Chickens

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (9)
  1. With respect to picking and drawing, they must be done in the same manner as fowls.
  2. If they are to be boiled, cut off the nails, give the sinews a nich on each side of the joint, put the feet in at the vent, and then peel the rump.
  3. Draw the skin tight over the legs, put a skewer in the first joint of the pinion, and bring the middle of the leg close.
  4. Put the skewer through the middle of the legs, and through the body, and do the same on the other side.
  5. Clean the gizzard, and take out the gall in the liver; put them into the pinions, and turn the points on the back.
  6. If your chickens are to be roasted, cut off the feet, put a skewer in the first joint of the pinions, and bring the middle of the leg close.
  7. Run the skewer through the middle of the leg, and through the body, and do the same on the other side.
  8. Put another skewer into the side-man, put the legs between the apron and the side-man, and run the skewer through.
  9. Having cleaned the liver and gizzard, put them in the pinions, turn the points on the back, and pull the breast skin over the neck.
Original Text
Chickens. WITH respect to picking and drawing, they must be done in the same manner as fowls. If they are to be boiled, cut off the nails, give the sinews a nich on each side of the joint, put the feet in at the vent, and then peel the rump. Draw the skin tight over the legs, put a skewer in the first joint of the pinion, and bring the middle of the leg close. Put the skewer through the middle of the legs, and through the body, and do the same on the other side. Clean the gizzard, and take out the gall in the liver; put them into the pinions, and turn the points on the back. If your chickens are to be roasted, cut off the feet, put a skewer in the first joint of the pinions, and bring the middle of the leg close. Run the skewer through the middle of the leg, and through the body, and do the same on the other side. Put another skewer into the side-man, put the legs between the apron and the side-man, and run the skewer through. Having cleaned the liver and gizzard, put them in the pinions, turn the points on the back, and pull the breast skin over the neck.
Notes
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