In my last post, I mentioned that my father had given me a recipe for roasted peacock. I thought for sure he was joking. But here’s the recipe, just in case:
The young peacock should be killed 3 days prior to use. Pluck feathers and hang in an airy place. Remove head and then tie neck and wings together. Wash inside and out. Then rub all over with salt and pepper. Add 1 bay leaf, parsley and basil into cavity. Place bacon slices onto its belly and roast slowly. Or, you can roast him over a rotisserie, then add butter while turning.