Pick off the pin feathers; singe over a gas burner or burning
paper to remove the hairs; cut off the head. Cut the skin at the
side of the leg joint and very lightly over the top, bending the foot
back to loosen the ligaments on the upper part of the leg; pull
out each separately, using a wooden skewer. Then cut through
the tough muscle until the hard ligaments on the back are reached
and pull them out in the same way. Remove the foot and treat
the other leg in the same way.
Make an incision below the breastbone just large enough to
admit the hand. Keeping the fingers close to the breastbone
reach carefully into the body until the heart is reached; loosen the
membranes and remove the entrails. Be very careful not to break
the gall bladder which hes imbedded in the liver, as even a slight
break will make the whole chicken bitter. Save the heart, gizzard
and liver; remove the gall bladder from the liver very carefully;
cut the fat and membranes from the gizzard; make an incision
through the muscle without cutting the little grist bag inside, and
peel off the muscle; remove membranes and arteries from the
7 93
POULTRY AND GAME FamTolFou"r
heart. Remove the kidneys and lungs which adhere closely to
the body wall; then cut the skin on the under side of the throat
and remove windpipe and crop ; remove the oil bag from the under
side of the tail. Pull iown the neck skin and cut off the neck
close to the body.
Be sure that every particle is removed; then wash by letting
water run through. Do not soak in water, as water draws out the
juices; but if there is a disagreeable odor, wash thoroughly in soda
water. Wipe inside and out.
GIBLETS
Heart, liver and gizzard constitute the giblets, and to these the
neck is usually added. Wash them; put them in cold water and
cook until tender. This will take several hours. Serve with the
chicken; or mash the liver, mince the heart and gizzard and add
them to the brown sauce. Save the stock in which they are
cooked for making the sauce.
TO TRUSS POULTRY
Press the thighs and wings close against the body; fasten se-
curely with skewers and tie with string. Draw the skin of the
neck to the back and fasten it.
TO STUPF POULTRY
Use enough stuffing to fill the bird but do not pack it tightly or
the stuffing will be soggy. Close the small openings with a skewer;
sew the larger one with linen thread and a long needle. Remove
skewers and strings before serving.
ROAST CHICKEN
Stuff and truss the chicken; season with pepper and dredge
with flour. Put in a dripping pan with a little salt pork if the
chicken is not especially fat. When heated add hot water and
baste frequently. The oven should be hot and the time necessary
for a large chiclcen will be about an hour and a half. When done,
remove the chicken, pour off the grease and make a brown sauce✪ Roast Chicken
in the pan.
34
pZSy of L'ur POULTRY AND GAME
: STEWED CHICKEN ✪ Stewed Chicken
Page 38 · 2 recipe records on this page
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pick off the pin feathers; singe over a gas burner or burning paper to remove the hairs; cut off the head. Cut the skin at the side of the leg joint and very lightly over the top, bending the foot back to loosen the ligaments on the upper part of the leg; pull out each separately, using a wooden skewer. Then cut through the tough muscle until the hard ligaments on the back are reached and pull them out in the same way. Remove the foot and treat the other leg in the same way.
Make an incision below the breastbone just large enough to admit the hand. Keeping the fingers close to the breastbone reach carefully into the body until the heart is reached; loosen the membranes and remove the entrails. Be very careful not to break the gall bladder which is imbedded in the liver, as even a slight break will make the whole chicken bitter. Save the heart, gizzard and liver; remove the gall bladder from the liver very carefully; cut the fat and membranes from the gizzard; make an incision through the muscle without cutting the little grist bag inside, and peel off the muscle; remove membranes and arteries from the
7 93
POULTRY AND GAME FamTolFou"r
heart. Remove the kidneys and lungs which adhere closely to the body wall; then cut the skin on the under side of the throat and remove windpipe and crop ; remove the oil bag from the under side of the tail. Pull iown the neck skin and cut off the neck close to the body.
Be sure that every particle is removed; then wash by letting water run through. Do not soak in water, as water draws out the juices; but if there is a disagreeable odor, wash thoroughly in soda water. Wipe inside and out.
GIBLETS
Heart, liver and gizzard constitute the giblets, and to these the neck is usually added. Wash them; put them in cold water and cook until tender. This will take several hours. Serve with the chicken; or mash the liver, mince the heart and gizzard and add them to the brown sauce. Save the stock in which they are cooked for making the sauce.
TO TRUSS POULTRY
Press the thighs and wings close against the body; fasten securely with skewers and tie with string. Draw the skin of the neck to the back and fasten it.
TO STUFF POULTRY
Use enough stuffing to fill the bird but do not pack it tightly or the stuffing will be soggy. Close the small openings with a skewer; sew the larger one with linen thread and a long needle. Remove skewers and strings before serving.
ROAST CHICKEN
Stuff and truss the chicken; season with pepper and dredge with flour. Put in a dripping pan with a little salt pork if the chicken is not especially fat. When heated add hot water and baste frequently. The oven should be hot and the time necessary for a large chicken will be about an hour and a half. When done, remove the chicken, pour off the grease and make a brown sauce in the pan.
pZSy of L'ur POULTRY AND GAME
: STEWED CHICKEN
Records on this page
Roast ChickenStewed Chicken