Roast Chicken
From Gancel's culinary encyclopedia of modern cooking, 1920
The best way to roast a chicken is on a spit.
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 127. The excerpt below is the record exactly as published.
ROAST CHICKEN— Poulet Roti The best way to roast a chicken is on a spit, but that mode is quite forgotten these days. Place chicken in a hot oven and baste frequently with the butter, moisten with white stock after colored brown
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