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Classic
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page 86
ROAST CHICKEN
(Japanese Style)
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.
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