Roast Chicken
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
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 at 350°F (175°C) 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
- The main protein, which cooks through and browns as it roasts.
- Stuffing
- Fills the cavity and adds flavour to the bird as it roasts.
The step that matters
Truss the chickens securely. Tying the legs and wings close to the body keeps the bird compact, so it cooks more evenly and the thighs and breast finish at closer to the same time.
“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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