Roast Poultry

Ingredients

Chicken, duck, goose, or turkey
3 tablespoons butter
2 tablespoons flour
½ cup to 2 cups hot water

Utensils

Skewers or twine
Roasting-pan
Long-handled spoon or baster

Directions

1.

Assuming that the bird has been cleaned and dressed by the dealer, it should in addition be singed by holding it over a flame and changing its position constantly until the whole surface has been exposed to the flame.

2.

Wash the bird in cold water, dry it well, and fill the interior with Stuffing (Plain Stuffing, Oyster Stuffing, or Potato Stuffing). Fasten the wings and legs firmly and closely to the body with skewers or stout twine.

3.

Put the bird in a roasting-pan with the breast side up, and rub the surface with salt.

4.

Make a paste of 3 tablespoons of butter mixed with 2 tablespoons of flour, and spread this over the bird.

5.

Place the roasting-pan in a hot oven, and after ten minutes reduce the heat and pour from ½ cup to 2 cups of boiling water over the bird, the amount of water depending upon the size of the bird.

6.

Baste every ten minutes by dipping up the liquid from the roasting-pan with a long-handled spoon and pouring it over the bird.

Remarks

Chicken, duck, and goose should roast twenty minutes for each pound. Turkey should roast thirty minutes for each pound.

If a self-basting pan is used, the cover should be fitted tightly over the lower part of the pan after the water has been poured over the bird and then need not be removed during the cooking.

This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.

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Roast Poultry

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