Have a chicken trussed for boiling; put it on a spit, envelop it as for turkey (No. 358), roast half the time or little less, depending on the fire and the size of the chicken; when done, remove it from the spit, and take off the envelope, and serve with any of the following garniture: - jardiniere, green peas, oysters, cucumbers, Jerusalem artichokes, white mushroom sauce, ragout of quenelles, juice of tarragon (No. 363), Dutch sauce, with a few heads of cauliflower well boiled, and cut small.