Roast Chickens

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Draw them and stuff with rich bread and butter stuffing; baste them with butter and a little fat bacon, seasoned with sweet herbs; brown nicely, and serve with their own gravy made by sifting in a tablespoonful of flour and a cup of hot water; add a little chopped parsley, and serve with hard-boiled eggs on the dish with the chickens.