The record., 1917-01-11
CorreGt Way To Draw 4 Chicken.

Following are the DIR tt:nns given
by the poultry dressing specialist Of
tn u S. Depar ment of Agriculture
! for drawing a chicken a home.
I IIn!d he chicken bv the leg.
and run il quicklv over the flame
from leosIy 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 char
red hair may be washed off later.
cut the legs eff we'll below the
kree int. If The legs are cutabove
the knee jnins, the flesh On the drum
stick will be pulled back from the
end.
3 Cut the head off, leaving as
much Of the neck as possible, hen
push the ska 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 tadherina .meat m a ke
| valuable addition to the glblets
The gullet and windpipe are, of
course, IN the neck and mnst be
pulled away.
! To remove the ensrsi!s, make
! an lnCisiOn about inches in
length across the abdomen and as
close to the vent as possible. In
making this incision be careful not
to penetrate the intestlnes. Sip the
fingers in first, and gradually insert
the whole hand through the slit into
the body cavity: Work the viscera
loose from its attachments by sliding
the fingers over the inner surface #
the body VOLS. In this way, after
little practice, the vlscefa can be
removed quickly ard easily. Tie
lungs will almost invariably tear,
ca VII g skreds st1ckrg 20 the back.
These, and the kidneys of the chick
en-, which are two long dark red
! bodies lying each side of the back
bone and frnly fastened, should be
removed in pieces. Tie rest Of the
viscera, including the crop which
lies far front and just under the skin
Of the breast, If lCoseLed will come
out In a mass through the incision.
| The Intestine is sill attached to the
bird at the veut TO separate 1t
clearly, the tube should be picked
up iust as close to the vent IS pos
sihle and its contents pushed we'll
back from the vent. holding the
intestine 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 ont 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.
To prepare the gibIets, de'ach the
heart, gizzard and liver, taxing 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
bitter flavor to the glbets 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 healthy chic
ken liver may vary from yellow to
dark red. To prepare the gizzard,
hold it with the thin edge toNar d
The palm of the hand aud make an
incision the whole length along the
ihlck side, being. careful merly to
cut through the muscle, but not lntc
the inner sac. Then open TIL gizz4rd
as 7ou would pocketbQok and
remove the ianef SAG, vhich Is lAlI
! OF gravel, if possible without break,