03-26-2007, 07:04 PM
If you are such a butter friek, then I have a tip for you.
Take your whole duck, chicken,pheasant, grouse or what have you, and loosen the skin slightly after washing the bird.
In a food processor, add 1 stick of butter or margarine, 3 green onions, and to teeth of garlic. Mix until it is uniform in consistancy.
Add the mix into a pastry bag and insert the mix under the skin of your bird. Use toothpicks or chefs sewing kit to close up the skin all the way around.
Cook this at 20minutes a pound in a 350 degree oven. Less time is required when using oven bags.
After cooking, remove from the oven and slice open one of the best tasting birds that you have ever eaten.[cool]
[signature]
Take your whole duck, chicken,pheasant, grouse or what have you, and loosen the skin slightly after washing the bird.
In a food processor, add 1 stick of butter or margarine, 3 green onions, and to teeth of garlic. Mix until it is uniform in consistancy.
Add the mix into a pastry bag and insert the mix under the skin of your bird. Use toothpicks or chefs sewing kit to close up the skin all the way around.
Cook this at 20minutes a pound in a 350 degree oven. Less time is required when using oven bags.
After cooking, remove from the oven and slice open one of the best tasting birds that you have ever eaten.[cool]
[signature]