LABOUR-SAVING WAYS
One or two friends tell me that the skin should never be removed from a chicken pre- pared for the pot because if it is cooked in this state the flesh will lose its flavour, and it seemed that there really was no easy way of feathering a fowl, until a letter arrived from a reader who lives at Haywards Heath. 'As an old Colonial with practical experience,' he says, '1 venture to tell you that your maiden aunt just missed the boat—the right tempera- ture. Take your bird by the legs and shake it not in boiling water but water at 155° or so. It is the process used in scalding a pig (after death) and enables you to rub off hair or feather quite easily. I once gave our family cook the tip and won her gratitude.' It sounds as though this might be the answer to . the problem of preparing a bird in a hurry. With this knowledge and a pressure cooker we could have chicken with the minimum of effort.
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