Posted by admin | Posted in Cooking Guide/Cooking Tips | Posted on 09-08-2009
Tags: bladder, cut, draw poultry, feet, heart, knife, leg, neck
1. First cut off the feet, and if necessary draw the sinews from the legs.
2. Hold the bird by the legs and singe if desired.
3. Cut off the head, leaving about 3-inches of neck.
4. Insert a small pointed knife at the end of the spince and split up the skin of the neck. Pull away loose skin, then cut off the neck close to the shoulder. Keep the neck.
5. Remove the crop and windpipe.
6. Cut round the vent. Put in fingers and loosen the inside. Do this carefully so that the gall bladder (attached to the liver) is not broken.
7. Firmly draw out all the inside.
8. Cut gall bladder from the liver.
9. Put the neck, liver, gizzard, heart and kidneys into bowl of cold water. Wash throughly, then simmer these gently to make stock for gravy.
10. Wipe inside of bird with a clean damp cloth.
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