However, it is not a member of either the waterfowl or the landfowl family. It belongs to the Struthionidae; a unique class of flightless birds. And as such, does not constitute as fowl. So while it would be correct to refer to a chicken as either poultry or fowl — as it is a domesticated bird kept for consumption, it would be more correct to call it a fowl, as fowl is a specific subcategory of poultry.
Table of Contents. A waterfowl is a class of bird that is generally a good swimmer and lives in an aquatic type of environment. This can be anything from small rivers to large lakes or even oceans. Of the two categories of fowl, waterfowl is probably the easier of the two to get right.
Ducks and geese are the most often associated with this as they produce both meat and eggs for consumption. However, there is a small nuance to the definition of waterfowl that should be noted.
Not all ducks and geese are domesticated. And as poultry deals with domesticated birds, the class of waterfowl does not lie completely within the poultry definition. The penguin is a swimming bird that lives in an aquatic environment. If I kept penguins for their eggs, would they be considered waterfowl and poultry?
Hence, penguins should not be considered a waterfowl. The cygnet, or young swan, is probably not so rich as the matured goose. The turkey is very rich and strong food. He runs His fuel value per pound is calories, as against calories for broiled chicken, and calories for roasted fowl.
Goose runs calories fuel value per pound. Goose is cheap food for one who can digest it Age, variety, and the method of feeding have much to do with the flavor and even the food value of our domestic poultry.
The French probably excel in getting toothsome birds from forced feeding. The foie gras, the diseased fatty liver of the over-stuffed, over-confined goose, is a not-to-be-desired luxury, a result of unnatural environment. It is too rich for the human stomach. To give the best food value poultry should be fattened naturally, not absolutely confined and crammed, as practised more in Europe than in this country, but allowed a little exercise, but not total liberty.
As to marketing poultry drawn or undrawn, experiments show that the drawn keep better, and their flavor is not spoiled, as is the undrawn, by fermentation of the retained intestinal contents, etc. Cold-storage poultry is all right if put in storage in absolutely first-class condition. After it has been removed once, it should be cooked and eaten within twenty-four hours.
It is apt to turn very soon if not used thus, and would then be improper food for man. It is a question with me if the remarkably great increase in appendicitis and such diseases has not been influenced in a great measure by our changed food supply, the eating of unsound cold-storage stuff, unsound canned vegetables, etc.
I have but little doubt that this is a fact. I had a long hospital experience in my younger days, and appendicitis was undoubtedly a rare disease.
It did not go unrecognized; it was rare, very rare. In any large general hospital to-day, it is unusual for a week to go by without an operation for appendicitis. Most cases are probably of bacterial origin, and the bacterial growth is probably fertilized by the changed food supply of man at the present day. Canned stuff or cold storage foods are now half our living, and the facility of transportation invites running about, and thus we are constantly changing our methods of eating and drinking.
Probably saprogenic bacteria or putrefactive bacteria are much more common in our alimentary canals, and ptomaines and toxalbumins are more often found than in the old times, and man suffers accordingly. To sum up poultry diet: As purchased in the market, the strongest food, estimating it by its pro-teids or tissue-building elements, is obtained in the guinea hen and old pigeon; in strength next comes the turkey, next the ordinary chicken, next the capon, and after it the broiler, and then the squab pigeon, then the duck, then the goose, then the duckling.
In game the quail is about the strongest food in proteids and fat, then the ruffed grouse and prairie chicken, and then the imported pheasants. While on this subject of the relative strength of food stuffs of this kind in diet let us for a moment recur to the general flesh products. Smoked goose breast is very strong in proteids and fat. Potted chicken has more proteids and less fat than potted turkey. Canned boned chicken is very strong food, and so is canned turkey. This gash must be sewed before stuffing, and causes the bird to look less attractive when cooked.
To Cut up a Fowl. Singe, draw out pinfeathers, cut off head, remove tendons and oil bag. Cut through skin between leg and body close to body, bend back leg thus breaking ligaments , cut through flesh, and separate at joint.
Separate the upper part of leg, second joint, from lower part of leg, drumstick, as leg is separated from body. Remove wing by cutting through skin and flesh around upper wing joint which lies next to body, then disjoint from body. Cut off tip of wing and separate wing at middle joint. Remove leg and wing from other side.
Separate breast from back by cutting through skin, beginning two inches below breastbone and passing knife between terminus of small ribs on either side and extending cut to collar-bone.
Before removing entrails, gizzard, heart, liver, lungs, kidneys, crop, and windpipe, observe their position, that the anatomy of the bird may be understood. The back is sometimes divided by cutting through the middle crosswise. The wishbone, with adjoining meat, is frequently removed, and the breast meat may be separated in two parts by cutting through flesh close to breastbone with cleaver.
