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Show ( ': " Y ; Y''s, Recipes & Chatter by Fern Thomas Roast Your Holiday Bird in a Boat ; ' ,,---, -,'-'- v r - I Newest trick for roasting meat or poultry is to bake them in a boat" made of aluminum foil. Ideal for such a task is the new 14-inch wide, heavy duty foil now being introduced. Kaiser's broiler foil is quilted in an embossed diamond pattern for extra strength and rigidity, and resistance to accidental tearing. This new foil may be formed easily into a sturdy single-use baking container. Advantages of this "gondola" method are many. Roasts really brown, instead of just steaming as they do when totally encased 'in foil. Traditional cooking timesand temperatures may be used 18 to 25 minutes per pound at 325F. for turkey as an example. And drippings may be , easily poured from the gondola for accurate gravy measurements. NEW ROASTING METHOD I day bird or roast this way: Tear off a sheet of quilted foil twice the length of the food to be roasted. Place trussed bird or roast in the center and fold up long sides of the foil. Draw ends of foil sheet together, folding center of foil inward. Then secure seal. Place in shallow baking pan. No rack is necessary and clean-up is easy with this method. When meat is done, shape pouring spout from one end of the quilted foil gondola and pour off juices into measuring measur-ing cup for gravy making. j |