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Preparing
First we clean up the Pigeon by removing all internal rubbish
and rinse thoroughly.
We let her hang, upside down, to rest, so we get tender meat.
A day or two will do.
Now, for the stuffing, the base ingredient is, of course, the
Info.
Make it loose with the finger tips so we can add Humour, the Sweet
and the Common Sense and create an even and pleasurable mix. Allow
some time for the mixture to settle down.
To spice things up, and in the end, get a solid bite, we need
to add the Professionality and the Determination. Be careful with
the spicing, because you could get a solid, non flexible stuffing
which could make your Bird explode in the oven. Now that would
be a shame.
Roasting
Now, to roast you Pigeon to a nice tan with an occasional crispy
spot, take her into a pre-heated oven set at 220 degrees Celsius,
and poke with a knitting needle after 3/4 of an hour to see if
there is any bleeding. Your Bird is getting overdone if you start
hearing distressing noises from the oven.
A general reminder: don't forget to check the expiration date
on each and every package!
And dear kitchen Queens and Kings, remember, balance and finger
tips, combined with only the best of ingredients will create miracles
in your home.
AND, lets hear it: LOVE is the magic ingredient!!!
Love you all and God bless |
