There is practically no difference between the flesh of fowls and that of other meat in regard to nutritious value. The flesh of fowl is rich in nitrogenous matter, but contains little fat, unless specially fattened for killing.

The light meat from the breast is tender, but poorer in flavor than the dark meat from the leg and second joint.

The breast meat is delicate, owing to the shortness of its muscle fibers. The toughness of the leg and second joints is due to the long fibers and the tendons running through it.

Selecting Poultry And Game

1. The bird should be short and plump.

2. The skin fairly smooth.

3. Legs smooth.

4. Toes pliable.

5. End of breast bone should bend readily.

6. Quantity of meat on breast bone.

7. Should be fat. If convenient, use yellow skin fowls. The flavor of the meat is richer.

Cleaning And Preparing Poultry And Game

1. Poultry should not be sent to market in an undrawn condition. The animal, before it is killed, should go without food long enough to empty the crop.

2. Dry method of removing feathers-plucking them from the dry bird.

3. Wet method or scalding-plunging the bird into boiling water (there being sufficient water to cover the animal), allowing it to remain in the water for a few moments only. This last method is a quicker method, but not as good as the dry method, as the boiling water will injure the fine flavor. In buying poultry, the dry picked will sell for a few cents more a pound.

4. Spring chickens, from four months to a year old, are better for roasting, frying and broiling. The older fowls, which are cheaper, should be used for fricassees, stews, salads and pies.

5. It is wise, before roasting or stewing a fowl, to remove the tendons from the legs. There are seven in each leg.

6. Remove all pin feathers.

7. Singe by holding over gas flame or over burning paper.

8. Wash well in several waters. Coarse corn meal will be a great help in cleaning the skin.

9. If the fowl is to be roasted, the wings should be folded under the back, so that they need not be removed in carving. Salt should be sprinkled on the fowl.

Poultry - Chickens, Turkeys, Tame Ducks, Geese.

Game - Quail, Partridge, Grouse. Wild Ducks and Geese.

How To Cut A Chicken Into Pieces

Cut off the leg and separate at the joint, into drumstick and second joint. Cut off the wing and remove the tip; separate wing at middle point. Remove leg and wing from other side. Separate the wishbone, with the meat which is on it, from the breast; cut through the ribs on either side and separate the breast from the back; cut the breast in half lengthwise, and the back through the middle crosswise. The side bones may be cut apart lengthwise with a cleaver. There should be 12 pieces. The neck and tips of the wings may be cooked with the giblets, and used for making gravy.

If the chicken is to be stewed, cover the pieces with boiling water, and cook at that temperature for 15 minutes. Then add one tablespoonful salt, and cook at a low temperature until tender. Serve with a sauce.