Roast pullet

6 servings

Ingredients

Quantity Ingredient
2 cups Mashed potatoes
2 tablespoons Chicken fat -- melted
½ cup Browned minced onions
3 teaspoons Salt
½ teaspoon Pepper
5 pounds Pullet
½ teaspoon Ginger
½ cup Boiling water

Directions

Mix together the potatoes, fat, onions, 1 teaspoon salt and ¼ teaspoon pepper. Stuff the pullet and sew the opening or fasten with skewers. Season with the remaining salt, pepper and the ginger.

Place in a roasting pan. Roast in a 425 degree oven to brown on all sides. Add the water, reduce the heat to 350 degrees and roast 1½ hours longer, or until pullet is tender. Baste occasionally.

Serves 6. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc.

(c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-15-1995

Recipe By : Jennie Grossinger - "The Art Of Jewish

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