Roast Chicken (or Turkey)

Ingredients

• Singe carefully, remove the pin feathers, draw as directed above.

Method

1. 1

   Wipe, stuff, sew and tie or skewer into shape, dredge with flour, cover with plenty of dripping; roast in a hot oven.

2. 2

   When the flour is brown check the heat, baste frequently with the fat, and when nearly cooked dredge with pepper and salt and again with flour.

3. 3

   Bake a four-pound chicken one and one half hours, or until the joints separate easily.

4. 4

   If browning too fast, cover with paper.

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 24. The excerpt below is the record exactly as published.

ROAST CHICKEN (or Turkey). Singe carefully, remove the pin feathers, draw as directed above.

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