Fowl, Roast
Ingredients
Directions
Prepare
Truss the fowl with the giblets under the wings.
Roast
Place it in front of a clear, bright fire.
Baste constantly for about 1 hour to 75 minutes, depending on the size and age of the fowl.
Dredge a little flour over the fowl 10 minutes before serving.
Serve
Serve with bread sauce and a rich light-colored brown gravy.
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, and its size and age set the cooking time.
- Flour
- Dredged over the surface, it helps form a dry, lightly browned coating on the skin.
The step that matters
Baste constantly. Frequent basting keeps the surface of the bird moist and prevents the skin from drying and toughening before the inside is cooked through. Timing depends on the size and age of the fowl, so check that it is done before serving.
“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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