Recipe: Galah Stew

Loved your tale of the 'Owl stew' Jo, it was really funny. It has certainly set me up for the day. Down here in Australia, we have a beautiful native bird known as a Galah. They have a soft silvery gray head, back, wings and throat, while their chest is a deepish, dusty pink. Reading your story, reminded me of the best way to cook a Galah. So here goes.

Galah stew

Ingredients:-
1 Galah, about 2 - 3lbs
2 sticks celery, cut into 2" lengths
2 carrots, peeled, halved and quartered
2 large potatoes, peeled and cut into 4 pieces each
1t. salt
1/2t. pepper
2t. sugar
own choice of herbs [in a piece of cheesecloth]
1 cup oil
3 cups chicken stock [or cubes] or white wine
prepared turkey stuffing
1 axe-head

Method:-
Fill the cavity of galah with the turkey stuffing. Put oil in dutch oven and brown galah on all sides. Pour off the oil, and remove galah. Place prepared vegetables on base of dutch oven, and replace galah on top. Pour in chicken stock [or wine if used] herbs, salt, pepper and sugar. Put the axe-head in beside the galah, cover and cook on high until it comes to a rolling boil. Turn down heat and simmer. To test for doneness, poke a skewer into the axe-head, if it is tender, the galah is cooked.