A laboratory manual of foods and cookery

Boning poultry or birds. To bone birds, chickens, or turkeys, select undrawn birds with head and feet on. Remove pin feathers and singe. Draw tendons from the legs by making an incision just below the knee joint, and with a strong skewer draw the tendons out one at a time. Loosen the skin near the feet and cut off feet. Make an incision through the skin from the neck to the tail, the entire length of the backbone. Scrape the flesh from the bones until the shoulder blade is found, then continue scraping around the wing joint. Scrape down the backbone to the thigh, then around the second joint and leg, cutting tendinous portion when necessary. When one side of backbone is boned, bone the other, then remove flesh from breastbone, on either side of bird. When flesh is all separated from bone, discard carcass (i.e. the skeleton with entrails, etc.), wipe flesh and skin, and arrange in original shape. The birds may be seasoned and broiled, or stuffed, sewed into shape and steamed. Small birds are generally prepared the former way, and large birds the latter way. Roast Chicken Time: 4 Ibs. i£ hrs. Fill cavity of a dressed chicken with stuffing (see below) and sew edges together. Truss and place on its back in a roasting pan. Dredge with flour, and salt, spread with butter, or lay strips of bacon across the chicken. Brown in a hot oven, then reduce temperature, cover and baste frequently until breast meat is tender. POULTRY 155 Stuffing for Roast Chicken Ingredients : i c. crumbs onion juice £ c. melted butter parsley | tsp. salt ^ tsp. poultry seasoning | tsp. pepper Gravy Pour off liquid from the pan and place 2 tbsp. chicken fat or butter in the pan. Brown with 2 tbsp. flour and i c. stock in which giblets were cooked. Season. Strain. Evaporate water in pan and add flour. Brown and proceed as above. Add the flour mixed with a little cold milk to the boiling liquid in the pan. To Cut up a Fowl for Stewing After removing entrails and other organs singe, draw out pin feathers, remove tendons, and oil bag. Cut through flesh, at thigh, bend back legs and cut off. Separate second joint and drum stick. Remove wings and cut off the tips. Separate back from breast by cutting through the ribs. Cut breast in two with a cleaver. Stewing Cover pieces of fowl with boiling water. Simmer until tender, adding salt when half cooked. Fricasseed Chicken Dredge stewed chicken with flour and brown in chicken fat. Arrange on toast surrounded with white or brown sauce and biscuits. Fried Chicken Dip stewed chicken in flour, egg and flour. Brown in chicken fat and lard, or butter and lard. Serve with brown sauce. Maryland Chicken Dip stewed chicken in flour, egg and fine crumbs. Place in a dripping pan with pieces of salt pork or chicken fat. Cover and bake 30 minutes. Serve with white sauce, broiled bacon, and corn fritters. Sauce for Chicken Ingredients : 2 c. chicken stock 4 tbsp. flour (half milk may be used) salt 4 tbsp. chicken fat pepper 2 tsp. parsley Chicken Pie Ingredients : 1 stewed fowl cut in pieces biscuit crust (2 c. flour) 2 c. brown sauce parsley Method : Place the chicken in a buttered baking dish, add the brown sauce and parsley and cover the mixture with biscuit dough.