The science of the maître-d’hôtel cook

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Remove them from beneath their mothers and kill them; the young ones may be used instantly; the mature ones must first be gutted, and allowed to linger for a while before being used; while they are still warm, the breast must be pounded, and the stomach gutted once they have been plucked; set them over live coals; the smaller ones must be barded; [...] skewer them for roasting; the larger ones can be barded or studded.[...]

Prior to killing a chicken, leave it for a while without food; it must be plucked while it is warm, gutted, its breast pounded; allow it to linger two to three days, depending on the place and the season. [...]

Set it over live coals; begin by searing the back, then the sides, & finish with the breast. Once it is evenly done, wipe & pluck it; truss the fowl with string, & skewer it through the thighs; bard or stud it; roast it over even heat; you will know it is nearly done when it begins to let off smoke & juices spatter; it is almost cooked; it will be done in less than half a quarter hour.