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
- Whole chickens
- Provide the main meat, whose proteins set and firm as the bird roasts.
- Stuffing
- Adds flavour and moisture inside the cavity while the bird cooks.
The step that matters
Roast until the chicken is fully cooked. Poultry must reach a safe internal temperature throughout. The thickest parts, such as the thighs and the centre of the cavity, cook slowest, and stuffing slows heat reaching the middle. Check the thickest part rather than relying only on the stated 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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