To Roast Young Chickens
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- young chickens
- lard
- butter
- parsley
Instructions
- When you kill young chickens, pluck them very carefully.
- Truss them and put them down to a good fire, dredging and basting them with lard.
- They will take a quarter of an hour in roasting.
- Froth them up, lay them on the dish, pour butter and parsley on, and serve them up hot.