Roast Foivl. Boiled Fowl.

Ingredients

• 1 whole fowl
• coarse sea salt (formerly 'bay salt')

Directions

1. Remove the legs from the fowl carefully without breaking the joint.

2. Cut the back into pieces as desired and remove the shoulders.

3. Place the fowl on a plate and arrange the cut joints around it.

4. Remove the skewers before serving.

5. To carve the wings, cut at the joint and lift the pinion with a fork to separate the muscles.

6. Cut between the leg and body to remove the legs.

7. Remove the merrythought and neck-bones by inserting a knife and breaking them off.