Roast Chicken

Name: Roast Chicken
Cuisine: United Kingdom
Ingredients: small sausages (these and the bacon rolls may be placed in the baking tray; gravy (make as for all roasts, but not very thick for chicken); watercress (wash well and arrange 2 or 3 sprigs per person round the bird); bacon rolls; small sausages (these and the bacon rolls may be placed in the baking tray; flour, salt, pepper; flour, salt, pepper; 1 chicken; 4 oz. (120 g.) butter; bacon rinds or rasher of fat bacon; bread sauce; flour, salt, pepper; bacon rinds or rasher of fat bacon

Preparation info

Difficulty
Medium

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

Birds suitable for roasting vary in size from a young bird, which weighs about 2½ lb. (1–1¼ k.) and will feed two or three people to a capon or a Christmas cockerel, which weighs 6–8 lb. (

Ingredients

Europe
United Kingdom
Main course
Christmas
England

Ingredients

Method