Roasted Fowls

Ingredients

• 1 whole fowl
• coarse sea salt
• twine

Directions

1. Remove the gills from the fowl and loosen the insides carefully.

2. Wipe the inside of the bird with a damp cloth.

3. Truss the bird by pressing down the breastbone and breaking the legs at the first joint.

4. Wash and dry the liver, and place it inside the bird.

5. Fold the neck skin over the back and tuck the wing tips under.

6. Push the legs close to the sides and sew them with twine, tying securely at the knees.