Foods, their selection and preparation

the ends. This shows they will come off easily in carving. The drumstick meat is very soft and tender when pressed between the fingers. (Protect the fingers with a cloth or paper.) Do not pierce the meat with a fork or cut it with a knife to test for tenderness and degree of doneness if they can be determined in any other way. Piercing the muscle fibers or cutting them lets the juices run out. To guide the inexperienced cook in determining when a roast bird is done, a meat thermometer may be used. (See page 197.) The bulb of the thermometer may be placed in the center of the inside thigh muscle in a large bird. In a bird of any size the ther¬ mometer may be inserted in the center of the stuffing through the opening between the thighs. When a roast chicken is done the thermometer in the stuffing will register approximately 180° F., but for a large turkey it will be lower, approximately 170° F. The temperature of the thigh muscle will be higher, at least 185° F. The oven weight of a stuffed bird is approxi¬ mately the same as the market-dressed weight. For full-drawn birds increase the roasting time slightly. For roasting an unstuffed bird decrease the time given in the table slightly. The time given is based on chilled birds from refrigerators. Take the bird from the oven as soon as it is done. Transfer it to a serving platter and keep it in a warm place. To make the gravy, pour the drippings out of the roasting pan and let stand a few minutes for the fat to come to the top. Then skim off the fat, leaving the stock. For each cup of gravy needed, measure a cup of stock from the roasting pan and from the stewed giblets, and 1^ to 2 tablespoons flour, with the same quantity of the poultry fat. Place the fat and the flour in the roasting pan and blend well. To this, add the cool or lukewarm stock slowly with constant stirring over low heat. Bring the gravy to a hard boil while stirring. Season to taste with salt, pepper, and paprika, and, if desired, finely chopped parsley or a tiny bit of savory, thyme, or any favorite herbs. Serve very hot. Braising. Braising is that excellent method of cooking meats which combines the advan¬ tages of roasting and stewing (see page 201). It gives the color and flavor of roasted meat, with the tenderness of that cooked in liquid or stewed. It is a moist-heat method of cook¬ ing and, therefore, one to be used when the meat is less tender. It is halfway between roasting and frying on the one hand and stewing on the other; therefore it is a good method for cooking those birds which are questionable for roasting or other dry-heat cookery method, yet not tough enough to need stewing. There are a number of ways by which poultry may be braised. Large frying chickens are really braised when they are covered during a part of the frying. (See page 232.) Smothered chicken is another variation of braising. It is a good way of preparing a lean young chicken. It may be prepared as for broiling or for frying, that is, in halves, in quarters, or disjointed, according to its size. Sprinkle with salt and pepper and roll in flour. Brown in fat, then cover the pan and [236] finish cooking in the oven at 300° F. When the chicken is tender make a cream gravy as for fried chicken. Smothered chicken is never crisp, but if properly prepared is very soft and tender.