Evening Republican, Volume 15, Number 45, Rensselaer, Jasper County, 22 February 1911 — FIXING THE TOUGH CHICKEN [ARTICLE]

FIXING THE TOUGH CHICKEN

One of the Best Ways by Which Venerable Bird May Be Made Tender and Palatable. wiien the ‘‘chicken’* (> ordered by telephone turns out to be a venerable hen or rooster, do not despair. There are several ways of transforming It Into a respectable family piece de resistance. In fact, by the following method such fowls have been made as tender as spring chickens: Let the bird, after drawing, seasoning and stuffing, simmer until over half done. Then place it in the oven with a piece of pork laid: over its breast. Pour the liquor over and around the roast in the pan. Finish the cooking In a very hot oven, basting frequently with the drippings. When ready to serve skim off any superfluous fat that may be In the pan before preparing the gravy. The pork prevents the fowl from becoming dry, and Jtf a small onion iq also added it will have a more savory flavor. The simmering lessens its toughness. In fact, slow simmering is just the thing fer any tough meat, but it should simmer, not boll. Boilihg will toughen the tenderest of meat.