Category Archives: Poultry

Okara with Chicken and Vegetables

Okara is the soy bean residue from making tofu (bean cake). It is usually available at tofu shops. Okara itself is an excellent ingredient used as an extender for making meat loves or hamburger patties. Highly nutritious and uses what might ordinarily be wasted.

2 cups okara (soy bean residue)
⅓ cup boneless chicken meat, chopped
2 dried mushrooms (shiitake, stems removed, soaked in ½ cup warm water for 15 minutes, squeezed dry and chopped
¼ cup fresh string beans, diced
1 medium size carrot, cut short like matchsticks
1 Tablespoon soy sauce (Japanese shoyu)
2 Tablespoons sugar
1 teaspoon salt
dashes MSG (optional)
1 Tablespoon oil for frying
2 green onions, chopped

Save mushrooms soaking water and add it to saucepans along with ingredients. Cook over low heat for 8 minutes. Stir occasionally so contents will not scorch. Set aside. Heat a frying pan and add oil. Add okara. Stir so it will not burn. Add cooked mixture. Cook about 4 minutes more on low heat until well heated throughout. Stir constantly to prevent bringing. Taste and adjust seasonings, if desired. Add chopped green onions just before removing from heat. Mix together.

Serves 6


©️ Shufunotomo Co., Ltd. Japan 1974

Chicken Liver Timbales

Preparation time: 30 min.
Baking time: 20-30 min.
Oven temperature: 350°F

Chicken is still a favorite economy meal. But, what do you do with the livers? Rather than ignoring their delectable potential, freeze the liver from 3 to 4 chickens until you have enough to make this dish.

For 4 servings you will need:
1 cup (about 8 oz.) chicken livers
2 eggs
2 Tbsp. Madeira, sherry or 1 tsp. lemon juice
4 Tbsp. butter or margarine
4 Tbsp. all-purpose flour
½ cup undiluted chicken broth
½ cup milk
1 tsp. dried thyme leaves
¼ tsp. salt
Butter and bread crumbs for baking dishes
Tomato Bearnaise (recipe follows)
Chopped chives
Parsley and tomato wedges for garnish

Tomato Bearnaise: Into blender or food processor with steel blade, place 3 egg yolks, ¼ cup fresh lemon juice, 1 tsp. dried tarragon leaves and 3 Tbsp. tomato paste. Process until blended. While blender or processor is on, slowly add ¾ cup hot melted butter or margarine. The sauceauceauce will be thin while hot, but it will thicken as it cools.

Preparation:

  1. Clean chicken livers, removing any fat, tendons, or discolored portions. Place into a blender or food processor with steel blade in place. Process until smooth. Add eggs. Madeira or lemon juice. Set aside.
  2. In saucepan, melt butter. Blend in flour. Cook 1 min. Slowly add chicken broth and milk. Cook until very thick and smooth. Add the thyme and salt.
  3. Blend sauce into chicken liver mixture. Press mixture through strainer and divide among 4 custard cups that have been buttered and sprinkled with crumbs.
  4. Place cups into shallow pan with 1-inch boiling water. Bake at 350°F for 20 to 30 min. or just until a knife inserted in the center of a custard comes out clean.
  5. Meanwhile, prepare Tomato Bearnaise.
  6. To serve, unfold timbales onto individual serving dishes. Spoon on the sauce and sprinkle with chopped chives. Garnish with parsley and tomato wedges. Serve hot.

MCMLXXIV MY GREAT RECIPES. ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Old English Jellied Chicken

1 roasting chicken
½ pound gammon
1 Spanish onion, quartered
1 bay leaf
Chicken stock
12 button mushrooms, quartered
4 small carrots, thickly sliced
4 tablespoons butter
¼ pint dry white wine
1-2 tablespoons Madeira or brandy
½ ounce powdered gelatine
Salt and freshly ground black pepper
2 tablespoons chopped fresh herbs (parsley, chervil and tarragon)

Place chicken, gammon, quartered onion and bay leaf in a heatproof casserole just large enough to hold them. Moisten with about 1½ pints light chicken stock and simmer, covered until chicken and gammon are tender. Allow to cool in stock.

Cut chicken from bones and cut gammon into large dice. Place in an oval earthenware gratin dish or shallow terrine. Simmer quartered button mushrooms and sliced carrots in butter until tender. Drain and scatter over chicken and gammon.

Add ¼ pint dry white wine and 1 to 2 tablespoons Madeira or brandy. to the stock, and tri in gelatine which you have dissolved in a little water. Simmer for a moment, then strain. Correct seasoning; add chopped fresh herbs and pour over chicken and gammon pieces, adding more stock to cover. Allow to set. Serve gold from gratin dish or shallow terrine. A delicious first course, or light luncheon or supper dish.


