Roast Chicken

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 roasting chicken
  • stuffing
  • 2 slices fat bacon
  • butter


Loosen the skin at the neck end of a cleaned and trussed roasting chicken as much as possible, from the breast; insert stuffing over the flesh of the breast and fill the loose skin of the neck with as much as it will hold. Fold the skin over and fasten with 1 or 2 stitches. Stuff body cavity as well.

Tie 1 or 2 slices of fat bacon over the breast, making 1 or 2 slits in the bacon to pre