If desired, the giblets may be chopped and added to the gravy.
How is a chicken or fowl cut into pieces and cooked ? After
a chicken or fowl is cleaned as directed on page 395, usually the
wings and legs are cut off. Then the chicken is drawn and the
remainder of the chicken cut into pieces.
Chicken and Fish for Dinner
399
In removing the wings and legs, care should be taken to
cut through the joints. To do this, cut through the skin and
flesh covering a joint. Then bend the wing or leg at the joint.
Finally cut through the joint which has been partially broken by
bending. Separate each leg at the joint into drumstick and
second joint. Sometimes a fowl is separated into pieces by
chopping through the bones. By this method, the bones are
usually splintered. Small bits of bone make the fowl difficult
to eat.
When a fowl is to be cut into pieces, instead of making one
small incision through which the entrails are drawn, cut it open
on each side between the breast and back and through the
ends of the ribs. Then separate the shoulder or neck and
breast. Remove the entrails. The giblets should be cut
from the entrails as directed on page 396. The lungs should
be removed from the shoulder or neck and the kidneys from
the back.
Separate the wishbone with the meat on it from the breast.
Cut the breast in half, lengthwise. Cut the back in two, cross-
wise, making the pieces commonly called back and shoulder or
neck.
There should be 12 pieces of fowl besides the giblets. Some
of the pieces have much more meat on them than others. The
pieces are :
Chicken may be cooked by browning in fat, but unless it is
very young it is not sufficiently cooked by merely browning. It
usually needs also to be steamed or cooked in water. Fowl re-
quires, of course, thorough cooking.
When chicken or fowl is browned in fat, it tastes better and
looks more inviting if it is first dipped in flour.
2 drum sticks
2 second joints
2 wings
1 wishbone
2 pieces of breast
1 back
1 shoulder or neck (large)
1 neck (small)
400
Dinner
FRICASSEED CHICKEN OR FOWL
Dredge each piece of chicken or fowl generously with flour. In a
frying pan heat chicken fat or butter or both. Brown the pieces of
floured chicken or fowl in the fat. Then carefully add enough boiling
water to cover the pieces. Add at least 2 teaspoons of salt and several
dashes of pepper. Cover and cook on top of the stove at simmering
temperature or in the oven at 2 750 F. for 2 hours, or until tender.
In testing fowl to determine whether or not it is tender it is well to
stick a fork into the second joint. This is one of the toughest pieces.
Fricasseed chicken or fowl should be served with gravy. The recipe
for gravy (page 367) may be followed, or gravy may be made by adding
a mixture of flour and water to the chicken broth. (See page 369.)
CHICKEN A LA MARYLAND
1 chicken £ cup butter
£ cup flour 1 teaspoon salt
Dash of pepper
Clean, wash, and cut the chicken into pieces.
In a small bowl, cream the butter, add the other ingredients, and
mix. Spread this mixture on each piece of chicken.
Place the chicken on the rack of a roasting pan. Sear at 500° F., for
20 minutes. Then cover and bake at 2 750 F. for 2 hours or until tender.
Serve hot with gravy. (See page 367.)
STEWED CHICKEN OR FOWL
Page 206
Presented as published in 1928. 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
A modernized reading is not available for this page yet. You are seeing the original text.
If desired, the giblets may be chopped and added to the gravy.
How is a chicken or fowl cut into pieces and cooked ? After
a chicken or fowl is cleaned as directed on page 395, usually the
wings and legs are cut off. Then the chicken is drawn and the
remainder of the chicken cut into pieces.
Chicken and Fish for Dinner
399
In removing the wings and legs, care should be taken to
cut through the joints. To do this, cut through the skin and
flesh covering a joint. Then bend the wing or leg at the joint.
Finally cut through the joint which has been partially broken by
bending. Separate each leg at the joint into drumstick and
second joint. Sometimes a fowl is separated into pieces by
chopping through the bones. By this method, the bones are
usually splintered. Small bits of bone make the fowl difficult
to eat.
When a fowl is to be cut into pieces, instead of making one
small incision through which the entrails are drawn, cut it open
on each side between the breast and back and through the
ends of the ribs. Then separate the shoulder or neck and
breast. Remove the entrails. The giblets should be cut
from the entrails as directed on page 396. The lungs should
be removed from the shoulder or neck and the kidneys from
the back.
Separate the wishbone with the meat on it from the breast.
Cut the breast in half, lengthwise. Cut the back in two, cross-
wise, making the pieces commonly called back and shoulder or
neck.
There should be 12 pieces of fowl besides the giblets. Some
of the pieces have much more meat on them than others. The
pieces are :
Chicken may be cooked by browning in fat, but unless it is
very young it is not sufficiently cooked by merely browning. It
usually needs also to be steamed or cooked in water. Fowl re-
quires, of course, thorough cooking.
When chicken or fowl is browned in fat, it tastes better and
looks more inviting if it is first dipped in flour.
2 drum sticks
2 second joints
2 wings
1 wishbone
2 pieces of breast
1 back
1 shoulder or neck (large)
1 neck (small)
400
Dinner
FRICASSEED CHICKEN OR FOWL
Dredge each piece of chicken or fowl generously with flour. In a
frying pan heat chicken fat or butter or both. Brown the pieces of
floured chicken or fowl in the fat. Then carefully add enough boiling
water to cover the pieces. Add at least 2 teaspoons of salt and several
dashes of pepper. Cover and cook on top of the stove at simmering
temperature or in the oven at 2 750 F. for 2 hours, or until tender.
In testing fowl to determine whether or not it is tender it is well to
stick a fork into the second joint. This is one of the toughest pieces.
Fricasseed chicken or fowl should be served with gravy. The recipe
for gravy (page 367) may be followed, or gravy may be made by adding
a mixture of flour and water to the chicken broth. (See page 369.)
CHICKEN A LA MARYLAND
1 chicken £ cup butter
£ cup flour 1 teaspoon salt
Dash of pepper
Clean, wash, and cut the chicken into pieces.
In a small bowl, cream the butter, add the other ingredients, and
mix. Spread this mixture on each piece of chicken.
Place the chicken on the rack of a roasting pan. Sear at 500° F., for
20 minutes. Then cover and bake at 2 750 F. for 2 hours or until tender.
Serve hot with gravy. (See page 367.)
STEWED CHICKEN OR FOWL