Pick and draw your chicken, wash in two or three waters, and add a little soda to the last but one if there is any doubtful odor. Fill the bodies and crops with a filling of bread crumbs, butter, pepper, salt, etc., as described for roast turkey; sew them up, and roast an hour or more, according to size, Baste at first with butter and water, and afterwards with the gravy from the pan. A little hot water should be put in the pan to prevent burning.

Stew the neck and giblets in a little water, and, after removing the chickens from the pan, pour this into the drippings; boil up once; add the giblets, chopped fine; thicken with browned flour, and serve in a gravy boat. The chickens may be served with tomato sauce or crab-apple jelly.