Roast Chicken
From Lillian Massey school recipes, 1913
If a thick crust is desired, dredge with flour two or three times during cooking.
Presented as published in 1913. 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 Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 20. The excerpt below is the record exactly as published.
ROAST CHICKEN. Dress, clean, stuff and truss a chicken. Place on its back on rack in a dripping-pan, season with salt, and.spread breast and legs with a paste made of 8 tbsp. butter and 2 tbsp. flour, or place strips of bacon over breast. Dredge bottom of pan with flour. Place in a hot oven, and when flour is well browned, reduce the heat, then baste. Continue basting every - 10 minutes until chicken is cooked. For basting use fat in the pan, or 3 c. butter, melted in 1 c. boiling water
Cook this with the app: pantry check, scaling, and the assistant.