Accordingly, recipes are designed and organized for home cooks, including some for the microwave oven, for the grill boneless breasts Tandoori , for dieters pasta primavera with chicken and for the finicky crispy peanut butter chicken. To Mrs. Perdue's credit, she presumes nothing about her readers' capabilities, and explains as she goes. Only one dish appears totally unappealing: a crown roast constructed of chicken drumsticks.
Advertising; author tour. It is a useful technique when cooking larger quantities of chicken and is less messy than stovetop frying. Especially if you have a self-cleaning oven. Simply follow the basic cooking instructions as given in the Southwestern version below.
Sprinkle with Tabasco. Pour buttermilk over all and allow to marinate for 10 to 15 minutes. Preheat oven to oF. Place pan in oven to heat for 10 minutes. In a plastic bag combine remaining ingredients. Shake chicken in seasoned flour. Remove pieces one at a time and quickly slip into hot oil. Place in oven and bake for 20 minutes. Turn and bake for 10 to 15 minutes longer or until chicken is cooked through. Drain chicken on crumpled paper towels.
Here's the easiest way to do it. You can brush the surface with melted butter, margarine or oil, but it isn't really necessary. Stuff with favorite prepared stuffing. Or skip stuffing if you're really in a hurry. Place chicken in baking pan no rack needed. Three breasts or 6 thighs with drumsticks attached would come out to about the same amount as the 1 chicken called for in this recipe. In a shallow bowl combine egg and milk. Place cheese in a shallow baking pan. Dip chicken in egg mixture; then roll in cheese. In a large, deep skillet, over medium heat, melt butter.
Add chicken and brown for 5 to 6 minutes on each side. Add sherry. Cover and cook at medium-low heat for 35 to 45 minutes or until cooked through. It's not new, but it's good and the preparation time is minimal. If you don't have cornflakes, you can substitute almost any breakfast flakes as long as they don't have raisins in them. The raisins can scorch in the oven.
On a sheet of wax paper combine cornflake crumbs, salt and pepper. Place evaporated milk in a shallow bowl. Dip chicken in milk; then roll in seasoned crumbs. Place chicken, skin side up, in a baking pan. Bake, uncovered for 1 hour, or until cooked through. Frank liked it and had seconds. The name "Paillard," by the way, comes from a European restaurant famous at the end of the 19th Century. If using thin sliced boneless Roaster breast, omit placing in plastic wrap and pounding. Brush cutlets lightly with oil, Grill over hot coals 3 to 4 minutes per side, rotating to form crosshatch marks characteristic of paillards, or broil 3 to 4 minutes per side or until cooked through.
Place butter, basil, garlic and lemon juice in a small pan and melt on the side of the grill.
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Spoon butter over paillards and season with salt and pepper. Garnish with lemon slices. The true chicken flavor comes out with just a touch of garlic. In a shallow baking pan arrange chicken in a single layer, skin side up. Pour oil over chicken. Sprinkle with salt, pepper and garlic. Bake, uncovered, for about 1 hour, or until cooked through. In a shallow baking pan arrange chicken in a single layer, skin side down. In a small bowl combine honey, lemon juice and salt. Pour half of this sauce over chicken.
Bake, covered for 30 minutes. Remove cover; turn chicken. Pour other half of sauce on chicken. Replace cover. Bake another 25 to 30 minutes or until cooked through, removing cover last 10 minutes for browning. Not to worry! Honey is itself a natural preservative and samples of honey have been found in the tombs of Ancient Egypt that were still edible. If it's crystallized, it may look bad, but it's still a wholesome food. Just heat it gently until it reliquifies.
Season breast with salt and pepper. Combine butter, honey, mustard and curry powder. Spoon half of sauce into a shallow baking dish. Add breast and turn to coat well. Bake, uncovered, for about 1 hour or until cooked through. Turn and baste with remaining sauce once during cooking time. I was curious enough that I went to the kitchen and made the recipe, expecting that this would be one of the recipes that I wouldn't include in this book.
