Take some very fat bacon or a good tablespoonful of good grease (clarified fat of beef or pork kidney, half and half). Dissolve it in a very deep copper stewpan and let it get hot, but not very hot. Put the chicken into it, having previously well trussed it; chop up the liver and gizzard with some unsmoked raw bacon, and insert this in the bird. Put the lid on, and let it braise gently on top of the hot-plate by a slow fire. The chicken ought to produce enough moisture by itself to prevent it from roasting too fast. Should this be deficient add a very little stock. After from thirty to forty minutes turn the fowl over, with the breast to the bottom of the pot, so that it gets a little coloured in its turn. The largest fowl takes an hour and a quarter. When done, remove it on to a dish. Add a little stock to the brown glaze that adheres to the stewpan, having previously removed the grease with a spoon. Pour it round the fowl or into a sauce-boat and serve with the fowl.

An excellent way of making a next-day dish out of roast turkey is one I saw many years ago in a French restaurant.