Stuffed Roasting Chicken

Ingredients

• about three quarts of crumbs
• Boiled rice usually swells more than crumbs.
• sprinkle the inside with salt
• sprinkle the inside with pepper

Method

1. 1

   Before stuffing the bird, sprinkle the inside with salt and pepper.

2. 2

   Fill the body cavity with stuffing, allowing room for it to expand during cooking.

3. 3

   If cooking immediately, use hot stuffing; if preparing the day before, keep the bird chilled.

4. 4

   After stuffing, truss the bird by bringing the neck skin to the back and fastening securely.

5. 5

   Brush with fat and roast breast side down in a shallow pan without water at 250° to 350° F, turning breast side up halfway through.

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 209. The excerpt below is the record exactly as published.

about three quarts of crumbs are sufficient unless more stuffing is desired than will go inside the bird. Boiled rice usually swells more than crumbs. When oysters, chestnuts, or mushrooms are added, decrease the amount of basic material ac¬ cordingly. The seasonings may be heated, not browned, in the fat in a large frying pan, and the basic material added and mixed well. [233] Poultry and Egg National Board Trussing a Roasting Chicken • ( Upper left) After stuffing as directed, bring neck skin to the back and fasten securely. Wings are brought to the back, with tips across the neck skin. This helps to hold it in place. ( Upper right ) Tie skin over leg joints; then bring drumstick ends to¬ gether and tie securely to the tailpiece. {Lower left) Brush with fat. Start breast down Before stuffing the bird, sprinkle the in¬ side with salt

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