Dressing Fowl For Broiling

When birds are to be broiled, they are cleaned and the tendons are drawn in the same manner, but they are drawn in a different way. Lay the bird upon the meat-board breast down, and with a sharp, strong knife cut down through the flesh on each side of the backbone, from the neck to the rump, thus cutting out the rump, the backbone, and the neck; lift up the backbone slightly and with the fingers loosen the internal organs from the back, first on one side and then on the other, then loosen them from the breast; after this has been done, the neck, backbone, and rump, with all the internal organs attached, may be separated in one miss from the rest of the bird; now carefully scrape and push the flesh from the breast bone and remove that; remove the rib bones; cut off the legs at the second joint; and cut through the sinews at other joints.

Chicken Dressed For Broiling