Roast Chicken
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
Prepare the chickens by cleaning and removing any unwanted parts.
Stuff the chickens with your chosen stuffing.
Truss the chickens securely.
Roast
Roast the chickens in a hot oven at 400°F (200°C) for 1 hour and 15 minutes if using an in-kitchen method, or for 1 hour if using an oven.
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
- Provide the main protein, which cooks through in the hot oven and browns on the skin.
- Stuffing
- Adds moisture and flavour to the inside of the birds as they roast.
The step that matters
Roast the chickens in a hot oven. Chicken must reach a safe internal temperature throughout, and the cavity is slowest to cook. Trussing keeps the birds compact so heat reaches them evenly. Check the thickest part of the thigh with a thermometer rather than relying on time alone.
“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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