Draw, stuff, truss and roast a young chicken in a hot oven until it is
brown; put it into a hot cooker-pail with water about one inch deep in
the pan. Cover it quickly, bring it to a boil, and put it into a cooker
for two and one-half hours or more. Make a brown sauce of the liquor in
the pan. The giblets may be added when the chicken is put into the
water, and may be chopped and added to the gravy. Only young, tender
chicken can be treated in this way. A tough bird may be trussed and
cooked in water to half cover it for ten or twelve hours before it is
stuffed and browned. Baste it when in the oven with fat taken from the
broth.