Chickens for roasting or boiling should have a dressing prepared like
that for turkies. Half a tea cup of rice boiled with the chickens makes
them look white. They will be less liable to break if the water is cold
when they are put in. A little salt pork boiled with the chickens,
improves them. If you do not boil pork with them they will need salt.
Chickens for broiling should be split, the inwards taken out, and the
chicken washed inside and out. Put the bony side down on the gridiron,
and broil it very slowly until brown, then turn it, and brown it on the
other side. About forty minutes is required to broil a common sized
chicken. For roast chicken, boil the liver and gizzards by themselves,
and use the water for gravy to the chickens--cut the inwards in slices,
and put them in the gravy.