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1 rooster, or small turkey, if you use turkey you have to double the Chestnut Stuffing I (click here for recipe)
The Sauce:
Separate the skin from the rooster/turkey as much as you can with your fingers. Fill some of the stuffing under the skin all over the rooster, and the rest in its cavity. Sew the skin with needle and thread or use special needles sticks with a hook at the end of the needle to close the rooster cavity.
With a string, tie down the wings and the thigh together. Put the rooster/turkey in a deep wide baking pan that hold nicely the Rooster/Turkey. Rub all over him with the soft margarine, and pour all over him the sauce.
Sauce:
Bake in preheated 325°F hot oven for 30 minutes; baste frequently. Cover loosely with foil to prevent getting dry, and continue to bake nearly 3 hours, until quite tender, Do not forget to baste frequently. Remove foil just 20 minutes before serving to get more brown color. It does look complicated, but it is really not. Before serving, remove needle sticks, and cut off the strings. Carve, and serve.
Poster's Notes:
Posted by Rina Perry
Nutritional Info Per Serving: N/A
1 frozen concentrated orange juice
1/2 bottle red dry wine
1 cup chicken soup, or 1 tablespoon chicken powder + 1 cup water
1 teaspoon ginger powder
1/2 teaspoon cinnamon
salt and freshly ground pepper
Mix and bring to a boil all sauce ingredients. Pour over Rooster.
The recipe above is a kind of recipe that I am proudly can say that I have created some 17 years ago and since then, when ever I want (or need) to impress a very "distinguished" guest, or have a special family gathering, I make this dish.