EDITH ADAMS’

COOKING UNDER PRESSURE 13

POULTRY

TIME TABLE FOR POULTRY

: TIME AMOUNT oF LIQuID

Chicken, fried 15 mins. complete 2 tablespoons
fricassee 20 mins. . 1 cup
Roast, 3 to 4 Ibs. 20 mins. . 1% cup
Roast, 5 to 7 Ibs. 35 mins. si Y cup
Old Fowl, fricassee 30 mins. complete 1 cup
Roast 40 mins. es Y% cup
Stewed 40 mins. * 1 cup
For made dishes 40 mins. ’ 2 cups
Duck 7 mins. per Ib. 4 cup
Goose 7 mins. per Ib. Y cup
Turkey 6 mins. per lb. ¥ YZ cup

ROAST CHICKEN

Stuff a 3 or 4-pound chicken with bread
stuffing (see Recipe). Put % cup of water
in cooker and put chicken on rack. Cook
at 15 pounds pressure for 20 to 25 minutes
depending on the size of chicken. Reduce
pressure gradually to avoid breaking skin.
Take chicken out of cooker and baste with
melted butter. Put in a pan and place either
under the broiler or in the oven to brown.

STUFFED ROAST FOWL

414 pounds fowl
Giblets
2 cups boiling water
Bread stuffing

Stuff fowl and tie well so it will fit
cooker. Add boiling water and giblets and
cook at 15 pounds pressure for 40 minutes.
Remove fowl and baste with melted butter.
Place under broiler to brown. Remove 2
cups of chicken broth and reserve for soup
to use later on. To remaining broth add gib-
lets which have been cut up, and thicken
with a paste made of 3 tablespoons flour and
¥Y% cup milk. Cook, stirring well until gravy
thickens.

FRIED CHICKEN

2 to 3%4-pound chicken
Flour
Salt, pepper and paprika
2 tablespoons butter
1% cup water
Cut chicken in serving pieces. Heat but-
ter in cooker. Roll chicken in seasoned
flour which has been mixed with salt, pep-
per and paprika. Brown chicken in bottom
of cooker. Add water. Cook at 15 pounds
pressure for 15 to 20 minutes depending on
the size of the chicken. Reduce pressure
gradually. Thicken the gravy if desired.

STEWED CHICKEN WITH
DUMPLINGS

Dress, clean and cut up a fowl. Put in
cooker with % tablespoon salt and % tea-
spoon pepper. Add 2 cups water. Cook at
15 pounds pressure 25 to 40 minutes, de-
pending on the age of fowl. Reduce pres-
sure slowly. Thicken stock with ™%4 cup
flour diluted with enough cold water to
pour easily. Drop in dumplings and steam
for 12 to 15 minutes with ordinary cover. Do
not lift cover while cooking.