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Spitchcocked Chicken
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
A small fowl will take 5 minutes less on each side.
Presented as published in 1898. 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
Nutrition per serving
366Calories
32 gProtein
0 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories366 kcal
Protein32 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat37 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol159 mg
Sodium120 mg
Potassium324 mg
Calcium21 mg
Iron1.5 mg
Magnesium34 mg
Phosphorus252 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate10 mcg
Choline101 mg
Caffeine0 mg
Water115 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 180. The excerpt below is the record exactly as published.
Spitchcocked Chicken. — This is much the same as the American “ broiler,” and in each case the bird must be quite young. Spitchcock, as with Eels, means split open, and must not be spelt with an A. Split the bird through the backbone with a very sharp knife, season it very well, particularly the inside, with pepper. Then lay it flat on the gridiron with the inner pai't of the bird next the fire. See that the gridiron is hot and very thoroughly buttered
Cook this with the app: pantry check, scaling, and the assistant.