SC - Peacock

[THL Renata]

Here's an Idea:
If you want to keep the skin after the feast, in order to do this
presentation regularly, or as a local "tradition", bet two birds, and
take the one with the best plumage to a taxidermist. tell him you want
the unmounted skin, and to stuff only the head and neck as normal.  
Do not expect to be able to keep the meat from the taxidermist prepared
bird. Most taxidermists will not be able to save the meat from such a
bird. have them dump the carcass for safety's sake, as they can be a
long time in preparation before they can be refrigerated. The prepared
skin would be free of Salmonella (but probably have a host of other
beasties as artifacts of the tanning process.
Then roast the peacock as normal. wrap the carcass with foil or plastic
wrap, and draw the skin over the roasted bird and serve him forth.

Done this way, it is safe, simple, and enables the re-use of the
feathers as a neat traditional presentation.

Just an Idea.
brandu

On Thursday, May 14, 1998 9:46 AM, marilyn traber
[SMTP:mtraber at email.msn.com] wrote:
> As to the sanitation problems of the raw skin over the cooked carcass,
line
> the raw skin with a goodly layer of heavy duty plastic wrap that has
been
> sealed with a lone of rubber cement to the outside of the skin[if you
are
> really careful at skinning out a bird, the resulting opening can be
very
> small, allowing you to snip it into a cover and remove the feathers
from the
> perimeter in such a way that they are relatively unnoticeable.]
> You can put the skin back over the bird with out exposure to raw skin
or
> juices.[Also, heavily salt the skin and place raw side down onto a
towel to
> draw off any excess fluuids.]
> margali
> 
> 
>
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