SC - manuscript of the Bibliotheque de Cessole, Nice (was: gnocchi)

[Th. Gloning]

sca-cooks at ansteorra.org wrote:
<<<< . . . SNIP . . .   I always used to cut up whole chickens, and still do if they are cheaper.  Ignore, for home cooking, at least, the words 'fryer' or roaster', etc.  Get what you can afford and cook it as desired. . . . >>>>

However, a hen is only good, really, for slow, moist heat.  Tried roasting an hen recently; it had great flavor, but the ocnsistancy of rubber when cut.  Had a bit of a chew to it, and required the steak knives to eat.  Butter to stew the old birds and add some dumplings or something . . . . makes a GREAT stock, too.

niccolo difrancesco