Poultry
Looking at Cooking and Garden Jobs with Mildred Swift

Stewing chicken or hen is the foundations of a great variety of dishes – noodles, macaroni, rice, salads, loaves, pies, sandwiches, croquettes, casseroles, soups, and creamed and scalloped dishes. The chicken broth and fat contribute additional flavor to chicken dishes. Good cooks know the value of chicken fat for sautéing, as shortening, and in sauces.

Unlike the tender turkey, stewing chickens are not tender. They must be steamed. If you want the broth (and who doesn’t?), use about a cup of water and 1/2 teaspoon of salt for each pound of chicken. Place chicken in pot. Bring the water to a rapid boil, skim froth from surface, reduce heat to simmering. Cook gently, tightly covered, until thickest pieces and fork tender. Let hen cool in the broth for fine flavor. Then you are ready to prepare the fowl in any way you wish.

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