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Graeve, Oscar (ed.) / Delineator
Vol. 118, No. 6 (June, 1931)

Batchelder, Ann
Good ideas about chicken,   pp. 30-[32] PDF (1.6 MB)

Page 30

WiEN I began to contemplate this article. I deter-
mne! .,:-.fifteen recipes for chicken. Then I said-if
I have fifteen chicken recipes and eight recipes for
stuffings and sauces and one recipe for "quenelles,"
which you really ought to know-that will make twenty-
four recipes' That's a good many. Even I quailed be-
fore the length, so I have boiled it down to less chicken
recipes, keeping to my stuffing and sauce schedule, and
not forgetting the quenelles'
And because I'm going to talk about chicken and
such, and be very instructive and constructive. let's
barge right in and get to work. And even if I don't
philosophize and reminisce as usual, maybe you won't
mind this time, for out of all this you ought to become
very chicken minded and be able to have chicken both
in your summer menus and in any other season, and have
your recipes all together in one place, which makes it
handy all around.
I've tried to select recipes that will serve both for
indoor and outdoor meaLs.  So if the sun shines. vou
tar. go on a &:, .i. if' ..1h 1. v. hat culd he
j             4
nicer tor a rainy day than making an extra delicious
chicken dish for dinner? Unless it's making one for
luncheon. At least, that's what I think. But then, I'd
rather cook than not, you know. Are you with me?
Select a young roasting chicken. Have it singed and
dressed for roasting. Wash and wipe dry. Stuff. Rub all
over with soft butter or other fat. Dredge with flour.
Truss the wings and legs to keep a good shape. Put into
roasting pan uncovered, and set in hot oven, 5oo F., until
browned, turning so it will brown on all sides. Then add
a quart of water to the under part of a double roaster,
or two cups if a single pan roaster. Cover and reduce
heat to 375-4oc F. and baste occasionally while roasting.
Cook until the chicken is tender.
Now this is the simplest way to roast a chicken. You
may have your market expert lard it, if you wish, and
you may lard it with truffles and thin slices of salt
pork. If you choose a capon, larding will be unneces-
-ary. capon. are so fat. But they are grand eating.
Here you will see how we make the chicken
croquettes we are so eloquent about on
this page. Have the crumbs very fine and
cover the croquette well. It is best to keep
in ball shape until you finish rolling and
dipping in egg and rolling again. When
they are done the inside should be as soft
and creamy as they look in the last picture
at the right. This is really the big cro-
quette secret. So have them soft inside
Economical, too, for being large and firm, there is no
waste, and the left over meat will make splendid dishes.
I will tell you how to make three different stuffings. I
call them stuffings, for using the word "dressing" in this
connection doesn't mean the same to me as the good
lusty word stuffing. To me "to dress" means putting the
finishing touches on. For example, I send a roasted
chicken to the table with a garnish of sliced orange, with
cress and grenadined pineapple and, if good luck is with
me, I add marrons, than which there's no more delicious
garnish for poultry in the world.
But to get on to the stuffing business. Break up quite
fine a good loaf of day-old bread. Add about three
tablespoons of poultry seasoning, a small onion, chopped
fine, a teaspoon of salt and one fourth teaspoon white
pepper. Mix well. Add one fourth cup melted butter.
Mix again. Stuff your bird. I put th  liver in with the
stuffing-whole, of course. I don't hold with giblets
chopped up in a stuffing. Leave those-with the ex-
ception of the liver-for the gravy.
Or, do the above stuffing and add, instead of the but-
ter, two good slices of salt pork put through the chopper,
and cold water to make a moist but not wet mixture.
W hen I make this I fry the onion before adding it, and
season it a bit more highly with poultry seasoning.
The poultry seasoning is inportant. Get one that is
fresh, has the best of herbs and is finely milled and
clean. There is a difference in even such things as
poultry seasonings. And you'll be repaid by getting one
that has the above qualities. Pork stuffing needs it.
You will want, for dressy occasions, to make a chest-
nut stuffing. This is especially good with a capon. And
I do it this way: Blanch and shell about four cups
French chestnuts. Cook in boiling salted water until
tender. Chop fine and mix with one and a half cups
crumbs. Add three fourths cup of cream and one half
cup melted butter. Season with salt and pepper to
taste and add a little lemon Juice and the grated rind of
half a lemon. Very rich, very delicious, very special and
very unusual.
I think the gravy made from the  (Turn to page 101)
I N    E  A  T   OR       DEL IN EATOR
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