Step I: Cleaning
Remove any hairs on heads, feet, tails, ears or snouts by singeing over an
open flame or plucking. Scrub well (using a vegetable brush if desired) and
then sprinkle with salt, rubbing it into the skin. Rinse well with cool
water; pat dry. Remove any excess fat. Poultry feet (chicken, duck or
turkey) must be stripped of their outer scaly skin; plunge them in boiling
water for 1 minute, as you would do before peeling tomatoes. Proceed with
Step II: Parboiling
Parboil in salted water (1 teaspoon salt for each quart water) for 5
minutes. Drain, discarding water. This step serves the propose of ridding
the meat of running blood as well as clinging meat, fat or bone residue,
thereby adding clarity to sauces.
Source: Allen, Jana, and Margaret Gin (1974) Innards and Other Variety
Meats. San Francisco: 101 Productions.
Collected by Bert Christensen