Our Family Chicken Dinner 1940s and 1950s Style Kent Ohio
In the 1940s and 1950s there were certainly no packages of chicken breast tenders in the grocery store so that all family members could have this tender part of the bird. We were a family of 5 until my sister was born in the early 1950s. Money was tight and if we were having chicken for our dinner it was only one small chicken that would be divided 5 or 6 ways. The chickens were not the large breasted chickens that have been genetically engineered for today.
Mom and Dad kept chickens at our home on Wolcott Ave. for a while but the whole chickens were mostly purchased at the grocery store. My mother would always boil the chicken first so that she would have broth for making soup. It would be disjointed after boiling. Sometimes she rolled the parts in a bit of flour and browned them in a pan. Most of the time they were just boiled and served with the skin on.
I seldom got a breast. The drumstick or thigh were usually still available by the time the platter got to my end of the table. Dad always got a breast and the gizzard. Sometimes if I asked really nicely he would give me a small piece of the gizzard but the neck, heart and liver were the usual choices if they were still available.
Large piles of mashed potatoes and a boiled vegetable would be served along with a glass of milk. Some canned fruit in a bowl would complete the meal. If it were a Sunday there might be fresh carrot and celery sticks. The vegetables were fresh from our home garden in the Summer and things that were canned and stored in the fruit cellar in the Winter.
The chickens were more flavorful back then!
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