{"id":6923,"slug":"roast-chicken-2","title":"ROAST CHICKEN","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a chicken","pepper","salt","flour","chicken-fat","hot water"],"ingredients_norm":["chicken","pepper","salt","flour","chicken fat","hot water"],"steps":["Stuff and truss a chicken, season with pepper and salt and dredge with flour.","Put in a roasting-pan with two or three tablespoons of chicken-fat if the chicken is not especially fat.","When heated add hot water and baste frequently.","The oven should be hot and the time necessary for a large chicken will be about an hour and a half.","When done, remove the chicken, pour off the grease and make a brown sauce in the pan."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w25:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"39ae20db77258bd1304799869f7be3155a729031d7200be468278b5dff213b2e","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/roast-chicken-2"}