Originally Posted by mbasiszta
Hola Bilby and David,
Bilby, we have visited Perth and Freemantle twice. As a former, semi-serious sailor, I just had to see the America's Cup museum in Freemantle.
David, as a Sous Chef, would you recommend immersing a capon in brine to make better gravy from drippings after cooking the bird? Or do you recommend spreading butter/marinade under the breast skin?
A capon sounds like the solution to needing more than 1 chicken and less than 1 turkey. Although I love the dark meat, my wife loves the breast meat.
Don't let the titles fool you - I am a very novice cook and will ask the most basic of questions here. Sous Chef in name because I quickly discovered about all I have to contribute here are welcomes! Occasionally I can comment on something that I have from experience. These may well be on such things as borshch, a ten to twelve layer Ukrainian Tort (recipe from a Ukrainian American formerly from Kyiv), baklawa, etc.
So as a pretend sous chef I don't have a clue about capons yet!
But I'm hoping you will teach me. Thanks