Evening Republican, Volume 21, Number 262, Rensselaer, Jasper County, 7 November 1918 — HOW TO COT AND DRAW A CHICKEN [ARTICLE]

HOW TO COT AND DRAW A CHICKEN

Simple Method Is Outlined That Makes the Best of a Very Unpleasant Task. REAL ART IN PREPARATION Housewife's Everlasting Bugaboo Loses Half Its Terrors When Plan Shown in Illustration Is Followed Carefully. Cleaning chickens —the housewife’s everlasting bugaboo—loses half its terrors when done by this quick and economical method. There is a real art in drawing and cutting' up a chicken for cooking or canning. By carefully following the directions given here, the entire digestive tract is removed without coming in contact with the meat; and the flesh and bones from a whole bird may be fitted neatly into a' quart jar. The bird should not be fed for 24 hours before killing. It should be killed by sticking in the roof of the mouth and picked dry. When the feathers have been removed and the pin feathers drawn, the bird should be cooled rapidly. As soon as it has been properly cooled it should be singed and washed carefully with a brush and light soap suds, if necessary. Cutting Up and Drawing. T. Remove the wings after cutting off the tips at the first joint. 2. Remove the foot, cutting at the knee joint. 3. Remdve the leg at,the hip or saddle joint 4. Cut through the-connecting joint to separate the thigh from the leg. 5. Cut through the neck bone at the head with a sharp knife, being, careful not to cut the windpipe or gullet. With the index finger separate the windpipe and gullet from the neck, and cut through the skin to the wing opening. Leave the head attached to the windpipe and gullet and loosen these from the neck down as far as the crop. 6. With a sharpened knife cut around the shoulder blade, puli it out of position and break it. 7. Find the white spots on the ribs and cut along them through the ribs. Cut back to and around the vent and loosenit. 8. Leaving the tyead attached, loosen the windpipe, gullet and crop, and remove the digestive tract from the bird, pulling it back- toward the vent. Remove the lungs and kidneys with/the point 'of a knife and cut off the neck close to the body. 9. Cut through the backbone-at the joint or just above the diaphragm and remove the oil sack. 10. Separate the breast from the backbone by-cutting through on the white spots and break. 11. Cut in tjharp at the point of the breastbone, cutting away the wishbone

and also taking with it the meat 12. Cut the fillet from each side of the breastbone. Bend in the bones of the breastbone. Packing for Canning. Use a quart jar. Pack the saddle with a thigh. inside; the breastbone with a thigh inside; the backbone and ribs with a leg inside, the leg large end downward, alongside the breastbone; the wings; the wishbone; the fillets; the neckbone. Do not pack the giblets with the meat. Directions for the home canning of chicken, meats, soups, fruits and vegetables may be found in Farmers’ Bulletins of the United States department of 'agriculture, and will be supplied free of charge to anyone writing for them to the division of publications. 4