where does the rest of the chicken go? A wings question.

Disgusting! I'm too weak hearted...I couldn't watch the video.

6-Legged Roast Chicken

... my husband, George, didn't notice anything unusual until I had him count the legs. Definitely worth the effort.


1 whole chicken
4 chicken drumsticks
4 cloves garlic, chopped
¼ cup (50mL) soy sauce
½ cup (125mL) cider vinegar
1 tbsp. (15mL) sesame oil

Using a large sewing needle and some dental floss, sew the extra drumsticks onto the whole chicken, positioning them as realistically as possible on the body. Try to grab as much skin as you can with each stitch, and pull the floss firmly, but not so tightly as to tear the flesh. I've made 4-legged chickens and 6-legged chickens and, frankly, either one's pretty unnerving to look at (hee hee hee). If you've done a good job, the seams where the extra legs are attached will be almost invisible.

Prepare the marinade. Combine the garlic, soy sauce, vinegar and sesame oil in a small bowl. Carefully slide the mutant chicken into a sturdy plastic bag, pour in the marinade and seal the bag shut, pressing out as much air as possible. Refrigerate, turning once in a while, for several hours or overnight.

Put the, um, chicken and all the marinade into a small, open roasting pan, and roast at 375 F (190 C) for 1 ½ hours, or until done, basting occasionally with the marinade. The chicken is cooked when a drumstick (a real one) moves easily when you jiggle it, and the skin is nicely brown and crisp all over.

Place this amazing creation on a serving platter, and bring to the table intact. If anything, it looks even more bizarre when cooked. Carve, ceremoniously making sure to discard the dental floss before serving. Delicious, but weird.