Roast Chicken

Ingredients

• Clean, singe, and wash a 4-pound chicken
• Try out chicken fat, measure 3 tb.
• mix with 2 tb. flour

Method

1. 1

   Stuff the chicken, sew up openings, sprinkle with salt, and roast for 1.5 hours, basting every 10 minutes.

Nutrition per serving

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 40. The excerpt below is the record exactly as published.

Clean, singe, and wash a 4-pound chicken, removing pinfeathers if necessary. Dry well and stuff, using recipe for Stuffing (below). Sew up openings and skewer into shape. Sprinkle with salt. Try out chicken fat, measure 3 tb., and mix with 2 tb. fiour. Spread breast and legs of chicken with this mixture. Roast i^ hr., reducing heat of oven after 15 min, and basting, chicken every 10 min. with chicken fat and hot water (2 tb. chicken fat to i c. water). Put more water in pan if chicken browns too fast, and use for basting if necessary. ■. Ingredients : 2 c. soft bread crumbs Onion juice 4 tb. melted butter Salt I tb. poultry seasoning Paprika ...t, Google 84 THE PRACTICAL COOKBOOK Mix ingredients in the order given, seasoning to taste and using enough hot water to make of the desired consistency. Giblet gravy. Ingredients : Chicken giblets 4 tb. flour 3 tb. fat 2 c. cold water Salt and pepper Cook cleaned giblets in the water till tender. Skim fat from liquid in roasting-pan and brown with the flour. Add liquid strained from giblets, boil 5 min., strain, season, and add giblets (chopped fine). (Giblets include heart, liver, and gizzard.) Chicken fricassee. Dress, clean, and cut up a fowl. Put in a kettle, cover with boiling water, and cook slowly until tender, adding salt to the water when chicken is about half done. Remove from water, dry well, sprinkle with salt and pepper, dredge with flour, and saute in butter or pork fat. Arrange chicken on pieces of toast, and pour around it 2 c. white sauce, or reduce stock to 2 c, strain, and remove fat ; melt 3 tb. butter, add 4 tb. flour, and gradually pour on the stock ; cook until smooth and season. Brown fricassee. Make like Chicken fricassee, but serve with a sauce made by browning butter and flour before adding stock. Chicken pie. Ingredients : 4-pound fowl 3 c. stock I rule Quick paste (p. loz) 8 tb. flour 1 slice onion 4 tb. chicken fat I bay leaf Bit of parsley Salt and pepper Cook fowl in boihng water to which a bit of parsley, the onions, and bay leaf have been added. When tender, remove and let stock boil down. Cool and skim. Reheat 3 c. Melt the chicken fat, mix with the flour, and pour on slowly the hot stock. Separate meat into small pieces, removing large bones. Place inverted cup in middle of baking-dish, surround with chicken, and pour sauce over it, seasoning well. Cover with paste ; make several incisions in crust and bake in a moderate d,:...l,CjOO^:;Ic PROTEIDS 85 oven till cnist is well browned. Potato cubes and ^ c. small carrot cubes, both cooked till tender, may be added to the pie. Individual dishes may be used instead of one large dish. Roast turkey. Prepare as for roast chicken

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