The next episode of the Vermont Wild Kitchen will feature Rural Vermont board member Keith Drinkwine of Flatlander Farm who will take us through the entire process from frozen whole bird, to brining, to cutting up and cooking. He'll demonstrate grilling the breast, roasting the leg and thighs, and making stock/soup from the carcass. If you've considered buying farm-slaughtered poultry but aren't confident about dealing with a whole bird, then this is the episode for you! Alongside our chicken main dish, we'll be cooking up a wild side of bear stuffing!
