Roast Young Chickens

Preparation info
  • Makes

    6 to 8

    • Difficulty


Appears in
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


  • 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.