Everybody likes poultry. In fact, many of us never fully recover from our early conviction that no special occasion can be properly observed without chicken for dinner.
Turkey or goose for Thanksgiving and Christmas are traditional and we feel the day badly celebrated if we are deprived of these. Except along the coastal plains, duck has, until recently been considered even more of a luxury and served less frequently and for quite particular parties.
To many persons poultry is best known as roasted, fried, or broiled. But there are many additional delicious ways of preparing the favorite bird and many new touches.