Roast Chicken

Ingredients

• a chicken
• 3 tablespoons butter
• 2 tablespoons flour
• 14 cup butter
• 24 cup boiling water
• 1 cup boiling water

Method

1. 1

   Dress, clean, stuff, and truss a chicken.

2. 2

   Place on its back on rack in dripping pan, rub entire surface with salt, and spread breast and legs with butter mixed with flour.

3. 3

   Dredge bottom of pan with flour.

4. 4

   Place in hot oven (450° F.) and when flour is well browned, reduce heat to moderate (350° F.), then baste.

5. 5

   Continue basting every 10 minutes until chicken is cooked.

6. 6

   For basting, use melted butter in boiling water, and when this is gone, use fat in pan, adding boiling water as necessary.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 142. The excerpt below is the record exactly as published.

ROAST CHICKEN Dress, clean, stuff, and truss (p. 331) a chicken. Place on its back on rack in dripping pan, rub entire surface with salt, and spread breast and legs with 3 tablespoons butter, rubbed until creamy and mixed with 2 tablespoons flour. Dredge bottom of pan with flour. Place in hot oven (450° F.) and when flour is well browned, reduce heat to moderate (350° F.), then baste. Continue basting every 10 minutes until chicken is cooked. For basting, use 14 cup butter, melted in 24 cup boiling water, and after this is gone, use fat in pan, and when necessary to prevent flour burning, add 1 cup boiling water

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