Cook the bird unstuffed. Instead put onions and oranges, cut in half, loosely in both cavities. (You can add cloves off garlic and sage if desired). Butter the skin (and I slide some butter with sage under the breast skin).
I use waxed paper as a "glove" to rub the butter in thoroughly. Dust with paprika for colour and a bit of flavour. I use an onion in my ducks when I roast them both for the flavour and to hold the cavity open.
Originally Posted by kml
Cook your dressing in a separate casserole dish.
And baste in some of the drippings from the bird.
And don't forget the gravy. People here are heathens and try to make gravy right in the roasting pan by dumping in flour or corn starch.
The key is stirring - once started, a gravy has to be stirred.
Start with a roux - melt a bit of butter or fat and then add in some flour - let it scorch a bit. Add in a bit of pepper and whatever else strikes your fancy.
Take the drippings from the bird and put them into a clear bowl. Use the baster to get the drippings out and leave the fat behind. Slowly add the drippings to the roux - oh - and did I mention stir? If you don't have enough drippings you can add commercial stock - I use a vegetable stock.
Oh - and stir. Let simmer just under boiling until you get the thickness you desire. While stirring.
On BD H52, W50 T27, M26 S21, D23 BD-9-Mar-16 D-15-Jan-18 Final-19-Apr-18 I am a storyteller. The story may do you no good. But a story is never for the listener. It is always for the one who tells
- I use a vegetable stock.