I am alone in the house, and the table, that like the taste of saffron, so we will not be having our German New Hampshire Red cockerel, in that manner. Instead we are going with the German brining, letting him set and age for two days in salty vinegared water, and then using the English Shaker method of preparation that I found long ago in Gourmet and have used ever since.
The difference this year is we are putting him on the aluminium wire tray for an indoor bbq'd flavour. I can' t find the link right now but I bought it from the inventor in Ohio. It was about $79.00 and we use it now for hamburgers, hotdogs, chickens and roasts. Does a great job and cleans up well. Barbara Flanagan's Smart Home ecommended it and it worked out well.
As for the book, it has a lot of good tips in it and while I do not always agree with her final assessment, it is well written and does help you get a better hold on your purchasing habits.
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