Clay-baked BirdsOrigin: Ancient Period: Traditional |
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This is a very traditional way of cooking wildfowl in hot coals. The clay coating acts both to seal all the flavour of the meat inside whilst also protecting it from the heat of the fire itself and it gives a ready-made way of removing the feathers so you don't have to bother plucking. Traditionally river clay was used (this is generally poor-quality and not good enough for pot making, but it is more than adequate for cooking). If you want to be completely authentic dig a pit, place dry gorse wood in this (gorse is good as burns very hot and doesn't spit). Cover your meat in clay and place in the fire. It's probably easiest if you use a plank of wood to support your meat and clay casing as the clay is very sloppy and will simply fall off if you carry it. Using the plank you can set the wildfowl by the fire to dry the clay a little before placing the plank and the clay-coated meat in the fire. The plank will simply burn away and the clay will harden cooking the meat inside. If you want to try this in your own kitchen then buy raku clay from a craft store and use your oven. Raku clay contains a fair percentage of sand and approximates river clay very well. This recipe is designed for a gutted but unplucked bird. It works well for smaller birds such as pigeons, doves and woodcock and I've also used it for pheasants quite successfully. It works because the feathers protect the bird as it's roasting, preventing the flesh from scorching. However, as you remove the clay covering you not only remove the feathers, you also remove the sking. But that's a small price to pay for not having to pluck! In ancient time this would have been used as a typical method for cooking just about any type of bird that could be caught. Today you're limited to game birds and you will need to know your butcher well to get hold of wild-shot game birds with the feathers (wild duck, grouse and pheasant in season). Ingredients:
1 small bird (grouse, pheasant, partridge, woodcock, pigeon etc) gutted but with feathers As always, if you're not completely certain in recognizing a wild plant, do not pick it. However, this basic guide to wild edible palnts is provided as a basic guide. 
Method:PreparationStuff the prepared (but unplucked) bird with the garlic, leek or onions then completely cover the bird (feathers and all) then lower the bird onto a layer of clay placed on a layer of foil in a baking dish. Use more clay to completely cover the bird then place in a hot oven pre-heated to 200°C. Bake for between 30 and 60 minutes (depending on the size of the bird) then turn the bird over onto its back (this both keeps the breast moist and ensures even cooking) and continue cooking for a further 30 to 60 minutes. At the end of this time the clay will be hard. Break it open and remove the clay (this will take away the feathers and skin, leaving clean flesh inside. Serve hot. Clay baking is the fore-runner of modern en croute cookery where pastry or bread is used to coat the meat before cooking. |
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