POULTRY AND GAME 119

Preparing Chicken, Goose and Duck for Roasting

CHICKEN—Wash inside and out. Dry. Sprinkle inside with salt. Just before
_ roasting, stuff cavity. Do not pack (stuffing will expand while cooking). Fasten
_ Opening with skewers, lace shut. Tie leg ends to tail. Bring cord criss-cross over back,
around base of wings. Tie. Insert stuffing in breast cavity, if desired. Fasten neck skin
_ to back with skewer. Lift wing tip up and over back for a brace when turned over. Tie
in place. Brush entire bird with unsalted fat. Place on rack, breast side down. Cover

_ parts that brown first with pieces of cloth dipped in melted fat, or aluminum foil.

Turn when 34 done.

GOOSE—Prepare same as for chicken except do not brush with fat. Do not cover
with cloth or foil. Pour off fat as it accumulates. If very fat, parboil 20 minutes. May
_ be roasted in brown paper sack to eliminate fat spattering. Fasten end. When 2/3
_ done, puncture 6 to 8 holes in top of bag and turn. Fat drains into roasting pan.

DUCK—Same as for chicken and goose.

BREAD STUFFING
FOR 4 LB. CHICKEN:

4 cups bread crumbs (fine, 2 teaspoons salt
coarse or cubes) Y4 teaspoon pepper
1/3 cup butter melted in 1 teaspoon dried sage, thyme,
large heavy skillet or marjoram poultry seasoning
VY cup finely minced onion to taste

Yq cup chopped celery (stalks
and leaves)

To melted butter add onion and cook until yellow, stirring occasionally. Stir in
some of bread crumbs. Heat, stirring to prevent excessive browning. When brown,
_ mix in lightly the rest of the ingredients including rest of bread crumbs. For dry
_ stuffing add little or no liquid. For moist stuffing, mix in lightly with fork just enough
_ hot water or broth to moisten dry crumbs. Cool and place stuffing in bird.

FOR 12 LB. TURKEY:

12 cups bread crumbs 2 tablespoons salt
1 cup butter 1 teaspoon pepper
3% cup finely minced onion 1 tablespoon dried sage, thyme
1% cups chopped celery (stalks or marjoram poultry seasoning
and leaves) to taste

Mix same as for chicken stuffing.

Variations of Bread Stuffing
OYSTER STUFFING—add 1 cup chopped drained oysters for each quart.
CHESTNUT STUFFING—add 1 cup chopped boiled chestnuuts for each quart.
APPLE STUFFING—add 1 cup chopped apples for each quart.

ORANGE STUFFING (for duck or goose)—-add 1 cup diced orange and 2 tea-
_ spoons grated orange rind for each quart.

GIBLET STUFFING—add chopped cooked giblets.

SAUSAGE STUFFING—add 1/3 Ib. bulk sausage, crumbled and browned, for
each quart. Omit salt and use sausage fat as part of fat.

PHEASANTS EN CASSEROLE

| Cut in serving size pieces, they can be quite small as the meat is rich. Flour in
a mixture of flour, salt, pepper, paprika and cumin. Brown pieces in hot oil (not
butter), place in casserole and cover with:

1 finely chopped onion Clove of garlic cut in half
1 tin mushroom soup 1 can of consomme soup
1 can of water 1 can of milk

Place covered in a 350 oven and bake 1 hour. More mushrooms may be added if so
desired. Increase ingredients according to the amount of birds.