Start oven 10 min before roasting;
set to med hot (400 F). Do not scald these birds to remove feathers.
Dry-pick instead as soon as possible after killing while feathers
are droopy, due to relaxed muscles. Later on, feathers become
set and more difficult to remove. Pluck bunches of the feathers
out in the direction in which they lay until bird is nude. Next
singe. Wash in cold water to which 1 tbsp baking soda has been
added to each quart. Rinse well in clear water, removing any pin
feathers with a strawberry huller. Eviscerate, then wash well
on inside, being careful to remove the lungs and any clotted blood.
Drain well and pat inside dry with a piece of paper toweling or
clean cloth. Sprinkle 1/2 tsp salt on inside of each bird, then
fill with stuffing. Push legs and fold wings up close to body.
Wrap 1 1/2 slices pork over breast and legs to form a compact
parcel and tie into shape with twine. Put birds into a glass casserole.
Do not cover. Bake, basting every 10 to 15 min with fat that collects
in bottom of casserole. Keep oven door closed while basting. Bake
until tender, about 1 hr for young birds. Serves 4 to 6.
This recipe and more are available in the Bird Dog
& Retriever News Cookbook which is available for $9.95 or
three for $25.
Send us email with your address and how many cookbooks
you want and we'll get one (or three) out to you.
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