Julia Child.
The presentation was about the `peeps of chicken`and how:
- to tell what age of chicken to use for what type of recipe (young for roasting and old hen for soup);
- to tell the approximate age of the chicken from the base of the breastbone (young, if cartilage or old, if bone); and
- to prepare a rotisserie chicken.
- Stuff with parsley, chopped shallots (which looked like purple garlic cloves) and French tarragon;
- Wrap well with LOTS of string by using a needle through the skins of the knees and over through the elbows with the neck stitched closed in between.
- Place blanch bacon (by boiling 10 minutes to take out the saltiness and smoke flavor) on top of theb ird and wrapping some more with string;
- Lock the metal skewers into place and on either end of the bird and adding more strings to prevent the bird from falling off in case the bird shrinks during the cooking process; and
- Roast the bird for two and one half hour.
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