Woman's Institute Library of Cookery
Chapter 77 : After removing the giblets and preparing them as explained, wash them well, so that the

After removing the giblets and preparing them as explained, wash them well, so that they may be used with the rest of the chicken. As a final step, cut out the _oil sack_, which lies just above the tail, proceeding in the manner ill.u.s.trated in Fig. 14.

[Ill.u.s.tration: FIG. 14]

[Ill.u.s.tration: Fig. 15]

[Ill.u.s.tration: FIG. 16]

[Ill.u.s.tration: FIG. 17]

[Ill.u.s.tration: FIG. 18]

[Ill.u.s.tration: Fig. 19]

[Ill.u.s.tration: Fig. 20]

[Ill.u.s.tration: Fig. 21]

[Ill.u.s.tration: Fig. 22]

39. CUTTING UP A CHICKEN.--When chicken that has been drawn is to be fried, stewed, frica.s.seed, or cooked in some similar way, it must be cut into suitable pieces. In order to do this properly, it is necessary to learn to locate the joints and to be able to cut squarely between the two bones where they are attached to each other. To sever the legs from the body of the chicken, first cut through the skin underneath each leg where it is attached to the body, as in Fig. 15, bend the leg back far enough to break the joint, and then cut through it, severing the entire leg in one piece. When the legs are cut off, cut each one apart at the joint between the thigh and the lower part, as in Fig. 16, making two pieces. To sever the wings from the body, cut through the skin where the wing is attached, as in Fig. 17, and bend it back until the joint breaks. Then cut it off where the ends of the bones are attached to the joint. When both legs and both wings are removed, proceed to cut the body apart. As shown in Fig. 18, place the chicken, neck down, on a table, and cut down through the ribs parallel with the breast and the back, until the knife strikes a hard bone that it cannot cut. Then firmly grasp the breast with one hand and the back with the other and break the joints that attach these parts by pulling the back and the breast away from each other, as in Fig. 19. Cut through the joints, as in Fig. 20, so that the back, ribs, and neck will be in one piece and the breast in another. [Ill.u.s.tration: Fig. 23] If desired, the breast may be divided into two pieces by cutting it in the manner shown in Fig.

21; also, as the back will break at the end of the ribs, it may be cut into two pieces there. Finally, cut the neck from the top piece of the back, as in Fig. 22.

The pieces of chicken thus procured may be rinsed clean with cold water, but they should never be allowed to stand in water, because this will draw out some of the extractives, or flavoring material, soluble alb.u.min, and mineral salts.

40. PREPARING CHICKEN FEET.--Many persons consider that chicken feet are not worth while for food. This, however, is a mistaken idea, for they will add to the flavor of soup stock or they may be cooked with the giblets to make stock for gravy. Chicken feet do not contain much meat, but what little there is has an excellent flavor and should be removed for use when creamed chicken or any dish made with left-over chicken is to be cooked.

To prepare chicken feet for use as food, scrub the feet well and pour boiling water over them. After a minute or two, remove them from the water and rub them with a clean cloth to peel off the scaly skin, as shown in Fig. 23. Finally remove the nails by bending them back.

41. UTILIZING THE WING TIPS.--The last joint, or tip, of chicken wings has no value as food, but, like the feet, it will help to add flavor to any stock that is made. This small piece of wing may be removed and then cooked with the feet and giblets.

PREPARATION OF POULTRY OTHER THAN CHICKEN

42. PREPARATION OF TURKEY.--The preparation of a plucked turkey for cooking is almost identically the same as that of a plucked chicken.

Begin the preparation by singeing it; that is, hold it over a flame and turn it so that all the hairs on the skin will be burned off. Then look the skin over carefully, remove any pin feathers that may not have been removed in plucking, and wash it thoroughly. Next, cut off the head, leaving as much of the neck as possible. Draw the tendons from the legs as in preparing chicken; the ease with which this can be done will depend greatly on the length of time the turkey has been killed. Then cut off the legs at the first joint above the foot.

Having prepared the external part of the turkey, proceed to draw it.

First, remove the crop by cutting a slit lengthwise in the neck over the crop, catching it with the fingers, and pulling it out. Next, cut a slit between the legs, below the breast bone, and draw out the internal organs. Clean and retain the giblets. Remove the lungs, wash out the cavity in the turkey, and cut off the oil bag on the back, just above the tail.

Turkey prepared in this way is ready to stuff and roast. It is never cut into pieces in the ordinary household until it has been cooked and is ready to serve. Directions for carving are therefore given later.

