1914 - Chinese-Japanese Cook Book

Japanese - Roast Chicken

DDV CULINARY

Take a young, tender chicken and clean and singe.
Put the feet to boil until the scabs scale off,
then place with the giblets to boil slowly.
Make a stuffing of rice boiled dry in chicken gravy,
add chopped onion and a pinch of mixed spices,
salt, pepper, and a dash of cayenne.
Put this in body of chicken and sew up.
Roast for an hour, or longer, according to age of chicken.
Make a gravy from the stock of the giblets.
Chop the giblets up fine and add to the gravy.
Serve with roasted sweet potatoes.