80 Roast Poultry
Preparation info
Difficulty
Easy
Recipe to Produce
4
Portions
Appears in
The Graham Kerr Cookbook
By Graham Kerr
Published 1966
Recipe to produce 4 portions
U.S.A.
Imperial
Metric
Chicken
Onion
Cloves
Flour
To coat
To coat
To coat
Fresh ginger
To season
To season
To season
Salt
To season
To season
To season
White peppercorns
To season
To season
To season
Clarified butter
To baste
To baste
To baste
Brandy (if you feel expensive just pour the brandy into the bird immediately before you close the oven door—delicious!)
Method
Comment on Method
Roasting is an extremely expensive method of cookery. It gets ridiculous when you try to economize by buying an “old bird” and part boil, part roast it. The older the bird the greater the weight of fat it carries, and I have proved the point time and time again that it is as cheap to buy an under 12-week-old bird as it is to pick up a so-called pot roaster, and the texture is far superior.
Method of Preparation
Peel onion, stud with cloves—dry chicken thoroughly—prepare seasoning and flour—
© 1966 Graham Kerr. All rights reserved.