Roast Chicken
From Domestic science, principles and application, 1914
Baste frequently for best results.
Presented as published in 1914. 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
Nutrition per serving
1282Calories
36 gProtein
31 gCarbs
147 gFat
Full nutrition (34 nutrients)
Calories1282 kcal
Protein36 g
Carbohydrates31 g
Fiber1.3 g
Sugars0.2 g
Total Fat147 g
Saturated Fat62 g
Monounsaturated Fat36 g
Polyunsaturated Fat9 g
Omega-30.3 g
Cholesterol453 mg
Sodium404 mg
Potassium408 mg
Calcium129 mg
Iron10 mg
Magnesium48 mg
Phosphorus317 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A806 mcg
Vitamin E3 mg
Vitamin K10 mcg
Vitamin B60.6 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)15 mg
Folate70 mcg
Choline125 mg
Caffeine0 mg
Water234 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 76. The excerpt below is the record exactly as published.
Roast Chicken Method. — Put dressed bird on a rack in the roaster, rub its entire surface with salt, and spread breast and legs —12 178 DOMESTIC SCIENCE with 3 tbsp. butter creamed with 2 tbsp. of flour. Dredge bottom of pan with flour. Roast in a hot oven, basting every 10 minutes until done. Use 3€ cup melted butter in % cup boiling water
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