144 SCOUTING FOR GIRLS 
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range), constantly changing the position until all parts 
of the surface have been exposed to the flame. Cut 
off the feet. Wash the fowl thoroughly, using a small 
brush, in water to which a little soda has been added. 
Rinse and dry. Make a slit down the back of the neck. 
Remove the crop and windpipe. Draw down the neck 
skin long enough to fasten under the back. Make a 
straight cut from ^4 inch below the tip of the breast- 
bone to the vent. Cut around the vent. Slip fingers 
in carefully around and fully loosen the entrails. Care- 
fully draw out the entrails. The lungs, lying in the 
cavities under the breast, and the kidneys, in the hol- 
low near the end of the backbone, must be taken out 
separately. Remove the oil sack and wash the chicken 
by allowing cold water to run through it. 
To clean giblets (the gizzard, the heart, and the liver) 
proceed as follows : Separate the gall bladder from 
the liver, cutting off any portion of the liver that may 
have a greenish tinge. Remove the thin membrane, the 
arteries, the veins and the clotted blood around the 
heart. Cut the fat and the membranes from the giz- 
zard. Make a gash through the thickest part of the 
gizzard as far as the inner lining, being careful not to 
pierce it. Remove the inner sack and discard. Wash 
the gizzard carefully and boil in water to use for giblet 
sauce. 
If the chicken comes from the market dressed it 
should be washed carefully and any pinfeathers re- 
moved which were overlooked by the market man. 
To Staff , Truss and Roast a Chicken — When the 
chicken is clean and prepared as directed, fill it with 
stuffing (described later), a little in the opening at the 
neck, the rest in the body cavity. Sew up the opening 
with a few long stitches. Draw the skin of the neck 
smoothly down and under the back, press the wings 
