AMERICAN WAYS

Wairarapa Times-Age, 9 February 1944, Page 4

AMERICAN WAYS

ART OF ROASTING TURKEYS & CHICKENS. (By Georgia A. Romig, in the “Christian Science Monitor.”)When the holiday turkey or chicken is ready lor the oven, make that bird famous by giving it an uncovered roasting at a low temperature. Medi-um-sized birds should be cooked at 350 degrees, while larger ones require a temperature between 250 and 300 degrees. The larger the bird, the lower should be the temperature. Approximate cooking time for turkey depends upon the size and age of the bird. A young turkey stuffed and rea'dy for the oven, weighing 10 to 15 pounds, requires 20 minutes per pound for roasting, or about four hours. Allow about 15 minutes per pound for turkeys weighing from 20 to 25 pounds, or approximately 5| hours. NO WATER IN PAN. Chickens are roasted in the same way, but allow 30 minutes per pound for birds weighing around three pounds; for birds weighing four to six pounds, 25 minutes. Roast at 325 to 350 degrees. It probably will require restraint, especially for older housewives, not to add water to the roasting pan; but don’t, do it. A better flavoured, juicier meat is developed by low-temperature cooking, uncovered, and without water. Basting, which consists of brushing melting fat over the surface of the bird, shortens the total cooking time and improves the flavour. Lay the stuffed, trussed bird on a rack in an open pan. Brush skin thoroughly with melted or softened butter, margarine, or chicken fat. Wrap a fat moistened strip of cloth around the leg ends, bringing it well up on the drumsticks. Turn breast down and cover bird with a cloth dipped in fat or in hot water. Cook about half the period breast down, then turn breast side up. Lay bits of fat over the body of the bird. Lay a cloth over the body and continue roasting at the same temperature. Baste over cloth with extra fat. or fat from the bottom of the pan, at half-hour intervals. The cloth serves as a self-baster and keeps the bird moist.

There are distinct advantages if the turkey is roasted about two-thirds done the day before serving. Allow to stand until the next day, and then return to the oven; cook covered for the last short period.

TIPS ON STUFFING.

A roasting chicken that weighs 4 pounds requires from 4 to 5 cups of stuffing to fill it. A 16-pound turkey requires 10 cups of dressing, and when second helpings are in order, it’s advisable to double the recipe and bake the extra stuffing in a separate dish. If dressing is baked in the bottom of the roasting pan, it is apt to become too moist and is ilkely to absorb so much moisture that there will be none left for gravy. Stuff the bird firmly, but do not pack the stuffing. If put in too loosely, the bird will shrink, and if packed too tightly the dressing become oily and soggy. Milk, or half milk and water, produce an excellent flavour. The quantities given in the following recipes are sufficient to fill a 31-pound chicken. Celery and Almond Dressing. 3 cups bread cut into small cubes 1 cup diced celery ,jcup minced celery leaves j cup whole almonds, blanched 2 tablespoons melted chicken fat or

butter. 1 teaspoon salt 1 teaspoon pepper 1 egg slightly beaten -j to J cup liquid. Combine bread and celery. Brown almonds with celery .leaves. Toss all ingredients lightly together with a fork and stuff the bird. Onion may be added if desired. Oyster Dressing. 1 pint fresh, washed oysters 4 cups bread cut in small cubes i teaspoon pepper teaspoon celery salt | teaspoon table salt Combine ingredients and stuff bird.