Draw, stuff, and truss a chicken as directed on page 130. Put it on its
back in a baking-pan, lay strips of fat salt pork on the breast, or rub
breast, legs, and wings with butter or clarified veal fat. Dredge it
well with salt and pepper. Heat the pan and chicken over the fire for a
few minutes, and put it into an insulated oven heated as directed for
roasts on page 225. Allow twenty-five minutes a pound for roasting
chicken. Remove the string and skewers and serve it with Brown Gravy for
Roasts to which the chopped giblets have been added. The giblets may be
cooked, with salted water to cover them, in the insulated oven at the
same time that the chicken is roasting; but in this case the stones
should be hotter than otherwise.