Kill bird and draw immediately; wash carefully and cool; then cut into convenient sections. Boil until the meat can be removed from the bones; remove from the boiling liquid and take out all bones; pack closely into glass jars or enameled cans; fill jars with the hot liquid after it has been concentrated one half; add 1 level teaspoonful salt to every quart of meat for seasoning; put rubbers and top of jars in place but not tight. If using enameled cans completely seal. Sterilize the length of time given in the [time-table on page 108] of this book. After the sterilizing remove the jars; tighten the covers if glass was used; invert to cool and test joints. Wrap with paper to prevent bleaching.
FRIED SPRING CHICKEN
After cleaning and preparing the chickens, season and fry as though for serving directly on the table. Cook until the meat is about three-fourths done. If a whole spring chicken, break the neck and both legs and fold around body of chicken. Roll up tight, tie a string around the chicken and drop this hot, partially fried product into sanitary tin cans or glass jars. A quart tin can (No. 3) will hold two to four small chickens. Pour liquid from the griddle or frying pan into the can over the chicken. Proceed, as in any other canning, with the sealing, sterilizing and removing of the jars. Chicken fries canned in the late fall preserve the meat at the most delicious stage and furthermore we avoid the expense of feeding the chickens throughout the winter.
HOW TO CAN COCKERELS
When cockerels reach the point in their growth where it is no longer profitable to feed them, and when they are wanted for home use during the winter months they should be canned. This method of handling the cockerel not only saves money by cutting down the feed bill, but it places in the pantry or cellar the means of a delicious chicken dinner at a time of the year when the price of poultry is high.
The bird should not be fed for at least twenty-four hours before killing. It should be killed by the approved method and picked dry. When the feathers have been removed and the pin feathers drawn the bird should be cooled rapidly. This rapid cooling after killing is essential to a good flavor in canned meat. As soon as the bird has been properly cooled it should be singed and washed carefully with a brush.
CUTTING UP AND DRAWING CHICKENS
Mr. George Farrell, a most expert canner, tells us how to go about this job of canning chicken.
In preparing the bird for canning, care should be taken in drawing it so that the contents of the digestive tract do not come in contact with the meat.
1. Remove the tops of the wings, cutting at the first joint.