A capercaillie is a large game bird, also known as capercai
1 1/2ie, wood grouse, or
cock-o’-the-wood, which is generally found in Scotland. The bird feeds on young shoots of pine trees, which gives the flesh a fairly strong flavour.
Capercaillie are drawn as soon as they are shot, and then hung for at least a week. If preferred, they can be hung longer
as this improves their tenderness. Some connoisseurs think they are at their best when high, and even recommend that they be hung until only the breast remains edible.
A very young hen bird is best for roasting. It should be larded well with bacon and cooked in a fairly hot oven 400°F (Gas
Mark 6, 200°C) for 4 to f hour, and basted frequently during cooking.