This consists of the bones, cartilage, head,
feet, and entrails, or inedible internal organs. The greater the
proportion of such waste material, the more the total nutritive value of
the flesh is reduced. It is claimed that birds that have light-colored
flesh do not become so fat as those which have dark flesh. This, of
course, makes their nutritive value less, because the fat of poultry is
what serves to supply a large part of the nutrition. There is no
particular difference, as is commonly supposed, between the red and
white meat of poultry. The difference in color is due to a difference in
the blood supply, but this does not affect the composition to
any extent.
* * * * *
PREPARATION OF POULTRY FOR COOKING
PREPARATION OF CHICKEN
30. As has been implied, poultry must be properly prepared before it is
ready for cooking; likewise, the method of cookery determines how it
must be prepared. For example, if it is to be roasted, it must be drawn;
if it is to be stewed, it must be drawn and cut into suitable pieces;
and so on. The various steps that must be taken to make poultry suitable
for cooking are therefore considered here in detail.
31. DRESSING A CHICKEN.--Although, as has been shown, the housewife does
not have to dress the chicken that she is to cook--that is, kill and
pluck it--there may be times when she will be called on to perform this
task or at least direct it.
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