Recipes Galore Poultry - # 01
* Braised Chicken *
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Ingredients: |
- 4 To 5 Lbs. Roasting Chicken
- 1/2 Cup Flour
- 2 1/2 Teaspoons Salt
- Dash Pepper
- 1/4 To 1/3 Cup Butter Or
Shortening
- 1/2 Cup Water
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Method: |
- Clean Chicken by Singeing, then Rub with Soda,
Wash Thoroughly and
[
Draw ]
- Cut into Serving Pieces, Drain Well.
- Roll in Flour Seasoned with Salt and Pepper.
- Brown Chicken Well in Hot Fat, in a Heavy Skillet or
Dutch Oven which may be Tightly Covered.
- Add 1/2 Cup Water, Cover and Simmer Gently until
Chicken is Tender, from 45 to 60 minutes Depending
On Age Of Fowl.
- If any Steam Escapes During Cooking period Water
Should Be Added as necessary.
- Makes 5 Generous Servings.
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* Drawing Of Poultry *
There are Several Important Points to Remember In Drawing
Any Kind Of Poultry: |
- 1. If possible have the Neck Cut just Below the Head; then
Slit the Neck Skin Down the Back, and Cut The Neck Out
Close to the Body.
The Crop and Windpipe should be removed from this end.
Slitting the Skin in the Back Rather Than the Front Leaves
the Skin of the Upper Breast Intact.
The Neck Skin may then be Drawn Back after Stuffing and
Trussing, and Tucked Firmly under the Folded Wingtips.
- 2. Remove the Viscera from the Other End, and Endeavor to
Remove Them Intact.
This Avoids the Necessity of Much Washing to Clean Out
the Cavity.
The Incision should be made as Small As Possible, along
the line from just Below the End of the Breast Bone to the
Vent, and Should Penetrate the Body Fat Without Cutting the
Intestinal Tract.
The Vent Should Not Be Cut.
After the Intestines have been Lifted Out Through this
Incision, Cut Around The Vent.
Then Locate the Gizzard at the Right Side of the Body Cavity
and Grasping it Firmly, Pull Steadily Until All The Entrails
Come Out Intact.
- 3. Remove the Oil Sac at the Base of The Tail in the Back by
Cutting Under It Toward The Poit of The Tail.
- 4. Wash the Bird Inside and Out with Warm Water.
Soapy Water may be Used on The Outside if Desired, but
Must be Thoroughly Rinsed Off.
Rubbing with Soda and Then Rinsing Thoroughly is a good
Practice if the Skin is Much Soiled, or if the Viscera Have
Broken in the Process Or Removal.
Drain the Cavities Well Before Stuffing.
A Chicken which is To Be Fried, Stewed or Braised Should
be Washed Thoroughly Inside and Out Before Disjointing
or Cutting Up, and Not Afterwards, as Flavor is Lost Through
The Many Cut Surfaces.
- Note: Who Wishes to Draw ( Eviscerate ) Poultry At Home Should
Make a Point to See it Done By Some Skilled Person, for this is
The Best Way of Learning Good Technique.
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* Roast Chicken *
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Method: |
- Choose a Nice Plump 4 1/2 To 5 1/2 Pound Chicken.
- Singe; then Thoroughly Clean and Wash the Bird Inside and Out,
Rubbing the Skin with Baking Soda and Washing This Off Well
With Cold Water.
- Drain and Dry Thoroughly;
Then [
Truss ] and Stuff.
- Place Breast Side Down on a Trivet or Wire rack in an
Open Roating Pan, Brush with Melted Butter or
[
Rendered Chicken Fat ]
- Bake in a Moderate Oven ( 325 ° to 350 ° F ), allowing
40 to 45 minutes To The Pound
( The Larger the Bird, The Shorter is the Time Per Pound )
- When Cooking Time is Half Over, Turn Chicken on its
Back and Brush Again with Melted Fat.
- As Breast, Crop and Thighs Brown, Cover With 2 or 3 Layers
of Cheesecloth, Brown Wrapping Paper which may be
Fastened with a Toothpick Inserted Into the Crop Stuffing,
or Pieces of Aluminum Foil.
- Baste Through Cheesecloth from Time to Time with 2
Tablespoons Butter Melted in 1/2 Cup Hot Water.
- Remove Trussing Twine Before Placing Chicken on Platter
to Serve.
- Yield: 5 Servings.
