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.

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