Poultry And Game

Poultry includes all the domesticated birds that are used for food - chicken and fowl, turkeys, squabs and pigeons, geese and ducks. Game includes wild birds - ducks, geese, partridge, reed birds, quail, plover, etc., and animals suitable for food which are pursued and taken in field or forest, as the deer, moose and rabbit.

The flesh of game, except that of partridge and quail, is dark in color and has a fine strong flavor. The flesh of wild birds, except that of wild ducks and geese, contains less fat than the flesh of poultry.

How To Clean And Dress Poultry

Cut off the head and remove the pin-feathers with a sharp, pointed knife. Singe by holding the bird over a flame, turning on all sides until all down and hair have been burnt off.

If the feet and tendons were not removed at the market, cut through the skin around the lower joint or "drum-stick," one and one-half inches below the joint that connects the foot with the leg, but do not cut the tendons. Place the leg with this cut at the edge of the table and break the bone by pressing downward. Hold the bird in the left hand and with the right pull off the foot, and with it the tendons. In an old bird, the tendons must be removed one by one with a skewer or trussing needle.

How To Clean Giblets

Cut the fat and membrane from the gizzard. Make a gash in the thickest part, cutting to, but not through the inner lining. Remove the inner sac and throw it away. Carefully separate the gall bladder from the liver and cut off any part of the liver that has a greenish color. Remove arteries and veins from the top of the heart and squeeze out the clot of blood.

Chickens. Roast Chicken

1 roasting chicken

Stuffing

Fat

Salt and pepper Flour

Wash, singe and draw the bird, rub it with salt and pepper inside and out, and stuff with any desired stuffing. Bread stuffing, chestnut stuffing and celery stuffing are particularly good. Truss and tie the fowl. Brush skin with melted or softened fat. Turn breast side down and cover bird with a cloth dipped in fat. Place in a moderate oven (325° to 350° F.). Cook uncovered breast side down about one half the total time. Turn breast side up. Place any strips of body fat removed in dressing over breastbone. Bacon or salt pork strips may be used. Baste with extra fat. The cloth may be removed toward the end of the cooking if the bird is not well browned. Allow 30 minutes per pound for small birds; 22 to 25 minutes per pound for larger birds.

Broiled Chicken

Unless you are quite certain the chickens are tender, it is wise to steam them before broiling. This may be done as follows: Set the dripping-pan in a moderate oven (3 50°-400° F.) and nearly fill it with boiling water. Place two sticks across the pan, extending from side to side, and upon them lay the chicken. Invert a tin pan over it, shut the oven door and let the chicken steam slowly for thirty minutes. This process relaxes the muscles and makes the joints supple, besides preserving the juices that would be lost in parboiling.

Transfer the chicken from this vapor bath to a wire broiler, turning the inside to the fire first. Broil until the chicken is tender and brown, turning it frequently. If the chicken is small, it will cook in twenty minutes or less. Do not have too hot a fire. Lay the chicken on a warmed platter, spread it with butter, sprinkle with salt and pepper, and serve.