Anne Shirley’s Roast Fowls with Bread Sauce
“I’ll have a light soup to begin with. . .you know I can make lovely cream-of-onion soup. . .and then a couple of roast fowls. I’ll have the two white roosters. I have real affection for those roosters and they’ve been pets ever since the gray hen hatched out just the two of them. . .little balls of yellow down. But I know they would have to be sacrificed sometime, and surely there couldn’t be a worthier occasion than this. ” — Anne of Avonlea, ch.xvii
Ingredients
| Chicken |
1 roasting chicken
Stuffing
Savory fat or olive oil
Salt and pepper
Flour
| Sauce |
1 cup milk
1 tablespoon of butter
1 teaspoon of onion juice
salt and pepper to taste
1/2 cup of bread crumbs
Directions
| Chicken |
1. Wash, singe and draw the fowl, rub it with salt and pepper inside and out, and stuff the fowl. (Any stuffing may be used. Bread stuffing, chestnut stuffing and celery stuffing are particularly good.)
2. Truss and tie the fowl. Grease it well with savory fat or olive oil, dredge with flour and place it on a trivet in a double roasting pan in a hot oven (480 degrees F), to sear quickly so that its juices may not escape during the roasting.
3. After twenty or twenty-five minutes, when the skin is well seared, cover the pan, lessen the heat to 370 degrees and cook until the breast is tender.
4. If cooked in an open pan, as soon as the flour has been nicely browned, baste well, adding a little fat or water if necessary, repeating the basting every ten minutes. Allow about twenty minutes to a pound for roasting. Serve with bread sauce.
| Sauce |
1. Heat milk in a double boiler, add butter, onion juice, salt and pepper to taste.
2. When very hot stir in lightly half a cup of bread crumbs dried in the oven
See also -> Aunt Martha’s Roast Chicken “Adam”
