QUESTIONS
Why is chicken more readily digested than other meat?
What is the reason for cooking stewed chicken 15 minutes in boiling water? Why is the salt not added at first? Why should the chicken finally be cooked at simmering temperature rather than at boiling?
What use can be made of the fat of a fowl?
What is the purpose of the eggs in Sauce for Chicken?
Explain fully why rice or toast makes a desirable addition to Stewed
Chicken.