French Roast Chicken
|Prepared stuffing/Null||1⁄4 Cup (4 tbs) (Null)|
|Softened butter/Null||4 Ounce (Null)|
|Giblets/Null||1⁄4 Cup (4 tbs) (Null)|
|Stock/Water||1⁄2 Pint (Null)|
|Salt/Null||To Taste (Null)|
|Pepper/Null||To Taste (Null)|
Fill chicken with prepared stuffing, spread legs and breast with softened butter.
Place in baking dish with giblets and stock or water.
Roast in moderately hot oven, Mark 6, 400°F., until chicken is well browned and tender, basting and turning frequently, and adding extra water or stock if this reduces too much.
Transfer cooked bird to hot serving platter.
Strain pan juices into saucepan, skim well, bring to the boil, cook 1 or 2 minutes, season to taste, strain