For all of you Food Historians out there, professional or otherwise, comes this article from the New York Times Magazine. The whole things is an entertaining read, but first part about the chicken is the best.

“… Then you take this poor chicken, and you kill it, and you stuff its neck with a mixture of quicksilver, which is mercury, and sulfur, and then stitch it up. And apparently — obviously I haven’t tried this at home, or at work — the expanding air in the neck cavity as you roast causes the mercury and the sulfur to react and somehow creates a clucking noise.”

Oh, my God.

Thanks Jack and Joanne!
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