Woman's Institute Library of Cookery
Chapter 79 : [Ill.u.s.tration: FIG. 32][Ill.u.s.tration: FIG. 33][Ill.u.s.tration: FIG. 34][Ill.u.s.

[Ill.u.s.tration: FIG. 32]

[Ill.u.s.tration: FIG. 33]

[Ill.u.s.tration: FIG. 34]

[Ill.u.s.tration: FIG. 35]

[Ill.u.s.tration: FIG. 36]

[Ill.u.s.tration: FIG. 37]

63. Before proceeding to bone a chicken, singe it, pull out the pin feathers, cut off the head, remove the tendons from the legs, and take out the crop through the neck. The bird may be drawn or not before boning it, but in any event care must be taken not to break any part of the skin. With these matters attended to, wash the skin well and wipe it carefully. First, cut off the legs at the first joint, and, with the point of a sharp knife, as shown in Fig. 31, loosen the skin and muscles just above the joint by cutting around the bone. Cut the neck off close to the body, as in Fig. 32. Then, starting at the neck, cut the skin clear down the back to the tail, as in Fig. 33. [Ill.u.s.tration: FIG. 38]

Begin on one side, and sc.r.a.pe the flesh, with the skin attached to it, from the back bone, as in Fig. 34. When the shoulder blade is reached, push the flesh from it with the fingers, as in Fig. 35, until the wing joint is reached. Disjoint the wing where it is attached to the body, as in Fig. 36, and loosen the skin from the wing bone down to the second joint. Disjoint the bone here and remove it up to this place, as Fig. 37 ill.u.s.trates. The remaining bone is left in the tip of the wing to give it shape. When the bone from one wing is removed, turn the chicken around and remove the bone from the other wing. Next, start at the back, separating the flesh from the ribs, as in Fig. 38, taking care not to penetrate into the side cavity of the chicken, provided it has not [Ill.u.s.tration: FIG. 39] been drawn. Push the flesh down to the thigh, as in Fig. 39, disjoint the bone here, and remove it down to the second joint, as in Fig. 40. Disjoint the bone at the other joint, and remove the skin and meat from the bone by turning them inside out, as in Fig. 41. If the bone has been properly loosened at the first joint of the leg, there will be no trouble in slipping it out. When this is done, turn the meat and skin back again, so that they will be right side out.

Then proceed in the same way with the other leg. Next, free the flesh from the collar bone down to the breast bone on both sides, proceeding as in Fig. 42. When the ridge of the breast bone is reached, care must be taken not to break the skin that lies very close to the bone. The fingers should be used to separate the flesh at this place. When the sides and front have been thus taken care of, free the skin and the flesh from the bones over the rump. After this is done, the skeleton and internal organs of the undrawn bird may be removed, leaving the flesh intact. The skeleton of a chicken will appear as in Fig. 43.

[Ill.u.s.tration: Fig. 40]

[Ill.u.s.tration: Fig. 41]

[Ill.u.s.tration: Fig. 42]

[Ill.u.s.tration: FIG. 43]

[Ill.u.s.tration: FIG. 44]

[Ill.u.s.tration: FIG. 45]

If the boned chicken is to be roasted, the entire chicken, including the s.p.a.ces from which the wing and leg bones were removed, may be filled with highly seasoned stuffing. When this is done, shape the chicken as much as possible to resemble its original shape and sew up the back. The chicken will then be ready to roast. If the boned chicken is to be broiled, shape it on the broiler as shown in Fig. 44 and broil. When broiled, boned chicken should appear as in Fig. 45.

PREPARATION BY STEWING AND OTHER COOKING METHODS

64. CHICKEN STEW WITH DUMPLINGS OR NOODLES.--Perhaps the most common way of preparing chicken is to stew it. When chicken is so cooked, such an addition as dumplings or noodles is generally made because of the excellent food combination that results. For stewing, an old chicken with a great deal of flavor should be used in preference to a young one, which will have less flavor.

In order to prepare chicken by stewing, clean, draw, and cut up the bird according to directions previously given. Place the pieces in a large kettle and cover them well with boiling water. Bring all quickly to the boiling point and add 2 teaspoonfuls of salt. Then remove the sc.u.m, lower the temperature, and continue to cook at the simmering point. Keep the pieces well covered with water; also, keep the stew pot covered during the cooking. When the chicken has become tender enough to permit the pieces to be easily pierced with a fork, remove them to a deep platter or a vegetable dish. Dumplings or noodles may be cooked in the chicken broth, as the water in which the chicken was stewed is called, or they may be boiled or steamed separately. If they are cooked separately, thicken the broth with flour and serve it over the chicken with the noodles or dumplings.

