FAT
ASH
Chicken, broiler . .
Fowls
Per ct.
41.6
25.9
Per ct.
43.7
47 1
Per ct.
12.8
13 7
Per ct.
1.4
123
Per ct.
.7
7
Goose
17.6
38 5
13 4
298
7
Turkey
22 5
424
16 1
184
8
To select Poultry. — Soft yellow feet, smooth skin, soft
cartilage at end of breastbone, pinfeathers, tender skin
under the wing which is easily broken by bending back the
wing, — indicate tender poultry.
Long hairs, long thin necks, flesh of purplish tinge, hard
feet with sharp scales, — indicate tough poultry.
Cost of Chicken
(Students compile following facts from the weight of chicken
used in lesson :)
Cost of chicken as purchased * . .
Weight of chicken as purchased
Cost per pound as purchased
Weight after dressing
Weight of bones
(obtained after chicken has been cooked)
Weight of edible meat
(difference between dressed meat and weight of bones)
Cost per pound of edible meat
100
POULTRY W'WtSB 101
To prepare Poultry for Cooking. — Remove pinfeathers,
singe to remove hairs, over a tb. alcohol burning in a saucer
or over a blaze. Cut off head ; cut the skin down the back
of the neck, remove windpipe and crop. Cut neck off close
to the body, leaving the skin long that it may be folded over
on the back of thg chicken in cooking. Cut through the
skin below the leg joint without cutting the tendons. Place
leg at end of board and break the joint ; hold the fowl firmly
in left hand and pull off the foot with tendons. In old birds,
the tendons must be taken out one at a time, using a steel
skewer. Make an incision below the breastbone and with
the hand remove the entrails, gizzard, heart, and liver. The
last three are called giblets. Do not break the gall bladder,
which lies on the under surface of the right lobe of the liver.
Remove carefully the lungs and kidneys, which lie in the
hollow near the backbone. Remove the oil bag and wash
the fowl by letting cold water run through it, but do not let
it soak in cold water. Clean the giblets carefully.
To cut up a Chicken. — Singe, and remove the pinfeathers.
Cut off the legs and wings at the joints. Cut from near the
vent, through the membrane lying between the end of the
breastbone and the tail, down to the backbone, on either
side. Then remove the entrails. Break off the backbone
just below the ribs. Cut through the cartilage dividing the
ribs, and separate the collar bone from the breast.
Methods of Cooking Chickens
Young chickens.
(1) Broiled, (2) fried, (3) roasted.
Old chickens.
(1) Roasted, (2) boiled, (3) fricassee, (4) stew, (5) cas-
serole.
102 DOMESTIC SCIENCE
Roast Chicken
Clean and stuff a chicken. Sew up the incisions. Rub all over
with salt. Tie it into a compact shape, fastening the legs and wings
close to the body ; dredge with flour. Lay strips of salt pork over
chicken✪ Roast Chicken. Place in a hot oven, and when the flour browns baste
with boiling water every 10 m., using more water, if necessary,
to prevent burning. Turn the chicken that it may brown evenly.
When the breast meat is tender, the chicken is sufficiently
cooked. Cook the giblets in water until tender.
Stuffing
Two c. crumbs, 2 tb. butter, or small piece salt pork chopped,
salt, pepper, marjoram, summer savory, or thyme to taste, ^ c. boil-
ing water. Melt the butter in the water and pour over the crumbs
to which seasoning has been added.
Chicken Gravy ✪ Chicken Gravy
Page 43 · 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
FAT
ASH
Chicken, broiler . . Fowls
Per ct. 41.6 25.9
Per ct.
43.7
47 1
Per ct. 12.8
13 7
Per ct.
1.4
Per ct.
.7
Goose
17.6
38 5
13 4
Turkey
22 5
16 1
To select Poultry. — Soft yellow feet, smooth skin, soft cartilage at end of breastbone, pinfeathers, tender skin under the wing which is easily broken by bending back the wing, — indicate tender poultry.
Long hairs, long thin necks, flesh of purplish tinge, hard feet with sharp scales, — indicate tough poultry.
Cost of Chicken
(Students compile following facts from the weight of chicken used in lesson :)
Cost of chicken as purchased * . .
Weight of chicken as purchased
Cost per pound as purchased
Weight after dressing
Weight of bones
(obtained after chicken has been cooked) Weight of edible meat
(difference between dressed meat and weight of bones)
Cost per pound of edible meat
POULTRY 101
To prepare Poultry for Cooking. — Remove pinfeathers, singe to remove hairs, over a tb. alcohol burning in a saucer or over a blaze. Cut off head ; cut the skin down the back of the neck, remove windpipe and crop. Cut neck off close to the body, leaving the skin long that it may be folded over on the back of the chicken in cooking. Cut through the skin below the leg joint without cutting the tendons. Place leg at end of board and break the joint ; hold the fowl firmly in left hand and pull off the foot with tendons. In old birds, the tendons must be taken out one at a time, using a steel skewer. Make an incision below the breastbone and with the hand remove the entrails, gizzard, heart, and liver. The last three are called giblets. Do not break the gall bladder, which lies on the under surface of the right lobe of the liver. Remove carefully the lungs and kidneys, which lie in the hollow near the backbone. Remove the oil bag and wash the fowl by letting cold water run through it, but do not let it soak in cold water. Clean the giblets carefully.
To cut up a Chicken. — Singe, and remove the pinfeathers. Cut off the legs and wings at the joints. Cut from near the vent, through the membrane lying between the end of the breastbone and the tail, down to the backbone, on either side. Then remove the entrails. Break off the backbone just below the ribs. Cut through the cartilage dividing the ribs, and separate the collar bone from the breast.
Methods of Cooking Chickens Young chickens.
(1) Broiled, (2) fried, (3) roasted. Old chickens.
(1) Roasted, (2) boiled, (3) fricassee, (4) stew, (5) casserole.
Roast Chicken
Clean and stuff a chicken. Sew up the incisions. Rub all over with salt. Tie it into a compact shape, fastening the legs and wings close to the body ; dredge with flour. Lay strips of salt pork over chicken. Place in a hot oven, and when the flour browns baste with boiling water every 10 m., using more water, if necessary, to prevent burning. Turn the chicken that it may brown evenly. When the breast meat is tender, the chicken is sufficiently cooked. Cook the giblets in water until tender.
Stuffing
Two c. crumbs, 2 tb. butter, or small piece salt pork chopped, salt, pepper, marjoram, summer savory, or thyme to taste, ^ c. boiling water. Melt the butter in the water and pour over the crumbs to which seasoning has been added.
Chicken Gravy
Records on this page
Roast ChickenChicken Gravy