whenever possible I think that
chickens should always be cooked
whole to preserve the flavour and
juices, and carved into joints for
serving.
A Delicate Stuffing for Roast Chicken
1 cup cooked rice, a handful raisins, ½
cup blanched and pounded almonds, ¼
cup finely chopped raw onion, ½ cup
chopped parsley, liver of chicken, 2 oz
butter, a sprig of basil, 1 egg.
Mash the liver and mix all the
ingredients together, working the
butter well into the mixture, adding
the beaten egg last.
ROAST DUCK