HOW TO COOK POULTRY
(See [pages 13] and [40])
SELECTION OF YOUNG FOWL
The flesh of young fowl is smooth. The claws and feet are usually light yellow in color and are very supple. A breastbone which bends easily indicates young fowl. Fowl should be plump, but not over plump. If fowl is exceptionally fat at the crop, it indicates large inner organs. They weigh heavily, and therefore are poor purchases.
PREPARATION FOR COOKERY
Care should be taken that the fowl is drawn and thoroughly cleansed. This is often attended to by the local butcher, but special care and attention is also needed in the home.
The pin feathers must all be removed and the fowl singed. All blood clots, portions of lungs, etc., should be removed. Hold fowl under faucet, and let water from faucet rush through it to remove any clinging portions.