Roasted Chicken
- 1 chicken
- 1 pint breadcrumbs
- Pepper
- Salt
- 1 tsp sweet marjoram
- 1/2 tsp basil
- 1 onion, very finely chopped
- Bunch of parsley, very finely chopped
- 3 ounces butter
- 1 egg, beaten
- Flour
- For the gravy:
- Trimmings
- 1 onion, cut in half
- Pepper
- Salt
- Yolk of a hard boiled egg
- 1 heaping Tbsp flour
Prepare the chicken by singeing, drawing and washing it clean several times.
Season the breadcrumbs with pepper, salt, sweet marjoram, basil, chopped onion and parsley. Pour over the melted butter and mix through and through. Mix the beaten egg well through. Fill the chicken with the mixture.
Truss the chicken the same as turkey. Season with pepper and salt and dust with flour. Lay across a dripping pan with a little water around them. Roast in a hot oven at 400°F, allowing an hour and a half if large, and less time if the chicken is very young. Baste frequently.
For the gravy, put in a stew pan the ends of the neck, gizzard and heart, onion, pepper and salt. Cover with cold water and simmer for at least 3 hours. Put them on the fire as soon as the chicken is drawn and let them cook while you are preparing the chicken.
When done, chop the gizzard and place them back in. Rub the liver to a paste with the hard boiled egg yolk and flour, moistening with the fat part of the broth the giblets were cooked in, or a little from the dripping pan. Stir to a smooth paste. Add to the contents of the stew pan. Let it boil up.
When the chicken is dished, pour all into the dripping pan. Stir around and let it boil up. Serve. Put a few spoonfuls over the chicken, the remainder in a gravy boat.
Season the breadcrumbs with pepper, salt, sweet marjoram, basil, chopped onion and parsley. Pour over the melted butter and mix through and through. Mix the beaten egg well through. Fill the chicken with the mixture.
Truss the chicken the same as turkey. Season with pepper and salt and dust with flour. Lay across a dripping pan with a little water around them. Roast in a hot oven at 400°F, allowing an hour and a half if large, and less time if the chicken is very young. Baste frequently.
For the gravy, put in a stew pan the ends of the neck, gizzard and heart, onion, pepper and salt. Cover with cold water and simmer for at least 3 hours. Put them on the fire as soon as the chicken is drawn and let them cook while you are preparing the chicken.
When done, chop the gizzard and place them back in. Rub the liver to a paste with the hard boiled egg yolk and flour, moistening with the fat part of the broth the giblets were cooked in, or a little from the dripping pan. Stir to a smooth paste. Add to the contents of the stew pan. Let it boil up.
When the chicken is dished, pour all into the dripping pan. Stir around and let it boil up. Serve. Put a few spoonfuls over the chicken, the remainder in a gravy boat.
Submitted by Apr 2, 2010
15 min
30 min
45 min