Cock Ale
500 grm malt extract
20 grm goldings hops
250 grm demerara sugar
280 ml dry white or tawny wine
the carcas of a plainly roasted chicken
3.8 ltrs water
beer yeast
In the method it states
Use the carcas, bones , wing tips, parsons nose,trimmings and neck of a plainly roasted chicken, chop and crush all of the above together, place in a bowl pour over the wine and leave in the fridge, then you brew the beer and when it's fermenting you suspend the chicken in a mesh bag in the FV for 2 days then remove and let the beer ferment and do the usual.
I thought I might send it to HFW and see if he makes it on his next sreies of river cottage
