Foods, their selection and preparation

When any bird has reached the upper limit of age and tenderness for true roasting and its breastbone is hard almost to the end, or if it is lacking in fat for open-pan roasting, then it is best to cook it in a covered roaster. This, too, is really braising, though the final result is much the same as in roasting, except that the bird will be more tender and juicier cooked by moist heat held in by the cover. No water is needed in the pan for a bird just on the borderline of tenderness. To braise an older bird, such as a hen up to one and one-half years old, add a small amount of water to the roasting pan, just as for a pot roast (see page 202). The water should not come higher than the rack; add more as needed. Of course the cover should be on the pan during the cooking to hold in the steam. If the bird has not browned by the time it is tender, the cover may be removed for a short time to brown it. The oven, during the entire cooking, should be at the same temperature as for true roasting. Another method of tenderizing a fully mature bird is to steam it partly done before stuffing and cook it in a covered roaster. Fold the wings back next to the body and tuck the legs into the band of skin under the tail. Place the fowl, breast up, on a rack in a large kettle. Pour boiling water up to the rack, but do not let it touch the bird. Cover the kettle closely and let the water barely boil, adding more water as needed. Steam the bird for one and one-half hours, or approximately half the cooking period. Then remove it from the kettle, stuff it, truss it, cover with fat if needed, place on a rack in the roaster, add a small amount of stock from the kettle, and cover the roaster. Cook in the oven at roasting temperature until [237] tender. If necessary, remove the cover at the last to brown. This method of cooking less tender poultry might be called "braising in reverse,” since, in braising, the browning usually precedes the steaming. Gravy is made in the same way as for roast poultry. Other ways of braising less tender poultry, especially mature hen and less tender frying chicken, are fricassee of chicken and casserole or skillet chicken with vegetables. For a fricassee, prepare the bird as for frying, season, and coat well with flour by moistening each piece with water or milk be¬ fore flouring. About the same amount of fat should be used in the frying pan as for fried chicken. The pieces of chicken are browned well on all sides, turned frequently for even browning. The excess fat is then drained off or the pieces are transferred to a covered roaster. A small amount of water or giblet stock is added, about one-half cup at first, more as needed. The pan is covered closely and the chicken simmered, not boiled, in the frying pan on top of the range, or in a covered roaster in a 300° F. oven until tender. This usually takes two to three hours, de¬ pending upon the age of the bird. It may take even longer. For a casserole of fowl with vegetables, the bird is prepared and browned as for fricassee. Serve Gravy Piping Hot Poultry and Egg National Board