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Published -
- September 11, 2019
- 12:28 pm
RECORD BREAKING BIRD!!!
Roasting an Ostrich WHOLE!!! (NEVER BEFORE ATTEMPTED!!!!)
What inspired the team of chefs to attempt the daunting task of roasting an entire ostrich?
In the world of culinary feats, there are few challenges as daunting as roasting an ostrich whole. This giant bird is not only one of the largest animals to be consumed by humans, but it is also notoriously difficult to cook evenly. Despite these challenges, one group of intrepid chefs recently attempted the impossible: roasting an entire ostrich to perfection. And, in doing so, they set a new record for the culinary world.
This groundbreaking attempt was made by a team of chefs based in Johannesburg, South Africa, who specialize in preparing traditional African dishes. They were inspired by the ostrich’s unique flavor profile, which is often compared to beef but with a slight gamey undertone. The team wanted to create a dish that would showcase this flavor in its purest form, without the need for any heavy seasoning or sauces.
Preparing an ostrich for cooking is an arduous task in itself. These birds can weigh up to 350 pounds and have a thick layer of protective fat surrounding their muscle tissue. To prepare the bird, the chefs first had to remove the feathers, skin it, and trim away excess fat. This alone took several days of preparation and required a team of skilled butchers.
Once the ostrich was ready, the chefs faced the daunting task of cooking it whole. They had to devise a unique cooking method that would ensure every part of the bird was evenly cooked, from the drumsticks to the breasts.
After much experimentation and testing, the chefs settled on a slow-roasting method in a special oven that was designed to fit the entire ostrich inside. The bird was cooked at a low temperature for several hours, periodically basted with a mixture of butter and herbs to keep the meat moist.
Finally, after nearly 24 hours of cooking, the ostrich was ready to be served. The chefs carefully carved the meat into thin slices and plated it alongside traditional African sides like pap (a type of maize porridge) and chakalaka (a spicy vegetable relish).
The dish was an instant hit with customers who were eager to try something new and exotic. But it wasn’t until the word got out that this culinary feat had never been attempted before that the team realized just how groundbreaking their achievement was.
Indeed, the chefs have since been recognized by the Guinness World Records for roasting the largest bird ever cooked whole. Their achievement is a testament to the power of innovation and the willingness to take on seemingly impossible challenges.
In the end, the success of this record-breaking dish came down to perseverance, skill, and a deep appreciation for the unique flavors of the ostrich. And, for those lucky enough to try it, the dish will undoubtedly go down in culinary history as a momentous achievement.