Wipe pieces, excepting back, with cheese-cloth wrung out of cold water. Back piece needs thorough washing. To Clean Giblets. Remove thin membrane, arteries, veins, and clotted blood around heart. Separate gall bladder from liver, cutting off any of liver that may have a greenish tinge. Cut fat and membranes from gizzard. Make a gash through thickest part of gizzard, and cut as far as inner lining, being careful not to pierce it.
Remove the inner sack and discard. Wash giblets and cook until tender, with neck and tips of wings, putting them in cold water and heating water quickly that some of the flavor may be drawn out into stock, which is to be used for making gravy. To Stuff Poultry. Put stuffing by spoonfuls in neck end, using enough to sufficiently fill the skin, that bird may look plump when served. Where cracker stuffing is used, allowance must be made for the swelling of crackers, otherwise skin may burst during cooking.
Put remaining stuffing in body; if the body is full, sew skin; if not full, bring skin together with a skewer. To Truss Fowl. Draw thighs close to body and hold by inserting a steel skewer under middle joint running it through body, coming out under middle joint on other side. Cut piece three-fourths inch wide from neck skin, and with it fasten legs together at ends; or cross drumsticks, tie securely with a long string, and fasten to tail.
Place wings close to body and hold them by inserting a second skewer through wing, body, and wing on opposite side.
Draw neck skin under back and fasten with a small wooden skewer. Turn bird on its breast. Cross string attached to tail piece and draw it around each end of lower skewer; again cross string and draw around each end of upper skewer; fasten string in a knot and cut off ends.
In birds that are not stuffed legs are often passed through incisions cut in body under bones near tail. To Dress Birds for Broiling. Singe, wipe, and with a sharp-pointed knife, beginning at back of neck, make a cut through backbone the entire length of bird. Lay open the bird and remove contents from inside. Cut out rib bones on either side of backbone, remove from breastbone, then cut through tendons at joints.
To Fillet a Chicken. Remove skin from breast, and with a small sharp knife begin at end of collar-bone and cut through flesh, following close to wish and breast bones the entire length of meat. Raise flesh with fingers, and with knife free the piece of meat from bones which lie under it.
Cut meat away from wing joint; this solid piece of breast is meat known as a fillet. This meat is easily separated in two parts. The upper, larger part is called the large fillet; the lower part the mignon fillet. The tough skin on the outside of large fillet should be removed, also the sinew from mignon fillet. To remove tough skin, place large fillet on a board, upper side down, make an incision through flesh at top of fillet, and cut entire length of fillet, holding knife as close to skin as possible.
Trim edges, that fillet may look shapely. Broiled Chicken Dress for broiling, following directions on page Sprinkle with salt and pepper, and place in a well-greased broiler.
The flesh side must be exposed to the fire the greater part of time, as the skin side will brown quickly. Remove to a hot platter, spread with soft butter, and sprinkle with salt and pepper. Chickens are so apt to burn while broiling that many prefer to partially cook in oven.
Place chicken in dripping-pan, skin side down, sprinkle with salt and pepper, dot over with butter, and bake fifteen minutes in hot oven; then broil to finish cooking. Guinea chickens are becoming popular cooked in this way.
Boiled Fowl Dress, clean, and truss a four-pound fowl, tie in cheese-cloth, place on trivet in a kettle, half surround with boiling water, cover, and cook slowly until tender, turning occasionally. Add salt the last hour of cooking. Serve with Egg, Oyster, or Celery Sauce. It is not desirable to stuff a boiled fowl. Boiled Capon with Cauliflower Sauce Prepare and cook a capon same as Boiled Fowl, and serve surrounded with Cauliflower Sauce and garnished with parsley.
The liquor should be reduced to two cups, and used for making sauce, with two tablespoons each butter and flour cooked together. Add to sauce one-half cup each of cooked carrot cut in fancy shapes and green peas, one teaspoon lemon juice, yolks two eggs, salt and pepper.
Place chicken on hot platter, surround with sauce, and sprinkle chicken and sauce with one-half tablespoon finely chopped parsley. Stewed Chicken with Onions Dress, clean, and cut in pieces for serving, two chickens.
Cook in a small quantity of water with eighteen tiny young onions. Remove chicken to serving-dish as soon as tender, and when onions are soft drain from stock and reduce stock to one and one-half cups. Make sauce of three tablespoons butter, four tablespoons flour, stock, and one-half cup heavy cream; then add yolks three eggs, salt, pepper, and lemon juice to taste. Pour sauce over chicken and onions.
Remove chickens, rub stock and onions through a sieve, and add one and one-half tablespoons each butter and flour cooked together. Add cream to make sauce of the right consistency. Season with salt and pepper. Chili Con Carni Clean, singe, and cut in pieces for serving, two young chickens.
Remove seeds and veins from eight red peppers, cover with boiling water, and cook until soft; mash, and rub through a sieve. Add one teaspoon salt, one onion finely chopped, two cloves of garlic finely chopped, the chicken, and boiling water to cover.