Thomas Nelson & Sons Ltd, 36 Park Street, London W.1. © Robert Carrier 1968. Printed and manufactured in Holland

Old-Fashioned Chicken Pie

5-pound ready-to-cook stewing chicken, cut up
3 cups water
1 medium-sized onion, sliced
Handful of celery tops
1 tablespoon salt
¼ teaspoon pepper
1 bay leaf
½ cup flour
1 tall can (1⅔ cups) evaporated milk
2 cups cooked, sliced carrots
1 pound cooked small white onions
1 recipe Baking Powder Biscuits, see Index C

Place chicken in large kettle with next 6 ingredients. Cover and bring. toa boil; simmer 1½ to 2 hours or until tender. Remove chicken from broth; cool. Strain the broth; cool. Remove chicken from the bones; leave meat in rather large pieces.

Skim fat from broth; measure ½ cup fat and 2⅓ cups broth. Heat the ½ cup fat in a large saucepan; blend in four. Slowly add and stir in the 2⅓ cups broth and the milk. Cook and stir until sauce thickens. Add chicken, carrots, and onions, and more salt and pepper to taste; reheat. Pour into a 3-quart baking dish. Prepare biscuit dough and cut with a cutter in any desired shape. Arrange the uncooked biscuits on top. Bake in very hot oven, 450°, 20 to 25 minutes, or until biscuits brown. Makes 6 to 8 servings.

NOTE: Remaining broth may be frozen and used later for making soup.


Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc. New York

Curried Turkey Open-Facers

1 large red apple, cored
Lemon juice
12 thin slices cooked turkey
2 tablespoons turkey broth or water
½ of a 10¾-ounce can (⅔ cup) condensed cream of chicken soup
¼ cup dairy sour cream
3 tablespoons milk
2 teaspoons curry powder
6 slices French bread, toasted

Cut apple into thin wedges; brush with lemon juice. In skillet heat turkey in broth, covered for 4 to 5 minutes; turn slices once. Meanwhile, in saucepan combine soup, sour cream, milk, and curry powder; heat through. Place 2 slices turkey and 3 apple wedges atop each slice of bread; spoon sauce over. Makes 6 servings.

PEACHY-BEEF SANDWICHES

¼ cup low-calorie mayonnaise-type dressing
1 tablespoon chili sauce
1 tablespoon finely chopped dill pickle
4 slices Italian bread
4 teaspoons low-calorie mayonnaise-type dressing
4 lettuce leaves
4 thin slices cooked roast beef
4 juice-packed peach halves

In a small bowl combine the ¼ cup mayonnaise-type dressing, chili sauce, and dill pickle. Cover and refrigerate. Before serving, toast bread and spread one side of each slice with 1 teaspoon mayonnaise-type dressing. Arrange one lettuce leaf, one slice roast beef, and one peach half on each. Drizzle some of the dressing mixture over top of each. Makes 4 servings.


© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Cheesy Chicken Over Rice

Rice Pilaf (below)
1 small onion, chopped (about ¼ cup)
¼ small green pepper, cut into 1 x ¼-inch pieces
2 tablespoons finely chopped celery
¼ cup margarine or butter
2 cups cut-up cooked chicken or turkey
¼ cup diced cooked ham
1 can (11 ounces) condensed Cheddar cheese soup
¼ cup milk

Prepare Rice Pilaf. Cook and stir onion, green pepper and celery in margarine in 10-inch skillet until celery is crisp-tender, about 4 minutes. Stir in chicken, ham, soup and milk. Heat until chicken is hot. Serve over Rice PIlaf. 6 servings.

Rice Pilaf

1 small onion, chopped (about ¼ cup)
2 tablespoons margarine or butter
2 ⅔ cups boiling water
1 ⅓ cups uncooked regular rice
1 tablespoon instant chicken bouillon
½ teaspoon salt
1 bay leaf
¼ cup raisins

Cook and stir onion in margarine in 2-quart saucepan until tender, about 3 minutes. Stir water, rice, instant bouillon, salt, bay leaf and raisin into onion. Heat to boiling; reduce heat. Cover and simmer 18 minutes.


© Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Pigeon with Moroccan Spices and Flat Pasta

Serves 4-6

4-6 young pigeons (275g- 325g/9-11 oz each)
olive oil
coarse salt
freshly-ground pepper
powdered cinnamon
4-6 tbls finely-chopped shallots
600ml/1 pt well-flavoured chicken stock
salt
8 juniper berries
4-6 sheets lasagna
2-4 tbls butter

Brush pigeons with olive oil and season generously with coarse salt, pepper and cinnamon. Reserve.

