Roast Chicken

Ingredients

• Dress, clean and stuff chicken.
• 3 tb. butter
• 2 tb. flour
• 2 tb. dripping
• 1 c. boiling water

Method

1. 1

   Dress, clean, and stuff the chicken.

2. 2

   Truss for roasting.

3. 3

   Place on a rack in a roasting pan.

4. 4

   Cover with bacon or a paste of butter and flour.

5. 5

   Start in a hot oven, then reduce heat.

6. 6

   Baste every 10 mins.

7. 7

   Roast 15 to 20 mins. per lb. plus 20 mins. extra.

8. 8

   Serve with Brown Gravy and Bread Sauce.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 18. The excerpt below is the record exactly as published.

ROAST CHICKEN. 1. Dress, clean and stuff chicken. 2. Truss for roasting by turning tips of wings under 64 CANADIAN COOK BOOK back; press legs close back against body; hold in place with a skewer; tie a cord around ends of skewer and across back. 3. Place on its back on a rack in roasting-pan. 4. Place strips of bacon over breast or cover with a paste of 3 tb. butter and 2 tb. flour. 5. Place in hot oven to start the cooking quickly, then reduce heat. 6. Baste every 10 mins. with fat in pan or with 2 tb. dripping in 1 c. boiling water

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