A

Poultry

From Observatory

Roast Poultry


1111

Ingredients
  • Chicken, duck, goose, or turkey
  • 3 tablespoons butter
  • 2 tablespoons flour
  • ½ cup to 2 cups hot water
Utensils
  • Skewers or twine
  • Roasting-pan
  • Long-handled spoon or baster
Directions
  1. Assuming that the bird has been cleaned and dressed by the dealer, it should in addition be singed by holding it over a flame and changing its position constantly until the whole surface has been exposed to the flame.
  2. Wash the bird in cold water, dry it well, and fill the interior with Stuffing (Plain Stuffing, Oyster Stuffing, or Potato Stuffing). Fasten the wings and legs firmly and closely to the body with skewers or stout twine.
  3. Put the bird in a roasting-pan with the breast side up, and rub the surface with salt.
  4. Make a paste of 3 tablespoons of butter mixed with 2 tablespoons of flour, and spread this over the bird.
  5. Place the roasting-pan in a hot oven, and after ten minutes reduce the heat and pour from ½ cup to 2 cups of boiling water over the bird, the amount of water depending upon the size of the bird.
  6. Baste every ten minutes by dipping up the liquid from the roasting-pan with a long-handled spoon and pouring it over the bird.
Remarks

Chicken, duck, and goose should roast twenty minutes for each pound. Turkey should roast thirty minutes for each pound.

If a self-basting pan is used, the cover should be fitted tightly over the lower part of the pan after the water has been poured over the bird and then need not be removed during the cooking.


Gravy for Roast Poultry


1111

Ingredients
  • Roast Poultry (chicken, duck, goose, or turkey)
  • Liquid from roasting-pan
  • 3 tablespoons flour
  • 1 cup hot water
  • Salt
Utensils
  • Roasting-pan or saucepan
  • Measuring cup
Directions
  1. After the bird from the Roast Poultry recipe has been removed from the roasting-pan to a hot platter for serving, pour the liquid from the roasting-pan into a measuring-cup.
  2. Mix 3 tablespoons of flour with this liquid, stirring and rubbing out every lump.
  3. If the cup is not quite full, add enough warm water to fill it; then pour the contents of the cup back into the roasting-pan, or into a saucepan, and set this over the fire, stirring constantly until the gravy thickens and boils.
  4. Then add 1 cup of boiling water, and stir until the gravy is smooth and thoroughly blended.
  5. Season with salt.
  6. If desired, the giblets (heart, liver, and gizzard) may be parboiled slowly for twenty minutes, chopped finely, and added to the gravy.


Broiled Chicken


1111

Ingredients
  • Chicken
  • Salt
  • Pepper
  • Butter
Utensils
  • Broiler
Directions
  1. Have the chicken dressed and cut in half (along the back-bone) by the butcher.
  2. Singe the chicken if necessary, to remove the pinfeathers.
  3. Wash the chicken inside and out, and then wipe it dry on a piece of clean cloth.
  4. Place the two pieces on a greased broiler, with the skin side down, and sprinkle with salt and pepper.
  5. Put the broiler in the lower oven and cook the chicken fifteen minutes, watching carefully to see that it does not brown too quickly.
  6. Put several bits of butter on the chicken, sprinkle again with salt and pepper, and broil five minutes longer, turning the pieces frequently.
Remarks

Only very young chickens should be cooked in this way. Such smaller birds as squab, quail, etc., may be broiled according to the same directions, but should not be cut in two before broiling.

