Roast Chicken II
1 - When the chicken has been cleaned, rubbed inside and out with salt and pepper, then stuffed and trussed,
grease it and dredge it with flour.
2 - Place it on its back in a roasting-pan in a hot oven and let it cook 20 or 25 minutes before putting on the cover of thre pan.
3 - Or cook in an open pan, basting often, first with water and with melted butter and then with drippings from the pan.
4 - The bird will be ready to serve when the breast is tender.
5 - Stuffing may be made by working together 1 cp breadcrumbs, 1/3 cp boiling water, 1/3 cp melted butter, salt and pepper,
thyme, sage, and marjoram. 1/2 onion chopped fine may be added, if desired.
6 - Giblet-gravy is made by first cooking the giblets slowly for 2 or 3 hours, until tender; then chopping them and
replacing them in the liquor and seasoning with salt and pepper.
7 - When the chicken is removed from the roasting-pan stir into the drippings until well blended 4 tbsp flour, then add
the giblet-liquor and the chopped giblets, still stirring.
8 - Let it boil 5 minutes and serve either strained or with the chopped giblets retained.