CUTTING UP A CHICKEN.--When chicken that has been drawn is to be fried, stewed, fricasseed, or cooked in some similar way, it must be cut into suitable pieces. In order to do this properly, it is necessary to learn to locate the joints and to be able to cut squarely between the two bones where they are attached to each other. To sever the legs from the body of the chicken, first cut through the skin underneath each leg where it is attached to the body, bend the leg back far enough to break the joint, and then cut through it, severing the entire leg in one piece. When the legs are cut off, cut each one apart at the joint between the thigh and the lower part, making two pieces. To sever the wings from the body, cut through the skin where the wing is attached, and bend it back until the joint breaks. Then cut it off where the ends of the bones are attached to the joint. When both legs and both wings are removed, proceed to cut the body apart. Place the chicken, neck down, on a table, and cut down through the ribs parallel with the breast and the back, until the knife strikes a hard bone that it cannot cut. Then firmly grasp the breast with one hand and the back with the other and break the joints that attach these parts by pulling the back and the breast away from each other. Cut through the joints, so that the back, ribs, and neck will be in one piece and the breast in another. If desired, the breast may be divided into two pieces by cutting it.A lso, as the back will break at the end of the ribs, it may be cut into two pieces there. Finally, cut the neck from the top piece of the back.

The pieces of chicken thus procured may be rinsed clean with cold water, but they should never be allowed to stand in water, because this will draw out some of the extractives, or flavoring material, soluble albumin, and mineral salts.

PREPARING CHICKEN FEET.--Many persons consider that chicken feet are not worth while for food. This, however, is a mistaken idea, for they will add to the flavor of soup stock or they may be cooked with the giblets to make stock for gravy. Chicken feet do not contain much meat, but what little there is has an excellent flavor and should be removed for use when creamed chicken or any dish made with left-over chicken is to be cooked.

To prepare chicken feet for use as food, scrub the feet well and pour boiling water over them. After a minute or two, remove them from the water and rub them with a clean cloth to peel off the scaly skin. Finally remove the nails by bending them back.

UTILIZING THE WING TIPS.--The last joint, or tip, of chicken wings has no value as food, but, like the feet, it will help to add flavor to any stock that is made. This small piece of wing may be removed and then cooked with the feet and giblets.