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Ab was out of town again this weekend, and I took advantage of her absence to buy live poultry. (Her issue is more with the recipes I want to use it on more than the concept that "this thing was alive a few hours ago.") The weird thing is, I've never been able to cook it right, it's come out tough, dry, and ribbony. Even when I've used a moisture cooked recipe. Cookbook author Paula Wolfert to the rescue! Rigor mortis was not on my radar at all; in the movies they just kill and cook, no waiting for a few days. This poultry shop is on 34th Street, Sunset Park, Brooklyn.

Me: Frank Lynch

Email:
frank dot lynch2 at verizon dot net