But to my surprise, I discovered that yes, dill seed and canned mushrooms, along with the juice from the mushrooms, really do something terrific for chicken. It's not rich or creamy, but there's an attractive, aromatic flavor that permeates the chicken. In a shallow baking pan arrange chicken, skin side up, in a single layer. Add salt, pepper, mushrooms with liquid from can and dill.
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Cover with foil. Bake at for 1 hour or until cooked through. A kiwifruit grower told me that kiwifruits are ripe when they're "soft as a baby's bottom. If your kiwifruit is hard when you bring it home, give it a couple of days to ripen on your kitchen counter. Remove giblets. Season hens inside and out with salt and pepper. Tie legs together, fold wings back and arrange in baking pan. In a small saucepan over medium-low heat, melt butter.
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Brush hens with 2 tablespoons butter, reserving remainder. Put hens in oven, and while they are cooking, prepare kiwi glaze. Add sugar to remaining butter in pan and heat over medium-low until sugar dissolves. Add mashed kiwi and cook one minute. Remove from heat. After 45 minutes of cooking time, brush hens generously with kiwi glaze. Continue baking for 15 to 20 minutes or until juices run clear with no hint of pink when thigh is pierced. If you want to minimize time in the kitchen using these recipes, here are some suggestions.
Cooking time is only minutes at oF. A bone-in breast takes minutes. On days when time is short, pop a package into the microwave for "fast food. If you're in a hurry, don't bother to slice and chop your fresh ingredients. The salad bar has probably done it for you. You can also find time savers such as shredded cheese and frozen chopped onion. The supermarket industry has watched restaurants and fast food stores take more and more of your food dollars away each year. They're now doing everything they can think of to reverse this trend and make supermarket shopping so attractive, quick, convenient and economical that you'll want to cook at home.
A pound of broiler parts that would take 40 minutes in a degree oven takes only minutes in the microwave. See Chapter Four, Chicken in the Microwave. Virtually every immigrant group arriving in America brought along favorite chicken soup recipes and often the treasured family soup pot, too.
If you grew up on canned, frozen, and dried soups, you may not realize how easy it is to make truly wonderful soups at home. If so, try it for yourself, perhaps with these American classics. All the soups are based on a key ingredient: rich, homemade chicken stock, made from either whole birds or from parts, in about three hours. Stock takes little tending, just slow easy cooking to bring out all the flavor and wholesome goodness.
Why not try making one of these soups now? And then, with the help of your freezer, enjoy the results many times in the coming months. An older bird will have developed more of the rich, intense chickeny flavor than the younger, milder-flavored broilers or Cornish hens.
I've made soup from broilers and while it wasn't bad, it wasn't as good as it could be. They cook faster and are excellent when you need only a small amount of broth. The richest flavor, by the way, comes from the muscles that are exercised most, which happen to be the dark meat muscles.
All parts will make satisfactory soup, but the legs, thighs and necks provide the fullest flavor. It turns stock cloudy. And avoid a greenish cast by using only parsley stems and the white parts of leeks or scallions. Skim it off, or strain it out through double cheesecloth when the stock is complete. Tie herbs and greens in cheesecloth as a "bouquet garni," so you won't inadvertently remove them during the skimming. It's not a good idea to boil the stock for the same reason it's not a good idea to boil coffee; too much of the flavor would boil away into the air.
When thickening such recipes with egg, prevent curdling by stirring a cup of hot soup first into egg, then back into soup. Also, be careful to keep the soup from boiling once you've added the egg. To seal in the flavor while you're storing the soup, don't remove the fat that's on top. When you're ready to serve the soup you can lift the congealed fat off as a sheet.
To remove the last particles of fat, place unscented paper towel on the surface. Draw towel to one side and remove. Freeze some in quart- sized or larger containers for use in soups. Ladle the rest into ice cube trays or muffin cups for adding to vegetables, sauces, or gravies. Freeze and then transfer frozen stock cubes to a plastic bag or freezer container and keep frozen until ready to use. When reheating, make sure to bring the broth to a boil. Soups enriched with eggs are, unfortunately, not good candidates for reheating; they're apt to curdle.
