How to Prepare Chicken for Chicken Salad or Cold Cuts

A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).

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A historical recipe

Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Singe and draw the chicken and then cut as for fricasseeing.
Now place the back of the carcass, giblets and the thighs and legs in a saucepan and cover with cold water.
Bring to a boil and then turn into a colander and place under cold running water.
Then drop into a saucepan containing boiling water and cook for ten minutes.
Blanch in the colander under cold running water.
Repeat this three times and then add the balance of the chicken and cook slowly until tender.
Cool in the liquid.
Pick the meat from the neck and back of the carcass and mince the giblets fine.
Put the skin through the food chopper.
Use this for chicken loaf.