chicken, cutting, canning, cooking, home economics department
Cooperative Extension Service, South Dakota State College of Agriculture and Mechanic Arts
Give chickens all the water they will drink but no feed for 12 to 24 hours before dressing, in order that the intestinal tract may be empty and the body easy to handle. Remove all pin feathers with the aid of a sharp paring knife. Singe off the fine hairs by revolving the chicken quickly over a flame. Dip the feet and legs in boiling water and peel off the skin and toenails. The feet contain gelatin which is excellent in gravy, soup stock, jellied or pressed chicken. Wash the chicken in hot soapy water. Rinse thoroughly and dry with a towel. If the chicken is handled carefully, it is not necessary to wash it during the cutting and boning. A damp cloth or tissue paper may be used to remove blood or waste. (See more in text.)
Wilder, Susan Z., "Chicken: Cutting, Canning and Cooking" (1936). SDSU Extension Circulars. 358.