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.
Prepare
Pluck, draw, singe, and truss the fowl with the legs and wings close to the body.
Scald the legs and leave them on.
Roast and serve
Roast the fowl at 400°F (200°C) for 30 to 60 minutes, basting frequently.
Serve with bread sauce.
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 as the roasting heat reaches its interior.
- Stock or water
- Added moisture that helps keep the bird from drying out during roasting.
The step that matters
Basting frequently during roasting. Spooning liquid over the bird moistens the surface and helps the skin brown evenly while the meat cooks. Letting it dry out can leave the skin tough and pale.
“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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