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Chicken
Recipes
Chickens that are three or four months old
are called spring chickens or broilers. Birds older than one year are sometimes called fowls. For best results,
try to buy quality, organic and antibiotic free chicken.
Organic chickens and fowls have certain characteristics which make them
readily distinguishable. Chickens have soft feet, a soft and flexible
breast bone, many pin feathers, and little fat. Fowls have hard and
scaly feet, rigid breast bone, long hairs, and much fat surrounding the
intestines.
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| Basic Chicken Broth |
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Disjoint, and cut the chicken
into small pieces. Break or
crush the bones. If you are using farm chicken, reserve the feet as
they contain gelatin good for broth. Cover the
meat, feet and bones with cold water; heat very slowly, and simmer
till the meat is tender. A few minutes before removing from
the fire
add salt and pepper to taste, also 1/2 teaspoon of sugar. Strain,
and when cool remove the fat. When needed, heat the necessary
quantity, and if desired very clear add the shell and white of 1 egg.
Let this boil slowly 3 or 4 minutes. Skim and strain through a fine
cloth or fine sieve. A little lemon juice may be added to vary the
flavor. This may
be poured into small cups and kept in a freezer; If the chicken broth
is served hot or used as base for soup, it should not be cleared
with the egg.
TIP: When
you are preparing basic chicken broth, one-half of
the
chicken may be used for broth, and the other half for broiling or a
fricassee. |
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