| OCR Text |
Show PACK CHICKENS FOR MARKET Fowls Should Not Carry Too Much Fat, but Just Enough to Make Flesh Tender When Cooked. An over-fat fowl' is almost as objectionable ob-jectionable as a lean one. To fatten chickens properly they should be , so fed as to have just enough fat to make them fleshy and to cook well. The fat should be well intermixed with lean meat. s Most buyers of chickens prefer crate-fed birds, as they believe them to be superior to those fed in loose Pi i 1 1 Chicken Weighted by Shaping Board. pens. It does not make much differ ence how chickens are fed, so long as ' the fat is laid on in proper quantities and with right distribution. The bird should be killed by a knife blade piercing the brain, as this promotes pro-motes free bleeding. It should be hung up by the feet, head down, and plucked before it becomes cold. Poul-try Poul-try buyers prefer chickens that have about two inches of feathers adjoining adjoin-ing the head. After being plucked, the bird should be placed on a shaping board, the weight on top, to give it a compact com-pact appearance. Never allow chickens chick-ens to remain hanging by the legs after being plucked, as it gives them a thin and leggy appearance. |
