Selection of Fowls.
choosing fowls select those that are heavy in proportion to their size. For
fricassee, roast or boiled chicken a hen is best. For croquettes, highly
seasoned entrees or soups a cock may be used. White flesh poultry, such as
turkeys and chickens, require to be well done. Game with dark meat, such as
canvas-back ducks, venison and almost all birds, should be cooked rare.
should be dressed as soon as killed, as the feathers come out more easily.
To pluck poultry pull out 2 feathers at a time, with a quick motion toward
the head. Remove pin feathers with the aid of sharp knife. To singe the
fowls put in a pan, roll of lighted paper and singe the bird thoroughly, but
use care not to scorch the skin. Take off the head and legs, cut open the
skin on the, back of the neck, disjoint the latter and cut off close to the
body. Separate the crop carefully from the skin of the neck, remove that and
the windpipe, insert one finger into the opening and loosen the organs from
the breast bone. Be sure not to break the entrails or the gall bladder, but
pull out all together, for should it happen the chicken or fowl is almost
ruined, as it imparts a bitter taste which spoils Ore delicate flavor.
Truss a Fowl.
the legs up until the knees are above point of the breast bone, cross them
at the tail and tie firmly. Put a skewer through body at the wings and
thighs, press close to the body and tie across the back.
careful not to use giblets unless sound. They should be a light color. Cut
away any portion that has been discolored by the gall bladder and be careful
it does not touch the meat. Cut through thick muscle of the gizzard and peel
it off, without breaking into little gristmill inside. Put them in salted
water 1 hour. Cook back of fowl with the giblets. The legs and wing-tips may
be added to the stock pot after scalding and peeling.
Stuff a Fowl.
fowl in a deep bowl, fill the breast with dressing until plump. but allow
for expanding while cooking. Fold skin of the neck loosely back and fasten
with a bird skewer. Have opening not more than 3 inches, can close by sewing
with large darning needle and soft cotton. Leave long ends on thread.
stale bread, roll fine. Have a skillet hot with 1 dessert-spoon of melted
butter and ½ dessertspoon of lard. When hot add the crumbs, a dash of
onion, 5 tablespoons of stock from fowl. Season highly with salt and pepper.
To this dressing may be added, 1 pint of raw oysters and cook until done, or
1 pint of pulverized chestnuts may be added. In that case omit the oysters.
It requires about 30 minutes for dressing to cook.
Broil Chickens or Birds.
on chickens, pepper, salt and bits of butter, place in the pan and add a
little cold water. Baste frequently and pour over melted butter when ready
The Kentucky Receipt Book, 1903