Roast and Boiled Chickens.
Chickens are roasted and boiled as are turkeys. In winter there is no better way of cooking chickens than to boil them whole, and pour over them a good caper or pickle sauce just before serving. A large tough chicken is very good managed in this manner. Of course, the chicken should be put into boiling water, which should not stop boiling until the chicken is entirely done. With this management it will retain its flavor, yet the water in which it is boiled should always be saved for soup. It is a valuable addition to any kind of soup. The cut represents a chicken in a bed of rice.