Did you wrap luvly, smoked bacon around the birds, mate, and what did you have with them ?
It seemed to take forever to pluck them and i have to admit that half way through I was tempted to put them in the bin. Feathers went everywehere! Even in my wiskey!!
However the distant voice of Hugh kept the fingers plucking.
Anyway when they were plucked, gutted and washed we put them in a roasting tin and bunged them in the oven. Never bothered with the bacon but basted them every 20 mins.
They were lovely washed down with a nice bottle of Californian smooth red wine. The cock bird was a little tougher and gamier than the hen bird which was slightly sweeter. Quite a lot of fat came out of them when cooking. We browned the skin and it was much tastier and crunchier than chicken.
Next time however, we'll opt for the ready plucked ones.
I have to admit that while plucking the cock bird I felt a little guilty to be eating a bird with such beautiful feathers. But then I had a vision of Hugh tucking into a peacock sandwich and thought what the...
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