TRUSSING FOWL.—Insert a skewer through the fowl just underneath the legs, then thrust another skewer through the wings and breast. With a piece of string, tie the ends of the legs together and fasten them to the tail. Then wind the ends of the string fastened to the tail, around the ends of the skewer beneath the legs. Cross the strings over the back, and wind them around the ends of the skewer through the wings; tie the strings together at the back. If trussed in this manner, there is no string across the breast of the fowl. A fowl should be served breast side up (see Figures 72 and 73).
CUTTING A FOWL.—Cut off the leg, and separate it at the joint into "drumstick" and second joint. Cut off the wing and remove the tip; make an incision at the middle joint. Remove the leg and wing from the other side; separate the wishbone with the meat on it, from the breast, cut through the ribs on each side, and separate the breast from the back. Cut the breast in half lengthwise and the back through the middle crosswise. There should be twelve pieces. The neck and the tips of the wings may be cooked with the giblets for making gravy.
STEWED CHICKEN [Footnote 69: Stewed Chicken may be utilized for Chicken
Croquettes) or Creole Stew.]
Cover the pieces of chicken with boiling water, and cook at boiling temperature for 15 minutes; then add one tablespoonful of salt and cook at simmering temperature until tender.
Arrange the pieces on a platter, placing the neck at one end of the platter and the "drumsticks" at the other, and the remaining pieces in order between. Cover with a sauce.
The chicken may be placed on pieces of toast or served in a border of cooked rice.
SAUCE FOR CHICKEN
3 tablespoonfuls tried-out chicken fat or butter or substitute 1/4 cupful of flour 1 teaspoonful salt 2 tablespoonfuls chopped parsley 1 pint stock 2 egg yolks or 1 egg 1/8 teaspoonful pepper
Prepare the sauce (see Cream Toast), and pour it over the well- beaten eggs, stirring until thoroughly mixed. Cook until the eggs are coagulated. Serve at once over chicken.