Small Roast Chicken for Two
Cut off both legs with their second joints, then cut off each wing and the breast next to it, also in one piece. This will serve two people, giving each one two sections—a Teg with a second joint, and a wing and half a breast. Or you can cut through the chicken lengthwise and serve one-half to each person. The first method however, makes it easier for the guest to eat the chicken and presents a more handsome serving.
Roast Duck
Remove the wishbone (follow directions for roast chicken). Cut off the two legs along with the second joints. Make an incision, culling in vertically, along the middle of the breastbone and detaching the meat from it. Then slice the two breast sections parallel to the skin. Cut into the meat of the wing at the same time to make long, thin slices which the French call aiguillettes. You may cut from the breastbone out, or cut toward the breastbone, making the first slice hardly more than an inch wide. Cur the leg and second joint apart to make 2 pieces, or cut the second joint in 2 pieces, which with the leg makes 3 pieces in all. (In this case the bone can be removed.)
Roast Goose
Goose may be carved in two ways: After removing the leg and second joint, carve it like a duck or like a turkey. The second way is usually followed for a large, very tender bird. Then slice the meat on the leg and second joint, removing the bones. Slices of breast, leg and second joint, and also a piece of the crispy skin are served to each person.
Roast Guinea Hen and Pheasant
Because the legs of these birds arc apt to be tough, they are not usually served. Cut them off and put aside for making salmis, a kind of stew or fricas-see. Detach the wings, cutting half the breast with each wing as in carving a chicken. Cut the remainder of each breast in two slices unless the bird is small, in which case cut the remainder of each breast in one slice. Serves one or two people depending on the size of the bird.
Whether or not you stuff a bird depends upon your personal taste and the size of the bird. Many people like the stuffing as much as they do the meat of the bird, others don't care for it at all. But as a rule large birds are stuffed, small ones are not. Although you can make the stuffing ahead of time, it is better not to put it in the bird until you are ready to cook it. Spoon it in lightly, never pack it tightly in the cavity.
English Stuffing
Chop 6 medium onions. In a large saucepan melt 1 pound butter, add 6 onions, chopped, and cook slowly until the onions are golden brown. Add 2 ½ pounds white bread crumbs, 1 teaspoon salt, ½ teaspoon thyme, a little pepper, and I tablespoon chopped parsley. Mix all together and cook slowly until the mixture is well combined. Cool before stuffing the bird.
Chestnut Stuffing
Cut 1 pound each of fresh lean pork and fresh fat pork in pieces and run the pieces through a food chopper, using the fine blade. Add I teaspoon salt, a little poultry seasoning, 1 pound chestnuts, peeled and boiled until tender, 1 cup fresh bread crumbs and ¼ cup cognac, Madeira or sherry. Toss all together lightly and pack loosely into the cavity of the bird.
Truffle Stuffing Diat
Remove the skin and membranes from 1 ½ pounds of panne, the fat found around the kidneys of the hog. Add ¼ pound each of lean veal, lean pork, and goose liver or goose liver pâté and ¼ cup finely chopped canned truffles. Put all together through a food chopper using the finest blade. Add 1/8 teaspoon poultry seasoning, 1 teaspoon salt, a pinch of thyme, ½ bay leaf, finely crushed, 2 ounces good brandy, 1/3 cup Madeira or sherry, and ½ cup juice from the truffle can. Mix all together well with 2 small eggs, lightly beaten. Add 6 whole truffles and store-in the refrigerator for 24 hours. Put lightly into the cavity of the bird.
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