Part 5/6:
Once the fowl is tender, mix in pine nuts, and the dish is ready to be served. Traditionally, it can be prepared on a medieval trencher, adding a historical twist to your meal.
It’s humorous to note that personal reflections occurred during filming, leading to an unexpected but happy realization that viewers wished to see the cooking host taste the dish. While a future tasting video may be inevitable, the result of this particular cooking endeavor was delightful—balancing sweet, savory, and an incredibly tender texture.