To Roast Fowls
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
Preheat your oven to 400°F (200°C).
Prepare the fowls by cleaning and trussing them.
Roast
Place the fowls in the oven and roast for 1 hour if cooked separately.
If roasting together, allow 1 hour and 15 minutes.
Baste the fowls with melted butter or fat during roasting.
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
- Fowls
- Form the main body of the dish, becoming tender and juicy as they roast.
- Butter or fat
- Coats the surface during roasting, adding moisture and promoting golden browning.
The step that matters
Basting the fowls during roasting. Fat brushed over the surface carries heat to the skin and helps it brown evenly, while keeping the meat from drying out in the oven's dry heat.
“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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