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Baked Chicken
From Atlanta women's club cook book, 1921
Serves 1
A four pound chicken requires about two hours for baking.
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 75. The excerpt below is the record exactly as published.
BAKED CHICKEN. Select a chicken with soft feet, smooth skin and soft cartilege at the end of the breast bone. Dress, clean and stuff. Hold chicken in original shape by means of skewers. Place on its back on rack in baking pan. Sprinkle salt over the surface of the chicken. Cover breast and wings with a paste made of two tbls. each of butter and flour. Place in a hot oven until chicken is well browned. Pour 1 cup of boiling water and 1/4 cup butter (melted in water)
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