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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spread roast open, and pound with a meat mallet to 1 1/2- to 2- inch thickness. Season roast on all sides with garlic, ginger, salt, and pepper. Spoon dressing onto roast, spreading to within 2 inches of edge. Roll up jellyroll fashion, enclosing the stuffing completely. Tie roast securely with string. Make several slits on outside of roast, and stuff with chicken fat.

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  • Place roast in a well-greased, covered roasting pan. Combine celery, carrot, green pepper, tomato, onion, lemon juice, bay leaf, and water. Pour vegetable mixture around roast. Cover and bake at 300° for 2 hours or until meat thermometer registers 170° (well done).

  • Transfer roast to a serving platter; remove string. Discard bay leaf, and reserve pan drippings for gravy. Let roast stand 10 minutes. Cut into 1/4-inchthick slices, and serve with Brown Gravy.

Source

Oxmoor House Homestyle Recipes

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