Dressing poultry

TLE 8

1. PREPARE POULTRY AND GAME DISHES

2. POULTRY Refers to chickens, ducks, turkeys, guinea fowl, pigeons and geese.

3. Poultry comes to market in different forms. They are sold in markets in dressed forms.

4. Preparation of poultry for cooking (DRESSING POULTRY)

5. 1. Prepare boiling water for scalding.

6. 2. The usual way of killing the fowl is to make a cut under the ear and through the windpipe. Do this as quickly as possible.

7. 3. Hold the chicken head down several minutes to let the blood run off into a cup or saucer.

8. 4. Pour cold water over the chicken to wet the feathers. Then dip a while in hot water and pull off the feathers.

9. 5. Remove the pin feathers with the point of a small knife and the thumb.

10. 6. If the bird is an old one, singe it to remove the feather, hold it over the fire and turn the fowl around to singe it on all sides.

11. 7. Rub the entire body with salt then rinse well.

12. 8 . Turn back the skin of the neck bone close to the shoulders, and cut off the neck.

13. 9. Pull out the windpipe together with the stomach.

14. 10. Make an opening below the breast bone and reach for the entrails.

15. 11. Take a tight hold of the entrails with the hand and draw them out. Be careful not to break the gall bladder.

16. 12. Separate the heart, liver, and gizzard from the intestines.

17. 13. Cut carefully around the gizzard up to the inner lining.

18. 14. Remove the inner sac, taking care to keep it whole.

19. 15. Trim the heart and press out any blood that has become hard.

20. 16. Remove the gall bladder carefully, taking the discolored part of the liver with it.

21. 17. Wash the chicken inside and out.

22. 18. Keep the chicken in a cool place until it is ready for cooking.

23. Seatwork Answer Pg. 219 Test A #1-3