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Sharing <strong>the</strong> Past activity sheet<br />
39 Activity Sheet<br />
<strong>Auckland</strong> <strong>Museum</strong><br />
Te Papa Whakahiku<br />
gained in <strong>the</strong> apple recipes to try on <strong>the</strong> chicken. The following<br />
recipe is only one option. Or you may wish to stick<br />
with <strong>the</strong> apples and make apple coffin cases inventing your<br />
own apple ceremonies which incorporate an Egyptian<br />
Apple god.<br />
FOR THE CHICKEN MUMMY<br />
Materials:<br />
a whole chicken<br />
26 oz salt per chicken per week<br />
plastic gloves<br />
½ cup of spices per chicken per week (any strong sweet<br />
smelling spices will do)<br />
paper towels<br />
zip-lock freezer strength bags (2 litre capacity)<br />
gauze strips<br />
plastic leak-proof container to hold chicken in bag<br />
a weight record sheet<br />
1. Weigh <strong>the</strong> chicken. Then remove any entrails (Wear gloves for this. Especially in this era of salmonella<br />
chicken scares, hygiene during this process is most important). You may wish to preserve <strong>the</strong><br />
entrails in smaller bags separately and later make canopic jars for <strong>the</strong>m out of baby food jars.<br />
2. Under running water rinse inside and out until <strong>the</strong> water runs clear. Continue handling with fresh<br />
gloves. Dry very thoroughly with paper towels inside and out. Remember moisture will cause problems<br />
during mummification.<br />
3. Rub ½ of <strong>the</strong> spices all over and inside <strong>the</strong> bird. The stronger smelling spices <strong>the</strong> better as <strong>the</strong>y<br />
are to mask <strong>the</strong> odour of decay which will occur.<br />
4. Rub salt thoroughly over and into <strong>the</strong> cavity, making sure that every inch is covered. Fill <strong>the</strong> cavity<br />
with salt.<br />
5. Place <strong>the</strong> chicken in a zip-lock bag, seal <strong>the</strong> bag and leave in a cool dry place out of <strong>the</strong> sun. As<br />
<strong>the</strong> chicken dries liquid will drain from <strong>the</strong> carcass into <strong>the</strong> bottom of <strong>the</strong> bag.<br />
6. Once a week for 4 or 5 weeks remove <strong>the</strong> chicken (wear gloves!). Weigh each time and record<br />
<strong>the</strong> weight. Dab <strong>the</strong> chicken clean and re-salt and re-spice each time.<br />
7. Repeat this process until no more liquid drains from <strong>the</strong> bird into <strong>the</strong> bag.<br />
8. When it is done weigh for <strong>the</strong> last time. Now rub in baby oil or suntan oil to keep <strong>the</strong> skin flexible,<br />
wrap it in bandages and decorate any way you please.
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