Roast Chicken
Ingredients
Directions
Prepare
Prepare the chickens by cleaning and removing any unwanted parts.
Stuff the chickens with your chosen stuffing.
Truss the chickens securely.
Roast
Roast in a tin kitchen for 1 hour and 15 minutes or in an oven for 1 hour.
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
- Chickens
- Provides the main protein; roasting cooks the meat and browns the skin.
- Stuffing
- Fills the cavity and adds flavour and some moisture to the inside of the bird.
The step that matters
Roast until the thickest parts are fully cooked. Whole birds cook unevenly. The thighs and the stuffed cavity heat more slowly than the breast and skin, so the bird must be checked with a thermometer for doneness, not judged by colour or the clock alone.
“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.
More roast chicken recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.