Category Archives: Poultry

Deep Fried Chicken – Three Coatings for Fried Chicken

Wash, dry and cut up a 1 ½ to 2-pound ready-to-cook chicken. Coat with one of the coatings below. If time permits, before frying, place the chicken on a rack for about ½ hour to allow coating to dry.

Heat for or pour cooking oil into a deep fryer to a depth of 2 or more inches. Fat should be heated to 350° on a fat thermometer, or until a 1-inch cube of bread browns in 60 seconds.

Place 2 or 3 pieces of chicken in a basket; gently lower into the hot fat. Fry chicken until tender and golden brown or 15 to 20 minutes. Drain on paper towels and keep warm. Continue frying until all the pieces are fried. Makes 2 servings.

SEASONED FLOUR COATING: Dredge chicken in seasoned flour. (For each pound of chicken combine ¼ cup flour, ¾ teaspoon salt, ⅛ teaspoon pepper and, if desired, 1 teaspoon paprika.) Then fry as directed above.

EGG AND FLOUR COATING: Dip chicken first in beaten egg which has been seasoned with salt and pepper, then in Seasoned Flour Coating.

CRISPY COATING: Dip the chicken first in beaten egg and then in one of the following: bread, cracker or cornflake crumbs, crushed potato chips, or corn meal.


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

Turkey-Stuffed Mushrooms

15 large mushrooms
1 ½ pounds ground turkey
2 tablespoons chopped parsley
1 carrot, shredded
2 tablespoons dried minced onions
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon celery salt
2 cups chicken broth
1 tablespoon catsup
1 tablespoon steak sauce

Heat oven to 375°. Gently wash and dry mushrooms. Reserve caps; remove stems and finely chop. Combine ground turkey, mushroom stems, parsley, carrot, onions, salt, pepper and celery salt. Place a mound of mixture on each mushroom cap. Arrange in a lightly-greased baking dish. Pour chicken broth in pan. Bake for 30 to 40 minutes until done. Blend catsup and steak sauce and brush tops of turkey mixture 5 minutes before completion of cooking.

Serves: 5
Preparation time: 1 HR.
Approximate calories per serving: 165


SUGGESTED MENU
Celery and Cucumber Sticks
Turkey-Stuffed Mushrooms
Steamed Broccoli
Fresh Pineapple


©1973 Curtin Publications, Inc., New York, N.Y. PRINTED IN U.S.A.

Orange Chicken

2½ to 3 pound chicken, cut up
1 teaspoon curry powder
Salt
½ cup fresh or reconstituted frozen orange juice
¼ cup brown sugar
¼ cup honey
3 tablespoons prepared mustard
2 oranges, peeled and separated into segments

Heat oven to 375°. Rub chicken with curry powder. Sprinkle with salt. Combine orange juice, brown sugar, honey and mustard in a saucepan and simmer 5 minutes. Pour sauce over chicken in a baking pan and bake for 30 minutes. Turn chicken, baste with sauce and bake another 20 to 25 minutes. Add orange segments, heat 3 to 4 minutes longer and serve.

Serves: 4
Preparation time: 1 Hr., 15 min.
Approximate calories per serving: 325


SUGGESTED MENU
Orange Chicken
Rice with Cashew Nuts
Tomato-Avocado Salad
Peppermint Pie
Note: Curried dishes are often complimented with coconut, raisins, peanuts, chutney or kumquats.


©1973 Curtin Publications, Inc., New York, N.Y. PRINTED IN U.S.A.

Stuffed Turkey Breast

Preparation time: 30 min.
Simmering time: 1 hr.

This classic method for preparing boneless breast of veal is even better with economical turkey breast. Vermouth in the braising liquid adds zest because it is flavored with aromatic herbs.

