How to Pick, Pluck, and Prepare Your Own Poultry

(Page 5 of 5)

July/August 1977
 
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Finally (Fig. 12), remove the oil sac above the tail by cutting under and around it. Wash all the meat you've saved. If the chicken is to be baked or roasted, you can put it into the oven whole. If it's to be fried or prepared in some other way that calls for individual pieces, cut up what's left . . . and you're finished.

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The disagreeable part of preparing a chicken is soon forgotten when the bird is brought to the table in the form of a delicious dish. Here's one of my favorites:

Dip individual pieces of chicken in milk, then in a mixture of flour, salt, and pepper. Brown the chunks of meat in oil or other shortening, and then put them in a deep baking dish. Add one-half cup of water and bake at 350°F. When tender, mix one can of mushroom soup with 3/4 cup of water and pour over the chicken. Bake 15 to 20 minutes longer and serve.

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  • SDF 3/13/2007 11:10:44 AM

    theeeee

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