Roast Chicken

Ingredients

• a chicken
• a few slices of fat pork
• an ounce of butter
• a teaspoonful of flour

Method

1. 1

   Flour the chicken, set it in a dripping-pan with slices of fat pork on the breast or pieces of butter.

2. 2

   Allow fifteen minutes to the pound, turning the chicken when one side is brown.

3. 3

   When done, take it up, pour off the fat, and prepare the giblets with chopped gizzard and mashed liver mixed with flour.

4. 4

   Pour the liquor from the giblets into the pan and boil.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 95. The excerpt below is the record exactly as published.

a chicken or duck; your hand, if a turkey or goose, into the body. Before attempting to draw out the entrails, loosen with your finger all the tiny strings that attach them to the body, be sure that your fingers can pass between the contents of the stomach and the body in 62;6r2/ direction without ob- truction; then bend your hand or fingers round the mass and draw it forward, this will bring the whole out in a ball; by no means drag it by any particular part, or you will break the entrails or gall bladder, and the whole 184 Poultry. 185 process, in the former case, be an unclean one; in the lat- ter, the bird may be spoiled, for it is impossible to wash away the bitter of the gall if broken. Cut off the vent which will free the main.entrail. If properly managed the bird will be quite clean inside, and need only wiping with a wet cloth; if not clean, pour lukewarm water through the bird, wipe inside and out with a towel, but do not wash the outside unless necessary from acci- dental soiling. With care, a chicken may be emptied without any uncleanliness; lay the bird aside. The gall, a small dark green bladder, is attached to the liver; cut it off, leaving a bit of the liver with it to avoid breaking, throw the liver into cold water; by cut- ting the gizzard very carefully at the wide side without penetrating the inner skin, it can be peeled off, leaving the inside whole, thus avoiding the usual mess made by inexperienced hands. Scald and skin the feet (see directions, page 47); put liver, gizzard, heart, feet and neck on in a pint of water, if chicken or duck; a quart, if turkey, with a slice of onion and piece of carrot if at hand, and let them stew slowly down to half the quantity, when they will be a stiff jelly. To TEUSS AJSTD STUFF CHICKEK OR TURKEY. — For roasting, twist the pinions under the wing to the back, push up the legs till they lie flat against the side of the bird and the lower joints are even with the rump; pass a skewer through the centre of the thighs bringing it out opposite, fasten them in that position with a cord, fasten the ends of the legs close to the vent; press on the breast bone hard with the palm of the hand. If the bird is to be stuffed, loosen the skin of the breast and put the forcemeat (see recipe) where the crop was, turn the neck skin over to the back and sew it. 1 86 Practical Recipes. ROAST CHICKEK. Flour it, set it in a dripping-pan with a few slices of fat pork laid on the breast, or else put a few pieces of butter on it. If you do not use the pork, put an ounce of butter in a wooden spoon, press it to make it stick ; to baste, rub the butter side over the bird ; keep the spoon in a cool spot when not in use. Allow fifteen minutes to the pound, turn the chicken over when the one side is brown; when done take it up. If you used pork, pour off the fat and remove the pork; have the gizzard ready chopped, the liver mashed fine, and a teaspoonf ul of flou

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