Roasted Boned Chicken
From The Cook County cook book, 1912
Serves 6
Serve with giblet or tomato sauce.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 192. The excerpt below is the record exactly as published.
ROASTED BONED CHICKEN.— Spread chicken on board, skin side down, turn the flesh of legs and wings right side out >and' stuff with forcemeat into shape. Equalize the meat as well as pos- sible, placing against the little strip of white meat only the dark meat, dredge with salt and pepper. Make a roll of the iorcemeat and lay it in the chicken, draw the skins up and sew it together se- curely. Turn it over, place legs and wings into the position of a trussed fowl. Press the 'body into natural sh^pe, and tie securely. Cover with slices of salt pork, and roast, allowing 20 minutes to the pound
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Cook this with the app: pantry check, scaling, and the assistant.