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 joint. Remove leg and wing from other side. Separate the wish-bone, 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 twelve pieces. The neck and the tips of the wings may be cooked with the giblets and used for making gravy.
Kill the fowls the night before; clean, cut and set on ice until needed the next day. Flour and sprinkle with salt and pepper; pour boiling water over it, and stew three-quarters of an hour. Add sufficient butter to fry a light brown.
TO FRY OLD CHICKEN
Singe and cut up in small pieces. Place in cooker kettle. Cover with boiling water, add a little salt and boil 25 minutes. Remove to the cooker for six or eight hours, or over night. Leave in liquor until ready to serve, then brown in hot fat, season with salt and pepper. Serve with mushroom sauce.
FRIED SPRING CHICKEN No. I1-1/2 pound spring chicken
1/4 cup butter or poultry fat
Salt and pepper
Flour and ginger
Season chicken with salt, pepper and ginger. Dredge with flour and fry them in plenty of hot fat in a frying pan until tender and brown, being careful not to burn.
FRIED SPRING CHICKEN No. 21-1/2 pound spring chicken
Salt, pepper and cracker crumbs
Dress, clean and cut for serving at the joints or in half, through back and breast bone, and season with salt and pepper. Let stand several hours. Dip each piece in cracker crumbs, let stand 10 minutes, then in egg (slightly beaten), again in crumbs and fry in deep, hot fat, or in a frying pan with butter, until a golden brown.