As I mentioned earlier, young chickens will not provide as rich a flavor as the older birds but the taste will still be good. Chicken stock is delicious served as a simple broth with herbs, shredded or julienne vegetables, slivers of meat, or rice. It also is the base from which countless other soups are made. Place roaster along with giblets in a large stockpot 8 to 10 quarts or other large sauce pot.
Wrap bay leaf, cloves, peppercorns, and thyme in cheesecloth as bouquet garni; tie closed with string. Add to stockpot along with remaining ingredients. Carefully skim stock from time to time with a ladle or spoon to remove fat particles and foam. To check roaster for doneness, pull back a leg or cut into meat close to bone; it is cooked when no pink color remains in meat. Remove pieces with a slotted spoon. Cut away meat from bones and return bones to stock; simmer 30 minutes longer. See Chapter Cooking with Leftovers for uses for the cooked meat.
Strain stock through a fine sieve. If you want, prepare in advance to this point and refrigerate or freeze. Skim off top fat before using. To make a soup, bring as much stock as needed to a simmer. Then follow the soup recipe, adding chicken, vegetables, thickeners, seasonings, and garnishes.
Speaking of fresh vegetables, do you know how to tell a good carrot? Look at the "crown," that's the stem end. If the crown is turning brown or black or has regrowth visible where the stem was, you've got a carrot that's been around awhile. If the crown and shoulders are a bright orange, you've got a nice, fresh carrot. Bring to a boil over medium-high heat. Cook potatoes 5 minutes; drain, rinse under cold water and set aside. In large saucepan over medium-high heat, bring broth and sherry to a boil.
Season with salt and pepper. Add onions, carrots, and celery and simmer 5 minutes. Stir in green beans and chicken and heat soup to boiling. Add zucchini and potatoes and simmer 1 minute longer or until vegetables are as tender as you like them. Other fresh vegetables may be added according to their cooking times. Minestrone happens to be one of Frank's favorites, although he skips the cheese because of its cholesterol. In contrast, frozen corn is rushed from the fields to the freezer in just a few hours, and once frozen, it stops losing its sweetness.
Strange as it may seem, with corn, frozen can taste fresher than fresh. Add onions and celery and cook 3 minutes longer. Stir in broth and bring to a boil, whisking constantly. Add potatoes and corn, season with salt and pepper and cook 5 to 10 minutes or until tender. Stir in chicken and cream, simmer 3 minutes and serve with oyster crackers. Variation: Shellfish Chowder Add 1 cup chopped green pepper and 1 cup cooked crab or shrimp to soup when adding chicken.
I'm skeptical about the popcorn, but if you're feeling adventurous, give it a try. Add other ingredients and reduce heat to low. Simmer for 3 minutes while making dumplings. Drop batter by half teaspoons into the simmering soup. When dumplings rise to top, stir in parsley and serve. Variation: Chicken Spinach Straciatella Omit dumplings. Stir in spinach with chicken, then heat soup just to boiling. Immediately pour in the egg mixture in a thin stream, while stirring. The goal is to end up with thread-like strands of cooked egg. Cook until soup simmers again; stir gently just before serving.
In a flame proof casserole or Dutch oven over medium heat, melt butter. Add chicken and onions. Saute until lightly browned, about 5 minutes. In a bowl combine sauerkraut, cranberry sauce and apples. Spoon over chicken and onions and toss gently. Cover and simmer over medium-low heat for 20 minutes.
Sprinkle with walnuts just before serving. A single serving would usually be a breast half. The recipes that follow will refer to "breasts" and "breast halves. A scaloppine is a cutlet sliced almost in half lengthwise and then opened, like the wings of a butterfly or a thin slice from a large roaster breast. To save time, look for chicken scaloppine which have already been made for you: the Perdue thin-sliced Oven Stuffer Roaster Breasts are ready-made scaloppine.
The recipes will also specify whether to use a chicken breast or a roaster breast. You can interchange them, but the results will be different. A roaster has a more intense flavor and is juicier. It's also bigger, and requires longer cooking. The practice was discontinued once Roasters became well-known. The woman in charge of distributing recipes told me that sometimes the recipes on the cards became family favorites, and when a person lost one of the family favorite cards, he or she would actually take the trouble to write to Frank for a replacement.
