[Sca-cooks] Chicken for feast

[BaronessaIlaria at aol.com]

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In a message dated 3/27/2003 4:10:51 PM Eastern Standard Time,
amandablackwolf at cox.net writes:

> Is it best to carve the chicken in the kitchen or let them carve at the
> tables (I'm thinking the kitchen)?
>
That would be your best bet. Carving chickens is messy... Most feast tables
don't have the elbow room to do a decent job and surprisingly few people 1)
know how to do it efficiently or 2) carry a reasonable knife to handle the
task - and if they do it is often already dirty.  It would be kinder to your
feasters to carve the whole birds for them before serving.

Chicken Stwed is magnificent stuff by the way. Duchess Melisande de Belvoir
in Atlantia used to serve it often and it was quite well recieved.

Ilaria