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Roast Chicken (Stuff and truss the chicken)

Stuff and truss the chicken; season with pepper and dredge with flour. Put in a dripping pan with a little salt pork if the chicken is not especially fat. When heated add hot water and baste frequently. The oven should be hot and the time necessary for a large chicken will be about an hour and a half. When done, remove the chicken, pour off the grease and make a brown sauce in the pan.