Fried Chicken


1111

Ingredients
  • Chicken
  • Salt
  • Pepper
  • Flour
  • 1 cup lard or similar fat
Utensils
  • Meat-knife
  • Covered saucepan
  • Colander
  • Bread-board
  • Deep frying-pan
  • Long-handled fork
Directions
  1. With a meat-knife separate the legs and wings of the chicken from the body, cut the body in two, lengthwise along the back-bone, and cut each half of the body into two parts.
  2. Wash the pieces of chicken, and dry them on a clean cloth.
  3. Unless the chicken is very young (in which case it will not be necessary to boil it before frying) put the pieces into a saucepan, and barely cover them with boiling water. Cover the saucepan, reduce the heat so that the water will simmer, and cook for about an hour, or until the chicken is tender.
  4. Take the saucepan from the fire, drain off the water, and allow the chicken to cool.
  5. Sprinkle the bread-board thickly with flour and roll each piece of chicken in the flour, coating it thoroughly.
  6. Set the frying-pan on the fire, put the fat into it; and when the fat melts and begins to smoke, put the pieces of chicken into it. Brown the chicken well on both sides, taking each piece from the fat as it is done and shaking a little salt and pepper over it.
  7. Prepare gravy as directed in the following recipe, and pour it over the chicken on a hot platter.


Gravy for Fried Chicken


1111

Ingredients
  • 2 tablespoons hot fat
  • 2 tablespoons flour
  • ¾ cup milk
  • ¾ cup hot water
  • 1 teaspoon salt
  • Pepper
Utensils
  • Bowl
  • Tablespoon
Directions
  1. When all the chicken has been taken from the frying-pan, pour out of the pan into a bowl all but about 2 tablespoons of the hot fat in which the chicken has fried, and place the frying-pan over a low flame on the stove.
  2. Stir the flour into the fat in the frying-pan, mixing it thoroughly so that no lumps remain.
  3. Add the milk and hot water, stirring the mixture constantly until it thickens and boils.
  4. Add the salt and pepper.
Remarks

If a richer gravy is wanted, use 1½ cups of Soup Stock in place of the milk and hot water. The heart, liver, and gizzard of the chicken may, if desired, be boiled until tender, then finely chopped and added to the gravy.


Chicken Fricassee


1111

Ingredients
  • Small chicken
  • 4 tablespoons flour
  • 4 tablespoons butter
  • 1½ teaspoons salt
  • Pepper
  • 1 tablespoon chopped parsley
  • ½ cup cream or milk
Utensils
  • Meat-knife
  • Saucepan
  • Large spoon
  • 2 bowls
Directions
  1. With a meat-knife separate the legs and wings of the chicken from the body, cut the body in two, length-wise along the back-bone, and cut each half of the body into two parts.
  2. Wash the pieces of chicken and dry them.
  3. Put the chicken in a saucepan and barely cover it with boiling water.
  4. Set the saucepan over the fire, cover it, reduce the heat so that the water will simmer, and cook for forty minutes, removing the scum as it rises to the surface of the water.
  5. Remove the pieces of chicken from the saucepan to a bowl, and pour the liquid from the saucepan into another bowl.
  6. Melt the butter in the saucepan, add the flour, salt, and pepper, and mix thoroughly until no lumps remain.
  7. Measure out 3 cups of the hot liquid in which the chicken has cooked, and add it slowly to the butter and flour in the saucepan, stirring constantly until it thickens and boils.
  8. Add the cream or milk and the parsley to this gravy, and put the pieces of chicken into it.
  9. Reduce the heat, cover the saucepan, and simmer for half an hour.
Remarks

Baking-Powder Biscuit may be split in two and arranged around the chicken on the serving platter, and the gravy poured over all. Or, the uncooked biscuit dough may be put by the tablespoonful into the saucepan with the chicken for the last half-hour of cooking, and then served on the same platter.

Chicken Pie


1111

Ingredients
Utensils
  • Baking-dish
  • Knife
  • Cup
Directions
  1. Prepare a Chicken Fricassee as directed in the previous recipe.
  2. Place a small cup, bottom side up, in the centre of a baking-dish, and arrange the pieces of chicken in the dish around this cup.
  3. Pour enough of the gravy into the baking-dish so that it is nearly full, and then allow the whole to cool.
  4. Prepare Plain Pastry dough, roll the dough out into one thick sheet, and make several short cuts through the centre of the sheet with a sharp knife.
  5. Fit the dough over the top of the baking-dish, and trim off the dough that projects beyond the edges of the dish.
  6. Bake in a moderate oven about thirty minutes, or until the crust is delicately browned.

