How to roast a chicken^

1 servings

Ingredients

Quantity Ingredient
1 Text

Directions

Remove any bits from inside dressed bird. Singe and remove pinfeathers. Wash under faucet. Dry inside and out. Stuff with a light hand with dressing of your choice. Turn wings across back, sew through wings and body with poultry needle and fine twine. Tie firmly, leaving long ends. Press thighs close to body and sew through; wrap twine around lower part of body and tie. Sew through ends of legs and tie close together. Sew once or twice through body opening if ragged. Rub with soft butter. Season well with salt and pepper. Mix about ½ cup butter and ½ cup water in a pan and keep hot for basting. Put bird on a rack in roasting pan. Sear in a hot oven till browned, then reduce heat to moderate and bake until done, basting often. Make gravy from pan drippings. Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95

Submitted By CAROLYN SHAW On 06-10-95

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