Julia and a little bit of Fanny.

Cradock. Julia Childs and Fanny Cradock.

Doyens of domestic gastronomy gracing our screens since time immemoriam. Julia's self confident enthusiastic approach to warm home cooking contrasted with the rather more severe Fanny, the stiff upper lip personified. Woe betide you if you didn't follow her instructions, nay orders, to the letter. Poor long suffering on screen husband, Johnny, or any of the myriad of fowl chosen to be demonstrably"cooked" for the viewers.

Yesterday I had an encounter that transported my feeble mind to the joys of the cooking world, I had a therapeutic massage as a celebration after the "liver incident" of last fortnight, thanks to the lovely people at Balanced Energy in Whangaparaoa.(http://www.balancedenergy.co.nz )

As the masseuse worked her magic on my body, my mind wandered as I relaxed and I was  transported to a TV studio in retroland, under the lights, waiting  to be prepared according to the recipe....

Bonjour and enchante! 

First prepare your meat by removing all coverings and let it rest on the table wrapped under a towel.

Next unwrap and apply oil to the skin, taking care to cover every corner of the fowl. 
Make sure to knead the flesh, taking care to oil the limbs and back of the bird so that everything is coated.

Once the side is basted flip over onto the back.
Repeat step 2, taking care to rest the carcass between turns.

Add more oil if necessary to ensure a golden all over baste.

Once completely oiled wrap in cloth or towel to conserve the flavour and then vigourously scrub the breast and neck with a hot towel or cotton muslin.

Leave to rest for 5 minutes before dressing the fowl.

Once finished the chicken is ready to be stuffed..

Bon Appetit!


Julia's way was certainly preferable to that demonstrated by the autocratic Mrs Cradock.

That was one Fanny to be scared of.