Roasting and Stuffing a Chicken

Preparation for Roasting: Remove pinfeathers with tweezers or catch between thumb and paring knife. Cut oil sack from top of tail. Singe, if necessary, to remove all hairs. Wash bird well, inside and out, under running cold water. Remove bits of lung and liver. Drain well and dry with paper towels. Wrap loosely in waxed paper and chill in the refrigerator until time for stuffing and roasting. Before stuffing, rub inside lightly with salt. (Yup, that's how you do it.)----If you lived in the 19th century--which we don't. But, I know of "city folk" who think that if we live in Montana we live in some sacred, unattainable place. Well yes, those of us who live here think of it as America's best kept secret and God's country.

When my husband and I have traveled to San Francisco, especially in winter, we always stand out because we're not wearing any coats and everyone else is. The reason I know about thinking of Montana as sort of "backwards or backwoods" is because one time we were having a meal in a small place on Fisherman's Wharf. Our waiter asked us where we were from and I told him "Montana." He looked at me and said, "So, tell me, what do you all live in up there?" I was this close to telling him we live in log cabins and teepee's and we're still fighting the Indian wars, but I just couldn't do it. I just told him that we live in houses just like anywhere else. In fact we are able to afford a bigger house for less money because........well, that's just the way it is.

If you're in the mood for stuffing the chicken fill the neck cavity lightly with stuffing (don't pack it in) and fasten the neck skin to the back of the chicken with skewers or wooden picks. Fold wings with the wing tips under the chicken. Pack the body cavity loosely with stuffing. Lace opening with skewers or wooden picks and string. Or, you could just take a yarn needle and some string and sew that sucker up! Then, tie the legs together and fasten to the tail. Stuff the chicken just before roasting.

Heat the oven to 350 degrees. When you need to roast the chicken rub the skin generously with softened or melted, unsalted butter. Place the chicken, breast side up on a rack in a shallow baking pan or open roaster. Cover with aluminum foil to prevent over browning and baste frequently with pan drippings or more butter. The chicken is done when the meat on the leg can be easily pierced with a fork or the leg moves easily from side to side.

Tips for Stuffing: Because we live in a day and age of instantaneousness (say that three times fast), we usually go to our favorite grocery type market and just buy the ready made top of the stove variety of stuffing. However, if you are in the mood and have the time, you can make your own like your mom and grandma did. Because we're assuming you're making stuffing you will need: Bread at least 1 day old or somewhat stale. Remove the crusts and cut into cubes, or tear into crumbs with a fork. A one pound loaf of bread will make about 8 cups of cubes or crumbs.

Plan about 3/4 cup of cubes for each pound of poultry. Pack the stuffing loosely. If packed tightly, it becomes heavy and soggy and a nice place for food poisoning to show up. (Because it hasn't reached a high enough temperature to kill the little buggers.) Stuffing ingredients may be prepared and measured in advance. However, combine them just before stuffing. Roast bird at once. Stuffing left over after filling the chicken can be baked in a covered casserole during the last half hour of roasting.