I asked how often this happens and learned that over the years, Frank has received thousands of letters requesting replacement cards. This is one of the recipes that people have asked for over and over again. Lightly butter a shallow baking dish. Place chicken in baking dish and sprinkle with salt, pepper, scallions, parsley, and thyme. In a measuring cup combine broth and wine and pour over chicken. Cover and bake 20 minutes. In a small bowl combine cheeses and bread crumbs. Remove chicken from oven and sprinkle with cheese mixture.
Dot with remaining butter and place under broiler until cheese is melted and golden. If you cook your eggs in boiling water, they'll end up with an unattractive greenish color where the yolk meets the white. At lower temperatures, the yolk will be more tender and won't discolor. Place breast pieces between sheets of plastic wrap. If using thin sliced breast skip this step. In a shallow bowl beat eggs with salt and pepper. Place flour and bread crumbs on sheets of wax paper. Dredge chicken in flour then dip in egg and coat with breadcrumbs.
Add chicken and saute for 3 to 4 minutes per side or until cooked through. Remove to serving platter. Pour oil from skillet and wipe clean. Add butter to skillet and melt over medium heat. Add lemon juice and capers carefully to avoid spatters; pour over schnitzels.
In a small bowl toss together hard- cooked egg and parsley and sprinkle over top. Serve with buttered noodles. Store them at room temperature and use them soon after you buy them. If using thin sliced breast, skip the previous step. Place flour on a sheet of wax paper. On another sheet of wax paper combine bread crumbs and Parmesan cheese. Dredge cutlets in flour, dip in egg and roll in bread crumb mixture.
Refrigerate while making sauce. In a large skillet over medium-high heat, heat remaining oil. Transfer to a warmed serving dish. Pass sauce separately. Herbert, tells a story that I've always loved about coq au vin chicken in wine. According to Herbert, a lady lavished praise on Alexander Dumaine, one of France's outstanding chefs, for his version of chicken in wine.
This version is a lot simpler, but still very good. The day I made it, I couldn't find pearl onions or small onions in my local supermarket, so I used a large white onion, chopped. The pearl onions would have been prettier, but the taste was fine. Add breast and brown on all sides, 12 to 15 minutes. Add wine, seasonings, garlic and onions. Cover and simmer 60 minutes. Add mushrooms and simmer 10 to 15 minutes longer or until breast is cooked through. Drain juices into a small saucepan; blend cornstarch and water; stir into pan juices and cook, over medium heat, stirring constantly, one minute or until sauce thickens and clears.
Carve breast and serve with wine sauce. Garnish with crumbled bacon and parsley. In the shell, they'll last in a cool dry place for six months. Shelled pecans should be kept in the refrigerator, in an air tight container. If you plan to keep them for longer than half a year, freeze them. Season breast inside and out with salt and pepper. In a bowl, combine breadcrumbs, 4 tablespoons butter, broth, apples and pecans. Stuff breast cavity and cover with aluminum foil. Carefully place breast, skin side up in roasting pan. Rub remaining butter over breast and bake about one hour and 15 minutes until juices run clear with no hint of pink when pierced.
Remove stuffing and carve half of breast. I come back to this recipe when I want something that's never fail. On a sheet of wax paper mix together chopped pecans, flour, paprika, salt, pepper and sesame seed. Dip chicken pieces in buttermilk mixture; then pecan mixture. Pour oil in shallow baking pan. Place chicken breasts, skin side down, in pan and turn to coat with oil; finishing with skin side up. Bake, uncovered, at oF 45 to 50 minutes, or until cooked through.
During last 10 minutes of baking, place reserved pecan halves on top of chicken. Since I don't invent recipes myself, the people who create the real winners seem to me as mysterious and impressive as someone who composes a hit song or writes a best selling novel. She didn't do any tinkering, tasting, and adjusting the way most of us would.
No, the complete idea for her recipe for Chicken Avocado Melt came to her seemingly out of nowhere. Her recipe calls for chicken breast halves, but you can simplify things a little if you use thin sliced boneless roaster breast pieces instead. In a shallow bowl, mix the cornstarch, cumin, garlic, and salt. In another bowl mix egg and water.
