Roast Chicken
From Metropolitan cook book, 1918
Presented as published in 1918. 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 Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 23. The excerpt below is the record exactly as published.
ROAST CHICKEN Select a chicken with firm flesh, yellow skin and legs. Dress, clean, stuff and tie wings and legs close to body of chicken.^ Place on its back on a rack in a dripping pan (or on thin slices of salt pork fat or chicken fat in a pan a trifle larger than the chicken). Rub the entire surface with salt and spread legs and breast with 3 tablespoons melted chicken fat or other fat and 3 tablespoons flour. Place in a hot oven and 36 THE MKTROPOI.ITAN U^n COOK BOOK when flour is well browned, reduce the heat and baste every 10 minutes, if not roasted in a self-basting pan. For basting, take 4 tablespoons of the fat in the pan and mix with 1 cup boiling water
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