Redskins Chief Zee Eagles Stew
This week’s special is Eagles stew. It’s particularly delicious in the fall and winter seasons. The late great Redskins superfan Chief Zee used to say “cook the bird!” Here are the secret ingredients to the recipe:
53 buzzard eagles
Pluck feathers, remove insides, marinate overnight in 2/3 water, 1/3 white cooking wine, garlic, kosher salt and ground black pepper.
Large pot half full of water and 4 cups of Redskins Air Marshals secondary,
7 ounces of jailbreaking, pass-rushing Redskins front 7 and smother.
A pinch of Doctson spice, half a teaspoon of Crowder, Pryor and Grant herbs.
Rounded tablespoons of Reed and Davis thickening agents.
8 ounces of Cousins cayenne heat.
Pound the birds and add to the pot.
Bring to a boil.
For a little kick to the stew, add 1 ounce of Tress Way Coffin Corner allspice.
Cover and simmer for 60 minutes. Serve over rice, skillet cornbread.
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