| > Is the presentation bird alive or dead? Dead and boiled. > What is "fired" in this context? In cooking, that can mean applying direct heat in any number of ways. In this guess, I'm guessing that it means finishing (i.e. doing a last small amount of cooking for color and texture) the bird by roasting or searing. > Is the presentation bird unrested? What does "rested" mean in this context? In cooking, resting means to remove the item from heat and let it sit for a while. Food cooks from the outside in so the surface temperature can be much higher than the internal temperature. Resting gives some time for those to equalize. It lets the inside finish cooking using the residual heat on the surface. > Why does the kitchen need to "butcher" the chicken that's "rested"? It's a boiled whole chicken. After it's rested, it gets broken down into parts that the diner can eat. For chicken, that's usually breasts, thighs, wings, and legs/drumsticks. > What does "slowing" the other, presumably presentation, chicken mean? Resting and breaking down a chicken takes time, especially resting. By having a separate presentation chicken, it means the staff can be simultaneously resting some other cooked chicken and butchering it while the presenetation is being paraded around. |