Roasting a Whole Bird

Poultry and game birds have little natural fat, so to make sure the meat stays moist during roasting place fat on the skin before placing in the oven. Butter gives a good flavour and blends with sediment in the tin to make rich-tasting juices (jus in French) or gravy.

1. Wipe the bird inside and out with paper towels. Season the cavity and insert flavourings.

   

2. With the bird breast-side down, season the neck end and spoon in stuffing if you like.

   

3. Tuck drumsticks under tail skin, put the bird on a rack in tin. Cover the breast generously with butter.

   

4. Roast the bird (see chart), basting frequently. Start cooking the bird on one of its sides for 15-20 minutes then turn it over and cook on the other side for the same length of time. Turn breast-side up for the remainder of the roasting time.