This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Dress, stuff and truss the chicken as directed. Rub lightly with butter or oleomargarine and dust thickly with flour, and a little salt and pepper. Place on a rack in a dripping pan, or in a double roaster, allowing a little of the flour, about 2 1/2 tablespoonfuls, to fall on the bottorn of the pan. Place in a hot oven and let stand until the flour in the pan is colored a light brown. Then add boiling water barely to cover the bottom of the pan, together with some bits of butter, a little melted chicken fat, some drippings or some bacon fat, if the flavor is desired. Baste the chicken with this mixture and replenish the liquid if it evaporates too fast. Roast a five-pound chicken one and one-half hours, or allow eighteen minutes to the pound.
Reduce the heat after the flour is browned, as, otherwise, the chicken will be dry, instead of juicy and tender. The drippings in the pan, with a little hot water, which may be added slowly to them, will make a gravy of sufficient thickness without adding any more flour. Salt and pepper, hot milk, hot cream, a little cooked celery, or a dozen small oysters may be added to the chicken gravy.
Dress the chicken as for roasting, but do not stuff it. Truss as directed and brown the chicken all over in drippings, melted chicken fat, or bacon fat if the flavor is liked. Dust with salt and pepper. Place on a platter or in a pan that will fit into a steamer and steam until tender - about an hour and a quarter for a three or four pound chicken. Fowl may be prepared in this way, but it will be necessary to steam it for four hours. In this case lay two or three small pieces of bacon on the breast of the fowl.
See general directions for roasting by this method, and allow twenty minutes to the pound.
Dress the chicken as directed. Then sprinkle with salt and pepper, place in well-oiled broiler, flesh side up, and broil five minutes. Turn to brown the skin. Place in a dripping pan with a little stock, and dot with bits of butter. Cover with a second pan and set in a hot oven twenty minutes. Serve on a hot dish with a sauce made from the drippings, if desired.
Remove all the meat that remains on the framework of broiled, fricasseed or roast chicken. Add to the bones 6 cupfuls cold water (for one chicken) or 10 cupfuls for two. Turn in any remaining gravy, bits of skin, etc., add one-half a small onion, minced, for the first quantity, and a few dried celery leaves, and bit of bay leaf. Cover closely and bring slowly to boiling point, then simmer for two hours. Strain, remove the fat and add 1/2 cupful of brown or uncoated rice, the bits of chicken and a cupful of peas if convenient. Boil till the rice is almost tender (about fifteen minutes), season and set dumplings on top of the stew to cook. Boil twelve minutes longer, and serve at once.