21.   Since dark meat has more fat, trim away most of the skin before cooking.

22.   Since the meat has to be braised until almost falling apart, timing is flexible.

23.   The dark meat will have the expensive flavor of smoked turkey, parts of the neck and wings will be charred, crisp and terrific.

24.   The dark meat in particular has a similar flavor and texture.

25.   The meat also has a reputation for being gamy, with too strong a flavor for many diners.

26.   The meat has less cholesterol and fat than either chicken or beef.

27.   This traditional cold-weather meat has a full, warm flavor, and when properly cooked is exceptionally juicy.

28.   When the meat has browned, dump in the tomatoes, herbs and red pepper flakes.

29.   A goat will provide milk, a nearby river fish, and meat will have to come from chickens living on museum grounds.

30.   Because of Islamic law, the meat has to be slaughtered at a licensed Muslim slaughterhouse.