POULTRY
a good choice for the thrifty fam fiy
CHICKEN
Chicken cooks quickly
Chicken tastes yummy
Children love chicken
TURKEY
Turkey is good all year
round--not just for holidays
FNS-28(Formerly C&MS-41)
JUN 7 1971
D447A
TURKEY
ON SALE
U.S. Department of Agriculture • Food and Nutrition Service • Agricultural Research Service
HOW TO THAW FROZEN CHICKEN
OR TURKEY
Keep poultry frozen until ready to thaw
and cook.
Leave poultry in its watertight plas~ic
' rapper or bag.
Thaw poultry just until neck and giblets
can be removed from inside or legs move
easily.
Let chicken or turkey thaw in one of these
places:
• In Refrigerator.-Leave chicken or turkey
in original plastic wrapper. Put on a tray
or flat pan in refrigerator.
A small chicken takes about 12 hours to
thaw, a large one takes about 11f2 days.
A turkey less than 18 pounds takes 1 to
2 days to thaw, one over 18 pounds takes 2
to 3 days.
• In Cold Water.-Put poultry in watertight
plastic bag in large pan of water.
Change water often for quicker thawing.
Chicken may take only 1 hour. A large
turkey will take 6 to 8 hours.
• In A Double Paper Bag In A Cool Place.Leave
chicken or turkey in original plastic
wrapper. Put in a double paper bag and
close tightly. Set on tray or in pan to catch
drippings. Thawing takes about 1 hour per
pound of chicken or turkey.
FRIED CHICKEN
% cup flour
1 teaspoon salt
Pepper, as you like
1 fryer chicken, cut in pieces
% cup fat
Mix flour, salt, and pepper. Dip chicken in
flour mixture.
Heat fat in fry pan. Put chicken in pan
and cook over medium heat about 20 minutes
until browned on one side.
Turn and cook 25 to 40 minutes longer
until chicken is browned on other side and is
tender.
Makes 6 servings.
• Fluid milk made from nonfat
dry milk may be used in these
recipes.
• Use unsifted flour in these
recipes.
HOW TO ROAST CHICKEN
AND TURKEY
"Fryer" chickens as well as "roasting"
chickens are good for roasting. Young turkeys
are best for roasting.
Wash poultry and drain well.
Sprinkle inside with salt and pepper.
Fold neck skin over and fasten to back.
Put chicken or turkey, breast side up, in
baking pan large enough to catch drippings.
Rub skin with fat or oil.
Roast until legs can be moved up and down
easily and thigh meat feels soft. The time to
roast is given in the list that follows.
To keep poultry from overbrowning, cover
browned places with a thin, clean cloth
moistened with fat or cover loosely with
aluminum foil.
TO COOK GIBLETS
Wrap giblets tightly in foil and roast in
p~n beside the chicken or turkey; or cover
giblets with water and cook slowly in a
covered pan until tender.
TIME TO ROAST CHICKEN
AND TURKEY
Hours at
Pounds 'ready-to-cook 325° F
CHICKEN
11f2 to 21f2
21f2 to 41f2
TURKEY
1 to 2
2 to 31!2
6 to 8 __________________ 3 to 31f2
8 to 12 ------------------ 31f2 to 41f2
12 to 16 ------------------ 41!2 to 51f2
16 to 20 ------------------ 51f2 to 61f2
20 to 24 __________________ 61f2 to 7
• CHICKEN OR TURKEY GRAVY
(MADE 2 WAYS)
1f4 cup flour
2 tablespoons fat (and browned pan drippings),
if you like
2 cups water, chicken or turkey broth, or fluid
milk
Salt and pepper, as you like
Cut-up cooked giblets, if you like
Method 1 : Use when fat and no liquid is in
pan.
Mix flour with fat and browned drippings
in the chicken or turkey cooking pan.
Add water, broth, or milk slowly, stirring
until smooth. Cook and stir until thickened.
Add salt, pepper, and giblets (if used).
Makes about 2 cups gravy without giblets.
Method 2: Use when fat and liquid are in
pan.
Use cold liquid.
Mix the flour with a little of the liquid
until smooth. Mix in pan with rest of water,
broth, or milk.
Cook and stir until thickened. Add salt,
pepper, and giblets (if used).
Makes about 2 cups gravy without giblets.
