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A RECIPE FOR ROAST POULTRY - Velma Neal Combs Recipe

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A  RECIPE FOR  ROAST POULTRY - Velma Neal Combs image
Velva Neal Combs

 

This recipe for A RECIPE FOR ROAST POULTRY - Velma Neal Combs, by , is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, May 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Whole Chicken, Turkey, or Duck
Butter
Salt
Pepper

Directions:
Directions:
After poultry is cleaned and washed inside and out with cold water, fill inside with dressing. Have at least a yard fine twine in trussing needle. Turn wings across back so that pinions touch. Run needle through thick part of wing under bone, through body and wing on other side; return in same way, but passing needle in over bone, tie firmly, leaving several inches of twine. Press legs up against body, run needle through thigh, body and second thigh, return, going round bone in same way; tie firmly. Run needle through ends of legs, return, passing needle through rump; if opening is badly torn, one or two stitches may be needed; or if steel skewers are used put one through wings of fowl and other through opposite thigh. Then wind twin in figure eight from one handle of skewer to other. Rub all over with soft butter and sprinkle with salt and pepper. Place on rack in roasting pan and put into very hot oven. Make basting mixture with 1/2 c. each of butter and water; keep hot and baste every 10 to 15 minutes. Roast 3 hours for 8 pound turkey, 1 to 2 hours for chicken and ducks. Keep oven very hot. If bird is very large and heavy, cover breasts and legs with several thicknesses of paper to keep from burning.

Preparation Time:
Preparation Time:
1 Hour

 

 

 

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