Wartime Wednesdays: Roast Chicken

Poultry & Game

Poultry includes all the domesticated birds that are used for food---chicken and fowl, turkeys, squabs and pigeons, geese and ducks. Game includes wild birds---ducks, geese, partridges, reed birds, quail, plover, etc, and animals suitable for food which are pursued and taken in field or forest, as the deer, moose and rabbit.
The flesh of game, except that of the partridge and quail, is dark in color and has a fine strong flavor. The flesh of wild birds, except that of wild ducks and geese, contains less fat that the flesh of poultry.

---The Victory Binding of the American Woman's Cook Book, Wartime Edition; published 1943

Roast chicken...such a basic dish, I know. But this one...well, it smelled so good I had that momentary regret regarding my vegetarianism!

The recipe wants stuffing. Matt doesn't like stuffing. It's not a good idea to cook it inside the bird, anyway.

So, chicken skin is to be covered in some sort of fat. I just happen to keep a Tupperware container of bacon drippings...so, warmed that up, spooned over. Some salt & pepper, into the oven, 350, about 45 minutes. Take it out, flip it, add some kind of 'body fat'! Two strips of bacon, then. A bit of basting, in for another 45 minutes.

What came out smelled divine; brown, crispy skin, tender & juicy meat inside. Almost no effort, and look what you get.






This month, we're sleeping in a little late, but the party won't suffer...we're having Brunch!

RSVP by Friday, 20 March