Читать книгу The New England Cook Book, or Young Housekeeper's Guide - Anonymous - Страница 23

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Chickens for roasting or boiling, should have a dressing prepared like that for turkies. Half a tea cup full of rice boiled with the chickens, makes them look white, they will be less liable to break if the water is cold when they are put in to boil, a little pork boiled with the chickens improves them, if you do not boil any pork with them, put in a little salt. Chickens for broiling should be split, the inwards taken out, and the chicken washed inside and out, put the bony side down on the gridiron, and broil it very slowly till brown then turn it, when done take it up, salt, and butter it. About forty minutes is required to broil a common sized chicken. For roast chicken, boil the liver and gizzard by themselves and use the water for gravy, cut the inwards in slices, and put them in.