Roast Young Chickens


Preparation info

  • Difficulty


  • Makes

    6 to 8


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Keep partially roasted chickens in the freezer ready to brown in the oven or over coals—saves time


  • 2 (2½ to 3 lb.) broiler-fryers
  • 1 tblsp. salt
  • ¼ tsp. pepper
  • c. melted butter


  • Rinse chickens in cold water; drain and pat dry with paper towels or a clean cloth. Rub the cavity in each bird with ½ tsp. salt Fasten neck skin to back with skewers. Tie legs together.
  • Rub outside of birds with remaining salt and pepper; brush with melted butter.
  • Place chickens, breast side down, on rack in a shallow baking pan.
  • Roast in a very hot oven (450°) 30 minutes; cool quickly. Wrap and freeze. Freeze pan drippings separately. Freezer storage time: up to 1 month.
  • To serve, place frozen chickens on rack in shallow pan, breast side up. Roast in a hot oven (400°) about 1 hour, or until drumstick joints move easily. Baste with the thawed drippings (from freezer) several times during the roasting.

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