Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1886-08-05
Hints on Cooking Chickens.

A chicken when properly boiled
makes an appetizing dish, and is occa-
sionally a very desirable change from
the almost invariable roast chicken of
the average housewife The difference
however. between the right and wrong
method of boiling is more apparent in
boiled chicken than in almost any other
article of food than can be subjected to
this process of cooking. An aged hen,
if simmered slowly and uninterruptedly
until thoroughly cooked, becomes very
tender, retains all its rich juices, and
natural favors, and when served with
a white sauce favored with parsley,
capers. or lemon Juice. is relished by
nearly every one. But the plumpest
young pullet even. when immersed in
large quantity OF water and boiled rap
idly until ragged, will be tough. strin-
gy and tasteless, and scarcely more nu-
tritious than sawdust pudding. Con-
siderable liquid is required for boiling
a chicken properly, and it is desirable
that portion Of it at least. should be
chicken broth or beef stock. After
the first few minutes boiling, the chick
en- should he allowed TO simmer only,
SO that when cooked the skin may re-
main unhroken, and the chicken when
served. present handsome appear
ance.
Ntewiug, when properly done. is the
method par crcclieace. of cooking
chicken that has reached greater age
than one year. Each year added to
the life OF chicken. nece,sitates an
additional hours stewing Aud al
though am not prepared to say from
actual experimental knowledge. that "A
ten-year old biddy requires ten hours
continuous stewing. have not inire-
qucntly made the acquaintance of
venerable rooster, that | was obliged
to stew four or five hours. before
could conscientiously place it on the Ia
Bile in an edible condition
The best method OF stewing chick
Ell Is to cut into pieces suitable for serv-
ing before placing it in the pot or stew
pan. Separate the joints neatly. and
divide the breast into as compact pieces
as possible, being careful not to cut I'M
necessarily. Place the gizzard. heart.
wings and leg,-commonly called the
"drumstick, in the bottom Of the
pot or pan. then put in the neck aud
bony pieces. resvrsing the second Joints
and breast for the top. | sc a put Of
boiling water for each full grown chick
en-. and after boiling few minutes add
tablespoonful Of butter and one of
-four stirred to a smooth paste. to each
pint OF liquid Cover closely and sim
mer Increasingly until tender. which
can he ascertained by examining the
pieces upon the top Ifthcse are found
to be sufficiently cooked, those beneath
will he also-as i'll placing the pieces in
the pot, those requiring the most cook
lug were placed al the bottom. 80 they
would be subjected 10 the greatest
amount OF heat. When perfectly ten
der, drain into bowl all the IL
quid or broth from the chicken. and set
the pot OF pan with the chicken undi,- /
'uIhtd ~ IT, upon the stove ii the !
broth is too oily. skim from it a much I
grease as You desire. then add spoon
iul Of flour stirred to smooth paste, 7
with a spoonful OF sweet cream or milk, /
and season to taste being careful 10 I
season highly. a this broth or gravy /
must give seasoning TO the chicken.
After seasoning the gravy. pour il over
the chicken in the pot,>immer ten minu
te- and serve chicken and gravy together. /
The ordinary stewed chicken. uuderdonc /
and served with a sloppy, wishy-washy /
gravy, is neither tempting or tooth
some; but -iewed chicken prepared ac-
cordlng to this method. is a delicious
dish, and general iayorite wherever
,cry ed. 80 Woman. Naqa-ine.