C is for Choices, Choises!

Well, it's that time of year again isn't it? Turkey or Goose? Well, I thought Britains might help us make up our minds!

It's funny, one of the first critics of this Blog, way-back in the first few months of its existence, chose as the central thrust of his criticism to attack me for 'blogging ducks', well, I think I had - by that point - done a post which included the Marx 'kins, in passing (Donald, Daisy & Co.), but otherwise I hadn't covered ducks at all, since then we've had them quite a few times, one way or another, and here are some more - amongst other feathered foul.

Britains Turkeys

Turkey, let's start by talking turkey! There is an urban myth that Turkey was a US import in the war, and consequently a certain type; the sort of people nearly half the electorate (43∙6% it's hardly a landslide, but bigger lies are to come) voted for the other day - like to look down upon Turkey, as 'not quite right'.

But it's a fallacy, Turkey HAD come from the US, but in the 1600's! When that part of the world which would become the US of A, was still firmly a four-way (England, France, Holland, Spain) free-for-all.

So it had been an option for the table for several hundred years, for those with money, by the time it was re-popularised . . . after the war. As to its suitability, it's too big, too dry and too tough! Fine if you follow all the instructions for keeping it moist, and are preparing a meal for a large group but for small family units it's really too much, there's a ton of waste and disappointment attached to it and who wants Turkey-curry two weeks later?!

Britains Geese - I'm missing the early, separate charging gander

While I've been subjected to leather Turkey in the Army and thin slices of over-cooked 'TV-dinner' Turkey at school or 'work's do's', we have never had a Turkey at home, although we had a boned-crown one year (pretty civilised; cook in foil, brown to crispy under the grill, slice it like a joint of beef, meal over = turkey over!), we have nearly always had Goose in the family, which makes for only two or three follow-on meals and a chicken-like soup, with enough fat run-off for the coming year's bacon-breakfasts.

Ducks

Top L-R; Older family, Indian Runners, Newer family

Bottom; singles and conversion

We have occasionally had a duck, but they can end-up as tough a Turkey if you're not careful! Done well with an orange sauce (it's gravy, OK; gravy with an orange and tinned mandarins in it! And some BOOZE) you can't beat it . . . actually you can - see footnote! I think the trick is lower heat for longer to cook it through, duck has plenty of its own fat so doesn't dry-out.

From the other side!

More duck, but not as much 'more' as you get with Turkey!

Not Bantams; probably Wyandottes,

but they look a bit Bantamy!

Slightly exotic, but not as exotic as Guinea Fowl (which I've also had, and which Britains never modelled) might be a Bantam, ideal for a single person or a older couple having a quiet day by the fire, and far less boney than a brace of Pidgeon or 'M'.

HK base marks

At least three Hong Kong companies copied the plump chickens which were from the old Britains hollow-cast range, and I have a larger female somewhere; larger than the Britains donor that is!

Rhode Island Reds - older 'Alkathene' above,

newer PVC below . . . except some are white - Doh!

Or there is the old stand-by - chicken; can't go wrong with chicken but it's a bit bog-standard to be festive, although there's things you can do to a chicken to make it special, and a few rashers of bacon crisped over it makes all the difference!

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Footnote; my late father often had Peacock (giant pheasants!) this last few years, but they've gone now (he probably ate them all!) and Britains never modelled a peacock!