CHICKEN OR TURKEY CASSEROLE
2 eggs
1 cup fluid milk
2 slices bread
1f4 green pepper
1 stalk celery
1 teaspoon salt
2 cups cut-up, cooked, or canned chicken or
turkey
Beat eggs in large bowl. Add milk.
Tear bread in small pieces. Chop green
pepper and celery.
Mix all ingredients in the bowl. Put in
greased baking pan.
Bake at 350° F (moderate oven) about 30
minutes until browned.
Makes 6 servings, about 112 cup each.
STEWED CHICKEN
1 chicken
Water
1 teaspoon salt
Cut chicken in pieces or leave whole.
Put in pan. Add water to cover pieces or
to half cover a whole chicken. Add salt .
Cover pan. Boil gently until meat is tender.
A fryer chicken will take 45 minutes to 1
hour. A stewing chicken will take 1112 to 2lj2
hours.
Serve the chicken plain or use it in any
recipe calling for cooked chicken or turkey.
STEWED TURKEY
Use recipe for Stewed Chicken. Use turkey
wings or legs in place of chicken. Cook until
tender. About 2% pounds turkey legs, or 3%
pounds wings makes 6 servings.
BRUNSWICK STEW
1 stewed chicken (see Stewed Chicken
recipe)
1 medium-size onion
2 tablespoons flour
2 cups cooked or canned tomatoes
2 cups cooked or canned lima beans,
undrained
2 cups cooked or canned whole kernel corn,
undrained
1 % teaspoons salt
Pepper, as you like
Remove bones and cut chicken in pieces.
Chop onion.
Mix the flour with a little of the liquid
from the vegetables in a big pan until smooth.
Mix in rest of ingredients. Cook about 15
minutes to thicken and blend flavors, stirring
to keep from sticking. Add a little water or
chicken broth during cooking if mixture gets
too thick.
Makes 6 servings, about 11/a cups each.
CHICKEN OR TURKEY
AND DUMPLINGS
% cup flour
% cup water
1 quart (4 cups) chicken or turkey broth
3 cups cooked or canned chicken or turkey
pieces
Salt and pepper, as you like
Dumpling Dough (recipe follows)
Mix flour with water in a large, wide pan
to make a smooth mixture.
Slowly stir in broth. Cook and stir until
thickened.
Add chicken or turkey, and salt and pepper.
Cover and cook slowly while making
dumplings. Stir once in awhile to keep from
sticking.
Drop dumpling dough from spoon onto
gently boiling mixture in pan to make 12
dumplings.
Cover pan tightly and cook slowly 15 minutes
without lifting lid.
Makes 6 servings.
DUMPLING DOUGH. Mix 1 cup flour,
11/2 teaspoons baking powder and Y2 teaspoon
salt. Add % cup fluid milk and stir 18 times.
• Bouillon may be used in place of
chicken broth in recipes. Mix 1
chicken bouillon cube and 1 cup
hot water to make 1 cup bouillon.
CHICKEN OR TURKEY STUFFING
2 stalks celery
1 small onion
6 sprigs parsley, if you like
% cup fat (margarine, butter, or chicken fat)
4 cups soft bread crumbs
1/2 teaspoon savory seasoning, sage, or
poultry seasoning
1/2 teaspoon salt
Pepper, as you like
Chop celery, onion, and parsley (if used).
Put in pan with the fat and cook over medium
heat until tender.
Put all ingredients together. Mix lightly.
Put in pan. Bake at 325° F (slow oven)
about 1 hour until browned.
Makes 4 cups, about% cup each.
Note : Add 2 or 3 tablespoons chicken
broth or water, if you like moist stuffing.
CHICKEN OR TURKEY CHOWDER
1 small onion
3 tablespoons fat (margarine, butter, or
chicken fat)
3 medium-size potatoes
2 large carrots
1 1/2 cups cut-up, cooked, or canned chicken
or turkey
2 cups chicken or turkey broth
2 cups fluid milk
Salt and pepper, as you like
Chop onion and cook in fat in saucepan
until tender.
Cut up potatoes and carrots. Put in the
pan. Add chicken or turkey and broth.
Boil gently about 20 minutes until vegetables
are tender.
Add milk, salt, and pepper. Heat but do
not boil.
Makes 6 se1·vings, about 1 cup each.
~ U.S. GOVERNMENT PRINTING OFFICE· 1971 0 387-885
Revised March 1971
For sale by tbe Superintendent or Documents, U.S. Government Printing Office
Wasbington, D.C. 20402 ·Price 10 cents
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