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how to feeling a whole rosted poletry

post #1 of 4
Thread Starter 
Hi evryone !!
I lurnd about 3 ways to feeling whole bird
1. Is to bake the feeling along the bird for25 min in foil
n serve it with the chicken (way is calld feeling?)
2.to stuff the feeling from the tail , but its said
that doing like this is blocking the only entrace
For heat inside.
3.stuf the feeling between the skin to breast (if im doing it
how im gonne crave the bird after without doing big mass ??)

Can someone tell me the execd reasons to act by each way ??
post #2 of 4
Quote:
Originally Posted by tzvika View Post

Hi evryone !!
I lurnd about 3 ways to feeling whole bird
1. Is to bake the feeling along the bird for25 min in foil
n serve it with the chicken (way is calld feeling?)
2.to stuff the feeling from the tail , but its said
that doing like this is blocking the only entrace
For heat inside.
3.stuf the feeling between the skin to breast (if im doing it
how im gonne crave the bird after without doing big mass ??)
Can someone tell me the execd reasons to act by each way ??

Hello  Tzvika, by feeling I take it you mean Filling or Stuffing your bird in either it front or rear cavity.

The Americans use the term dressing for stuffings cooked outside the victim.

Crop stuffing is the way to go for me, I bind my farce with eggs, remove the whole piece after roasting and resting and slice.

I only stuff the rear end of geese, I use a mashed potato stuffing.

post #3 of 4
Thread Starter 
N how u serve u corp stuffing ?? On the curved bird??
post #4 of 4

From a carved bird, in slices like the breast meat.

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