HOW TO DRESS &CLEAN POULTRY-1930 Settlement c/book

HOW TO DRESS &CLEAN POULTRY-1930 Settlement c/book Recipe
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Recipe Rating:
 1 Rating
Category: Chicken
Keywords: Poultry, clean, Instructions
Serves: Friends
Prep Time:
Cook Time:

Ingredients

1 fresh killed chicken...or occasionally a ..... turkey
Pinched by hellchell1, and 19 more.
x2
Well Seasoned
Spokane, WA (pop. 208,916)
Finnjin
Member Since Jan 2011
 
 
 
 
 
 
 
 
 
Nancy J.'s Notes:

I can remember my grandma doing this. After she killed it by twisting the neck. Late 30s.
Also my Indiane mother-in-law in the early 50s.
On sundays after church
Fresh fried chicken, in lard that was rendered after the hog was butcherd. She used everything but the oinker! We had corn on the cob,fresh bisquits, milk gravy, hot bacon and vinegar dressing on garden pulled leaf lettuce! With the whole family -10-12 around the table..We were to stuffed to move! Lots of comardre and laughter.
Then came desserts...usually pies!
Memories...Nancy..1/30/13

 

Directions
1
Singe,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.
2
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.
3
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??
4
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
Comments

1-12 of 15 comments

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logansw
Feb 1, 2013
Thanks for sharing! Happy Birthday sweetheart..I hope that you had a blessed day. Love like chips. sw :)
leilaroc
Leila Rockwell leilaroc
 
 
 
 
 
 
Feb 1, 2013
Nancy my Mother used to catch the chickens and I had to hold them while she cut their head off. I didn't like any part of that. I have all those memories to, of mashed potatoe's, fried chicken, etc.
Thanks for bringing back the old day's. Happy Birthday again and hope you enjoyed your day. Hugs
CinStraw
CinStraw's Kitchen CinStraw
 
 
 
 
 
 
 
 
Feb 1, 2013
hahahaha...my Grandmothers used to "ring the kneck of the chickens with their bare hands".
After they scalled them my brother and I had to help "defeather" them...ugh, I hated it.
We raised our own laying hens, as well as some chicken to eat, so this all took place in the back yard on our farm.

You brought back a lot of memories here.
LindaDeB
Linda DeBenedittis LindaDeB
 
 
 
 
 
 
Feb 1, 2013
What memories you have brought back for me! My Grandparents had a Farm in Southern Illinois where they grew up. My Great Grandmother still lived near that farm and in the summer we would go down there for a month or two at a time. I still remember our Big Sunday Dinner with fresh chicken that had been killed and cleaned the day before. I can still remember trying to help catch the chicken. My brothers and I thought it was great fun until we realized why the poor chicken was being caught!!! I think we enjoyed the egg gathering much more than helping to catch a chicken. But I have to admit those chickens tasted so much better than what we get now in the store!
potrose
Rose Selvar potrose
 
 
 
 
 
 
Feb 1, 2013
MA, What will you come up with next? Your 'recipes' are always accompanied by a great story and most of them bring back fond memories. Thanks for sharing your list of "CHICKEN" cookbooks too. Now I know where to go when I want to FIX any kind of CHICKEN!!! You are the best. Hope you had a wonderful 82nd birthday. Wish I could have been there to celebrate with you!!! Maybe next year, eh? 2/1/13
CinStraw
CinStraw's Kitchen CinStraw
 
 
 
 
 
 
 
 
Feb 1, 2013
oooh I forgot to say H A P P Y...B I R T H D A Y !!!!!!
cottman
Connie Ottman cottman
 
 
 
 
 
 
 
Feb 2, 2013
Happy birthday, Nancy:) Thanks for the chicken recipes.
myfreedom
Roxie Phillips myfreedom
 
 
 
 
Feb 2, 2013
This is one book I don't need. Been there done that. I do however like the recipes. Thank you.
WildExpectation
Billie Neal WildExpectation
 
 
 
 
 
 
Feb 2, 2013
Happy BIRTHDAY MA!!! I can't believe I liked the butchering of chickens and pigs when I was a kid. Maybe it was because I was a kid!!! Didn't have to do anything but watch!!! HAHAHAHAHAHAHAHA!!!!
Kittymobitty
Karen Basso Kittymobitty
 
 
 
 
 
 
Feb 2, 2013
Happy Birthday Nancy! I can't imagine having to do all of that work before even starting the meal.... So happy we have the butcher & grocery store! I will however ENJOY the chicken recipes you posted! Thank YOU!
myfreedom
Roxie Phillips myfreedom
 
 
 
 
Feb 2, 2013
Happy Birthday Nancy, and many more.
BeckyG1
Becky Graves BeckyG1
 
 
 
 
 
 
Feb 24, 2013
Happy Birthday, Nancy!
I remember waling up one morning and looking out my bedroom window and seeing my Mom and Dad chasing chickens with a hanger- they would catch them with the hook end and flip'em and break their necks that way.

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