POUL­TRY AND RAB­BITS

Country Smallholding - - Feature The Deep End -

Poul­try for roast­ing are usu­ally trussed, which ba­si­cally just means that you tie them into a tidy shape. Large birds may be jointed, to make sev­eral smaller roasts — ideal if you are liv­ing alone.

When poul­try have been skinned, rather than plucked, it is usual just to re­move the breast meat, thighs and legs for use in casseroles and such­like.

Rab­bit car­casses can be used ei­ther whole or jointed, depend­ing on size. The only re­ally worth­while parts of a rab­bit are its hind legs, al­though on a larger an­i­mal the loin makes a use­ful joint. The front end of a rab­bit is mostly bones. Rab­bit joints are ideal for stews and casseroles. Al­ter­na­tively, strip the meat off the bones and ei­ther dice it (for use in cur­ries, pies and pasties) or mince it (for mak­ing bunny burg­ers).

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