The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1870-12-09
To Catch. Dress, and Cook a Chicken,

Ii is not easy 10 catch Il chicken in
the day time, unless you know how
to do it. This is one good way: In
the bottom of a pail put a few kcr-
nels of corn or a few bread crumbs.
Tip over the pail on its side and hold
it so. standing behind tho bottom of
the pail. When Biddy walks into
the trap to get the corn, reach over
and seize her by the tail. If you
wiring the chickens neck, do it SO
thoroughly, that the poor creature will
not come To CONSEQUENCES when half
picked. Hold it by the head, and
swing it around, until it is quite
dead. Ii can be picked more rapidly
and with no trouble from vcrmin-if,
unfortunately, the fowl is infested
with thcm-after dipping it all over
in scalding water. Those who save
the feathers for their own use or for
sale. prefer to pick them dry, and this
is most easily done whilethe chicken
is still warm. After all the feathers
and pinfesthers are removed, pass the
fowl through a blaze--a paper burned
on the hearth or a lighted candlc--tO
SINCE off the hairs from the skin.
Now there is a chance for skill and
the pleasure that results from the use
| of skill, in separating the joint of the
fowl. Take off the head, and cut
away a small portion of the skin
around tie union Ofthe intestinal can
al with the outer skin. Make this
opening large enough TO introduce
the hand, and yon can gently draw
out the cntrails, crop and all, ill .onc
mass. Most people cook ~tlcs1iycr
and heart. In removing the legs and
wings, you will soon sec how neatly
| the muscles clcavc apart so tlIat there
is comparatively little to do. Cut
through the flesh of these limbs at
the Joints, and then break the joints
apart, cutting the ligaments. There
is a small place in the backbone, where
it may be easily broken. Try TO sep
crate the "wish-bonc' from the Shout
| dcrs and brcastbOnc, for tho childrcn's
sake. Then it is not difficult TO sepe-
rate the breast and back, and TO sever
the neck nom the back. The pieces
should then be washed.
There arc many good ways OF cook
| inc chickens. This is the last ono !
have learned, and very good. II is
an casy way. Puta spoonful Of but
Ter i'm tho bottom CT Il frying pan, lag
i'm tho pieces. cover it, and set it in
the oven. Turn the pieces several
times while cooking. When done,
take out the chicken, turn off nearly
all of the tat if there is much of ii.
and make a gravy of the remainder
by adding a teacup or water; thicken
when boiling, with 4 thin paste of
flour and wafer.
| doubt if this is quite as whole
some as the common ch~icken-stcw.
| Put the pieces in a kettle with water
/ enough TO cover all. Let it come TO
a boil rather slowly and simmer gent
ly until very tender, adding boiling
water whenever any is needed TO pre-
vent burning. Before it is quite done
salt the whole. Take up the pieces,
when very tender, and make 4 Gravy
of the broth by t%hickcning it and ad-
ding a little sweet cream. This broth
should always be skinned when it
first begins 10 boil, and all the fat
floating upon tie surface should be
removed with a spoon before ii is
saltcd. Chicken fat is not very pala-
table, and when it is "tried," il make 5
a good oil for many domestic uses.
II. in 4mcricaR Agricuuarisj.