ROAST CHICKEN

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

stuffing

three ounces of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
two ounces of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
a few leaves of chopped parsley ↝ Parsley, raw [Not included in a food category]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
one egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for basting

Grease a buttered paper ↝ Rice paper [Crackers, excludes saltines]

to serve with

bread sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (6)

Singe, and truss a chicken by cutting the legs off at the first joint.
Make an incision in the wings, and put the gizzard under the left wing, and the liver under the right.
Make a stuffing of three ounces of bread-crumbs, two ounces of suet, a few leaves of chopped parsley, pepper and salt, and one egg.
Draw up the legs under the wings, and stuff the chicken in the breast.
Grease a buttered paper, and lay over the baste frequently.
Serve bread sauce in a boat.

Original Text

ROAST CHICKEN.

Singe, and truss a chicken by cutting the legs off at the first joint. Make an incision in the wings, and put the gizzard under the left wing, and the liver under the right. Make a stuffing of three ounces of bread-crumbs, two ounces of suet, a few leaves of chopped parsley, pepper and salt, and one egg. Draw up the legs under the wings, and stuff the chicken in the breast. Grease a buttered paper, and lay over the baste frequently. Serve bread sauce in a boat. Time to cook, one hour.

Notes

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