Perth Amboy evening news., 1922-05-16
Kitchen Hints
Tempting Menus

Chicken is a light meat, suita-
BILE Tor warn weather. IL is nutri-
tious and easily digested. from
March to September young chickens
are best n cheapest.
A spring chicken is determined
by the smoothness Of its legs and
feet. the softness of the cartilage
at the end of the breastbone and
the smoothness and thinness Of the
skin and the many pin feathers.
"Broilers' are young chickens
usually weighing about one and one
half pounds.
BroiIed Chicken
Have chickens dressed and split
by the butcher. Reserve the liver,
gizzard and heart for giblet sauce.
Wash chicken through several
waters ano let stand one hour in
cold sailed water. Drain and wipe
with a clean towel. Dip in melted
butter, being sur that every spot
is well oiled. Put in a dripping pan
and bake As minutes in a hot oven.
The oven must be very hot when
the chicken is put in. IL it browns
too fast reduce the heat for the last
20 minutes of baking. The chicken
should be put in the pan with the
flesh side up. The pan should be
well oiled, but no water should be
put in the bottom.
Fried Chicken
Clean and draw chicken and cut
in pieces for serving. A spring"
chicken should be cut into 10
pieces: two thighs or second joiuts.
two "drumsticks,". two pieces of
breast, two wings, the neck and tie
back.
The neck and back may be fried.
but there IS very little meat on them.
Cover these pieces with cold water
and let simmer slowly until the
gravy is made. Then strain stock
and use in gravy. The liver and
gizzard should be fried. Wash pieces
and trim off ragged edges of skin.
Let stand an hour in cold sailed
water to more than cover. Drain.
Mix one cup -four with two tea
spoons salt. one-half teaspoon pep
per. Dip each piece of chicken in
flour mixture, being sure that each
piece is wei lowered. Melt two
tablespoons butter and two table,
spoons lard in an iron frying pan.
Let this become very hot. Put in
chicken and brown to a golden
brown quickly. first on one side and
then on the other. Reduce heat,
cover pan tightly and cook slowly
for an hour.
Watch closely and turn often to
prevent burning. If the cover does
not fit tightly enough to conserve
the steam add one-quarter cup boil
ing water as necessary. If the
thicker is n bit fat. as spring chick.
ems often are, more butter and lard
need not be added during the fry
ing. Otherwise add one tablespoon
chicken IS half done. Remove
chicken to a hot platter and keep
hot while making the gravy.
There should be two tablespoons
fat in the frying pan. Sift in two
tablespoons flour. Stir until flour
browns. Add one cup chicken stock
slowly, stirring constantly. Add one
cup rich milk, stirring constantly
Let boil three minutes and serve in
a gravy boat with the chicken.
Smothered Chicken
Prepare chicken as for frying.
Roll in -four and brown quickly in
butter. Place in a dripping pan.
sprinkle with one teaspoon minced
onion. Pour over hot milk to cover
and bake an hour in a moderate
oven. At the end of the first half
hour cover with rings of green pep
per, dot with butter and add more
milk IL necessary. When ready to
serve the milk should be absorbed
by the chicken.
Copyright. 1922, NEA Service)