TERMS USED IN SELECTING FOWL
- Chicken—Term applied to fowls under ten months.
- Broilers—Young spring chickens about six months old.
- Fowl—Term including chicken, turkey, goose and duck.
- Pullet—Young hen. Term including fowl up to the age of one year.
- Capon—Specially fattened male chicken.
METHODS OF COOKING
ROASTING
Chicken and turkey being dry meat, require frequent bastings. The grease which accumulates in the roasting of geese must be poured off from time to time. This should be clarified and carefully saved for use in pastries and as spreads. Strips of salt pork or bacon if placed across turkey or chicken baste the fowl as well as flavor it.
STEWING
Older fowl is best when stewed. The fowl should be put into boiling water, seasoning added, and gently cooked at the simmering point for several hours before the vegetables are added. Cook until the meat is very tender. Add dumplings the last twenty minutes.
BROILING
Fowl that is to be broiled should be brushed well with oil and allowed to stand in cool place some time before broiling. Sprinkling with lemon juice also tends to make it tender as well as flavors the fowl. Strips of bacon laid across the top baste the fowl. Turn frequently to insure thorough cooking.
FRYING