For 4 servings you will need:
1 boneless half turkey breast, 2 to 2 ½ lbs.
3 long, thin carrots, pared
¼ lb. fresh spinach
¼ lb. ground pork
1 tsp. mixed Italian herbs
1 tsp. salt
1 egg
3 Tbsp. grated Parmesan cheese
2 Tbsp. olive or salad oil
⅔ cup dry vermouth or chicken broth
1 can (16 oz.) diced or puréed tomatoes
1 tsp. dried basil leaves
¼ cup each green and black olives, optional
Grated orange rind and sliced fresh oranges for garnish, optional

Tips: This dish can be made ahead. Allow meat to rest 20 to 30 min. after cooking for easier slicing. When sliced crosswise, the colorful filling makes an attractive serving.

Preparation:

  1. Remove skin and bone from turkey breast. Make a horizontal cut through meat to butterfly it. Open up. Place cut side down between two pieces of plastic wrap. Pound with flat mallet until about 12-inches square.
  2. Parboil carrots. Cooked washed spinach 1 min. Set aside.
  3. Mix pork with Italian herbs, ½ tsp. of the salt, egg and Parmesan cheese. Spread over turkey. Cover with even layer of spinach. Top with carrots. Roll meat up, jelly-roll fashion. Tie to fasten.
  4. Heat oil in deep, heavy pot. Add meat. Brown on all sides. Add onion, vermouth, tomatoes, remaining salt and basil. Cover and simmer 1 hr. Remove meat. Cook juices down until thickened. Add olives, if used.
  5. Remove strings from roast. Pour sauce over. Garnish with grated orange rind and surround with sliced oranges, if desired. Slice meat cross-wise to serve. Serve hot or chilled.

Good served with: Mushroom salad and French bread.


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

Lime-Baked Chicken

2 pounds skinned and boned chicken breasts
¼ cup prepared mustard
2 tablespoons lime juice
2 tablespoons chicken bouillon
1 teaspoon tarragon leaves
½ teaspoon parsley flakes
1 lime, sliced

Coat chicken breasts in sauce made with mixture of mustard, lime juice, chicken bouillon, tarragon and onion salt. Place in baking dish. Sprinkle chicken with parsley; top with lime slices. Bake at 325°F. (moderately slow oven) for 40 minutes, or until chicken is tender. Divide evenly. Makes 4 dinner servings.

CHICKEN LIVERS WITH APPLES AND ONIONS

1 pound chicken livers
8 ounces thinly sliced onions
2 medium apples, peeled and diced
Artificial sweetener to equal ¼ teaspoon sugar, or to taste
Salt to taste
Pepper to taste

Cut chicken livers in half, then wash and dry. Cook onions and apples together in a non-stick pan until almost soft. Season with sweetener, salt, and pepper. Add chicken livers and cook, turning often, until livers are just cooked through. Cut one liver to test for doneness – it should be faintly pink inside. Divide evenly.


Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Baked Chicken and Black Bananas

Preparation time: 15 min.
Marinating time: 2 to 24 hrs.
Baking time: about 1 hr.
Oven temperature: 350°F

Herb, wine and garlic flavors permeate the flesh of this chicken during the time it marinates. It bakes for crusty-skinned, juicy, savory perfection, along with whole bananas, baked unpeeled.

For 4 servings you will need:
1 broiler-fryer, halved, about 3 to 3 ½ lbs
⅓ cup fresh lemon juice
½ cup olive or salad oil
⅓ cup dry white wine
1 tsp. salt
1 tsp. crushed dried rosemary
½ tsp. coarsely ground black pepper
1 clove garlic
4 large, firm bananas
2 Tbsp. butter or margarine

Tips: Select bananas that are ripe but not overripe for this dish. When baked, they become vegetable-like and a delicious flavor, a perfect accompaniment to the chicken.

Good served with: Green rice, tossed salad, chilled white table wine, if you like.

For 2 servings:
Use chicken pieces or a halved Cornish game hen. Use the same amount of marinade.

For 8 servings:
Double the ingredients.

