53. Roasting is the cookery process that is commonly employed for
preparing chickens that are of good size, as well as turkeys, ducks, and
geese. It is also followed at times for cooking guinea fowl, partridges,
pheasants, and similar small birds. As a rule, birds prepared in this
way are filled with stuffing, which may be made in so many ways that
roasted stuffed poultry makes a delightful change in the regular
routine of meals.
[Illustration: Fig. 27]
54. ROAST CHICKEN.--Roasting is the best method to employ for the
preparation of old chicken unless, of course, it is extremely old and
tough. Then stewing is about the only method that is satisfactory.
Chicken for roasting should weigh no less than 3 pounds. Chicken
prepared according to the following directions makes a dish that is very
appetizing.
[Illustration: Fig. 28]
To prepare chicken for roasting, clean and draw it in the manner
previously given. When it is made clean, rub salt and pepper on the
inside of the cavity, and stuff the cavity of the chicken, as shown in
Fig. 27, with any desirable stuffing. Directions for preparing stuffing
are given later. Also, fill with stuffing the space from which the crop
was removed, inserting it through the slit in the neck. Thread a large
darning needle with white cord and sew up the slit in the neck, as well
as the one between the legs, as in Fig. 28, so that the stuffing will
not fall out. Also, force the neck inside of the skin, and tie the skin
with a piece of string, as in Fig. 29. Then, as Fig. 29 also shows,
truss the chicken by forcing the tip of each wing back of the first wing
joint, making a triangle; also, tie the ends of the legs together and
pull them down, tying them fast to the tail, as in Fig. 30. Trussing in
this manner will give the chicken a much better appearance for serving
than if it were not so fastened; but, of course, before it is placed on
the table, the strings must be cut and removed. After stuffing and
trussing, put the chicken on its back in a roasting pan, sprinkle it
with flour, and place it in a very hot oven. Sear the skin quickly. Then
reduce the temperature slightly and pour a cupful of water into the
roasting pan. Baste the chicken every 10 or 15 minutes with this water,
until it is well browned and the breast and legs may be easily pierced
with a fork. Remove to a platter and serve. If gravy is desired, it may
be made in the roasting pan in the same way as for fried chicken. The
giblets may be cut into pieces and added or they may be left out and
served after first cooking and then browning them.
[Illustration: Fig. 29]
55. ROAST TURKEY.--In America, roast turkey is usually considered as a
holiday dish, being served most frequently in the homes on Thanksgiving
day. However, at times when the price is moderate, it is not an
extravagance to serve roast turkey for other occasions. Roasting is
practically the only way in which turkey is prepared in the usual
household, and it is by far the best method of preparation.
Occasionally, however, a very tough turkey is steamed before roasting in
order to make it sufficiently tender.
[Illustration: Fig. 30]
The preparation of roast turkey does not differ materially from the
method given for the preparation of roast chicken. After the turkey is
cleaned, drawn, and prepared according to the directions previously
given, rub the inside of the cavity with salt and pepper. Then stuff
with any desirable stuffing, filling the cavity and also the space under
the skin of the neck where the crop was removed. Then sew up the
opening, draw the skin over the neck and tie it, and truss the turkey by
forcing the tip of each wing back of the first wing joint in a
triangular shape and tying both ends of the legs to the tail. When thus
made ready, place the turkey in the roasting pan so that the back rests
on the pan and the legs are on top. Then dredge with flour, sprinkle
with salt and pepper, and place in a hot oven. When its surface is well
browned, reduce the heat and baste every 15 minutes until the turkey is
cooked. This will usually require about 3 hours, depending, of course,
on the size of the bird. For basting, melt 4 tablespoonfuls of butter or
bacon fat in 1/2 cupful of boiling water. Pour this into the roasting
pan. Add water when this evaporates, and keep a sufficient amount for
basting. Turn the turkey several times during the roasting, so that the
sides and back, as well as the breast, will be browned. When the turkey
can be easily pierced with a fork, remove it from the roasting pan, cut
the strings and pull them out, place on a platter, garnish, and serve.
Gravy to be served with roast turkey may be made in the manner
mentioned for making gravy to be served with fried chicken.
56. ROAST DUCK.--While young duck is often broiled, the usual method of
preparing this kind of poultry is by roasting; in fact, roasting is an
excellent way in which to cook duck that is between the broiling age and
full maturity.
57. Duck is roasted in practically the same way as chicken or turkey. In
the case of a _young duck_, or _spring duck_, however, stuffing is not
used. After it is drawn and cleaned, truss it by folding back the wings
and tying the ends of the legs to the tail, so as to give it a good
appearance when served. Season with salt and pepper and dredge with
flour, and, over the breast, to prevent it from burning, place strips of
bacon or salt pork. When thus made ready, put the duck in a roasting
pan, pour in 1/2 cupful of water, and cook it in a hot oven until it is
very tender, basting it about every 15 minutes during the roasting.
About 15 minutes before the roasting is done, remove the strips of bacon
or pork, so as to permit the breast underneath them to brown. Serve on a
platter with a garnish. Make gravy if desired.
58. In the case of an _old duck_, proceed as for roasting chicken or
turkey; that is, draw, clean, stuff, and truss it. In addition, place
strips of bacon or salt pork over its breast. Place it in a roasting
pan, pour 1/2 cupful of water into the pan, and put it in a hot oven.
During the roasting baste the duck every 15 minutes; also, as in
roasting a young duck, remove the bacon or salt pork in plenty of time
to permit the part underneath to brown. When the surface is well browned
and the meat may be easily pierced with a fork, place the duck on a
platter, remove the strings used to sew it up, garnish, and serve. Make
gravy if desired.
59. ROAST GOOSE.--Specific directions for roasting goose are not given,
because the methods differ in no way from those already given for
roasting duck. Very young goose, or green goose, is usually roasted
without being stuffed, just as young duck. Older goose, however, is
stuffed, trussed, and roasted just as old duck. A very old goose may be
placed in a roasting pan and steamed until it is partly tender before
roasting. Apples in some form or other are commonly served with goose.
For example, rings of fried apple may be used as a garnish, or apple
sauce or stewed or baked apples may be served as an accompaniment. Make
gravy if desired.
60. ROAST SMALL BIRDS.--Such small birds as guinea fowl, partridge,
pheasant, quail, etc. may be roasted if desired, but on account of being
so small they are seldom filled with stuffing. To roast such poultry,
first clean, draw, and truss them. Then lard them with strips of bacon
or salt pork, and place in a roasting pan in a very hot oven. During the
roasting, turn them so as to brown all sides; also, baste every 15
minutes during the roasting with the water that has been poured into the
roasting pan. Continue the roasting until the flesh is very soft and the
joints can be easily pulled apart. Serve with a garnish. Make gravy
if desired.
61. STUFFING FOR ROAST POULTRY.--As has been mentioned, stuffing, or
dressing, of some kind is generally used when poultry is roasted.
Therefore, so that the housewife may be prepared to vary the stuffing
she uses from time to time, recipes for several kinds are here given.
Very often, instead of using the giblets for gravy, they are cooked in
water and then chopped and added to the stuffing. Giblets are not
included in the recipes here given, but they may be added if desired.
The quantities stated in these recipes are usually sufficient for a bird
of average size; however, for a smaller or a larger bird the ingredients
may be decreased or increased accordingly.