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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

A GUIDE TO KILL THAT CHICKEN - Lucy Hudson Combs Recipe

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This recipe for A GUIDE TO KILL THAT CHICKEN - Lucy Hudson Combs is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Live Chicken
Directions:
Directions:
Catch chicken and hold by head. Swing chicken around and around until neck is twisted and chicken is dead. Tie feet together. Singe fowl over free flame. If you don't have a free flame, dip bird in boiling water and then pluck feathers. Cut off head just below bill. Untie feet, break bone, and loosen sinews just below joint; pull out sinews and cut off feet. Cut out oil sac. Lay breast down, slit skin down backbone toward head; loosen windpipe and crop and pull out. Push back skin from neck and cut off neck close to body. Make slit below end of breastbone, put in fingers, loosen intestines from backbone, take firm grasp of gizzard and draw all out. Cut around vent so that intestines are unbroken. Remove heart and lungs. Remove kidneys. See that inside looks clean, let cold water run through, then wipe inside and out with wet cloth. Cut through thick fleshy part of gizzard and remove inside heavy skin without breaking, then cut away gristly part so that only thick fleshy part is used.
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
The preparation time depends on your ability to catch the chicken and wring its neck in a quick and efficient manner.

From the kitchen of Lucy Hudson Combs and found in the papers from Velma Neal Combs.

 

 

 

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