Roast Chicken Recipe

• 1 roasting chicken
• Stuffing (any stuffing may be used, but bread, chestnut, and celery are especially good)
• Butter or olive oil
• Salt and pepper to taste
• Flour

1. Rub the chicken with salt and pepper inside and out, and stuff the fowl.
2. Truss and tie the chicken.
3. Rub it well with butter or olive oil, dredge with flour and place it on a trivet in a double roasting pan in a hot oven (480 degrees F), to sear quickly so that its juices may not escape during the roasting.
4. After 20 or 25 minutes, when the skin is well seared, cover the pan, lessen the heat to 370 degrees and cook until the breast is tender.
5. If cooked in an open pan, as soon as the flour has been nicely browned, baste well, adding a little butter or water if necessary, repeating the basting every 10 minutes.
6. Allow about 20 minutes per pound for roasting.
7. Serve with giblet sauce.

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