TO CUT UP. TO BONE. FILLING FOR BONED CHICKEN.
Miss Juliet Corson.
After singeing the fowl, wipe with a wet towel. In order to get as many pieces as possible, cut off the wings so that a little piece of the breast remains with the wing. Remove the crop by cutting the skin at the back of the neck. Cut off the neck close to the body. Next take off the wing side-bones. Having cut them loose from the backbone, bend them toward the front and they will part at the joint; loosen them with the knife. Take off the legs next. Instead of making a division between the second joint and drum-stick, cut midway the second joint, and then just below the joint, and trim off the lower end of the drum-stick. Next cut through the side just where the breast-bone joins the ribs. Then the breast-bone can be pulled free from the back, and the entrails can be taken out easily without breaking, which is a consideration, because if, in drawing a chicken, the entrails are broken, it becomes necessary to wash the chicken so much that the flavor is impaired. Cut off the lower part of the breast-bone without splitting it, because, while that is a very nice piece, it is apt to be a very small one. If there are any pieces of ribs attached to the sides of the breast-bone trim them off. Cut the upper part into 2 pieces right down the middle, or into 4 - down the middle and then each piece in two - according to the size of the chicken. Having cut up the breast-bone, the entrails are to be taken away from the back, cutting- around the vent being necessary in order to loosen them. The oil-bag is, of course, to be removed; the liver also, without breaking the gall, which can be avoided by leaving a little piece of the liver attached to it. There are 2 or 3 ways of preparing the gizzard. Adopt the easiest. Instead of taking the trouble to split the gizzard, and trying to take out the bag of stones within, I believe it best to cut from the outside, just that portion of purplish flesh which is used. If there is on it any appearance of the contents wash it. Now separate the backbone and neck, and notice the back side-bones, where are located the "oysters." If the back were split entirely down, the "oysters" would be cut in two; but by cutting off the end of the backbone they are preserved. To some, they are the choicest part of the chicken.
Use a sharp-pointed knife, and slit the skin of the whole fowl down the back from neck to oil-bag, and cut and scrape off close to the bones, all the meat and skin; scrape, after jointing the thigh, leg, and wing bones, the last joint of the wing cut off, and be careful of the skin of the second joint. When you have removed the skeleton and entrails save all of the giblets. Make an ordinary filling of bread and butter minced fine with the giblets, and the dark meat of the fowls, and the light too, if desired; but, it is nice to leave the light for chicken salad. Fill out wherever the bones have been taken out, and shape up nicely, sewing the skin all down the back. Bake until done, basting with salt and water and butter. Draw out the threads, when hot, handle carefully, and serve either hot or cold. Any kind of filling may be used. The bones may be boiled up for soup.