Roast Chicken or Fowl

Ingredients

• 3 ozs. bread crumbs
• 2 ozs. suet
• 1 egg
• a few leaves parsley (chopped)
• pepper
• salt

Method

1. 1

   Singe, and truss by cutting the legs off at first joint.

2. 2

   Make an incision in the wings, and put the gizzard under the left wing and the liver under the right.

3. 3

   Make stuffing and draw up the legs under the wings and stuff chicken in breast.

4. 4

   Dredge flour over, or place a buttered paper over fowl, and baste frequently.

5. 5

   Time to roast, 1 hour.

6. 6

   Serve with good brown gravy and bread sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 44. The excerpt below is the record exactly as published.

Roa.st Chicken or Fowl. Singe, and truss by cutting the legs off at first joint. Make an incision in the wings, and put tlie gizzard under the left ■v\dng and the liver under the right. Make stuffing of 3 ozs. bread crumbs, 2 ozs. suet, a few leaves jiarsley (chopped), 2ie'pper and salt, and 1 egg. Draw up the legs under the wings and stuff chicken in breast. Dredge flour over, or place a buttered paper over fowl, and baste frequently. Time to roast, 1 hour. .Serve with good brown gi-avy and brea.d sauce. TRIED FAVOURITES COOKERY BOOK. 39 Savoury Chicken. Skin the chicken, taking away all fat, &o. Cut in pieces about •1 in. long. Have ready in stewpan 1 lb. onions, previously fried in butter. Put chicken in, with ^ lb. butter, a few cloves, a pinch of ground ginger, pepper

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