PREPARING POULTRY PRODUCTS 



4G9 



the upper lialf of tlic neck. The breast and l)(»(ly sliould be 

 plucked clean up to the large tail feathers. Tick the entire 

 underside of the wing; pick tlie upper part of tlie wing, 

 from tlie shoulder to tlie first joint. Leave tlie rest of the 



Fio. 2L 



A i);iil' of jinjin'rlj' di'fssotl ca|M)iis. 



wing feathers, which include the primary and secondary 

 feathers, and a garter of feathers about the hocks. 



Guineas should not be picked. Simply dislocate the head 



and cool out th 



orouu'iilv. 



F 



ijreons snoiuu 



ha^'e the head 



dislocated and the feathers left on. Squabs (young pigeons) 



