Name: Chickens
Ingredients: 1 chicken; coarse sea salt (formerly 'bay salt')

Chickens

Ingredients

1 chicken
coarse sea salt (formerly 'bay salt')

Directions

Remove the nails from the chicken's feet.
Make a small cut on each side of the joint sinews.
Insert the feet into the vent and peel the skin over the rump.
Tighten the skin over the legs and skewer the first joint of the pinions.
Bring the middle of the leg close and skewer through the middle of the legs and body.
Clean the gizzard and liver, removing the gall, and place them into the pinions.
Pull the breast skin over the neck.

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.