65. FRICa.s.sEE OF CHICKEN.--For chicken that is tough, frica.s.seeing is an excellent cooking method to employ. Indeed, since it is a long method of cookery, a rather old, comparatively tough fowl lends itself best to frica.s.seeing. Frica.s.see of chicken also is a dish that requires a great deal of flavor to be drawn from the meat, and this, of course, cannot be done if a young chicken is used.

To prepare frica.s.see of chicken, clean and cut the bird into pieces according to the directions previously given. Put these into a saucepan, cover with boiling water, add 2 teaspoonfuls of salt, bring to the boiling point quickly, skim, and reduce the temperature so that the meat will simmer slowly until it is tender. Next, remove the pieces of chicken from the water in which they were cooked, roll them in flour, and saute them in b.u.t.ter or chicken fat until they are nicely browned.

If more than 2 or 2 1/2 cupfuls of broth remains, boil it until the quant.i.ty is reduced to this amount. Then moisten 2 or 3 tablespoonfuls of flour with a little cold water, add this to the stock, and cook until it thickens. If desired, the broth may be reduced more and thin cream may be added to make up the necessary quant.i.ty. Arrange the pieces of chicken on a deep platter, pour the sauce over them, season with salt and pepper if necessary, and serve. To enhance the appearance of this dish, the platter may be garnished with small three-cornered pieces of toast, tiny carrots, or carrots and green peas.

66. CHICKEN PIE.--A good change from the usual ways of serving chicken may be brought about by means of chicken pie. Such a dish is simple to prepare, and for it may be used young or old chicken.

To prepare chicken pie, dress, clean, and cut up a chicken in the usual manner. Put it into a saucepan, add a small onion and a sprig of parsley, cover with boiling water, and cook slowly until the meat is tender. When the meat is cooked, add 2 teaspoonfuls of salt and 1/4 teaspoonful of pepper, and when it is perfectly tender remove it from the stock. Thicken the stock with 1 tablespoonful of flour to each cupful of liquid. Next, arrange the chicken in a baking dish. It may be left on the bones or cut into large pieces and the bones removed. To it add small carrots and onions that have been previously cooked until tender and pour the thickened stock over all. Cover this with baking-powder biscuit dough made according to the directions given in _Hot Breads_ and rolled 1/4 inch thick. Make some holes through the dough with the point of a sharp knife to let the steam escape, and bake in a moderate oven until the dough is well risen and a brown crust is formed. Then remove from the oven and serve.

67. CHICKEN CURRY.--Chicken combined with rice is usually an agreeable food combination, but when flavored with curry powder, as in the recipe here given, it is a highly flavored dish that appeals to the taste of many persons.

CHICKEN CURRY

1 3 lb. chicken 2 Tb. b.u.t.ter 2 onions 1 Tb. curry powder 2 tsp. salt 2 c. steamed rice

Clean, dress, and cut up the chicken as for stewing. Put the b.u.t.ter in a hot frying pan, add the onions, sliced thin, then the pieces of chicken, and cook for 10 minutes. Parboil the liver, gizzard, and heart, cut them into pieces and add them to the chicken in the frying pan. Sprinkle the curry powder and the salt over the whole. Add boiling water or the stock in which the giblets were cooked, and simmer until the chicken is tender. Remove the meat from the frying pan and place it on a deep platter. Surround it with a border of steamed rice. Thicken the stock in the frying pan slightly with flour and pour the gravy over the chicken.

Serve hot.

68. CHICKEN EN Ca.s.sEROLE.--Food prepared in ca.s.seroles always seems to meet with the approval of even the most discriminating persons; and chicken prepared in this way with vegetables is no exception to the rule. For such a dish should be selected a chicken of medium size that is neither very old nor very young. Any flavor that the bird contains is retained, so a strong flavor is not desirable.

In preparing chicken en ca.s.serole, first clean, dress, and cut it up in the manner directed for stewed chicken. Place the pieces in a ca.s.serole dish, together with 1 cupful of small carrots or larger carrots cut into strips. Fry a finely chopped onion with several strips of bacon, and cut these more finely while frying until the whole is well browned. Then add them to the meat in the ca.s.serole dish. Also, add 1 cupful of potato b.a.l.l.s or 1 cupful of diced potatoes. Season well with salt and pepper, add 2 tablespoonfuls of flour, and over the whole pour sufficient hot water to cover. Cover the ca.s.serole dish, place it in a moderate oven, and cook slowly until the chicken is tender. Serve from the dish.

69. JELLIED CHICKEN.--The housewife who desires to serve an unusual chicken dish will find that there is much in favor of jellied chicken.

Aside from its food value, jellied chicken has merit in that it appeals to the eye, especially if the mold used in its preparation has a pleasing shape.

