Word of the Week: Barding and Larding

Barding a bird

Every Wednesday, the sous chef shares a culinary Word of the Week with us. This morning, he taught me "Barding" and "Larding". Barding is the act of wrapping bacon streaks (or fats) around a piece of meat (usually poultry) before roasting to keep it moist, tender and juicy.  Larding is injecting the fats into the inside of the bird using special tools.

I have never heard of this until today. I love this learning journey.

Look out for next week's Word of the Week on Wednesday (my new WWW).

Afternote: see my first attempt at barding. It's fun, easy and rewarding! And it makes you feel "cheffy"!