Roast Pullet Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 cup: Mashed potatoes,
2 tbsp: Chicken fat, melted
1/2 cup: Browned minced onions,
3 tsp: Salt,
1/2 tsp: Pepper,
5 lbs: Pullet,
1/2 tsp: Ginger,
1/2 cup: Boiling water,
Directions:
Mix together the potatoes, fat, onions, 1 teaspoon salt and 1/4
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 1
1/2 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
Source from luhu.jp
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 1
1/2 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
Source from luhu.jp