OLD TIMERS PREFER IT FRIED
Some
morning in late summer, when the crops are laid by, an old horse-drawn
conveyance or a rattling Model T turns into the drive and stops about halfway
between the house and the barn. A few old adults and a number of kids jump out
and come skipping toward the house. We’ve got company for the day! While the
greetings, hugging and hellos were in progress I looked the visiting kids over
carefully. It was obvious there was no one in my age bracket so I took my share
of “long time no see!” greetings and listened for what I knew I would soon
hear. “Norris,” my mother would say to me, “we will need about three chickens.
See what you can do.” There are
several methods employed in catching half-grown open range chickens. If it is
before daylight and the flock is still on the roost it is only necessary to
walk in and pick off the ones you want. If the group is already up and waiting
for breakfast a heavy twisted wire, with a narrow, tapered loop on the end,
will enable you to reach out and snatch your choice by hooking the tapered end
over the chick’s leg and reeling it in like you would a fish on a line. A
handful of oats, barley or any other grain will bring a group within reach of
your hook. If
breakfast is over and the group is out hunting bugs, worms and other goodies
for dessert the capturing becomes a little more difficult. You could probably
call them in for a snack, but this might cause them to expect it every day and
they would waste valuable time that could be used for browsing for worms. For this
situation I usually took my .22 rifle and went on a chicken hunting venture.
Although my mother disagreed with this method, she insisted that the shot be
through the head, and that the head be removed at once. If the chicken were
captured peacefully there were two general methods of killing the bird that
were in general use. In the first, and preferred, method the chicken was taken
gently by the neck and, holding firmly to the neck and head, the chicken’s body
was rotated until it was dislodged from the head. The chicken’s reflexes caused
it to jump about for a while, but it was obvious that it was dead. The other
method was to hold the body by the feet with the head on a chopping block and
cut the head off with a hatchet or other sharp implement. When the
chicken is completely dead and most of the blood has been spread out over the
ground by the jumping and kicking, the body is held by the legs and swished
about in a container of very hot water – a few degrees below the boiling point.
The feathers are tested occasionally until they are easily pulled from the
body. All feathers are then pulled out and placed in a large cloth sack for
further use as filling for a pillow or mattress. The entrée is then ready for
the butcher. There was one small task to perform before the chicken was ready
for the knife. The cook removed one of the top caps on the stove and poured a
little kerosene on the fire. This brought flame from the fire eight or ten
inches from the top and provided plenty of fire to singe away any tiny pin
feathers that had been too small to get caught in the first plucking. Some
cooks used pine shavings for the quick and hot flame. The chicken was now ready
to dress and fry! On one
occasion similar to this I caught a nice old hen for my mother and was in the
process of killing it. I was on the west side of the smoke house and was ready
to wring the neck as required. I held the old hen by the legs and neck and
quickly began turning the body over and over while holding the neck. The weight
of the bird caused the cranking to be brief and as the body was flung away from
the neck and head it hit the ground rolling, jumping and violently kicking,
flinging blood in all directions. At this
moment Clifton walked from around the building and the chicken did a wild dance
between his legs, spraying blood over his bare feet and pants legs and seriously
scaring him. He started using inappropriate language and I couldn’t keep from
laughing, I thought it was funny. Clifton didn't think so. His sense of humor later improved, but
he always laughed louder and longer if the victim were someone else! |