The Birmingham age-herald., 1912-03-31
CHICKEN ECONOMY
Which To Select, How To Prepare,
 Cook and Carve It

 iFrom the New Idea womans Magazine. Suppose we take a four-pound fowl. and instead of having 1t dressed at mar ket try to do 1t all at home. Too often the marketman does not divide a fowl at the joints, but breaks the bones with his cieaver
 Here is fowl as purchased weighing four and one-fourth pounds at 20 cents 8 pound.
 First any pin feathers are to be taken out between the thumb and knife.
 Next, using feet and head as handles. the body of the fowl may be revolved over burner of the gas stove until all hairs are singed. Then remove the head, but reserve as much neck as pos sible
 By cutting through the skin around the leg just below the first joint and breaking the bone there. it Is possible with a skewer to pull out one by one most of the tendons from the leg or "drumstick." This Is desirable when the fowl Is to be roasted. but is not es sential when it is to Dc stewed. l Remove the oil bottle from the out side near the tail. The inner organs. should next be taken out if the bird Is to be roasted, but when 1t Is to be cut up these may be taken out after fur ther division more easily. The leg and second joint are taken off together at the joint close to the body, and the wings likewise. These need not be further divided until just before | serving.
 Then slip the knife under the shoul- der blades, loosening them first on one side at the back and then on the other. Next insert the point of the knife where the wings came off and cut down through the cartilage connecting the little rib-like bones. Then 1t will be posi- sible to separate breast and back, while the inner organs remain in the back and may be studied so that one may learn to clean 8 bird for roasting through d small opening.
 l The entrails are discarded; also tho l lights or lungs imbedded in the upper part of the backbone, and the kidneys fin the lower section. Separate the green gall bag from tho liver without allowing it's fluid contents to escape. Divide the gizzard through the thicker portion, but without cutting the case inside.
 Now that the bird is divided 1t should be thoroughly washed. Do not. how ever, allow 1t to soak In water as that removes both flavor and nutriment There Is right and a wrong way to put the sections in the kettle. If the skin rests on the bottom of the kettle it may burn and give an unpleasant flavor to the whole.
 It is better plan to place first in the kettle the lower part of the backbone, skin side up. That forms an arch with water under and around it so that there Is little danger of anything adhering 10 the kettle Nextaarrange legs and wings and have the tender breast come near the top. Heart, liver. glzzard and fat will fill in the chinlss. Cover with. boiling water, salt slight | ly. cover the kettle and leave on the back of the coal range or over the sim mering gas burner until the meat is tender but not too much so to cling to the bones.
 Lit 1t partially cool in the kettle. and then strain the broth into a deep pan or an agate quart measure so that the fat will form in a thick layer, which Is easily removed when cold.
 For a small family this fowl may be counted upon to supply a meat dish for wings are six good portions which may be rolled in flour and browned in fat and. served with brown gravy The breast may be sliced cold or served as a salad and any bits, with tho broth, will provide a good soup. There afe several excellent ways of serving the plain stewed fowl which
 
 even if 1t appears on our tables each week.
 The broth-of which there should Dc from one pint to one quart-may be thickened with a good gravy with two level tablegpoonfuis of flour for each cupful. The flour should be mixed with about an equal amount of cold water and when every lump has been rubbed smooth this is combined with the hot broth.
 Usually there is so much fat that no more Is needed and often some may be removed before the flour is added. A moderate seasoning of salt and pepper is enough. The larger bones may be removed before serving.
 Such stewed chicken may be served with border Of small baking powder biscuits, or a similar mixture may be cooked over tho stew in the form of dump1inss. Or if may be served with e nice border, or in q shell of pie crust baked separately. Sometimes the meat may be browned and served in brown gravy.
 Again. for variety, the nisat may bs cut up for | salad with celery and any good dressing, or 1t may hs eraamed in white sauce made of chicken fat, flour and milk. This leaves ths broth to serve as clear chicken soup or to com bins with milk as cream of chicken soup.
 Or this stock or broth may be syape- rated 10 iess than pint. well seasaned and bit of gelatin added te 1t and thsa eo:ntsHad with the meat cut in convenient piaoss.