To Roast
Ingredients
Directions
Prepare
Clean the birds thoroughly, taking care not to damage the skins.
Pick the feathers and cut off the sinews under the leg joints towards the breast.
Shape the birds nicely.
Roast and serve
Roast the birds until fully cooked.
Serve with rice or bread sauce and good gravy.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Birds
- Provide the main protein that is roasted until fully cooked.
The step that matters
Roast the birds until fully cooked. Poultry must reach a safe internal temperature throughout, especially near the thigh bone, so the meat is cooked through without drying out the breast. Checking the thickest part with a thermometer is the reliable way to confirm doneness.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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