Roasted Basted Young Chicken With Bacon

Ingredients

• 1 young chicken or guinea fowl
• Plenty of shortening
• Light dusting of flour
• 1 pint boiling water
• 2 tablespoons butter
• Strips of bacon (optional)

Method

1. 1 Singe, draw, and prepare the fowl. Rub the entire bird well with plenty of shortening and dust lightly with flour.
2. 2 Place in a pan in a hot oven (425°F) for fifteen minutes.
3. 3 Turn the fowl breast down and reduce heat to moderate (350°F). Baste every ten minutes with a mixture of 1 pint boiling water and 2 tablespoons butter.
4. 4 When tender, turn the fowl onto its back to brown the breast. Baste every five minutes.
5. 5 Optional: Lay strips of bacon over the breast while browning to improve flavor. Remove from oven when done.