They’releaner,andraised
better,withmoreroomto
romp,andwhenprocessedfor
thetable,they’renotinjected
withliquidmargarineorsalty
water.Thisispoultryinits
mostnaturalexpression:treat
it withcareinthecooking,and
therewardswillbegreat.Kill
thepoorthingalloveragain
inthekitchen,andyou’llbe
leftwonderingwhyyoujust
spenttwicethemoneyona
dry,skinny,tougholdbird.
Heritagebirdsrequireextra
TLC.Here’swhattodotomake
themostofthatinvestment.
- Addfat.Heritageand
pasturedbirdsarenaturally
leaner,sotokeepthings
juicywhenroasting,adda
fewrashersofbacon,rubthe
skinwithbutteroroil,oreven
pressa layerofsausagemeat
betweentheskinandtheflesh. - Brine,baby,brine!Brining
thebirdisa littlemorework
andtakessometime,butit’s
soworthit foralltheflavour
andjuicinessit brings. - A ir- dr y.Forthecrispiest
skin,unwrapthebird,oronce
it’sfinishedbrining,letit
air-dryinthefridgeforat
leastfourhourstoovernight.
Thenproceedtoaddfat,
seasonandroast.Ohmy! - Whenindoubt,braise.
Worriedabouttheageof
thebirdorthepossibilityof
toughness?Cookcovered,
lowandslow,withadded
moisture.Inotherwords,
braise,steworcrankupthe
crockpot.- Startatroomtemperature.
Letthebirdcometoroom
temperaturebeforecooking. - Flipthatbird.Roastinga bird
upsidedown,withthebreast
againstthepan,allowsall
thejuicesfromthedarkmeat
toseepdownintothedryer
whitemeat.Flipit backover
about 10 minutesbeforeit’s
done,soit hastimetobrown
andlookpretty. - Makea flavourraft.Thistip
goesforanymeatyouroast:
putsomethingbetweenit and
thebottomofthepan.Make
a bedofleeks,celery,carrots,
parsnips,onions,apples,
fennelbulbsandfronds—and
thegiblets,ofcourse—orall
ofthisforthebirdtoreston.
Intheend,thesoftveggies
aredelicioustoeat,canbe
blendedintothegravyor
addedtomashedpotatoes. - Give the bird a wee rest.
After it comes out of the oven
all nice and golden, loosely
tent the bird with foil or
parchment and let it rest for
about 15 to 20 minutes before
carving. This allows the
juices to settle in the meat,
rather than spill out all over
the carving board.
Tips for Cooking a Better Bird