Roast Chicken

Ingredients

• one cup cracker or soft bread crumbs
• one fourth cup melted butter
• three tablespoons of chicken fat or beef dripping
• two tablespoons of flour
• a cup of hot water

Method

1. 1

   Clean and prepare the chicken as directed.

2. 2

   Moisten the crumbs with melted butter and season with mixed sweet herbs.

3. 3

   Place the chicken on a rack in a dripping-pan, rub with salt and butter, and add chicken fat.

4. 4

   Sprinkle flour over the pan.

5. 5

   Bake in a very hot oven, basting often with fat and adding hot water as it boils away.

6. 6

   Bake a four-pound chicken for 1.5 hours or until joints separate easily.

7. 7

   Thicken the liquid in the pan for gravy.

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 85. The excerpt below is the record exactly as published.

Roast Chicken Clean and prepare the chicken as directed. Stuffing. Moisten one cup cracker or soft bread crumbs with one fourth cup melted butter, season with mixed sweet herbs. If moist stuffing is desired add hot water. Place the chicken on one side on a rack in a dripping-pan. Rub all over with salt, and soft butter, or dripping. Put three tablespoons of chicken fat or beef dripping over it and in the pan. Sprinkle two tablespoons of flour over the pan to brown the dripping. Use no water at first. Put the pan in a very hot oven with the oven rack underneath to keep the fat from burning. In five minutes check the heat, baste with the fat, and when the flour is brown add a cup of hot water

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