Roast Fowl

Ingredients

• 1 whole fowl
• coarse sea salt
• black pepper

Directions

1. Turn the fowl on its breast and make a slit in the skin at the back of the neck.

2. Loosen the skin from the neck and cut off the neck near the body, leaving a 2-inch flap of skin.

3. Remove the crop and windpipe, then loosen the liver and other parts with your fingers.

4. Turn the bird on its back and make a short slit under the tail.

5. Loosen the insides as before, then take hold of the gizzard and draw the fowl.

6. Wipe the inside with a damp cloth; if the gall bag is broken, wash the inside with cold water.

7. Break the legs between the foot and the first joint, draw the sinews, and singe the bird.

8. Wipe the fowl inside and out, dry the outside, and sprinkle with pepper and salt.

9. Cut off the neck, leaving about 1 inch to fold over the back.