I'm not sure how much flavor will be imparted by the seasonings.
I second both suggestions that have already been made - rub the skin with the flavourings, and also incorporate some into a stuffing. Breadcrumbs, rice, cous cous and sausagemeat all make good bases. It's a good idea to make enough to stuff both the neck end and the body cavity - it imparts more flavour and means you may have left-over stuffing, which can be good fried for breakfast the next morning, or added to sandwiches.
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Date: 2003-01-19 12:11 am (UTC)I wanna go!
I'm not sure how much flavor will be imparted by the seasonings.
I second both suggestions that have already been made - rub the skin with the flavourings, and also incorporate some into a stuffing. Breadcrumbs, rice, cous cous and sausagemeat all make good bases. It's a good idea to make enough to stuff both the neck end and the body cavity - it imparts more flavour and means you may have left-over stuffing, which can be good fried for breakfast the next morning, or added to sandwiches.