MOST OF the chicken served in good restaurants is preroasted and the cooking is later finished in the sauce that will accompany it. In order that the chicken will not be overcooked, we reduce the usual roasting time by about 10 minutes. Needless to say, the Netreader who would like a succulent plain toast chicken has only to add 10 to 20 minutes (depending on the size of the bird) to the cooking times in the instructions that follow.

Some of out recipes do require that the bird be fully roasted before the sauce is added, and we indicate this at the outset.
To oven-roast a chicken:

To SERVE one or two, choose a 11/2- to 2-pound chicken that has been well drawn and properly cleaned. Rub it generously inside and out with butter. Lay the bird on its side in an open roasting pan not much larger than the bird itself. Roast it for 40 to 45 minutes at 40 to 45 minutes at 400' F., turning it every 10 minutes.
To pot-roast a chicken:

POT-ROASTING a chicken is done on the top of the stove and présupposes a pot, or cocotte, especially designed for the purpose. This utensil is very common in Europe and by now is familiar in your country also. It must be heavy, with high sides, and just large enough to accommodate the chicken.*

(*Just such a utensil is, in fact, imported from Belgium, among other countries. Usually oval, it is made of heavy enameled cast iron.)

Too large a pot requires more butter than is good for the proper cooking of the bird.