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Roast Chicken
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Lay buttered paper over if browning too fast.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 153. The excerpt below is the record exactly as published.
Roast Chicken. Singe ; remove the pin feathers, oil bag, crop, entrails, legs, and tendons. Wipe, stuff, sew, and tie or skewxr into shape. Place it on one side, on a rack in a dripping- pan, without water. Dredge, and rub all over with salt^ pepper^ soft butter.^ and flour. Put chicken fat or beef drip- pings over it and in the pan. Roast in a hot oven, with a rack under the pan. When the flour is brown, check the heat, baste with the fat, and afterwards with one third of a cup of butter^ melted in one cup of hot ivater. When brown, turn the other side up ; then place it on the back, that the breast may be browned. Baste often, and dredge with flour
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Cook this with the app: pantry check, scaling, and the assistant.