Boiled Chicken or Fowl

Ingredients

• a cleaned and dressed fowl
• salt and pepper
• a couple of onions

Method

1. 1

   Sprinkle the fowl with salt and pepper, rub in with fingers, and place in a kettle.

2. 2

   Cover with boiling water, add onions, cover the kettle, and boil until tender (2 hours or more).

3. 3

   Add a little salt to the water during the last hour of cooking.

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 19. The excerpt below is the record exactly as published.

Boiled Chicken or Fowl. Note: Instructions for Cleaning and Dressing Poultry. Remove hairs and down from the plucked bird by holding it over a flame until all parts have been RECIPES 6 1 singed. Cut off the head and cut through the skin around the leg in. below the leg joint, being care¬ ful not to cut the tendons. Place the leg over the edge of a board and snap the leg bone at the point where the skin has been cut. Then hold the bird firmly and pull off the foot. The tendons will come out of the leg with the foot. Make an incision below the breast bone large enough to admit the hand and remove entrails, with which will come gizzard, heart and liver. Care must be taken not to rupture the gall bladder, which lies under the surface of the right lobe of the liver, because it con¬ tains bile which imparts a bitter flavor to the meat with which it comes in contact. The lungs (spongy, red substance) are located within the ribs on each side of the backbone. They must be completely removed, as must the kidneys from a hollow near the end of the backbone. Work two fingers under the skin close to the neck and locate the windpipe, which must be withdrawn; also the crop, which is a receptacle adhering to the skin at the base of the windpipe, close to the breast. Draw down the neck skin and cut off the neck close to the body, leaving enough skin to fasten under the back. Wash the bird by allowing cold water to run through it. Wipe the outside with a wet cloth and dry the bird inside and outside, making a final examination to see that everything has been withdrawn. If the bird is to be stuffed, put the stuffing inside in sufficient quantity to fill out the skin and sew up the incision with a needle and sail cotton. Draw the legs and wings close to the body and pass a few turns of the cotton around the body to hold them in place, tying the skin of the neck under the back. THE GALLEY GUIDE 62 To Boil. Do not stuff a fowl that is to be boiled. Sprinkle well with salt and pepper, rub in with fingers and place in a kettle. Cover the fowl with boiling water, place a couple of onions

Cook this with the app: pantry check, scaling, and the assistant.