Creamed Chicken, Turkey, or Duck


1111

Ingredients
Utensils
  • Saucepan
  • Spoon
  • Knife
Directions
  1. Cut several slices of cold cooked fowl into small cubes or dice.
  2. Make White Sauce No. 2, in accordance with the directions.
  3. Stir about 1 cup of the cut fowl into the White Sauce, and reheat slowly to the boiling-point.
  4. Serve on slices of buttered toast. If desired, a small amount of chopped mushrooms, pimentos, green pepper, or olives may be added to the White Sauce with the cut fowl.


Stuffings for Poultry[edit | edit source]

Plain Stuffing


1111

Ingredients
  • 3 tablespoons butter
  • 1 cup bread crumbs
  • ½ teaspoon salt
  • Pepper
  • 1 teaspoon sweet marjoram
  • ¼ teaspoon celery salt
  • Few grains summer savory
  • ⅓ cup boiling water
Utensils
  • Small saucepan
  • Tablespoon
  • Mixing-bowl
Directions
  1. Melt the butter in a small saucepan.
  2. Mix the crumbs, salt, pepper, marjoram, celery salt, and summer savory in a mixing-bowl.
  3. Stir the melted butter into the materials in the bowl.
  4. Add the boiling water, and mix the whole together thoroughly.
Remarks

If the stuffing is to be used for a turkey, the amounts of the materials named should be doubled or trebled, depending upon the size of the fowl.

Oyster Stuffing


1111

Ingredients
  • 1 cup small oysters
  • 1 cup celery, finely chopped
  • 3 tablespoons butter
  • 1 cup bread crumbs
  • ½ teaspoon salt
  • Pepper
  • 1 teaspoon sweet marjoram
  • ¼ teaspoon celery salt
  • Few grains summer savory
  • ⅓ cup boiling water
Utensils
  • Chopping-bowl
  • Small saucepan
  • Tablespoon
  • Mixing-bowl
  • Knife
Directions
  1. Follow the same directions as given above for Plain Stuffing, but add 1 cup of small oysters and 1 cup of finely chopped celery.

Potato Stuffing


1111

Ingredients
  • 4 or 5 potatoes
  • Small piece salt pork
  • 1 onion
  • ¼ cup butter
  • 1 egg
  • 1¼ cups bread crumbs
  • 1½ teaspoons salt
  • 1 teaspoon sage
Utensils
  • Meat-chopper
  • Chopping-bowl
  • Small saucepan
  • Small bowl
  • Dover beater
  • Mixing-bowl
  • Mixing-spoon
Directions
  1. Boil and mash the potatoes as directed in the recipes for Potatoes—Irish or Sweet and Mashed Potatoes.
  2. Put the salt pork through the meat-chopper.
  3. Chop the onion in a small chopping-bowl.
  4. Melt the butter in a small saucepan.
  5. Beat the egg in a small bowl.
  6. While the potato is still hot, measure out 2 cups of it into the mixing-bowl. Add ¼ cup of the chopped salt pork, together with all the other materials, and mix thoroughly.


Warning: Display title "Poultry" overrides earlier display title "".

This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.

This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.

Please note that the original source material has been altered by a human editor or was human-edited with AI-assist to be easier to read and search for on the Observatory. To find the original source material as it was originally written and/or formatted, please click here.

BY
Book Cover The Plain Sailing Cook Book Beige Minimalistic Cookbook Digital Notebook Cover (3D) 2.png
Susanna Shanklin Browne
SOURCE
Public Domain
Retrieved from "https://observatory.wiki/w/index.php?title=Classics:The_Plain_Sailing_Cook_Book/Recipes/Poultry&oldid=19025"

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