Show CHICKEN STOCK ON HAND VERY USEFUL one secret of flavoring Is use of garlic by the tb united states department of agrico the advantages in buying billing a fowl or old tough chicken occasionally or la in having to take out the non layers from the flock and use ue them are that when properly cooked the meat may be enjoyed in a number of ways and it Is always useful to have plenty of chicken stock on hand chicken broth may be delicious or flat and tasteless according to the way in which it has been prepared one secret ot of flavoring a chicken soup well Is to cook a clove of garlic with the chicken taking it out when the meat Is done this is practically imperceptible to those who have a prejudice against garlic but it gives tone and zest to both the meat and the broth lacking garlic a leek or a small onion should be used instead A small amount of celery flavor is a alto an improvement either in the form of the cooked vegetable itself celery salt or celery seed care should be taken not to make the celery flavor predominate over the delicate chicken flavor the united states department of agriculture gives the recipe below for cooking a chicken so that there will be plenty of well seasoned broth the chicken meat may be taken from the bon bones e s when tender and served in a var variety 11 ety of ways it may be creamed served a la a king used as chicken ale pie with gravy made from part of the sauce served as ag curried carried chicken cut up for chicken salad or minced tor for chicken hash chicken spaghetti chicken croquette croquet tes or chicken sandwich paste 1 chicken old fowl I 1 or I 1 branch br may be b used u a t d of 0 celery weighing 4 to 6 5 1 or 2 carioti car carr roti otiL pounds 1 turnip 3 quarts quart of cold salt and nd pepper water to tat fast I 1 leek or clove ot of chopped parsley par gley garlic clean the chicken carefully and cut in place in a kettle and pour the cold water on it cook slowly or simmer until the chicken Is tender tie the vegetables into a bouquet and let boll boil with the meat for about one hour before the meat is done remove the meat and add salt and pepper to taste if all the vegetables cannot be had the flavor may be improved by crushing a teaspoonful of eel celery seed and boiling that with the soup add a little finely chopped parsley to each plate when serving when ready to use reheat rehear and serve with rice or dumplings dump lings |