Nell B. Nichols

Roast Young Chickens

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Preparation info
  • Makes

    6 to 8

    servings
    • Difficulty

      Easy

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

Ingredients

  • 2 (2½ to 3 lb.) broiler-fryers
  • 1 tblsp. salt
  • ¼

Method

  • 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.