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* Trussing Poultry *
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Directions For Trussing Poultry For Roasting:
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- A Sturdy Needle and Strong Slender Cord about A Yard Long
are the only Equipment Required for Trussing.
A Heavy Darning needle may Be Used, but an Upholsterer's
Needle, 6 to 8 Inches Long, is even More Convenient.
Special Trussing Needles Are also Available at most
Department Stores.
- 1. Lay the Unstuffed Bird on it's Back with the Tail to Your
Right.
Lift the Legs so the Drumsticks Make Right Angles with the
Body, and Insert the Needle, Guiding it to Come Out at the
Corresponding Place on the Opposite Side.
Leave an End of String Several Inches Long.
- 2. Fold the Wings so the Tips Lie Under the Back, Turn the Bird
Around.
Insert the Threaded Needle Down Through the Angle Formed by
the Wing at Your Right; then Across the Back and Up Through
The Angle of the Other Wing.
Cut the Cord, Leaving a Long End.
- 3. Tie to Other End of String at the Side of the Bird;
Draw the Cord Up Snugly so as to Bring the Thighs Close to the Breast,
and Tie a Secure Knot.
The Body Cavity may be Stuffed at this Point,
if a Stuffing is Being Used.
Lace Opening Together Using Strong Tooth Picks or Small Skewers
and Twine.
- 4. Next Insert the Threaded Needle Between the Tendons at the
Ends of the Drumsticks, and Continue with The Same Cord . . .
- 5. Through the Flesh Behind the Tail, at the Point Where the Oil Sac
Was Removed.
Remove the Needle and Draw the Cord Tight so the Drumsticks
Fit Snugly Against the Body and the Ends of the Bones Close to the Tail,
thus Closing the Vent Opening.
- 6. Now Insert More Dressing ( if Stuffing is Used ) Through the Neck
Opening, Using Enough to Round Out the Breast Nicely.
- 7. Fold Neck Skin to the Back and Tuck it Under the Cord and the
Wing Tips.
Fasten it Securely to the Back with Small Skewers.
- 8. The Stuffed and Tussed Bird, Ready For the Oven, makes a Neat,
Compact Parcel with a Minimum, of Protruding Parts to Become
Overbrowned.
- For Quick Removal of the Tussing Cords Before the Bird is Served,
Cut the Cord Opposite the Knot and Pull it Out By the Knot.
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* Fluffy Dressing For Roast Chicken *
|
Ingredients: |
- 6 Cups Bread Crumbs
- 6 Tablespoons Butter
- 1/2 Cup Chopped Celery
- 1/2 Teaspoon Salt
- 1 1/4 Teaspoons Poultry Seasoning
- 1/8 Teaspoon Black Pepper
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|
Method: |
- Pull Crumb From Crusts of 3 or 4 Day Old White Bread
and Crumble Lightly Between Palms of Hands;
Do Not Use Crust.
- Crumbs should be Fine, about Twice the Size of Rice Grains.
- Melt Butter in Large Skillet, when hot, Stir in the Crumbs.
- Combine Heating over Low Heat, Turning Crumbs Constantly
until All Are Coated with Butter and Slightly Brown.
- Remove From Heat and Add other Ingredients,
Mixing Thoroughly but Lightly.
- Stuff into Chicken Lightly to Keep Fluffy.
- Makes about 4 Cups Stuffing, enough for a 4 to 4 1/2 Pound Bird.
- Make at Least Twice this Amount for a Turkey.
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* Celery Stuffing *
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Ingredients: |
- 3/4 Lb. ( 3 Day Old ) White Bread
- 3 Tablespoons Butter
- 1 1/2 Cups Diced Celery
- 1 Tablespoon Chopped Onion
- 1/2 Teaspoon Poultry Seasoning
- 1 Teaspoon Salt
- 1/8 Teaspoon Black Pepper
- 1/2 Cup Broth From Cooking Giblets,
Or 1/2 Cup Milk
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Method: |
- Tear Bread into Small Pieces after Removing Crusts;
there should be about 6 Cups of Coarse Crumbs.
- Melt Butter in saucepan, Add Celery and Onion and Cook with
Frequent Stirring until Soft and Yellow.
- Add Bread and Seasonings and Toss Together until Well Mixed.
- Cool.
- Drizzle the Cold Broth over Crumbs,
then Mix With a Fork and Stuff Lightly into the Dressed Chicken.
- Enough for a 4 Pound Chicken.
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