FRIED CHICKEN WITH PAPRIKA SAUCE

Chickens that are a trifle older than those used for plain fried chicken may be prepared to make what is known as fried chicken with paprika sauce. If in preparing this dish the chicken does not appear to be tender after frying, it may be made so by simmering it in the sauce.

To prepare this chicken dish, which is tempting to many, draw, clean, and cut up a chicken as for frying. Then melt fat in a frying pan, place the pieces in the hot fat, sprinkle them with salt and pepper, and brown on both sides quickly.

When both sides are brown, continue to fry the pieces until they are tender. Then sprinkle all with 2 level tablespoonfuls of flour, add 2 cupfuls of milk or thin cream, and allow this to thicken. Then sprinkle with paprika until the sauce is pink. Let the chicken simmer slowly until the sauce penetrates the meat a little. Serve on a platter with a garnish.

PREPARATION BY ROASTING

Roasting is the cookery process that is commonly employed for preparing chickens that are of good size, as well as turkeys, ducks, and geese. It is also followed at times for cooking guinea fowl, partridges, pheasants, and similar small birds. As a rule, birds prepared in this way are filled with stuffing, which may be made in so many ways that roasted stuffed poultry makes a delightful change in the regular routine of meals.

ROAST CHICKEN

Roasting is the best method to employ for the preparation of old chicken unless, of course, it is extremely old and tough. Then stewing is about the only method that is satisfactory. Chicken for roasting should weigh no less than 3 pounds. Chicken prepared according to the following directions makes a dish that is very appetizing.

To prepare chicken for roasting, clean and draw it in the manner previously given. When it is made clean, rub salt and pepper on the inside of the cavity, and stuff the cavity of the chicken, as shown in Fig. 27, with any desirable stuffing. Directions for preparing stuffing are given later.

Also, fill with stuffing the space from which the crop was removed, inserting it through the slit in the neck. Thread a large darning needle with white cord and sew up the slit in the neck, as well as the one between the legs, as in Fig. 28, so that the stuffing will not fall out. Also, force the neck inside of the skin, and tie the skin with a piece of string, as in Fig. 29. Then, as Fig. 29 also shows, truss the chicken by forcing the tip of each wing back of the first wing joint, making a triangle; also, tie the ends of the legs together and pull them down, tying them fast to the tail, as in Fig. 30.

Trussing in this manner will give the chicken a much better appearance for serving than if it were not so fastened; but, of course, before it is placed on the table, the strings must be cut and removed. After stuffing and trussing, put the chicken on its back in a roasting pan, sprinkle it with flour, and place it in a very hot oven. Sear the skin quickly.

Then reduce the temperature slightly and pour a cupful of water into the roasting pan. Baste the chicken every 10 or 15 minutes with this water, until it is well browned and the breast and legs may be easily pierced with a fork. Remove to a platter and serve. If gravy is desired, it may be made in the roasting pan in the same way as for fried chicken. The giblets may be cut into pieces and added or they may be left out and served after first cooking and then browning them.