The Great Poultry War of 2005
Someday, maybe I'll learn to watch what I say to my brother. I mentioned the turducken to him a month or so ago and he insisted I make one for Christmas eve. OK..it was close enough to being a dare that I couldn't walk away from it.
As Christmas approached and I thought about what was ahead of me, I started to get a little bit intimidated. I can admit that now. I was going to wrestle 3 dead birds and for awhile, I thought they might actually win.
The Great Poultry War of 2005 started the day after I did my Christmas groceries. Apron on, knife sharpened, cutting board out, latex gloves on...I went after the chicken first. I'd boned out a whole bird a couple of times before, so I wasn't completely unfamiliar with the technique. Jacques Pepin says it should take about a minute to debone a chicken. Perhaps that's true..for him, but not for me. I didn't do too badly..I'd say the chicken took me under 10 minutes.
The duck was another story. The concept in deboning a duck is the same as any other bird, but ducks are built funny. Long and bony, you know? We had a difference of opinion when I wanted his leg bone and he wasn't ready to give it up. I eventually won, of course.
I figured that the turkey would be the easiest...it was biggest, it made sense. I thought. The turkey actually gave me the most trouble, but that's all irrelevant now. Again, I won.
Stuffed the chicken with a shrimp stuffing and rolled it up. I secured it with a wooden skewer then covered the duck in a linguisa stuffing. Placed the chicken on top of that and wrapped the duck around it then secured that with a skewer and pulled out the skewer from the chicken. I covered the turkey in the sausage and bread stuffing I always make and then put the ducken on top of that. Another minor skirmish securing it, but I didn't lose control of the situation.
It fit snugly in the roasting pan and that was a good thing, at least I didn't need to worry about it falling apart while it cooked. Took that pan and placed it in my regular turkey pan (to catch the overflow of pan drippings), tossed it in the oven and a mere 6 or so hours later...Voila! Turducken!!
It seemed to go over pretty well, but I don't think I'll be making another one anytime soon. I did what I set out to do. I made a turducken. I won the Great Poultry War of 2005. I proved my point. I shall never be bested by three dead birds...not as long as there is life in my body.
As Christmas approached and I thought about what was ahead of me, I started to get a little bit intimidated. I can admit that now. I was going to wrestle 3 dead birds and for awhile, I thought they might actually win.
The Great Poultry War of 2005 started the day after I did my Christmas groceries. Apron on, knife sharpened, cutting board out, latex gloves on...I went after the chicken first. I'd boned out a whole bird a couple of times before, so I wasn't completely unfamiliar with the technique. Jacques Pepin says it should take about a minute to debone a chicken. Perhaps that's true..for him, but not for me. I didn't do too badly..I'd say the chicken took me under 10 minutes.
The duck was another story. The concept in deboning a duck is the same as any other bird, but ducks are built funny. Long and bony, you know? We had a difference of opinion when I wanted his leg bone and he wasn't ready to give it up. I eventually won, of course.
I figured that the turkey would be the easiest...it was biggest, it made sense. I thought. The turkey actually gave me the most trouble, but that's all irrelevant now. Again, I won.
Stuffed the chicken with a shrimp stuffing and rolled it up. I secured it with a wooden skewer then covered the duck in a linguisa stuffing. Placed the chicken on top of that and wrapped the duck around it then secured that with a skewer and pulled out the skewer from the chicken. I covered the turkey in the sausage and bread stuffing I always make and then put the ducken on top of that. Another minor skirmish securing it, but I didn't lose control of the situation.
It fit snugly in the roasting pan and that was a good thing, at least I didn't need to worry about it falling apart while it cooked. Took that pan and placed it in my regular turkey pan (to catch the overflow of pan drippings), tossed it in the oven and a mere 6 or so hours later...Voila! Turducken!!
It seemed to go over pretty well, but I don't think I'll be making another one anytime soon. I did what I set out to do. I made a turducken. I won the Great Poultry War of 2005. I proved my point. I shall never be bested by three dead birds...not as long as there is life in my body.
posted by Tish at
7:41 PM
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