Something may be judged concerning the age of a goose by the
thickness of the web between the toes. When young, this is tender and
transparent; it grows coarser and harder with time.
In broiling chickens, it is difficult to do the inside of the thickest
pieces without scorching the outside. It is a good plan to parboil
them about ten minutes in a spider or skillet, covered close to keep
the steam in; then put them upon the gridiron, broil and butter. It
is a good plan to cover them with a plate, while on the gridiron.
They may be basted with a very little of the water in which they were
broiled; and if you have company who like melted butter to pour upon
the chicken, the remainder of the liquor will be good use for that
purpose.
An hour is enough for common sized chickens to roast. A smart fire
is better than a slow one; but they must be tended closely. Slices of
bread, buttered, salted, and peppered, put into the stomach (not the
crop) are excellent.
Chickens should boil about an hour. If old, they should boil longer.
In as little water as will cook them. Chicken-broth made like
mutton-broth.
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