Roasted Rooster

Yes, we killed our rooster and cooked him and ate him.  He was a tough old bird.

½ fresh rooster; plucked, cleaned
1 Tbsp fresh ground pepper
2 stalks celery
1 medium onion, peeled & quartered
1 Tbsp salt
1 Tbsp poultry seasoning
½ cup chicken broth
½ cup dry white wine
2 Tbsp olive oil

Preheat oven to 325º

Wash rooster well with cold water, being sure to pull any loose feathers from the skin; and pat dry.

Place in baking dish, skin side up; add onion, celery, broth & wine. Rub rooster with olive oil. Sprinkle with salt, pepper and poultry seasoning. Cover place in oven. Bake at 325º for 2½ hours, removing from oven every 30 minutes to baste with juices.

Serve with favorite sides; butternut squash, mashed potatoes, honey glazed carrots, gravy and stuffing (or as they refer to it in the south, dressing).

© Crackerberries 2009