JELLIED CHICKEN

1 3 or 4 lb. chicken 2 tsp. salt Several slices of onion 1 hard-cooked egg 1 pimiento Several sprigs of parsley

Clean, dress, and cut up the chicken. Put it into a saucepan and cover with boiling water. Season with the salt and add the slices of onion.

Cook slowly until the meat will fall from the bones. Remove the chicken from the saucepan, take the meat from the bones, and chop it into small pieces. Reduce the stock to about 1 1/2 cupfuls, strain it, and skim off the fat. With this done, place slices of the hard-cooked egg in the bottom of a wet mold. Chop the pimiento and sprigs of parsley and mix them with the chopped meat. Put the mixture on top of the sliced egg, and pour the stock over the whole. Keep in a cool place until it is set.

If the stock is not reduced and more jelly is desired, unflavored gelatine may be dissolved and added to coagulate the liquid. To serve jellied chicken, remove from the mold, turn upside down, so that the eggs are on top and act as a garnish, and then cut in thin slices.

70. CHICKEN BECHAMEL.--Still another chicken dish that may be used to break the monotony of meals is chicken bechamel, the word bechamel being the name of a sauce invented by Bechamel, who was steward to Louis XIV, a king of France.

CHICKEN BECHAMEL

1 good-sized chicken 2 tsp. salt 1/4 tsp. pepper 1 c. small mushrooms 1/4 c. chopped pimiento 3 Tb. flour 1 c. thin cream

Clean, dress, and cut up the chicken. Place the pieces into a saucepan, and cover with boiling water. Add the salt and the pepper, and allow to come to the boiling point. Remove the sc.u.m and simmer the chicken slowly until it is tender. Remove the chicken from the liquid, take the meat from the bones, and cut it into small pieces. Add to these the mushrooms and chopped pimiento. Reduce the stock to 1 cupful and thicken it with the flour added to the thin cream. Cook until the sauce is thickened.

Then add to it the chopped chicken with the other ingredients. Heat all thoroughly and serve on toast points or in timbale cases, the making of which is explained in _Meat_, Part 2.

71. COOKING OF GIBLETS.--As has been pointed out, the giblets--that is, the liver, heart, and gizzard of all kinds of fowl--are used in gravy making and as an ingredient for stuffing. When poultry is stewed, as in making stewed chicken, it is not uncommon to cook the giblets with the pieces of chicken. The gizzard and heart especially require long, slow cooking to make them tender enough to be eaten. Therefore, when poultry is broiled, fried, or roasted, some other cookery method must be resorted to, as these processes are too rigid for the preparation of giblets. In such cases, the best plan is to cook them in water until they are tender and then saute them in b.u.t.ter. When cooked in this way, they may be served with the poultry, for to many persons they are very palatable.

DISHES FROM LEFT-OVER POULTRY

72. Left-over poultry of any kind is too valuable to be wasted, but even if this were not so there are so many practical ways in which such left-overs may be used to advantage that it would be the height of extravagance not to utilize them. The bones that remain from roast fowl after carving are especially good for soup making, as they will yield quite a quant.i.ty of flavor when they are thoroughly cooked. If sufficient meat remains on the carca.s.s to permit of slicing, such meat may be served cold. However, if merely small pieces are left or if fried or broiled poultry remains, it will be advisable to make some other use of these left-overs. It is often possible for the ingenious housewife to add other foods to them so as to increase the quant.i.ty and thus make them serve more. For example, a small quant.i.ty of pork or veal may be satisfactorily used with chicken, as may also pieces of hard-cooked eggs, celery, mushrooms, etc. In fact, salads may be made by combining such ingredients and salad dressings. To show the use of left-overs still further, there are here given a number of recipes that may well be used.

73. Chicken Salad.--A common way in which to utilize left-over chicken is in chicken salad. Such salad may be served to advantage for luncheons and other light meals.

CHICKEN SALAD

2 c. cold diced chicken 1 c. chopped celery 1 small onion, chopped Salad dressing 2 hard-cooked eggs

Mix the meat with the chopped celery and onion. Marinate with well-seasoned vinegar or a little lemon juice. French dressing may be used for this if oil is desired. Just before serving pour off any excess liquid. Add any desired salad dressing. Heap the salad on lettuce leaves and garnish with slices of the hard-cooked eggs.

74. Chicken a la King.--Chicken a la king is not necessarily a left-over dish, for it may be made from either left-over chicken or, if desired, chicken cooked especially for it. It makes an excellent dish to prepare in a chafing dish, but it may be conveniently prepared in a saucepan on the fire and served in any desirable way.

CHICKEN a LA KING

3 Tb. fat (b.u.t.ter or bacon fat or part of each) 2 Tb. flour 3/4 c. chicken stock 1 c. milk or thin cream 1 tsp. salt 1/2 c. mushrooms 1/4 c. canned pimiento 1-1/2 c. cold chicken 2 eggs