Remove pinfeathers, singe, take out tendons, draw skin back from neck, cut off neck close to body, cut out oil bag. Make an incision between the legs, running from the breastbone down, and through this opening draw the entrails.
If care is taken, all of the internal organs can be removed at once by separating the membrane inclosing the organs from the body.
Draw windpipe and crop through the neck opening. Never make an incision in the breast.
Wash inside of bird with cloth wrung out of cold water, removing all clots of blood. Wipe, stuff, sew up openings, truss, sprinkle with salt and pepper, dredge with flour, place on rack in dripping pan, and cook fifteen minutes in very hot oven. Then dredge pan with flour, reduce heat, and baste every ten minutes until chicken is done, turning often.
Allow fifteen minutes to the pound for roasting.
Roast Capon
Prepare the same as [Roast Chicken], allowing twelve minutes to the pound for roasting.
Stuffing for Roast Chicken
- 2 cups soft bread crumbs
¼ cup melted butter
1 tablespoon poultry seasoning
few drops onion juice
salt and pepper
1 teaspoon chopped parsley
hot water
Mix ingredients in order given. If a moist stuffing is desired, add hot water until of the right consistency; but many prefer a dry stuffing. For a stronger flavor of onion, cook one tablespoon chopped onion in butter and add to crumbs.