Chickens Recipe

Chickens for roasting or boiling should have a dressing prepared like

that for turkies. Half a tea cup of rice boiled with the chickens makes

them look white. They will be less liable to break if the water is cold

when they are put in. A little salt pork boiled with the chickens,

improves them. If you do not boil pork with them they will need salt.

Chickens for broiling should be split, the inwards taken out, and the

chicken washed inside and out. Put the bony side down on the gridiron,

and broil it very slowly until brown, then turn it, and brown it on the

other side. About forty minutes is required to broil a common sized

chicken. For roast chicken, boil the liver and gizzards by themselves,

and use the water for gravy to the chickens--cut the inwards in slices,

and put them in the gravy.