Place cornmeal in a third small bowl. Coat chicken first with the cornstarch mixture, then with the egg, and finally with the cornmeal. Marge Fortier says, "I always use cornstarch because it comes out thinner than flour". In a large skillet over medium-high heat, heat oil. Add chicken and saute for two minutes on each side "to firm up the crust", then remove pieces to a shallow baking pan. Before putting cutlets in oven, top them with avocado slices and sprinkle with cheese.
Bake for 15 minutes or until cooked through. Top each chicken breast with sour cream and a sprinkling of scallions and red pepper. Garnish with cherry tomato halves and parsley. Serves four. According to Michelle, it comes out just fine with any mustard that you have on hand or any chicken parts you have around. In large skillet, over medium-high heat, heat 2 tablespoons oil. Add breast slices a few at a time, placing them so that pieces do not touch. Saute about 2 minutes per side, until chicken is lightly browned on both sides and cooked through.
Remove from skillet; keep warm. Heat remaining oil. Add mushrooms, parsley, shallot and pepper. Stirring frequently, cook 2 minutes. Reduce heat to low; stir in mustard until well blended. Spoon over chicken. Myself, I like it hot, served over rice. If you have leftover chicken broth as you probably will if you're using canned chicken broth , use it as part of the liquid you use to cook the rice. Also, if you like peppers to stay a bright green and don't mind if there's still some crunch to them, add them at the same time that you add the cornstarch rather than earlier in the recipe.
They look pretty that way and pick up the bright red of the pimentos. Add chicken and saute for 5 minutes. Add green pepper and celery and cook 3 minutes, stirring. Drain pineapple, reserving liquid. Bring mixture to a boil; reduce heat to medium-low and simmer 5 minutes. Blend cornstarch with 2 tablespoons water to make a smooth paste. If you like the sauce quite thick, use an extra teaspoon of cornstarch.
Add to skillet and continue to cook, stirring, until thickened. Add pimento and serve immediately. Frank likes it a lot. Besides tasting delicious, it's also quite versatile. Once when I was making it, I happened to have leftovers of both chicken and rice, so I substituted them for the first two ingredients in this recipe.
I also omitted the water and pineapple juice. If you make this substitution in the recipe, you won't need to bake it, but instead only keep it in the oven long enough to heat it through. It's not quite as delicious as the original, but it's still very good. By the way, the layered arrangement of this dish is typically Hawaiian; don't stir or mix the ingredients. Cut chicken into 1-inch cubes. Place half of chicken in bottom of large shallow baking dish. Arrange rice in layer on top of chicken, then remaining chicken in layer.
Add layer of coconut; then layer of pineapple chunks. Dot marmalade in spaces between chunks of pineapple. Mix water, lemon juice and pineapple juice; pour over layers. Pour melted butter or margarine and soy sauce over all. Sprinkle ginger on top. Bake, covered, for 40 minutes or until chicken and rice are done. Remove cover during last 5 minutes of baking for browning. He says, "The most common misconception about garlic is that garlic breath is bad breath. Their slogan is, "Get rid of mouthwash breath; eat garlic! Pour 3 tablespoons melted butter into a baking dish.
Add chicken to dish and turn to coat with butter. In a small bowl combine bread crumbs, parsley, shallots and garlic and spoon over chicken. Drizzle with remaining 1 tablespoon butter. Top with lemon slices. Bake 25 to 30 minutes or until chicken is cooked through. If you have trouble finding scallions, ask for green onions; they're the same thing. Melt 2 tablespoons of butter and toss in a mixing bowl with crab meat, scallions, horseradish, tomato paste, lemon juice, breadcrumbs and salt and pepper.
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With your forefinger carefully loosen skin from the neck end of the chicken breast to form a pocket, taking care not to detach sides or bottom. Stuff crab mixture between breast and skin. Rub breast with 1 tablespoon butter; sprinkle with salt and pepper and place in roasting pan. Bake approximately one hour, until skin is brown and meat is tender. Remove to serving platter and keep warm. Skim off any fat from drippings; add wine and vinegar and bring to a boil. Whisk in remaining butter, strain into a sauceboat and serve separately.