Cook until chicken is tender. Remove to serving dish, and thicken sauce with three tablespoons each butter and flour cooked together; there should be one and one-half cups sauce. Canned pimentoes may be used in place of red peppers. Roast Chicken Dress, clean, stuff, and truss a chicken. Place on its back on rack in a dripping-pan, rub entire surface with salt, and spread breast and legs with three tablespoons butter, rubbed until creamy and mixed with two tablespoons flour.
Dredge bottom of pan with flour. Place in a hot oven, and when flour is well browned, reduce the heat, then baste. Continue basting every ten minutes until chicken is cooked.
For basting, use one-fourth cup butter, melted in two-thirds cup boiling water, and after this is gone, use fat in pan, and when necessary to prevent flour burning, add one cup boiling water. During cooking, turn chicken frequently, that it may brown evenly. If a thick crust is desired, dredge bird with flour two or three times during cooking. If a glazed surface is preferred, spread bird with butter, omitting flour, and do not dredge during baking. When breast meat is tender, bird is sufficiently cooked.
A four-pound chicken requires about one and one-half hours. Stuffing I 1 cup cracker crumbs. Stuffing II 1 cup cracker crumbs. Gravy Pour off liquid in pan in which chicken has been roasted. From liquid skim off four tablespoons fat; return fat to pan, and brown with four tablespoons flour; add two cups stock in which giblets, neck, and tips of wings have been cooked. Cook five minutes, season with salt and pepper, then strain.
The remaining fat may be used, in place of butter, for frying potatoes, or for basting when roasting another chicken. For Giblet Gravy, add to the above, giblets heart, liver, and gizzard finely chopped. Braised Chicken Dress, clean, and truss a four-pound fowl. Try out two slices fat salt pork cut one-fourth inch thick; remove scraps, and add to fat five slices carrot cut in small cubes, one-half sliced onion, two sprigs thyme, one sprig parsley, and one bay leaf, then cook ten minutes; add two tablespoons butter, and fry fowl, turning often until surface is well browned.
Place on trivet in a deep pan, pour over fat, and add two cups boiling water or Chicken Stock. Cover, and bake in slow oven until tender, basting often, and adding more water if needed.
Serve with a sauce made from stock in pan, first straining and removing the fat. Chicken Fricassee Dress, clean, and cut up a fowl. Put in a kettle, cover with boiling water, and cook slowly until tender, adding salt to water when chicken is about half done. Pour around White or Brown Sauce. Reduce stock to two cups, strain, and remove the fat. Melt three tablespoons butter, add four tablespoons flour, and pour on gradually one and one-half cups stock. Just before serving, add one-half cup cream, and salt and pepper to taste; or make a sauce by browning butter and flour and adding two cups stock, then seasoning with salt and pepper.
Fowls, which are always made tender by long cooking, are frequently utilized in this way. Fried Chicken Fried chicken is prepared and cooked same as Chicken Fricassee, with Brown Sauce, chicken always being used, never fowl.
Fried Chicken Southern Style Clean, singe, and cut in pieces for serving, two young chickens. Plunge in cold water, drain but do not wipe. Sprinkle with salt and pepper, and coat thickly with flour, having as much flour adhere to chicken as possible. Try out one pound fat salt pork cut in pieces, and cook chicken slowly in fat until tender and well browned. Serve with White Sauce made of half milk and half cream.
Maryland Chicken Dress, clean, and cut up two young chickens. Sprinkle with salt and pepper, dip in flour, egg, and soft crumbs, place in a well-greased dripping-pan, and bake thirty minutes in a hot oven, basting after first five minutes of cooking with one-third cup melted butter.
Arrange on platter and pour over two cups Cream Sauce. Blanketed Chicken Split and clean two broilers. Place in dripping-pan and sprinkle with salt, pepper, two tablespoons green pepper finely chopped, and one tablespoon chives finely cut.
Cover with strips of bacon thinly cut, and bake in a hot oven until chicken is tender. Remove to serving dish and pour around the following sauce:. To three tablespoons fat, taken from dripping-pan, add four tablespoons flour and one and one-half cups thin cream, or half chicken stock and half cream may be used. Put in a stewpan, cover with sauce, and cook slowly until chicken is tender.
Add one-half can mushrooms cut in quarters, and cook five minutes. Arrange chicken on serving dish and pour around sauce; garnish with parsley.
Baked Chicken Dress, clean, and cut up two chickens. Place in a dripping-pan, sprinkle with salt and pepper, dredge with flour, and dot over with one-fourth cup butter. Bake thirty minutes in a hot oven, basting every five minutes with one-fourth cup butter melted in one-fourth cup boiling water.
Serve with gravy made by using fat in pan, one-fourth cup flour, one cup each Chicken Stock and cream, salt and pepper. Chicken Gumbo Dress, clean, and cut up a chicken.
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