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Roast Chicken
From Practical household cookery, 1891
Serves 1
Bacon rashers and bread sauce can accompany.
Presented as published in 1891. 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
366Calories
32 gProtein
0 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories366 kcal
Protein32 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium119 mg
Potassium321 mg
Calcium19 mg
Iron1.5 mg
Magnesium34 mg
Phosphorus250 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate10 mcg
Choline101 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 134. The excerpt below is the record exactly as published.
ROAST CHICKEN. It is advisable when about to roast poultry to dip the bird or birds into boiling water for two minutes, in order to open the pores of the skin, which process will make the meat eat very tender and more juicy than otherwise. After having selected a good chicken, drawn, singed, and trussed, for roasting in a similar way as for boiling, but without pushing the legs under the thighs, butter a sheet of paper as well as the breast of the chicken ; fold the sheet of paper over, tie it round with string, and set it to roast before a moderate fire for about thirty-five minutes. When the chicken is done untie the string ; dish up ; strain, and free the gravy from grease ; pour it over the chicken ; garnish round with water-cress, previously sprinkled with salt, pepper, and vinegar
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