So like chicken gravy beer?
All chicken, no gravy.
@tux0r@snac.rosaelefanten.org this is horrifying. Excellent work.
Thank you!
FAQ:
Why? I wanted to try a Cock ale and nobody made one for me.
How does it taste? Chicken, plums and cloves.
Are you insane? Yep.
Gosh, I saw this recipe by English privateer alchemist who also came up with modern bottle shape and some advances stellar navigation techniques while trying to alchemically resurrect his late wife.
Was it good? Should I try it too? And one thing that wasnt mentioned - should the meat be thawed and cooked first?
Also, no, you should probably not try to alchemically resurrect his late wife.
I also choose this guy’s dead wife
I understand the reference and I like the post.
aww but I’d totally do that if I had enough resources. And the guy himself too, he must’ve been quite fun person.
It’s taboo!
You make it sound like taboo was anything bad!
It is surprisingly decent, and you can control quite a lot of the taste by using a good amount of a sherry you like.
should the meat be thawed and cooked first?
You’ll get the best taste (and quality) by cooking the meat as a whole without any additional broth (mine was cooked with some cabbage, so much of the fat was just dripping into that day’s dinner), then skinning it (you won’t want more fat than absolutely necessary in your beer).
yeah, I once made mead with pine nuts that yielded all the fat in the world. Not a memory to enjoy. Things we do for science…
Ok your recipe in wiki is quite clear on the last question. But was it good?
It was created by Brits, whose reputation for fine cuisine is top notch.
Tbh their beer reputation is quite better
