Reviving a dry bird - Roast grouse recipe
Grouse can be dry. This recipe shows you how to restore moisture in an old bird and creat the perfect roast grouse with little effort.
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Cooking tools:
- Carving knife
- Carving fork
- Stockpot
- Saucepan
- Oven
- Stove
- Skillet
- Roasting pan
- Chef's knife
- Cutting board
- Pastry brush
- Tongs
- Slotted spoon
- Kitchen timer
- Serving platter
- Plate
Ingredients
- 1 litre (13⁄4 pints) chicken stock
- 4 grouse
- 100g (31⁄2oz) butter
- Sea salt
- black pepper
- 4 large bunches thyme
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