Cookery Tips

HOW TO HANDLE A CHICKEN

Chicken may be placed in four categories- namely, free range bird, farm fresh, pre-packed and frozen. The first two are live ones, free range birds being those that are let loos in the farmyard to peck at anything and everything. Farm fresh ones are those kept in a farm and reared under modern methods. These two types have to be killed and plucked at home. After plucking, they may be hung by tying the legs together. This method tenderises the meat to a great extent.

Plucking the feathers is easier if dipped in hot water. Catch the bird by its legs and start plucking the breast feathers, working towards the head. Continue with the back, wings and legs and wash thoroughly.

To joint a chicken, insert a sharp heavy knife between the body and the legs, towards the joint. Press legs backwards dislocating the ball and socket joint. Separate the wings by the joint. Cut along the ribcage and separate the chest and ribs.

For Stuffing and roasting, you have to "draw" the chicken. This means removing the contents of the abdomen. After plucking keep the bird on a flat surface and enlarge the vent at the rear. Insert your hand and work upwards to loosen the internal organs. Take care not to puncture the gall bladder. If it is broken the bile will spill out and the meat may taste bitter. Separate the liver, heart and the gizzard, discard the intestines. Wash and fill the cavity with stuffing. Press towards the breast with the spoon and truss firmly with a skewers or suture with a trussing needle and thread. Secure the legs to either side of the bird with a skewer. Turn the neck backwards and tie the wings and neck to the chest. Tie the legs to the tail.

Pre-packed birds are dressed, drawn, packed and chilled, while frozen birds are those that are kept in the freezer after plucking and drawing. They may remain fresh for several months, without any alteration in taste. Frozen birds must be completely thawed before cooking and once thawed should never be refrozen.


Lettuce
• Perk up soggy lettuce by soaking in cold water with some lemon juice. To store place in a zip lock bag with paper towel to absorb moisture.

Potatoes
• To bake potatoes more quickly, soak for about 20 minutes in salt water before baking.
• To improve the crispness of french fried potatoes, soak the raw potatoes in cold water for about 30 minutes before cooking.
• To bake potatoes more quickly, boil them for 10-15 minutes, and then poke them with a fork and bake.
• Instant potatoes are good to use to thicken stews or soups.
• Add a couple of drops of lemon juice to potato water and it will whiten the boiled potatoes. When you purchase a bag of potatoes put an apple in the bag so the potatoes will last without sprouting and wrinkling for about 8 weeks.
• Make sure to store your potatoes in a cool, dry place to minimize sprout growth.

French fries
• Place french fries on a plate that is lined with a layer of paper bag and a paper towel. This way you save on how many paper towels you use to absorb the grease.

Celery
• To keep celery fresh, take it out of the store wrapper and put it in aluminum foil and keep in the refrigerator.
• To store celery, wash off, cut off ends and save in a tall glass jar or pitcher filled with water. You celery will keep much longer this way.
• It will crispen up quick if you place it in a pan of cold water. Also a rib of celery can be used in a bread bag to keep bread fresher longer.

Mushrooms
• Cut mushrooms easily and quickly by using your egg slicer. Avoid soaking them because they absorb water.

Onions
• Onions have you crying?? When cutting onions dampen the cutting board with white vinegar to stop the tears.
• Did you know if you have a stainless steel sink you can rub your fingers on it after peeling onions to get rid of the odor on your hands? A stainless steel spoon will also work.
• Leftover pancake batter makes real good fried onion rings. Separate onion rings and let soak in batter for about 15 minutes and then deep fry in hot oil.
• For an easy way to dice onions, cut off the ends, and cut a criss-cross from top to almost the bottom with a knife. Then lay it on it's side and slice rows, and they shall fall off in little squares.
• For no more tears when cutting onions, simply place them in the freezer for 15 minutes before cutting or slicing them.

Oven
• To clean up spills, sprinkle immediately with salt. When the oven is cooled off, brush away the burnt on food with a damp sponge. Or
sprinkle with automatic dishwashing powder, cover with wet paper towels, let it stand for a few hours, then clean with a damp sponge.