Roasted Chicken

Ingredients

• a quart of grated bread-crumbs
• a half cup of butter
• a tablespoon of salt
• a scant teaspoon of pepper
• one of parsley
• one of summer savory
• half a teaspoon of sage

Method

1. 1

   After the fowl has been drawn and rinsed, pull out the tendons.

2. 2

   Cut the neck off near the body and remove the tips of the wings.

3. 3

   Boil the neck, heart, liver, and gizzard for gravy.

4. 4

   Fill the chicken with the bread-crumb mixture, skewer the wings and legs in place, and draw the neck skin down onto the back.

5. 5

   Rub the chicken with butter, dredge with flour, season, and roast for an hour and a quarter, basting and seasoning every fifteen minutes.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 89. The excerpt below is the record exactly as published.

a quart of grated bread-crumbs, using the white portion of the bread, and a half cup of butter, which is seasoned with a tablespoon of salt, a scant teaspoon of pepper, one of parsley, one of summer savory, and half a teaspoon of sage

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