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Roast Fowl Stuffed

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  Fowl 1
  Veal forcemeat 1 Cup (16 tbs) (adjust quantity as needed)
  Fat 2 Tablespoon (for basting)
  Bacon rolls 4 (for garnish)
  Watercress 2 Tablespoon (for garnish)

Make the forcemeat rather moist, and press lightly into the bird, rounding it under the skin.
Any extra may be formed into small balls, coated with egg and breadcrumbs and baked or fried.
A good flavour is imparted if the bird is stuffed some hours before cooking.
Truss the bird, roast it in a fairly hot oven (375°-400° F., Gas 5-6) until tender (test the thigh of the bird with a thin skewer for tenderness), about 1 1/2— 2 hr Remove trussing string.
Garnish bird and serve with gravy and bread sauce handed separately.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3 Calories from Fat 0

% Daily Value*

Total Fat 0.03 g0.05%

Saturated Fat 0.01 g0.04%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 12.3 mg0.5%

Total Carbohydrates 0.39 g0.13%

Dietary Fiber 0.15 g0.6%

Sugars 0.1 g

Protein 0.69 g1.4%

Vitamin A 19.1% Vitamin C 21.5%

Calcium 3.6% Iron 0.33%

*Based on a 2000 Calorie diet

Roast Fowl Stuffed Recipe