HOW TO DRESS &CLEAN POULTRY-1930 Settlement c/book
|Keywords:||Poultry, clean, Instructions|
|1||fresh killed chicken...or occasionally a ..... turkey|
Pinched by hellchell1, and 19 more.
- Grocery List
DirectionsSinge,by holding the chicken over a flame from gas
OR burning paper.
Cut off the head, turn back the skin, and cut off quite close; take out the wind pipe and crop, cutting off close to the body.
Remove the pin feathers with the point of a knife. Reomve oil bag from the tail.
If the organs have not been removed, make an opening under one of the legs and remove them carefully.
The intestines, gizzard, heart and liver should all be removed together; care must be taken that the gall bladder, lying under the liver should all be removed together,carefully not to be broken.
The lungs and thr kidneys lying in the hollows of the back bone must be carefully removed.
Cut off tip of the heart and cut open to extract any blood.Cut gizzard thru to the inner coat, half way around, take off the outer coat, and through the the inner bag away.
The liver, heart and gizzard,constitute the giblets.,and are prerared in numerous ways and may be used in making gravy,and dressing for roast chicken.Scald the feet with boiling water and pull off the skin. Place in a soup kettle with other meats for soup.
This recipe was pinched from A Public SCHOOL SETTLEMENT
COOKBOOK 1930 Issue.
I am ready to hug my meat market butcher!!!
How about you??For your reading pleasure...
I have posted NINE CHICKEN COOKBOOKS
on JAP. With 50 recipes each.
1. Baked Chicken
2. Fried & Oven Fried
3. Chicken Casseroles
4. Chicken Soups
5. Grilled Chicken
6. Chicken Salads
7. Chicken Appetizers
8. Chicken Pot Ries
9. Chicken Breasts