Tomatoes are, at times, an exception. If you're buying out-of-season tomatoes, and if you don't know the source, there's a good chance that they were picked green and artificially ripened. One tomato grower told me she'd rather eat cotton than an out-of-season tomato because the taste was so disappointing.
There is some good news on the subject, though. Tomatoes retain their flavor during canning exceptionally well, and canned tomatoes are picked vine ripe. If you want the next best thing to a vine-ripened tomato, and it's winter, try canned tomatoes, as suggested in this recipe. Season with salt and pepper; coat with flour and set aside. In saucepan, over medium heat, melt 2 tablespoons butter and cook onions, garlic and green pepper for 5 minutes stirring often.
Add tomatoes, pineapple and juice, ketchup and vinegar. Stir and simmer over low heat. Meanwhile, in a large skillet, over medium-high heat, melt remaining 3 tablespoons butter. Saute chicken, half at a time, until golden and cooked through, about 5 to 7 minutes per batch. Drain and place on serving dish. To sauce in pan, add dissolved cornstarch; cook, stirring, over high heat until sauce thickens.
Pour over chicken pieces. Before him, people worried that potatoes might be poisonous. Today, when the name "Parmentier" occurs in a recipe, it's a signal that there will be potatoes in it. Season breast inside and out with salt and pepper to taste. Boil potatoes in salted water to cover until just tender, 30 to 45 minutes. Toss with bacon, onion, celery, bread crumbs, sour cream and salt and pepper to taste. Stuff breast and neck cavities with potato mixture, wrapping exposed stuffing with foil.
Place chicken breast-side-up in roasting pan. Rub skin with butter. Transfer to serving dish; remove foil and serve. It's a very young bird, usually about 5 weeks old, as opposed to a broiler, which is 7 weeks, or a roaster, which is 12 weeks. Typically, they're tenderer and slightly lower in fat than older birds. All Cornish game hens are very young chickens, but the Perdue Cornish game hens have something else special about them.
Frank directed the Perdue geneticists to breed the broadest breasted Cornish hens in the industry. Like the Perdue Roasters, the Perdue Cornish have exceptionally broad breasts. The ratio of meat to bone is therefore particularly favorable. As long as you never heat the oil to the smoking point and as long as you strain it through cheese cloth to remove any particles of food, you can use it over and over again. The oil is still good as long as it retains it's golden color. When it has turned a dark brown, it's time to replace it. If you don't have cheese cloth handy for straining, laundered nylon stockings make a good substitute.
Stir in blue cheese, parsley, lemon juice, scallion and garlic. Quarter hens and remove backbones. Pat pieces dry with paper towels and season with salt and pepper. Heat oil to oF or until a small cube of bread sizzles when placed in oil. Deep-fry hens 10 minutes, turning once. Drain well. In a small bowl blend melted butter and hot sauce; brush on chicken pieces.
Serve warm with Creamy Blue Cheese Dressing. It's not necessary to refrigerate it, and besides cold temperatures will make it cloudy and difficult to pour. In a large skillet, over medium-high heat, heat oil. Add hen halves and brown on all sides, 10 to 12 minutes. Add onion and garlic; saute 3 to 4 minutes. Add squash, broth, parsley and lemon juice. Cover, reduce heat to medium-low, and cook 15 to 20 minutes or until hens are cooked through.
Place the tomatoes in boiling water for about seconds and you'll find that the skin slips off quite easily. The riper the tomato, the quicker the skin loosens in boiling water. Add chicken and brown 5 to 6 minutes per side. Add garlic, bay leaf, oregano, salt, pepper and wine. Cover and simmer over medium-low heat for 15 minutes.
Add tomatoes and cook 10 minutes. Stir in cheese and olives. Cook 5 minutes longer or until hens are cooked through. Remove bay leaf before serving. Apples age five times faster at room temperature than they do in the refrigerator so they'll keep fresher longer if you store them in the refrigerator instead of in a fruit bowl. Tie legs together and fold wings back. Place hens in a flame proof baking pan just large enough to hold them comfortably. Brush with melted butter. Add apple juice to baking pan. Bake at oF 30 minutes, basting several times.
