1.5 kg fowl
200 g salted pork fat
0. 5 cupful buckwheat or pearl-barley
2-3 onions
salt

1. Prepare the bird (goose, duck or chicken), singe over a fire and clean, cut off the neck, feet and wings, rub with salt inside and outside. Prepare fluffy pearl-barley or buckwheat ka?a, separately brown the onion, saute the cubed salted pork fat, mix the ingredients and stuff the bird. Sew up the vent, lay the bird on a baking pan, back downward, and place in oven. Baste occasionally.
2. The bird can also be stuffed with fresh apples, without the cores and skins, cut into 3-4 parts. Carve the ready bird into pieces after removing the threads and serve together with stuffing.