Page:Meier - The Art of German Cooking and Baking.djvu/97



The young chicken has a slender body and a delicate color. All young poultry has long legs, soft skin, feathers with oily quill that can be pulled out easily, small red comb, long claws and an elastic breast bone.

Old hens have a small, pale comb. If you wish to keep poultry, hang it up for a few days with the plumage, then pick it and dress it, stuff it with white paper, hang it up or wrap it in a clean cloth and put it on ice.

Poultry must not be cooked directly after slaughtering, because it will not get tender. According to the season it will keep 1—3 days.

A young chicken is roasted or fried. It is best when 8 to 16 weeks old. Old hens are good for cooking.


 * 2—3 young spring chickens

Salt

¼ lb. of butter

1 tbsp. of flour

½ cup of sweet cream

½ pt. of water

3 thin slices of bacon

Preparation: The chicken is dressed, washed and dried well inside and outside and rubbed with salt.

Heart and liver may be put back into the chicken, gizzard and neck into the pan. The bacon slices are tied over the breast of the chicken, the pieces of butter put on top and then placed in the oven to roast one hour, basting it often until it is a golden yellow or light brown. Add water from time to time so that the butter will not get too brown. During the last 15 minutes put the cream, the flour and if necessary, water into the butter and let it simmer 15 minutes longer. Strain the gravy and serve with the chicken.

Remarks: You may leave off the bacon, but must baste the chicken every 5 minutes, because the breast gets dry very quickly.