Healthy Dinner Recipes
Methods of thawing frozen poultry:
1. Place poultry in original wrapper in regular food compartment of refrig
erator, allowing about 4 hours per lb. This averages overnight for a frozen
chicken and 2-3 days for a large turkey.
2. Place whole bird in cool running water until just pliable enough to handle.
Do not leave in water after bird is thawed.
3. Place cut-up chicken on a rack, in shallow pan until parts can be separated.
You should plan on about 1 lb. of poultry per person.
Broiling chickens are 2½-3½ months old and average l½-2 lbs. dressed. Skin should be smooth and white.
Frying chickens are 3½-5 months old, frying roosters 5-9 months. They vary in weight according to breed.
Roasting chickens are about the same age as fryers and should weigh 4-5 lbs. Chickens older than a year will have yellow skins and tougher meat, and should be used for stewing or soups.
■ ROAST TURKEY, CHICKEN, OR DUCK
Clean the bird thoroughly; singe, remove pin feathers. Wash inside to remove blood or loose pieces of lungs or entrails. Pat dry with paper towels. Stuff not too tightly, place in 325° oven on an open rack. Cover for first 2-3 hours with a clean cloth saturated with butter or oil. Remove to brown the bird. Poultry is done when the leg joints move freely in a firm grasp.
Roast turkey-20-25 minutes per lb. at 325°.
Roast chicken-40 minutes per lb. at 325°.
Roast duck-30 minutes per lb. at 325°.
If necessary to draw poultry, insert hand in cavity, loosen the entrails and remove. Reach in and pull out windpipe, lungs and kidneys. Cut out the oil sac on back of the tail. From breastbone cavity remove any part of windpipe remaining. Pull back skin from neck- and cut off neck. When separating heart, gizzard and liver, be very careful not to break the gall bladder. Remove it and destroy.
After stuffing bird, fold the wing tips back under the first joint. Flatten out neck skin and fold back, fastening with wooden or metal skewer. After stuffing main cavity, draw skin together and insert skewers. Now lace with strings. Bring ends of drumsticks and tail together, wrap cord around them and tie at back.
Never stuff a chicken or turkey with warm dressing, then hold overnight without roasting. Never partially roast a bird one day and expect to continue the next.
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