Ingredients
- 1 tablespoon flour into the gravy
- 1 cup of the water in which the giblets were boiled
Directions
Miss Johanna Feeney.
Clean and singe a chicken not over a year old ; stuff with plain stuffing; fill the body, also the place from which the crop came, and sew them up ; cross the legs up under the skin and fasten with a small skewer to the rump ; turn the wings back and run a skewer through them and the body ; tie the skewers with twine ; put on its back in a dripping pan, rub with butter, cover the bottom of the pan with hot water, and bake in quick oven 15 minutes to each pound, basting every 10 minutes. Let it brown before taking up. Take off the strings and skewers, and serve on a hot dish with giblet gravy in a boat.
Cover the giblets in a saucepan with cold water, and let sim- mer while the chicken is baking : cut them fine. Put the dripping pan on top the stove, stir 1 tablespoon flour into the gravy ; when smooth and brown add 1 cup of the water in which the giblets were boiled, and, as soon as it boils, the giblets ; season to taste.