Roast Chicken
Ingredients
Directions
Prepare, stuff, and truss the chickens as you would a turkey.
Roast in a tin kitchen for 1 hour and 15 minutes or in an oven 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
- Provide the meat, which firms and browns as its proteins set during roasting.
- Stuffing
- Fills the cavity, adds flavour, and can slow heat reaching the centre of the bird.
The step that matters
Checking that the bird is fully cooked. Stuffing inside the cavity insulates the meat and slows heat from reaching the centre, so the thickest parts and the stuffing can stay underdone even when the outside looks done. Cook until the centre of the bird and the stuffing both reach a safe temperature.
“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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