Core and quarter apples; add to pan and baste. Bake 30 minutes, until hens and apples are tender, basting several times. Remove hens and apples to serving platter; keep warm. On top of stove, bring pan drippings to a boil; add broth or wine and cook until reduced by half. Stir in cream; cook 2 to 3 minutes until slightly thickened.
The Perdue Chicken Cookbook
Pour sauce over hens and apples. Sprinkle with parsley and serve. The tomato farmers say that refrigerator temperatures destroy a tomato's flavor and texture. Try to use tomatoes soon after you buy them while they're still at their best. Fold wings back and tie legs together. In a Dutch oven large enough to hold all 4 Cornish, over medium-high heat, heat oil. Brown hens on breast side. If you don't have a pan big enough to do four at a time, brown one or two at a time.
Remove hens and reserve. Add onion and garlic and saute for 5 minutes. Stir in flour. Add remaining ingredients and season to taste with salt and pepper. Return hens to Dutch oven breast side up, and bring liquid to a boil. Reduce heat to medium-low, cover and simmer for 45 minutes. Cornish are done when juices run clear with no hint of pink when thigh is pierced. If you want to substitute all legs or all breasts or some other combination, look at the table in the Introduction, page s for a chart showing equivalent amounts of the different parts.
It should cost a lot less too. Remember, you can re-use the frying oil many times. Just don't let it get so hot that it smokes and be sure to strain it after you've finished with the frying. Dip chicken in batter. In a deep fryer heat oil to oF. Add chicken and fry for 15 to 25 minutes until cooked through. Use your blender or food processor to make the job easy. Add beer and egg; beat with a hand beater to make smooth batter.
Mix crushed pretzels, Parmesan cheese, bacon and parsley in a large plastic bag. Dip chicken pieces one a time in batter; then place in bag with pretzel mix and shake to coat. Place coated chicken pieces in shallow baking pan, skin side up. Bake, covered, at oF for 30 minutes. Remove cover. Continue baking, uncovered, about 30 minutes longer or until chicken is cooked through. Your family might prefer it with a little less ginger--but then again, maybe they'll love it this strong.
Place chicken in single layer, skin side up, in shallow baking pan. In a mixing bowl combine remaining ingredients and pour over chicken. Bake, uncovered for about 1 hour or until cooked through, basting occasionally. I used to take a hammer and wallop it and then use the pieces.
But then a sugar cane producer told me that a short term emergency solution is to heat the sugar at degrees in the oven until it softened. The advantage of this is that it works. The disadvantage is that whatever's left is twice as hard once it cools. You can re-heat it again, but it gets more brick-like with each heating. Add chicken pieces and shake to coat. In a large skillet over medium heat, melt butter. Add chicken pieces and brown for 12 to 15 minutes per side. Remove chicken and reserve. Pour off and discard butter from skillet. Add remaining ingredients and stir to combine.
Return chicken to skillet. In fact, it's come down spectacularly. In Roman times, raisins weren't just expensive, they were money. You could buy a young slave for 2 amphora jars of raisins. Add chicken and brown for 12 to 15 minutes per side. Pour orange juice over chicken. Sprinkle salt, cinnamon, pepper, raisins and almonds on top. Cover and simmer for approximately 30 minutes or until cooked through. Of course, you can always use your favorite prepared barbecue sauce if you prefer. And ground chicken has fewer calories and less fat than ground beef.
Department of Agriculture standard permits for regular ground beef. I was surprised to learn that there's actually a double standard for the beef industry and the poultry industry when it comes to describing fat content. Beef can be classified as "lean" at I was also surprised to learn how complicated it is to make ground chicken. If I weren't connected with the industry, I would have thought that to get ground chicken, you just put it in a grinder the way you do to get hamburger, and that would be it.
Ah, but it's not so! The fibers of chicken meat are shorter and more delicate than beef. To get the right texture took a full year of experimentation and fine tuning at Perdue. The skilled and knowledgeable food scientists working on the project had to discover which parts of the bird tasted best in hamburger, what size holes the meat should be forced through in the grinding machine, what temperature would be best, and so on. A difference of a mere 2 degrees in the meat's temperature meant the difference between a desirable texture and one that was merely passable.
