Meat Processing - Butterball Chicken

INGREDIENTS:

• 1 kg dressed chicken
• ½ tsp white pepper
• ¼ cup water
• 2½ tsp sugar
• 1½ tsp salt
• 1 tbsp corn oil
• 4 tbsp butter oil
• 1/5 tsp paprika
• ½ tsp mace

UTENSILS:

• syringe
• weighing scale
• mixing bowl
• tray
• measuring spoons
• cheesecloth
• measuring cups
• oven

PROCEDURE:

1. Combine ½ tsp white pepper and ½ tsp mace. Steep in ¼ cup water overnight.
2. Filter thru cheesecloth to obtain about 2 tsp filtrate.
3. Dissolve 2½ tsp sugar and 1½ tsp salt in the filtrate and combine with 1 tbsp corn oil and 4 tbsp butter oil. Homogenize by beating with an egg beater.
4. Using a veterinary syringe, inject the homogenized emulsion into various parts of the chicken (1 kg dressed chicken).
5. Rub 1 g (1/5 tsp) paprika and bake in a 177oC (350oF) preheated oven for 1 hour.