Boned Chicken
From Lillian Massey school recipes, 1913
The boned chicken may be wrapped in muslin and steamed until tender.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 21. The excerpt below is the record exactly as published.
BONED CHICKEN. Select a chicken that has not been frozen and that has an unbroken skin; remove pin feathers, singe, cut off the head and legs. Do not draw the bird. Place the chicken on a board, breast down, and with a sharp knife make a cut along the entire length of the backbone. Beginning at the neck, on one side scrape the flesh with the skin from the backbone to the free end of the shoulder blade, then follow this bone in the same way until the 33 wing is reached. Cut the ligaments at the joints, and the tendons; press the flesh from the bone to the middle joint of the wing. Free this joint and remove flesh from the bones in the same manner; do not remove the small bone from the tip of wing. Now separate the flesh from the ribs, taking care not to penetrate the inner lining. Disjoint the thigh bone and remove the flesh from it, then from the leg. This last bone can be removed by turning the flesh inside out. The skin lies close around the leg joints and great care must be taken not to break it. Free the wing and leg bones on the other side in the same manner. Begin next at the wish-bone, and when that is free push the fiesh down to the breast-bone. Remove the crop. Use fingers when possible in taking the skin from over the breast- bone. Carefully remove the skin from the rump, cutting through the small end of the backbone. Cut a circular opening around the vent and take out the bony structure with the internal organs, leaving the flesh. Wipe with a damp cloth and place flesh in position. Sprinkle the inside with salt and pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.