| How To Cook: |
|
|
1. Rinse chicken in lime water and drain.
|
2. Cutup garlic, scallion, thyme very fine and season with salt, black pepper and place in cavity.
|
3. Rub over chicken and marinate for one hour.
|
4. Shake off chicken.
|
5. Prepare stuffing by mixing all ingredients.
|
6. Place stuffing lightly in neck cavity.
|
7. Pull neck skin over stuffing and fasten with skewer.
|
8. Stuff body cavity skewers or needle & thread and draw body together.
|
9. Cross legs off the bird, wind cord around and draw tightly. Then tie around the parson's nose.
|
10. Place on a rack, breast up, in a shallow roasting pan.
|
11. Brush all over continuously with melted butter or margarine.
|
12. Roast at 180°FC / 350°F at 15 minutes to the pound or until done.
|
13. Droppings from pan may be used to make gravy after baking.
|
