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Roast Fowl

Roast fowl seasoned with coarse sea salt, optionally stuffed, roasted until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Roast Fowl

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Season the fowl with coarse sea salt.

  3. If using stuffing, fill the cavity of the fowl.

Roast and serve

  1. Place the fowl in a roasting pan and roast until fully cooked, about 1.5 hours.

  2. Carve the fowl by cutting along the line from the leg to the wing.

  3. Serve the liver with each wing if desired.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Fowl
Forms the main body of the dish, cooking through to become tender and savory.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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