Detroit evening times. (Detroit, Mich) 1921-1958, 1942-11-15
VarQ Your Diet with Chicken
chicken promises TO be
abundant this winter.-and

IL dDHIludIll llllo WHlltA ollh
- SO does all poultry,-good
news indeed. With a fat chicken
in the pot or In the oven. rating
an approximate Fl per cent of
protein. chicken makes its bid as
a tops in nutritive values. But
after all, it's the taste that
counts. and here again chicken
scores from every point of deli
cacy, flavor, and true gourmet
delights
In choosing chicken. see that
the cartilage at the end of the
breastbone is tender and pliable.
sure signs of youth Look
for white or pale flesh, not dark
colored flesh which also indicates
age. Take the bird which has
smaller and fewer pin feathers.
Avoid bony body or one which
is overly fat and plump.
The meat dealer these days,
attends TO the drawing" of
poultry, bit the buyer should re-
member 10 remind him TO re-
move or draw" the tendons in
the legs Of older birds so that
the eating is less difficult.
This point is particularly neces-
sary when buying turkey. where
the tendons OF the big drum
sticks" are real bony. and hinder
the enjoyment Of eating this por-
ton Of the bind Ask the dealer
10 expertly truss your bird. too,
If you plan to roast il whole.
And Of course he will split il
down the backbone for broiling or
oven-pann ne, or cut il up for
fricassec or stew
But don't let him hack the
whole bird into small pieces,
which any do when ordering a
chicken for fricassee: II is better
20 haze the legs and wings cut
off. and the body so cut that
the entire breast is left in one
piece. This permits the carver TO
slice from the breast. instead of
finding IL all hacked up often
with small and dangerous slivers
of bone adhcring 20 IT,
Hold the bird I'm both hands
and SINCE over flame TO remove
pin feathers which are too stub
born 10 twecZe with a pair of
tweeZers. Let cold water run
through the body cavity at the
sink. Wipe very dry The chic
ken or other poultry is now ready
for the cooking method you
prefer
In general there are three
main and most popular ways Of
cooking chicken: (l roasting
whole in dry oven heat; ~
broiled, whole or cut up under
quick-searing flame or heat; t3)
all methods of moist heat such
as braising. stewing, or boiling.
The younger the bird, the more
suitable for the quick-cooking
methods, and the older IL is the
more necessary 10 apply slow.
long. and even temperatures such
as those Of stewing and cas-
serollng.
A roast chicken. once a week,
is a thrifty practical menu; for
done expertly. there's nothing
better than roast chicken. taken
from its pan beautiful and brown,
simply oozing with savory stuff
ing and fragrant juices. Num-
Der one choice in family Sun
day dinners. the country-over.
Cover the delicate breast with
a couple OF strips Of bacon OF
thin pork, or with heavy brown
paper, for the first quick soaring.
II possible. roast inverted, that
is. so the breast is constantly
hastcd by its own juices or the
pork fats; this can easily he done
if the chicken is placed in a
simple double upright wire grill,
which holds the bird steady and
upright all during the roasting.
Or else haste IT, and then haste
it again. II you would achieve
that succulent, crisp outer skin
so loved by the epicure.
Stuff with your favorite stuff
ing: onion. sage, potato, bread
(cornmeal is a novel but most
satisfying choice) with raisins or
prune. nut, celery or oysters. But
remember this caution: never
pack any poultry stuffing too
firmly down into the body cavity.
Drop it lightly into the cavity,
so that il has plenty of space in