Kitchen Hints and Tips
Poultry
- Truss turkeys, chickens and other meats with dental floss. It won't burn and it is very strong.
- Truss the bird with dental floss when grilling. Dental floss does not burn and is very strong.
Chicken
- After flouring chicken, chill for 1 hour. The coating adheres better during frying.
- If you want to stew an old hen, soak it in vinegar for several hours before cooking. It will taste like a spring chicken.
- Remove skin from chicken before cooking. If you remove the skin after cooking, the fat from the skin will be absorbed by the meat as it cooks.
- For golden brown chicken every time, put a few drops of yellow food coloring in the shortening before it has heated.
- Defrost frozen chicken by soaking in cold water that has been heavily salted. The meat will be pure white and very tasty.
- Tenderize chicken and other fowl by rubbing them inside and outside with lemon juice after cleaning and before dressing.
- To prevent roast poultry from sticking to the pan, simply place it on a row of celery stalks and carrot sticks you've tossed with a little salad oil, then roast as usual - no roasting rack needed.
- Use leftover pancake batter to coat chicken for frying.
- For golden brown chicken every time, put a few drops of yellow food coloring in the shortening before it has heated.
Turkey
- With a basting needle, inject the raw turkey around the breast and thighs with 1/4 pound melted butter. You will have a juicier bird.
