[WE BRINED THE TURKEY 24 HOURS. THIS IS A BIG BIRD. IT IS, ABOUT 25 POUNDS. OKAY, BUT YOU STILL DON'T NEED TO GO TO THE BARBER. NOW IT'S TIME TO STUFF THE BIRD. YES. I'M GONNA THROW SOME SALT AND PEPPER ON IT. AND THEN NOW YOU'RE GOING TO... MANEUVER IT INTO THE BAG.]
[OKAY, PICO DE GALLO. YEAH. SOME DICED ONION, TOMATO, CHOPPED CILANTRO, MINCED JALAPEÑO--JUST RAW, BEAUTIFULLY RAW. AY. SOME SALT, AND THEN WE'LL JUICE SOME LEMONS. OKAY, MIX IT UP? YEAH.]
[WOW, LOOK AT THAT. TURNS LIKE TAR. THAT'S NUTS. NEVER SEEN THAT BEFORE. AND IT DOESN'T HAVE A BURNT TASTE? NO. SOME SALT. THE CHICKEN IS GONNA START LETTING GO SOME WATER. THE SALT'S GONNA HELP FIGHT THAT. YES. BLACK PEPPER, GARLIC. A LITTLE HABANERO, OF COURSE.]
[WE'RE GONNA TAKE OUR SAUCE. AND CALIDUM FIT QUODDAM MATERIATO. SOME SALT... (whistles)]
[SEASON WITH SOME SALT. NOW WE CAN BLANCH THE VEGETABLES FOR THE POT PIE. FIRST THE ONIONS. BLANCH IN THE DUCK STOCK. IN THE DUCK STOCK.]
[ROTISSERIE CHICKEN. THIS IS THE CHICKEN I WISH I COULD MAKE AT HOME. IT'S VERY FLAVORFUL. NOW LET'S TALK ABOUT BRINING THE BIRD. THIS, TO ME, IS AN ULTIMATE MUST-DO WITH POULTRY. FIRST WE'LL ADD THE WATER, SUGAR, SOME SALT. STIR IT UP REAL GOOD. OUR BEAUTIFUL ORGANIC CHICKENS.]
[SO AT THIS POINT WHILE IT'S COOKING, RIGHT... RIGHT. YOU WANT TO DROP YOUR PASTA. WHEN THE CLAMS ARE OPEN, ALL RIGHT... OKAY. WE ADD ALSO BABY CLAMS TO IT--TO IT. OKAY. JUST WANT TO ADD SOME SALT... OKAY.]
