Roast Chicken

Ingredients

• I roasting chicken
• Salt
• pepper
• Stuffing
• Flour
• Savory fat or olive oil

Method

1. 1

   Wash, singe, and draw the fowl, rub it with salt and pepper inside and out, and stuff the fowl.

2. 2

   Truss and tie the fowl.

3. 3

   Grease it well with savory fat or olive oil, dredge with flour, and place it on a trivet in a double roasting-pan in a hot oven (480°F) to sear quickly.

4. 4

   After twenty or twenty-five minutes, cover the pan, lessen the heat to 370°F, and cook until the breast is tender.

5. 5

   Allow about twenty minutes to a pound for roasting.

6. 6

   Serve with giblet sauce.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 23. The excerpt below is the record exactly as published.

ROAST CHICKEN I roasting chicken Salt and pepper Stuffing Flour Savory fat or olive oil

Cook this with the app: pantry check, scaling, and the assistant.