To Roast Young Chickens
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- young chickens
- lard
- butter
- parsley
Instructions
- Kill and pluck the young chickens very carefully. Truss them and place them down to a good fire. Dredge and baste them with lard during roasting. They will take a quarter of an hour to roast. When done, froth them up and lay them on the serving dish. Pour butter and parsley over them and serve hot.