Methods with Growing Stock 183 



place. In winter a week is by no means too long to 

 "ripen" a table fowl. Draw it on the day of the 

 feast. It keeps better undrawn. 



We might observe here that many chickens make 

 a poor showing on the table because they are not 

 thoroughly cooked. Fried or broiled chicken is 

 almost never done enough. Even small chickens 

 should be roasted at least an hour, and those 

 weighing three pounds and up should start with an 

 hour and a half, and add fifteen minutes for each 

 extra pound. When it is well browned and basted, 

 a pan should be placed over it, unless a double 

 roasting pan is used, to keep it from getting dry. 