43. PREPARATION OF DUCK AND GOOSE.--The preparation of duck and goose for cooking does not differ materially from that of turkey or chicken.

Like turkey, duck or goose is generally roasted and not cut up until it is ready to serve. It will be well to note that young ducks are covered with small feathers, or down, which is very difficult to remove.

However, the down may be removed by pulling it out with a small knife pressed against the thumb. When the down is removed, proceed with the preparation. Singe, wash, remove the head and feet, draw, wash the inside of the bird, and remove the oil sack. Goose may be prepared for cooking in the same way.

44. PREPARATION OF SMALL BIRDS.--Squabs, partridge, pheasant, and other small birds are usually cooked by broiling. To prepare such a bird for cooking, singe, remove any small feathers that may remain, wash, remove the head and feet, and draw, following the directions given for drawing chicken. When it is thus cleaned, lay the bird open. To do this, begin at the neck and cut down the back along the spine. If desired, however, the bird may be cut down the back before drawing and the entrails removed through the cut down the back. Finally, wash the inside and wipe it dry, when the bird will be ready for broiling.

COOKING OF POULTRY

COOKERY METHODS

45. With poultry, as in the case of meats of any kind, it is the composition that determines the method of cookery; and, as the structure and composition of the tissue of poultry do not differ materially from those of meats, the application of the various cooking methods is practically the same. Young and tender birds that have comparatively little flesh, such as young chickens, squabs, and guinea fowl, are usually prepared by such rapid methods as frying and broiling.

Medium-sized poultry, including chickens, turkeys, guinea fowl, ducks, and geese, require more cooking, and this, of course, must be done at a lower temperature; therefore, such poultry is generally roasted. Old poultry, particularly old chicken, or fowl, which is apt to be tough, requires still more cooking, and for this reason is stewed, braized, or frica.s.seed. The recipes for the cooking of various kinds of poultry here given will serve to make clear the cookery method to employ, as well as how to carry it out to advantage.

PREPARATION BY BROILING

46. The method of broiling in the case of poultry of all kinds does not differ in any way from the same method applied to cuts of meat. Since broiling is a rapid method of cookery and heat is applied at a high temperature, it is necessary that the poultry chosen for broiling be young and tender and have a comparatively small amount of meat on the bones.

[Ill.u.s.tration: FIG. 24]

Broiled poultry is not an economical dish, neither is it one in which the greatest possible amount of flavor is obtained, since, as in the case of the meat of animals used for food, the flavor develops with the age of the birds. However, broiled poultry has value in the diet of invalids and persons with poor appet.i.te and digestion, for if it is properly done it is appetizing and easily digested.

[Ill.u.s.tration: Fig. 25]

47. BROILED POULTRY.--Poultry that is to be broiled must first be dressed, drawn, and cleaned. Then, as has been mentioned for the preparation of small birds, lay the bird open by cutting down along the spine, beginning at the neck, as shown in Fig. 24. This will permit the bird to be spread apart, as in Fig. 25. When it is thus made ready, washed, and wiped dry, heat the broiler and grease it. Then place the bird on the broiler in the manner shown in Fig. 26 and expose it to severe heat. Sear quickly on one side, and turn and sear on the other side. Then reduce the heat to a lower temperature and broil more slowly, turning often. To prevent burning, the parts that stand up close to the flame may be covered with strips of bacon fastened on with skewers; also, to get the best results, the side of the bird on which the flesh is thick should be exposed to the heat for a greater length of time than the other side. If there is any danger of the high places burning in the broiler, the bird may be removed and the cooking continued in a hot oven. Broiled poultry should be well done when served. This means, then, particularly in the case of chickens, that the broiling process should be carried on for about 20 minutes. When the bird is properly cooked, remove it from the broiler, place it on a hot platter, dot it with b.u.t.ter, sprinkle with salt and pepper, garnish, and serve.

[Ill.u.s.tration: Fig. 26]

PREPARATION BY FRYING

48. As has been mentioned, birds slightly older and larger than those used for broiling should be fried, because frying is a slower method and gives the flesh a more thorough cooking. However, most of the dishes commonly known as fried poultry are not fried, but sauted in shallow fat. The same principles employed in sauteing any food are applied in the cooking of poultry by this method; that is, the surface is seared as quickly as possible and the cooking is finished at a lower temperature.

Often in this cooking process, the pieces to be sauted are dipped into batter or rolled in flour to a.s.sist in keeping the juices in the meat.

