Woman's Institute Library of Cookery Volume III Part 20

PREPARATION BY ROASTING

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.

[Ill.u.s.tration: 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.

[Ill.u.s.tration: 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 s.p.a.ce 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.

[Ill.u.s.tration: 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.

[Ill.u.s.tration: 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 s.p.a.ce 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 b.u.t.ter 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 quant.i.ties 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.

BREAD STUFFING

4 c. dry bread crumbs 1/2 c. b.u.t.ter 1 small onion 1 beaten egg 1 tsp. salt 1 tsp. celery salt, or 1/2 tsp. celery seed 1/4 tsp. powdered sage (if desired) 1/4 tsp. pepper

Pour a sufficient amount of hot water over the bread crumbs to moisten them well. Melt the b.u.t.ter and allow it to brown slightly. Add the onion, chopped fine, to the b.u.t.ter and pour this over the bread crumbs.

Add the beaten egg, salt, celery salt, and other seasonings, mix thoroughly, and stuff into the bird.

CRACKER STUFFING

3 c. cracker crumbs 1 small onion (if desired) 1/3 c. b.u.t.ter 1/2 tsp. salt 1/4 tsp. powdered sage (if desired) 1/4 tsp. pepper

Moisten the cracker crumbs with hot milk or water until they are quite soft. Brown the chopped onion with the b.u.t.ter and pour over the crackers. Add the seasonings, mix thoroughly, and stuff into the bird.

OYSTER STUFFING

3 c. dry bread crumbs 1/4 c. b.u.t.ter 1 tsp. salt 1/4 tsp. pepper 1 c. oysters | c. chopped celery

Moisten the bread crumbs with a sufficient amount of hot water to make them quite soft. Brown the b.u.t.ter slightly and add it, with the seasonings, to the bread. Mix with this the oysters and chopped celery.

Stuff into the bird.

CHESTNUT STUFFING

1 pt. blanched chestnuts 1 pt. bread crumbs 1/4 c. b.u.t.ter 1 tsp. salt 1/4 tsp. pepper 2 Tb. chopped parsley

Blanch the chestnuts in boiling water to remove the dark skin that covers them. Cook them until they are quite soft, and then chop them or mash them. Moisten the bread crumbs with hot water and add the chestnuts. Brown the b.u.t.ter slightly and pour it over the mixture. Add the seasonings and chopped parsley and stuff.

GREEN-PEPPER STUFFING

1 qt. dried bread crumbs 1 c. stewed tomatoes 1/4 c. melted b.u.t.ter 2 Tb. bacon fat 1 small onion, chopped 1/4 c. finely chopped green pepper 2 Tb. chopped parsley 1 tsp. salt 1/4 tsp. pepper

Moisten the bread crumbs with the stewed tomatoes and add a sufficient amount of hot water to make the crumbs quite soft. Melt the b.u.t.ter and bacon fat, add the onion, green pepper, and the seasonings, and pour over the crumbs. Mix thoroughly and stuff.

RICE STUFFING

2 c. steamed rice 2 c. bread crumbs 1 c. stewed tomatoes 1/4 c. chopped pimiento 2 Tb. chopped parsley 1 small onion, chopped 1 tsp. salt 1/4 tsp. pepper 1/4 c. b.u.t.ter 4 small strips bacon, diced and fried brown

Mix the steamed rice with the bread crumbs. Add the stewed tomatoes, pimiento, chopped parsley, chopped onion, salt, pepper, melted b.u.t.ter, bacon and bacon fat, and a sufficient amount of hot water to moisten the whole well. Mix thoroughly and stuff.

PEANUT STUFFING FOR ROAST DUCK

1 pt. cracker crumbs 1 c. sh.e.l.led peanuts, finely chopped 1/2 tsp. salt Dash of Cayenne pepper 1/4 c. b.u.t.ter Hot milk

Mix the crumbs and the chopped peanuts. Add the salt, pepper, and Cayenne pepper, and pour over them the melted b.u.t.ter and a sufficient amount of hot milk to soften the whole. Stuff into the duck.

LIVER STUFFING FOR ROAST DUCK

1 duck liver 1/4 c. b.u.t.ter 1 small onion, chopped 2 c. dry bread crumbs 1/2 tsp. salt 1/4 tsp. pepper 1 Tb. chopped parsley 1 egg

Chop the liver and saute in the b.u.t.ter to which has been added the chopped onion. Pour over the bread crumbs. Then add the salt, pepper, finely chopped parsley, and the beaten egg. Pour over all a sufficient amount of water to moisten well. Stuff into the duck.

BONED CHICKEN

62. To offer variety in the serving of chicken, as well as to present an easily carved bird, the process known as _boning_ is often resorted to.

Boning, as will be readily understood, consists in removing the flesh from the bones before the bird is cooked. Boned chicken may be prepared by roasting or broiling. In either case, the cookery process is the same as that already given for poultry that is not boned. If it is to be roasted, the cavity that results from the removal of the bones and internal organs should be filled with stuffing or forcemeat, so that the bird will appear as if nothing had been removed. If it is to be broiled, stuffing is not necessary. Cooked boned chicken may be served either hot or cold. Of course, other kinds of poultry may be boned if desired, and if the directions here given for boning chicken are thoroughly learned no difficulty will be encountered in performing this operation on any kind. Boning is not a wasteful process as might be supposed, because after the flesh is removed from the bones, they may be used in the making of soup.

[Ill.u.s.tration: FIG. 31]