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Roast Chicken

I roasting chicken

Salt and pepper

Stuffing

Flour

Savory fat or olive oil

Wash, singe and draw the fowl, rub it with salt and pepper inside and out, and stuff the fowl. (Any stuffing may be used. Bread stuffing, chestnut stuffing and celery stuffing are particularly good.) Truss and tie the fowl. Grease it well with savory fat or olive oil, dredge with flour and place it on a trivet in a double roasting-pan in a hot oven (480° Fahrenheit), to sear quickly so that its juices may not escape during the roasting. After twenty or twenty-five minutes, when the skin is well seared, cover the pan, lessen the heat to 370° and cook until the breast is tender. If cooked in an open pan, as soon as the flour has been nicely browned, baste well, adding a little fat or water if necessary, repeating the basting every ten minutes. Allow about twenty minutes to a pound for roasting. Serve with giblet sauce.