[Sca-cooks] Yes, it's gross, but I'm curious . . .

[Phil Troy / G. Tacitus Adamantius]

Also sprach Chass Brown:
>Aye there is a cocks mead... basically beat a chicken to death with 
>a rock and put it in your mead.. but I wont be doing it lol

I've made the cock ale recipe that's in Kenelm Digby a couple of 
times. It's actually surprisingly good.

It involves boiling said cock until tender, crushing it somewhat 
until the major bones are broken, then steeping it, cold, in sack 
(the wine) with spices and raisins. This is then all placed in a sack 
(we wrapped it in cheesecloth and tied it like a bindle) and added to 
ale just finished with its primary fermentation.

Yes, the rumors are true: the yeasts do eat [most of] the chicken.

The end product has a rich flavor and an interesting, protein-ey 
mouth feel, which may or may not have as much to do with the sack and 
the raisins as it does with the chicken... it also has a slightly 
darkened color which may have to do with the sack and the raisins, 
but also because you need to use a wide-mouthed vessel to get the bag 
into, and some surface oxidation may be taking place in the early 
stages.

It doesn't taste abjectly weird or so different from other ales that 
it is especially noteworthy, but for the expression of fear it 
engenders.

All I know is my buddy Ateno then, subsequently, went on to make a 
batch of fairly ordinary beer he called, for simple filing purposes, 
"Elephant Toes", people who tasted it asked, "Now, there are no 
actual elephant or other endangered species' parts in here, are 
there?"

Adamantius
-- 
  "Why don't they get new jobs if they're unhappy -- or go on Prozac?"
	-- Susan Sheybani, assistant to Bush campaign spokesman Terry 
Holt, 07/29/04