Roast Chicken
Ingredients
Directions
Prepare
Dress the chicken, removing the first joint.
Stuff the chicken with dressing and tie the wings and legs.
Sprinkle the chicken with salt and pour a little water over it.
Roast
Brown the chicken, then baste it with the pan gravy.
Turn the chicken to cook evenly.
Serve
Serve the chicken with gravy made from the drippings when done.
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
- Whole chicken
- Forms the main protein; cooking sets its muscle proteins and the skin browns for flavor.
- Gravy from drippings
- Adds moisture and savory flavor to the cooked meat.
The step that matters
Turn the chicken to cook evenly.. A whole bird heats unevenly because the thick parts shield the inside from the oven's heat. Turning it exposes different sides to heat, helping the meat cook through without drying out the thinner areas.
“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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