ingredients

Season with salt and pepper and mix well .

Divide the stuffing among the poultry the body cavities . Arrange in the roasting tin . sprinkle with salt and pepper and drizzle over the melted butter . Roast for about one and one half hours before serving .

Method

Wipe the bird inside around out with damp paper towel . Stuff the bird if the receipe directs and tuss it .

Spread the breasts of chiken with soften or lean bird prick prick the skin or duck and goose .

Set the breast up on a rack in a small roasting tin or shallow baking dish . if you are roasting or lean game bird set the bird in the tin breast down . Rasting the bird , lasting in every 10 minutes often after the first 1/2 hour with the acumalated juices and fat in the tin , turn if directly . if browning too quickly cover loosely with foil .

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