SC - chicken on string

[Mark Schuldenfrei]

  I'm not sure what you mean.  I know there's a dingus that's hung from
  the crane in a hearth to adjust the pots, but that wouldn't work here
  because you need the string to automatically turn the chicken.

That's the dingus.  (Is there a frenchman in the house that can spell
that word?  :-)

The way I figured it, you'd want to fasten one of those to your horizontal
bar, and the string to the C-thingiswhatsis, and use the dingus to adjust
position horizontally and vertically.
  
  > Do you need the skewers?  Or can you bind the string to the bird wing
  > and legs directly?
  
  You need to be able to turn the bird upside down.  As long as you can
  tie the bird in such a fashion so that you can do that -- to ensure
  proper cooking -- I don't see any reason why not.

I'd tie the bird once for each, and then tuck the excess tail string into
the breast cavity, I guess.
  
  If you omit the skewers, I'd truss the chicken, rather than tie the
  strings directly to the legs or wings.  If the legs or wings are pulled
  apart from the body of the chicken, they're more exposed and will cook
  before the rest of the bird.  If they pull out, then you've got no way
  of holding the thing for the body of the bird to finish cooking.

Good point.
  
  As for making sure it's cooked (re: the bird falling apart into the
  pot), I bought one of those "instant" thermometers -- insert for 10
  seconds and it gives you the temperature.  I'm pretty experienced with
  chicken, but for a roast of some kind, I'd feel safer with the
  thermometer.  I figured it was a good $10 investment.

It's a brilliant investment.  Don't do an SCA feast without it!  I admit, at
home, I still do the prong and meat juice test, or the "wiggle the leg"
test.  I OUGHT to use the cheapo thermometer.

	Tibor
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