I remember when the food scientists were first developing the ground chicken, that hundreds of people, including me, were involved in the taste testings. I also remember the first time Frank and I tried ground chicken outside of the laboratory.
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It happened at a barbecue at his son's house. Jim and Jan Perdue had chicken hamburgers and beef hamburgers grilling side by side, and Frank beamed like a kid with a new toy when he saw how the chicken burgers stayed plump and didn't shrink. Saute in a small amount of oil over high heat, 1 to 2 minutes on each side to brown.
Reduce heat to medium and continue to cook 5 to 6 minutes on each side until thoroughly cooked and springs back to the touch. Broil: Shape one package fresh ground chicken into patties. Broil on a rack 4-inches from heat 5 to 6 minutes on each side until thoroughly cooked and springs back to the touch. Grill: Shape one package fresh ground chicken into patties. Place burgers on hottest area of lightly oiled grill 1 to 2 minutes on each side to brown.
Move burgers toward the outside of the grill and continue to cook 5 to 6 minutes on each side until thoroughly cooked and springs back to the touch. The day I made it, I was late as usual , and took a short cut: I used prepared pie crusts, the kind that come frozen and already shaped in aluminum pie pans. Add onion and pepper and saute 3 to 5 minutes. Add chicken, tomato paste and seasonings and cook 8 to 10 minutes until chicken is cooked through.
Cut circle in quarters to form 4 wedge shaped pieces. Place stromboli seam-side down on baking sheet, brush with butter and bake 30 minutes until pastry is lightly browned. By the way, at one of my parties, I tried to determine whether it was better to use the maximum amount of pepper and mustard in this recipe or the minimum.
Some guests liked the meat balls highly seasoned, and others preferred them mild, so I guess one isn't better than the other; it's just what your family or guests like. Press pepper into both sides. In a large, non-stick skillet, over medium-high heat, heat oil. Add burgers and brown for 2 minutes on each side. Salt burgers lightly and reduce heat to medium-low.
Continue cooking 5 to 6 minutes per side until thoroughly cooked through. While burgers are cooking, combine wine, shallots, sugar, mustard and thyme in a saucepan. Remove burgers from skillet and keep warm. Add wine mixture to skillet and stir over medium heat to combine with pan juices. Whisk in butter and parsley. Spoon sauce over burgers and serve. Thigh meat, drumsticks, or the meat from any well-exercised muscle, has more flavor and is apt to be juicier. If Frank were going by taste alone and forgetting about calories, he would always choose thigh meat.
I was present at a taste testing at Perdue when Teri Benson, a Food Technician, asked the dozen or so participants to rate the flavor of various parts of a chicken. The chicken was ground and fried in patties so none of us could identify which parts we were eating. We also couldn't be influenced by what our neighbors thought because each patty was coded and the breast meat or the thigh meat on my plate was in a different position from what they'd be on my neighbor's plate.
The test was replicated with many different groups, but the results were fairly uniform: people prefer the flavor and juiciness of thigh meat. Try a few of these recipes; you may discover some new family favorites. You can tell a McIntosh by its two-toned red and green skin. Add chicken and simmer over low heat for 30 minutes, uncovered. Drain thighs and cut into bite-size pieces. Reserve broth for other use. In a mixing bowl blend together lemon, mustard, oil, parsley, and salt and pepper. Toss warm chicken with sauce and allow to cool.
Toss with remaining ingredients and serve on beds of Bibb or Boston lettuce. She likes to have the garnishes mirror the seasonings, so if she had, for example, this chicken recipe with basil in it, she'd be apt to garnish it with fresh basil. She also believes that garnishes should be edible. These chicken drumsticks with new potatoes and green beans would be a simple dinner, but sprinkle the new potatoes with chopped chives, stick a red pepper ring around the green beans and you have something that looks special as well as tastes special.
Place drumsticks in a baking pan and season with salt and pepper. In a small bowl combine garlic and olive oil and baste drumsticks generously. Bake drumsticks for 60 to 75 minutes until tender and cooked through, turning and basting once. Meanwhile, in a bowl make sauce by whisking together remaining ingredients.