Butterball Roasting Hen Butterball Roasting Hen
US Copy write # TXu 1-354-553
1 lg. Butterball Roasting Hen
Salt
Black Pepper
1 batch Dressing if you want to stuff the bird (white Bread/Corn Bread)
Reynolds Roasting Bag
Shallow Roasting Pan (disposable OK)
Heat oven to 350 Deg. Lightly salt and pepper Hen. Put stuffing in bird if you so choose. Follow directions for Roasting Chicken in Roasting Bag box. Remove from bag when bird is golden brown. Use juices (drippings to make gravy).
If you choose to use a roasting pan, spray the pan & lid with Pam; put a little water (just enough to cover the bottom) in the pan. Season the bird; lightly sprinkle flour on back of bird and put the bird breast up in the pan. Cover and bake for 45 minutes or until brown.
If you don’t have a Butterball self-basting Hen, baste every 15 minutes until bird is brown so it will not dry out (do not have to baste it until you remove it from the bag if you use the roasting bag). Serves 4-6
Serve with
Mashed Potatoes, Creamed Carrots & Potatoes, Corn, Dressing or Potato Salad
Your favorite Beans
Cornbread, Biscuits or Rolls
Iced Tea, Milk or White Wine
Vitamins
Chicken Iron, Selenium, Zinc, A, B 12, B 3, B 6
Leftovers may be used to make Chicken & Biscuits, Chicken Goulash, Chicken & Rice, Chicken & Dressing, Chicken Salad, Sandwiches, Chicken Soup or Chicken & Dumplings.
by Frances M. McCrory-Meservy