The Barre daily times. (Barre, Vt.) 1897-1959, 1914-05-02
No Waste in Boiled Chicken.

The boiling Of a chicken is probably
can be prepared. Every drop of fat and
gravy goes into the liquor in which the
chicken is boiled, formering the basis
for good soup, with the addition Of
vegetables, barley, rice, etc.
The boiled chicken separates clearly
and easily from the bones, with no
waste whatever. For the purposes OF
salad, for hashing for croquettes or
patties, for boning or sandwiches no bet
ter way of cooking can be tried. Yet
the average American housekeeper al
ways roasts the chicken. 1t makes a
better appearance, it is true. with its
brown crisp skin, and the meat may
have a more piquant flavor than that OF
the boiled fowl, but on the other hand
a great deal of the juice of the chicken
is lost in the roasting process.
For boiling, the chicken is cleaned,
stuffed and trussed as for roasting. The
stuffing may be any of the many kinds
that make good combination with
chicken or turkey, oysters and chest
nuts being among the popular dressings.
Small young chickens may be used if
very delicate dish is preferred, but
the larger birds aad the capons are more
desiuble and substantial.
The chicken should be firmly wrapped
in Toured linen cloth and the water
should be well boiling before it is put
in the saucepan This cooks the skin
Immediately, which eonserves and holds
the juices The broth viii OF course be
less rich than when the chicken is put
into cold water, but the meat of the
fowl will be far richer in taste. The
broth will always serve, however, with
the addition of vegetables, rice or any
of the various pastes, noodles, etc
French housekeepers always cook the
feet of the fowl, as they contain vam-
able gelatinous matter.
For the first half hour of boiling
the chicken it must cook slowly. Small
will cook through in an hour.
A fine sauce for boiled fowl is made
from oysters, one pint with half a lemon,
two tabespoonfuls of butter. a table,
spoonful of flour, small cupful of
cream and some cayenne pepper and
nutmeg.
Cook the oysters in their own juice
for a few minutes and add the milk
Strain when it boils and put the liquor
back in the pan. Thicker it with
smoothly blended -four or cornstarch,
stirring in carefully TO avoid Jumping.
Then add the butter. the pepper. the
lemon Juice. Cook up for minute or
two, stirring it well and pour over the
chicken.
Some cooks chop the oysters, but this
does not make as inviting sauce so
far as appearance is concerned, says the
New York Sun. Fresh parsley sprigs
may be used as decoration for the
dish, An egg sauce is made by chop
ping up three hard boiled eggs and add
ing to a rich drawn butter sauce.
Mushrooms and ehestnuts also make
good sauce TO serve with boiled fowl
Large perfectly shaped brussels sprouts
placed about the fowl in large dish,
their fresh color preserved by pinch
Of soda in the water in which they are
boiled, are decorative, and when cold the
is an excellent supper.
French dressing may be passed separate
~ for the brussels sprouts.
When cold ham and fowl are served
both may be sliced and passed, with let
Luce leaves as garnish. Pickles. red
)r green peppers, cold asparagus and all
5he various green salads are good with
his dish. Brown bread and butter and
,heese 20 well with it; also celery and
olives.