If the boned chicken is to be roasted, the entire chicken, including the spaces from which the wing and leg bones were removed, may be filled with highly seasoned stuffing. When this is done, shape the chicken as much as possible to resemble its original shape and sew up the back. The chicken will then be ready to roast. If the boned chicken is to be broiled, shape it on the broiler as shown in Fig. 44 and broil. When broiled, boned chicken should appear as in Fig. 45.

PREPARATION BY STEWING AND OTHER COOKING METHODS

64. CHICKEN STEW WITH DUMPLINGS OR NOODLES.--Perhaps the most common way of preparing chicken is to stew it. When chicken is so cooked, such an addition as dumplings or noodles is generally made because of the excellent food combination that results. For stewing, an old chicken with a great deal of flavor should be used in preference to a young one, which will have less flavor.

In order to prepare chicken by stewing, clean, draw, and cut up the bird according to directions previously given. Place the pieces in a large kettle and cover them well with boiling water. Bring all quickly to the boiling point and add 2 teaspoonfuls of salt. Then remove the scum, lower the temperature, and continue to cook at the simmering point. Keep the pieces well covered with water; also, keep the stew pot covered during the cooking. When the chicken has become tender enough to permit the pieces to be easily pierced with a fork, remove them to a deep platter or a vegetable dish. Dumplings or noodles may be cooked in the chicken broth, as the water in which the chicken was stewed is called, or they may be boiled or steamed separately. If they are cooked separately, thicken the broth with flour and serve it over the chicken with the noodles or dumplings.

65. FRICASSEE OF CHICKEN.--For chicken that is tough, fricasseeing is an excellent cooking method to employ. Indeed, since it is a long method of cookery, a rather old, comparatively tough fowl lends itself best to fricasseeing. Fricassee of chicken also is a dish that requires a great deal of flavor to be drawn from the meat, and this, of course, cannot be done if a young chicken is used.

To prepare fricassee of chicken, clean and cut the bird into pieces according to the directions previously given. Put these into a saucepan, cover with boiling water, add 2 teaspoonfuls of salt, bring to the boiling point quickly, skim, and reduce the temperature so that the meat will simmer slowly until it is tender. Next, remove the pieces of chicken from the water in which they were cooked, roll them in flour, and sauté them in butter or chicken fat until they are nicely browned. If more than 2 or 2 1/2 cupfuls of broth remains, boil it until the quantity is reduced to this amount. Then moisten 2 or 3 tablespoonfuls of flour with a little cold water, add this to the stock, and cook until it thickens. If desired, the broth may be reduced more and thin cream may be added to make up the necessary quantity. Arrange the pieces of chicken on a deep platter, pour the sauce over them, season with salt and pepper if necessary, and serve. To enhance the appearance of this dish, the platter may be garnished with small three-cornered pieces of toast, tiny carrots, or carrots and green peas.

66. CHICKEN PIE.--A good change from the usual ways of serving chicken may be brought about by means of chicken pie. Such a dish is simple to prepare, and for it may be used young or old chicken.

To prepare chicken pie, dress, clean, and cut up a chicken in the usual manner. Put it into a saucepan, add a small onion and a sprig of parsley, cover with boiling water, and cook slowly until the meat is tender. When the meat is cooked, add 2 teaspoonfuls of salt and 1/4 teaspoonful of pepper, and when it is perfectly tender remove it from the stock. Thicken the stock with 1 tablespoonful of flour to each cupful of liquid. Next, arrange the chicken in a baking dish. It may be left on the bones or cut into large pieces and the bones removed. To it add small carrots and onions that have been previously cooked until tender and pour the thickened stock over all. Cover this with baking-powder biscuit dough made according to the directions given in Hot Breads and rolled 1/4 inch thick. Make some holes through the dough with the point of a sharp knife to let the steam escape, and bake in a moderate oven until the dough is well risen and a brown crust is formed. Then remove from the oven and serve.

67. CHICKEN CURRY.--Chicken combined with rice is usually an agreeable food combination, but when flavored with curry powder, as in the recipe here given, it is a highly flavored dish that appeals to the taste of many persons.

CHICKEN CURRY