John,
I like that guys style.
Notice, just by bringing his cider to a boil and shutting it down, he had 149 degrees, before he browned the breasts. I’m already thinking that a nice bed of white and wild rice blend under his sauce, or, a similar mound of linguine noodles, would be a nice addition.
Thanks for the link.
I let you know how it tastes.
By the way, I never considered infectious bugs to be a big deal in the birds I take. I WILL say, I have removed the skin from pheasant before I freeze them for decades. Wild birds are exposed to the bug and weed killers applied during the season, and they tend to collect in the fat beneath the skin. This isn’t new, my dad did the same thing.
I still eat pheasants. And a few fish from lakes that show mercury contamination. We eat the little fish.
Best,
Ted
