Roast Chicken
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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 The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 25. The excerpt below is the record exactly as published.
a chicken with firm flesh, yellow skin and legs. If young, the cock will have short spurs, and cock and hen will both have soft smooth legs, and tender skin. The small end of breast bone will be gristly and not a sharp bone. A chicken not full grown has not a good flavor. A chicken six months or more old is best for broiling. They should be drawn or emptied as soon as killed and hung in the coolest place, if cold weather, two or three days. Roast Chicken. Prepare it for roasting in the same way as a tur- key, allowing fifteen minutes to every pound, basting every fifteen minutes. Fifteen minutes before it is done, rub it with butter, sprinkle with flour, let brown, make a gravy, adding a cup of cream
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Cook this with the app: pantry check, scaling, and the assistant.