Add recipe for Roast Fowl

src/index.pug

@@ -166,6 +166,10 @@ html
                     img(src="roast-leg-of-lamb-with-rosemary/large.png")
                     p Roast Leg of Lamb with Rosemary
 
+                a(href="roast-fowl")
+                    img(src="roast-fowl/large.png")
+                    p Roast Fowl
+
                 a(href="scrambled-eggs")
                     img(src="scrambled-eggs/large.png")
                     p Scrambled Eggs

src/roast-fowl/data.js

@@ -0,0 +1,52 @@
+module.exports = require("../helpers")({
+    title: "Roast Fowl",
+    timings: {
+        prep: "10 min",
+        cook: "2-5 hours",
+    },
+    icons: ["gluten-free", "low-carb"],
+    servings: 3-10,
+    description: "I roast fowl, whether chicken or turkey, using basically the same approach, with the only " +
+        "difference coming down to timing. Whenever possible, it better to roast longer and at a lower " +
+        "temperature. However, you can speed things up by raising the temperature, but at the cost of the meat " +
+        "being a little less tender, and a little less evenly cooked. However, this recipe guarantees a surberbly " +
+        "rich and moist roast fowl.",
+    steps: [{
+        ingredients: [
+            { amount: 1, unit: "stalk", item: "celery" },
+            { amount: 1, item: "onion (chopped)" },
+            { amount: 10, unit: "leaves", item: "basil" },
+            { amount: 5, unit: "stems", item: "rosemary" },
+        ],
+        directions: "Chop the vegetables roughly, placing them in a large roasting pan. Add enough water to fill " +
+            "pan about 1” deep. Clean the bird, removing the visera, crop, etc. and place on a rack in the pan. " +
+            "This should leave a small gap between the bottom of the bird and the top of the water."
+    }, {
+        ingredients: [
+            { amount: 1, item: "fowl" },
+            { amount: 2, unit: "tbsp", item: "olive oil" },
+        ],
+        directions: "Clean the bird, removing the visera, crop, etc. and place on a rack in the pan.  This should " +
+            "leave a small gap between the bottom of the bird and the top of the water. Using a basting brush, " +
+            "paint the top of the bird and cover with alumninum foil to make a tent which completely encloses the " +
+            "bird."
+    }, {
+        directions: "Roast in the oven (convection, if possible) at 300°F in order to cook at about 20 min/lb. If " +
+            "you have more time, lower the temperature (min. of 200°F), if you have less time, raise the " +
+            "temperature (max. of 350°F). Using a meat thermometer, check the temperature of the bird about " +
+            "every 30 min. When the bird reaches a temperature of 160°F, remove the foil cover, and use a basting " +
+            "brush to wet the turkey all over. Set aside 6 cups of the liquid from the roasting pan—avoiding any " +
+            "solids. Continue to roast until the bird has reached 170°F."
+    }, {
+        ingredients: [
+            { amount: 1, unit: "tbsp", item: "corn starch" }
+        ],
+        directions: "While the bird finishes cooking, add the reserved liquid to a large saucepan on high heat. " +
+            "Add the corn starch to a small dish of cold water until completely mixed, and then gradually add the " +
+            "mixture to the saucepan, stirring constantly. Continue to cook on high, stirring constantly, until the " +
+            "gravy has the consistency of honey."
+    }],
+    credit: {
+        name: "Andrew Miner"
+    }
+})