SC - chicken on string (and beef)

[Sabia]

> 
> If you are lucky enough to have a good butcher, you could ask him to
> bard the roast, which involves wrapping the roast in paper-thin slices
> of pork fat. It helps keep the meat moist, and can be removed after
> cooking. If you have an insane butcher, like I have (but also am) you
> can ask for it to be larded. This introduces the fat inside the meat,
> and means that a tough piece of meat can be cooked for a long time (till
> tender) without drying out.
	
	I have a question about obtaining a Good butcher, since the area I
live in has many butcher shops, but most seem only mediocre.  What are
some good techniques (plus an idea of what they 'really' are) that you
could ask a perspective butcher to see if they have even heard of it.  Not
to be suspicious but I've had some problems (here in al-Barran) with some
shops, and I am still learning what the fancier stuff is.

Thanks for any suggestions
Sabia(sabia at unm.edu)

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