Broiled poultry is not an economical dish, neither is it one in which the greatest possible amount of flavor is obtained, since, as in the case of the meat of animals used for food, the flavor develops with the age of the birds. However, broiled poultry has value in the diet of invalids and persons with poor appetite and digestion, for if it is properly done it is appetizing and easily digested.
47. BROILED POULTRY.--Poultry that is to be broiled must first be
dressed, drawn, and cleaned. Then, as has been mentioned for the preparation of small birds, lay the bird open by cutting down along the spine, beginning at the neck, as shown in Fig. 24. This will permit the bird to be spread apart, as in Fig. 25. When it is thus made ready, washed, and wiped dry, heat the broiler and grease it. Then place the bird on the broiler in the manner shown in Fig. 26 and expose it to severe heat. Sear quickly on one side, and turn and sear on the other side. Then reduce the heat to a lower temperature and broil more slowly, turning often. To prevent burning, the parts that stand up close to the flame may be covered with strips of bacon fastened on with skewers; also, to get the best results, the side of the bird on which the flesh is thick should be exposed to the heat for a greater length of time than the other side. If there is any danger of the high places burning in the broiler, the bird may be removed and the cooking continued in a hot oven. Broiled poultry should be well done when served. This means, then, particularly in the case of chickens, that the broiling process should be carried on for about 20 minutes. When the bird is properly cooked, remove it from the broiler, place it on a hot platter, dot it with butter, sprinkle with salt and pepper, garnish, and serve.
PREPARATION BY FRYING
48. As has been mentioned, birds slightly older and larger than those used for broiling should be fried, because frying is a slower method and gives the flesh a more thorough cooking. However, most of the dishes commonly known as fried poultry are not fried, but sautéd in shallow fat. The same principles employed in sautéing any food are applied in the cooking of poultry by this method; that is, the surface is seared as quickly as possible and the cooking is finished at a lower temperature. Often in this cooking process, the pieces to be sautéd are dipped into batter or rolled in flour to assist in keeping the juices in the meat.
49. FRIED CHICKEN.--To many persons, fried chicken--or, rather, sautéd chicken, as it should be called--is very appetizing. Chicken may be fried whole, but usually it is cut up, and when this is done it serves to better advantage. Likewise, the method of preparation is one that adds flavor to young chicken, which would be somewhat flavorless if prepared in almost any other way.
Frying is not a difficult cookery process. To prepare chickens, which should be young ones, for this method of preparation, draw, clean, and cut them up in the manner previously explained. When they are ready, wash the pieces and roll them in a pan of flour, covering the entire surface of each piece. Then, in a frying pan, melt fat, which may be chicken fat, bacon fat, part butter, lard, or any other frying fat that will give an agreeable flavor. When the fat is thoroughly hot, place in it the pieces of floured chicken and sprinkle them with salt and pepper. As soon as the pieces have browned on one side, turn them over and brown on the other side. Then reduce the heat, cover the frying pan with a tight-fitting lid, and continue to fry more slowly. If, after 25 or 30 minutes, the meat can be easily pierced with a fork, it is ready to serve; if this cannot be done, add a small quantity of hot water, replace the cover, and simmer until the meat can be pierced readily. To serve fried chicken, place the pieces on a platter and garnish the dish with parsley so as to add to its appearance.
50. GRAVY FOR FRIED CHICKEN.--If desired, brown gravy may be made and served with fried chicken. After the chicken has been removed from the frying pan, provided an excessive amount of fat remains, pour off some of it. Sprinkle the fat that remains with dry flour, 1 tablespoonful to each cupful of liquid that is to be used, which may be milk, cream, water, or any mixture of the three. Stir the flour into the hot fat. Heat the liquid and add this hot liquid to the fat and flour in the frying pan. Stir rapidly so that no lumps will form, and, if necessary, season with more salt and pepper to suit the taste.