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poultry
sauces
36
HOW TO TRUSS POULTRY
1. Salt inside lightly before placing dressing in
chicken.
:Fill wish-
bone section with
dressing.
Skewer neck
skin
to
back,
by pulling
skin over neck
joint.
Bring wing tips flat
against
neck skin to
hold the neck
skin
down
at sides.
Lace
the
abdominal
opening
to hold in the
dressing.
2. Tie
a
cord
snugly around
each leg
jus
t
above the
knuckle joint.
Helps
to hold the
skin
to the
leg.
3. Tie leg
ends
to tail
piece.
Wrap the cord
around
leg ends to hold
legs together before cord
is
brought down to the tail.
CHICKEN CASSEROLE
3-quart
casserole
.
..
Cold
oven--350°
.
..
Baking time-1
!;2
hours
It is
best to
selec
t
a
fowl which weighs from
2%
to
3
pounds.
Cut
chicken into
se
rving
pieces.
Dredge
well with seasoned
flour
.
Brown
in
butter
or
s
hortening
,
us
ing
skillet on
large
unit,
and
"
Medium"
heat.
When chicken
is
browned
,
remove and
place in a large casserole
or covered baking dish
.
Make
a gravy
with the drippings, flour
and
milk,
using
" Low"
heat.
Cook
until
thick,
add a can
of sliced mush-
rooms if desired
.
Pour
over the chicken.
Bake covered
for
about
1
% hours
or until chicken
is
tender. Serves
5
or
6.
STEWED CHICKEN AND NOODLES
8-inch
unit
. . .
Deep
kettle with cover
.
.
.
Cooking
time--3 to 4
hours
..
.
"
High "-until steaming
. . .
"
Low"-balance
of cooking
time
3-4 pound chicken
4 cups water
2 teaspoons salt
bunch of celery tops, a carrot, a
sprig of parsley
(all
tied together)
2 cups fine, dry noodles
1/a
teaspoon pepper
Cut
chicken into pieces, add water,
salt and
s easonings.
Bring
to
a
boil; remove scum and turn to
"Low" and
continue cooking until
chicken is
tender.
Remove bunch of vegetable
seasonings.
Add
noodles
to
chicken, cover,
turn
switch
to
"
High" and cook 15
minutes.
Add pepper and more salt if necessary.
CHOCOLATE SAUCE
6-inch
unit .
.
. 2-quart saucepan
minutes
...
"
Med
iu
m
"
heat
.
.
Cooking
time--about
10
1
3,4
cups boiling water
8 ounces bitter chocolate
2112 cups granulated sugar
1/4
teaspoon salt
1f2
teaspoon vanilla
Bring water
to
boil in
saucepan,
add
chocolate. Turn
control
to
"
Medium
"
and
cook 5
minutes, stirring constantly. Remove from
unit
and
beat until well
blended.
Add
sugar
and
salt,
and
continue
cooking on
"
Medium" heat for
5
minutes
longer,
stirring constantly.
Remove from heat,
add
vanilla.
If kept in
a covered
glass jar in
a
refrigerator,
this
sauce
will keep for
months.
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