This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Procure a nice chicken one year old. Singe and clean as directed. Make a stuffing from one large cupful of stale bread crumbs, one tablespoonful of melted butter, a tablespoonful of chopped parsley, salt and pepper to taste. Fill the space from which you took the crop, sew up the slit in the skin, fold it over and fasten it on the back of the chicken with a small skewer; put the remainder of the stuffing in the body of the chicken; do not pack it or the dressing will be heavy. Sew up the vent, place the chicken on a table with the breast up and the rump towards you; push the legs up under the skin, cross them and fasten with a small skewer to the bone of the rump. Turn the wings back, run another small skewer through them and the body of the chicken. Now tie the legs together, wrap the twine around the end of the skewer and bring it up the back, wrap it around the ends of the wing skewer, and tie tightly. Put two slices of bacon in the bottom of a baking-pan, lay the chicken on them, cover the bottom of the pan with water, add a teaspoonful of salt, and bake in a quick oven fifteen minutes to every pound. Baste every ten minutes, first with the water, and afterwards with its own dripping. Fifteen minutes before the chicken is done, baste the breast of the chicken with melted butter, dredge thickly with flour, and put back in the oven to brown. When done, remove first the strings then the skewers, place on a hot dish and garnish with parsley.
Put the giblets in a saucepan and cover with cold water, place on a moderate fire and let simmer as long as the chicken roasts. Then cut them fine. Add one tablespoonful of flour to the pan in which the chicken was roasted, stir over the fire until a nice brown, then add a half-pint of the liquor in which the giblets were boiled, stir constantly until it boils; now add the chopped giblets, season to taste, and serve in a boat.
Draw and clean as directed. Tie the legs and wings the same as for Roast Chicken. Lard the breast with small lardoons about an inch apart, making two rows on each side. Place the chicken in a baking-pan, put a tablespoon-ful of butter and a half-teaspoonful of salt in the pan, place in a quick oven, and baste every ten minutes. Roast fifteen minutes to every pound if the chicken is young. Serve with brown sauce.
Draw and clean the chicken as directed. Roast one quart of large chestnuts; when done, remove the shells and mash. Put one-half the chestnuts in a bowl, add a table-spoonful of butter, a teaspoonful of salt, and a dash of pepper, mix and fill the chicken the same as with bread crumbs. Lard the breast thickly with salt pork; place the chicken in a baking-pan, add a half-cup of water and a half-teaspoonful of salt; roast in a quick oven fifteen minutes to each pound, basting every ten minutes. When done, dish, remove the strings and skewers, garnish with parsley. Put the remaining chestnuts in the pan in which the chicken was roasted, mix well, add a half-pint of stock, stir until it boils, add salt and pepper to taste, and serve in a boat.
Chickens may also be stuffed with oyster or potato stuffing.