The Republican. [volume] (Oakland, Md.) 1877-current, 1942-07-30
.Homenakers' Column
Edited by Miss Maryanna Lee Long,
Home Demonstration Agent
BrOilers and Fryers-A Victory Food
Special

llOIllC ITdIlOH ASeHG
Brothers and Fryers-A Victory Food
Special
Broilers and fryers, supplying ideal
poultry dishes for summertime meals,
are being featured throughout the ma
ton as a "Victory Food Special"
They have been designated as such
because young chickens are abund-
ant now, due to expanded poultry
production to fill wartime egg needs.
The surplus cockerels created by this
increase in poultry population are ex-
cellent for broiling or frying.
If you plan to take advantage of
this "Victory Food Special" here are
some tips FROM home economists U. S.
Department of Agriculture, to help
you prepare that broiler or fryer for
a good chicken dinner:
Ten Steps To Good Broiled Chicken
Buy plump, young chickens weigh
ing about 21@ pounds, dressed weight
that is plucked but not drawn with
head and feet attached.
Split down both the back and the
breastbone, and use each half for a
serving.
Wash the chicken with water and
wipe as dry as you can. Never soak it.
Coat with melted fat, sprinkle with
salt and pepper. If you like, sprinkle
-four over the fat.
Put the chicken in the broiler, skin
side away from the heat at first.
Keep the heat moderate.
Turn the chicken several times as
it browns, and haste often.
Cook evenly, clear to the bone.
If you prefer, cook it partly done
in a broiler and finish slowly in the
oven.
Serve hot, with pan drippings or
melted fat poured over the broiled
chicken.
Twelve Steps to Good Fried Chicken
Allow for each person at least q
pound chicken, dressed weight.
Disjoint the chicken and cut into
pieces for serving.
Wash them with water and pat as
dry as possible. Never soak.
Sprinkle with salt and pepper and
roll in flour, or dip in slightly beaten
egg, diluted with tablespoon of
water or milk, and roll in fine, dry
bread crumbs, corn meal or flour.
Use a thick frying pan to spread
the heat evenly.
Put in enough fat so when melted
1t is about half inch or more deep.
Fat should be hot but not smoking
when you put in the chicken.
Fry thickest pieces of chicken first.
They take longer to cook.
Do not crowd chicken in the pan.
Leave enough room so the fat can
come up around each piece
Cook at moderate heat; turn each
piece when it is brown. Moderate heat
helps to hold in the juice and keeps
the protein tender.
When done, take pieces from the
pan and drain them on absorbent
paper.
To keep chicken hot until time to
serve, put in heated pan or
crock.
If you have a lot of chicken to fry
at one time, you may want to cook it
partly done in frying pan, then
finish in a moderate oven.
TO Make Cream Gravy
Mix two tablespoons flour with two
tablespoons drippings and the brown
pieces in the frying pan.
Add gradually IL cups cold milk.
Stir constantly.
Cook slowly until gravy is smooth
and thickened.
Season as you like it.
And don't throw away any chicken
fat. If there's more than you want
for gravy, strain out the brown parti-
Giles and store in a dark, cold place to
help season other food Don't let
drop of fat go to waste. Salvage it
for your country's war needs if you
can't use it yourself in food.