Roast Chicken

Ingredients

• a 4 pound chicken
• Rub with salt
• Blue Ribbon pepper
• cover breast with bacon strips
• 14 cup of butter
• 4% cup boiling water
• Dredge bottom of pan with flour

Method

1. 1

   Dress, clean, stuff and truss a 4 pound chicken.

2. 2

   Rub with salt and Blue Ribbon pepper and place in a covered roasting pan, and cover breast with bacon strips.

3. 3

   Dredge bottom of pan with flour.

4. 4

   Place in a hot oven, and when flour is browned baste with 0.5 cup of butter melted in 4.5 cup boiling water.

5. 5

   Reduce oven heat and baste every 10 minutes until chicken is done.

6. 6

   If water dries from the bottom of the pan, add more.

7. 7

   A 4 pound chicken requires 1.25 hours to roast.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 23. The excerpt below is the record exactly as published.

Roast Chicken—Dress, clean, stuff and truss a 4 pound chicken. Rub with salt and Blue Ribbon pepper and place in a covered roasting pan, and cover breast with bacon strips. Dredge bottom of pan with flour. Place in a hot oven, and when flour is browned baste with 14 cup of butter melted in 4% cup boiling water

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