gluten-freenut-freesoy-freefish-freeshellfish-free
Roast Chicken
From Original White House Cookbook, 1887
Serves 4
Cranberry sauce should accompany.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 49. The excerpt below is the record exactly as published.
ROAST CHICKEN. Pick and draw them, wash out well in two or three waters, adding a little soda to the last but one to sweeten it, if there is doubt as to its being fresh. Dry it well with a clean cloth, and fill the crop and body with a stuffing the same as “Dressing for Fowls.” Lay it in a dripping-pan; put a pint of hot water and a piece of butter in the dripping-pan, add to it a small tablespoonful of salt, and a small teaspoonful of pepper; baste fre- quently, and let it roast quickly, without scorching; when nearly done, put a piece of butter the size of a large egg
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