Roast Chicken

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Dress, clean and season chicken. Place it on its back in a dripping pan, with two tablespoons fat. Dredge with flour and place in hot oven. When the flour is well browned reduce the heat, then baste every ten minutes, adding a little water when necessary to prevent burning. Turn chicken frequently. When the breast meat is tender, it is done. A four-pound chicken requires one and one-half hours.