Roast Chicken
After chicken has been dressed and cleaned, fill with stuffing, truss securely in compact shape, and lay on its back in roasting pan. Dredge with flour, salt and pepper, dot with bits of butter, if desired, and place in hot oven. As soon as flour is browned, reduce temperature to 350°F., begin to baste with cup of hot water every ten minutes. Cook until breast meat is tender, about 2 hours for 4-pound chicken. Longer for larger chicken.