80 Roast Poultry

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

Recipe to produce 4 portions U.S.A. Imperial Metric
Chicken lb. lb. 1.75 kilos
Onion 1 medium 1 medium 1 medium
Cloves 4 4 4
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!) 1 tsp. 1 tsp. 1 tsp.


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—preheat oven to 375°F.—melt butter.