MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: How To Roast a Chicken
Categories:
Yield: 1 Servings
Remove any bits from inside dressed bird. Singe
and remove pinfeathers. Wash under faucet. Dry
inside and out. Stuff with a light hand with
dressing of your choice. Turn wings across back,
sew through wings and body with poultry needle and
fine twine. Tie firmly, leaving long ends. Press
thighs close to body and sew through; wrap twine
around lower part of body and tie. Sew through
ends of legs and tie close together. Sew once or
twice through body opening if ragged. Rub with
soft butter. Season well with salt and pepper. Mix
about 1/2 cup butter and 1/2 cup water in a pan
and keep hot for basting. Put bird on a rack in
roasting pan. Sear in a hot oven till browned,
then reduce heat to moderate and bake until done,
basting often. Make gravy from pan drippings.
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