49. FRIED CHICKEN.--To many persons, fried chicken--or, rather, sauted chicken, as it should be called--is very appetizing. Chicken may be fried whole, but usually it is cut up, and when this is done it serves to better advantage. Likewise, the method of preparation is one that adds flavor to young chicken, which would be somewhat flavorless if prepared in almost any other way.

Frying is not a difficult cookery process. To prepare chickens, which should be young ones, for this method of preparation, draw, clean, and cut them up in the manner previously explained. When they are ready, wash the pieces and roll them in a pan of flour, covering the entire surface of each piece. Then, in a frying pan, melt fat, which may be chicken fat, bacon fat, part b.u.t.ter, lard, or any other frying fat that will give an agreeable flavor. When the fat is thoroughly hot, place in it the pieces of floured chicken and sprinkle them with salt and pepper.

As soon as the pieces have browned on one side, turn them over and brown on the other side. Then reduce the heat, cover the frying pan with a tight-fitting lid, and continue to fry more slowly. If, after 25 or 30 minutes, the meat can be easily pierced with a fork, it is ready to serve; if this cannot be done, add a small quant.i.ty of hot water, replace the cover, and simmer until the meat can be pierced readily. To serve fried chicken, place the pieces on a platter and garnish the dish with parsley so as to add to its appearance.

50. GRAVY FOR FRIED CHICKEN.--If desired, brown gravy may be made and served with fried chicken. After the chicken has been removed from the frying pan, provided an excessive amount of fat remains, pour off some of it. Sprinkle the fat that remains with dry flour, 1 tablespoonful to each cupful of liquid that is to be used, which may be milk, cream, water, or any mixture of the three. Stir the flour into the hot fat.

Heat the liquid and add this hot liquid to the fat and flour in the frying pan. Stir rapidly so that no lumps will form, and, if necessary, season with more salt and pepper to suit the taste.

Gravy may also be made in this manner: Stir cold liquid slowly into the flour in the proportion of 1 tablespoonful of flour to 1 cupful of liquid, which may be milk, cream, water, or any mixture of the three.

Add the cold liquid and flour to the frying pan containing a small amount of fat in which the chicken was fried. Stir rapidly until the gravy has thickened and there are no lumps.

Very often the giblets, that is, the liver, heart, and gizzard of chicken, are used in making gravy. For example, the giblets may be cooked in water until they are tender and then sauted in b.u.t.ter to serve, and when this is done the water in which they were cooked may be used for making gravy. Again, if it is not desired to eat them in this way, they may be chopped fine and added to gravy made from the fat that remains from frying.

51. MARYLAND FRIED CHICKEN.--Maryland fried chicken is a popular dish with many persons. As a rule, corn fritters are used as a garnish and Served with the chicken, and strips of crisp bacon are placed over the top of it. Often, too, potato croquettes are served on the same platter, a combination that makes almost an entire meal.

To prepare Maryland fried chicken, draw, clean, and cut up young chickens. Then wash the pieces and dry them with a soft cloth. Sprinkle the pieces with salt and pepper, and dip each into fine cracker crumbs or corn meal, then into beaten egg, and again into the crumbs or the corn meal. Next, melt in a frying pan chicken or bacon fat, part b.u.t.ter, lard, or any other fat for frying. When it is hot, place the pieces of chicken in it. Fry them until they are brown on one side; then turn and brown them on the other side. Lower the temperature and continue to fry slowly until the meat may be easily pierced with a fork. When the chicken is done, pour 2 cupfuls of white sauce on a hot platter and place the chicken in it. Then garnish and serve.

52. FRIED CHICKEN WITH PAPRIKA SAUCE.--Chickens that are a trifle older than those used for plain fried chicken may be prepared to make what is known as fried chicken with paprika sauce. If in preparing this dish the chicken does not appear to be tender after frying, it may be made so by simmering it in the sauce.

To prepare this chicken dish, which is tempting to many, draw, clean, and cut up a chicken as for frying. Then melt fat in a frying pan, place the pieces in the hot fat, sprinkle them with salt and pepper, and brown on both sides quickly. When both sides are brown, continue to fry the pieces until they are tender. Then sprinkle all with 2 level tablespoonfuls of flour, add 2 cupfuls of milk or thin cream, and allow this to thicken. Then sprinkle with paprika until the sauce is pink. Let the chicken simmer slowly until the sauce penetrates the meat a little.

Serve on a platter with a garnish.