The gazette-times. [volume] (Heppner, Or.) 1912-1925, 1914-12-24
Directions for Housewives on
"How to Draw a Chicken

6i'Sh ~ bhS POulll oih +
cialists of the department for draw
ing a chicken at home:
% Hold the chicken by the legs
and I'll it quickly over the fame
from a loosely twisted lighted news
paper, which, for safety, may be laid
in a coal bucket or ash tray. This
will remove the fine hairs. Remove
any pin feathers with the aid of a
sharp, small knife blade. The charred
hair may be washed off later.
CD Cut the legs off we'll below
the knee joint. If the legs are cut
above the knee joint, the flesh on the
drumstick will be pulled back from
the end.
go Cut the head off, leaving as
much of the neck as possible, then
push the skin of the neck back and
cut the neck off quite close to the
body. The envelope of the remain
ing skin gives the dressed bird a
heater appearance. The neck bones
with the adhering meat make a valu-
able addition to the giblets. The gull
let and windpipe are, of course, on
the neck and must be pulled away.
Removing Entrails.
(4) To remove the entrails make
an incision about two and a half
inches in length across the abdomen
and as close to the vent as possible.
In making this incision be careful
not to penetrate the intestine. Slip
the fingers in first and gradually in
sert the whole hand through the slit
into the body cavity. Work the Wis
cera loose from its attachments by
sliding the fingers over the inner sur
face of the body walls. In this way,
after a little practice, the viscera can
be removed quickly and easily.
The lungs will almost invariably
tear, leaving shreds sticking to the
back. These, and the kidneys of the
chicken, which are two long, dark
red bodies lying each side of the
backbone and firmly fastened, should
be removed in pieces. The rest of
the viscera, including the crop which
lies far front and just under the skin
of the breast, when loosened will
come out In a mass through the
incision.
The intestine is still attached to
the bird at the vent. To separate it
clearly the tube should be picked up
just as close to the vent as possible
and it's contents pushed well back
from the vent. Then cut closely
around the vent, holding the intes-
tines tightly between the fingers to
insure cleanliness. Run a stream of
water through the slit into the body
cavity in such wise that it flows out
through the vent and cleans the short
piece of intestine still remaining.
Then cut both vent and intestine
away, leaving a neat, round hole no
larger than is necessary.
Preparing Giblets.
To prepare the giblets detach the
heart, gizzard and liver, taking great
care not to break the little green
gall bladder attached to the liver,
which contains a very bitter liquid,
which, if allowed to escape, will give
a bitter flavor to the giblets and
gravy. This gall bladder is SO close
to the liver that some liver tissue
must be cut away, to be on the safe
side. The color of a healthy chicken
liver may vary from yellow to dark
red.
To prepare the gizzard hold it with
the thin edge toward the palm of the
hand and make an inclsion the whole
length along the thick side, being
careful merely to cut through the
muscle, but not into the inner sac.
Then open the gizzard as you would
a p~ocketknife and remove the inner
sac, which is full of gravel, If pos
sible without breaking it.
Finally wash the chicken and glib
lets in clean, cold water, but do not
let the chicken soak in the water,
because the finest 1avors of the meat
and much nutritive material are dis
solved in the water.
Once the chicken is dressed and
washed, put it at once in the coolest
place available and keep it there
until it is to be put on the fire. The
best way is to dress it just in time to
go into the stove.
In Northern Idaho and Montana,