Preparation:

  1. Wash and dry chicken. Place in glass or stainless flat dish. Make a tunnel between skin and flesh above chicken breast and thigh meat.
  2. Mix lemon juice, oil, wine, salt, rosemary, black pepper and garlic. Pour mixture into tunnels. Place chicken skin side down and drizzle more marinade on bone side. Cover and refrigerate for 2 to 24 hours.
  3. Line broiler pan, minus rack, or any large baking dish with foil. Place chicken, skin side up, on foil. Pour marinade over.
  4. Brush washed bananas with butter to coat thoroughly. Place on pan with chicken. Bake at 350°F for about 1 hr. or until chicken juices run clear when piereced with for and bananas are black and shiny.
  5. To serve, cut chicken into quarters. Serve each with a black banana. Diners slit bananas lengthwise to scoop them out.

© MCMLXXXIV MY GREAT RECIPES, ALL RIGHTS RESERVED. PRINTED IN HOLLAND

Chicken Fricassee (Broad Noodles)


© Copyright 1951, A. Goodman & Sons, Inc. Recipes prepared and tested by Bertha M. Becker, Home Economist

Golden Baked Chicken

2 packages (1 pound each) frozen chicken parts
⅓ cup flour
½ teaspoon paprika
Dash black pepper
1/4 cup melted butter or margarine
1 can (10 &Frac12; ounces) Campbell’s cream of chicken soup
1 tablespoon minced parsley

Thaw chicken as directed on package. Coat chicken with mixture of flour, paprika, and pepper. Arrange chicken in a single layer (skin side down) in a buttered shallow baking dish (12″ x 7 ½” x 2″). Dribble melted butter over chicken. Bake in a moderate oven (375° F.) for 20 minutes. Turn chicken and bake 20 minutes longer. Stir cream of chicken soup; pour over chicken; sprinkle parsley on top. Bake an additional 20 minutes. Makes 4 to 6 servings.


1968 Courtesy Campbell Soup Company, Fine Arts Meat-Fish-Fowl PAD #26

Turkey Loaf

8-ounce can tomato sauce
1 tablespoon brown sugar
1 teaspoon Worcestershire Sauce
2 pounds fresh ground turkey
3 slices bread, cubed
2 eggs, beaten
½ cup minced onion
¼ cup minced green pepper
2 tablespoons prepared horseradish
2 teaspoons salt
1 teaspoon dry mustard
⅓ cup milk

Heat oven to 375°. Blend together tomato sauce, brown sugar and Worcestershire Sauce. Reserve ½ cup tomato sauce mixture; gently mix the balance with all remaining ingredients. Form into loaf shape and place in a 9x5x3-inch pan. Spread reserved tomato sauce over top of loaf and back for 1 ¼ hours.


SERVES 6
Preparation Time 1 ½ HR

Approximate calories per serving… 250

SUGGESTED MENU
Turky Loaf
String Beans with Cheese Sauce
Marinated Cucumber Slices
Golden Rice Pilaf
Custard

From the Kitchens of Dorothy Taylor


©1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.

Chinese Chicken Liver with Eggs

To serve 4 you will need:

½ lb. chicken liver
¼ leek
¾-inch piece of fresh ginger or ⅙ teaspoon ginger powder
1 ¼ tablespoons sesame seed oil

(a)
2 ¼ tablespoons sherry
8 tablespoons soy sauce
2 ¼ tablespoons sugar
2 tablespoons water

4 boiled eggs
1 ¼ teaspoons sesame seed oil
1 teaspoon sugar
several leaves of lettuce for garnish

Dip the liver into water to draw off the blood and cut into bite-size pieces. Boil briefly and drain. Crush the leek and ginger. Heat the oil and sauté the liver, leek and ginger. Add ingredients (a) and the eggs and boil down over a medium heat until the liquid is almost completely reduced. Remove the leek and ginger and sprinkle the liver with the oil and sugar. Cut each egg into quarters. Arrange the liver and eggs on the lettuce as shown in the picture.


© Shufunotomo Co., Ltd., Japan 1972