2007-01-31

Tip: Roasting poultry

I read this in the Toronto Star on Saturday January 27, 2007

When roasting a turkey, chicken or capon, rest the bird on a couple of large pieces of celery, two carrots and two cooking onions.

When the bird is done, it lifts out easily and the gravy is delicious. You can also add the celery if you make soup.

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