--The Basic --
--Traditional Canadian Recipes--
Roast Chicken The Wonderful old-fashioned Sunday Dinner, served with creamed pearl onions, mashed turnip and potatoes, cranberry sauce and hot rolls dripping with butter.
1) Singe, draw, and clean large chicken, (preferably a capon), wash and dry.
2) Rub inside of chicken with salt, stuff lightly and truss. Rub outer surface with unsalted fat, place on rack in a shallow roasting pan, breast down. Cover with a layer of fat from chicken, if available
3) Roast uncovered in a moderate oven (325 F.) until tender. Season with additional salt when half done. A chicken from 4-5 pounds requires 35 to 40 minutes per pound; a smaller chicken, 40 to 45 minutes. Weight should be taken before drawing, after stuffing, or to be sure, use thermometer.
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