To prepare the fumet in a medium-sized saucepan, saute chopped shallots in 3 tbls olive oil until lightly browned. Add the chicken stock; season with salt, freshly-ground black pepper and ½ tsp cinnamon. Add the juniper berries and simmer, uncovered, for 15 minutes, or until the fumet has reduced to about one-third of its original quantity. Remove from heat and reserve.

Heat the govern to 240°C/475°F/Gas 9. Bake the birds 15 minutes for quite rare, or 5 minutes more, if desired.

In the meantime, cook lasagna sheets in boiling salted water until well-cooked. Drain. With a large pastry cutter, cut lasagna into circles. When ready to serve, melt the butter gently over a very low heat until it begins to turn light gold (about 2 minutes). ‘Seize’ each pasta circle in the beurre noisette, pushing it to the side of the pan to give it a drape-like shape while still in the pan.

Skim the fat from the pigeon pan juices; add the fumet and warm up over high heat. Reduce heat to keep warm.

To serve Cut each pigeon into quarters; slice the breasts and arrange the birds on heated dinner plates. Garnish each dish with a portion of flat pasta and spoon 2-3 tbls of fumet over each serving. Serve immediately.


Text and photographs © Robert Carrier 1995. Food photography: Michelle Garrett. Printed in Hong Kong.

Foies De Volaille En Gelée

¾ pound fresh chicken livers
Salt and freshly ground black pepper
1 tablespoon finely chopped onion
4 tablespoons butter
¾ pint aspic
Port wine
Fresh tarragon
Watercress

Season whole chicken livers with salt and freshly ground black pepper, and sauté with finely chopped onion in butter until chicken livers are cooked through, but still a little pink inside. Remove from pan and drain well on paper towels.

Line bottoms of individual moulds (we used white porcelain ramekins for photograph) with a little liquid aspic jelly which you have flavoured to taste with port. Place 3 leaves of fresh tarragon in the bottom of each mould (or ramekin). Then place chicken livers in moulds and fill to the top with the port flavoured aspic. Chill in refrigerator for at least 2 hours.

When ready to serve: loosen apsic from sides of moulds with your fingers and turn out on to a serving plate. Garnish with sprigs of fresh watercress and, if desired, a little chopped aspic.

Note: If you have difficulty in turning out the jellies, dip the bottom of each mould into hot water for a minute or two.


Thomas Nelson &Sons Ltd, 36 Park Street, London W.1. © Robert Carrier 1968

Perdices a lo Torero (Bull-fighters’ Partridges)

4 servings
You will need
4 partridges or 2 if of good size
3 anchovies
4 oz. bacon
4 large ripe tomatoes, peeled and chopped
3 medium pimentos, peeled and sliced (To peel, burn over flame until black outside, then wash off skin under the cold tap)
parsley, chopped
1 glass white wine
ground pepper
salt

lemon slices for garnish
4 thin slices of first-class Serrano ham

Clean partridges well. Take the bones out of the anchovies and wash well under the tap. Chop anchovies together with the partridge livers and back, to make a finely-chopped stuffing. Season with salt and a little pepper. (A small quantity of white bread crumbs, soaked in milk and compressed, may also be added.)

Stuff the partridges with this mixture and sew up with twine. Sprinkle with salt. Lightly fry partridges in the oil.

Once the partridges are browned on the outside, add the fried tomatoes and pimentos. Lightly fry tomatoes and pimentos in oil and season with salt, pepper and chopped parsley.

Put them in a casserole and cover. Cook slowly for 30 minutes. Add wine and cook for thirty more minutes. The partridges are now ready to serve, but do not forget to take out the twine.

Garnish with lemon slices around the partridges. To accompany, serve in a separate dish fried ham slices.


©Shufunotomo Co., Ltd., Japan 1973

Turkey Dressing Bake

2 cups cut-up cooked turkey
2 eggs
1 cup warm water
1 package (about 1 ounce) turkey or chicken gravy mix
1 ⅓ cups herb-seasoned stuffing mix
¼ cup slivered almonds
Mushroom-Corn Sauce (below)

Heat oven to 350°. Place turkey in greased baking pan, 8x8x2 inches. Beat eggs, water and gravy mix; pour on turkey. Sprinkle turkey with stuffing mix, then almonds. Bake uncovered 40 minutes. Top each serving with Mushroom-Corn Sauce. 6 servings.

MUSHROOM-CORN SAUCE

1 can (12 ounces) whole kernel corn with sweet peppers, drained.
1 can (10 ¾ ounces) condensed cream of mushroom soup
1 can (4 ounces) mushroom stems and pieces (with liquid)

Heat all ingredients to boiling, stirring frequently.

Note: To double this recipe, double all ingredients and bake in greased baking pan, 13x9x2 inches, in 350° oven 55 minutes.


© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.