Category Archives: Poultry

Partridges with Vermicelli (Perdreaux aud Fidés)

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ingredients:
2 plump young partridges
4 Tablespoons butter
⅓ cup dry white wine
salt and pepper
1 onion
10 small bacon cubes
½ cup shredded Swiss cheese
½ cup thin vermicelli
2 cups beef or chicken stock

instructions:
1. Clean the partridges and sauté them lightly in butter on all sides without allowing them to brown.
2. Add the wine. Salt and pepper. Cover and cook over low heat for 20 minutes. Remove from the heat and slit them in half.
3. Chop the onion. Scald the bacon cubes in boiling water. Add the onions and bacon cubes to the saucepan. Add the Swiss cheese and vermicelli.
4. Place the halved partridges in the saucepan, cover with the stock, and cook 20 minutes.

The Savoyards, who eat a good deal of pasta, are particularly fond of fidés, or thin vermicelli.
It is best to use a small saucepan; otherwise you must increase the quantity of stock.

© Shufunotomo Co., Ltd, Japan 1971. Published in the United Stats and Canada by BOBLEY PUBLISHING. a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Pineapple Chicken Curry

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6 to 8 servings

You will need

4 pounds chicken
4 medium sized onions
2 to 3 stalks celery
5 tablespoons olive or cooking oil
5 tablespoons flour
2 tablespoons curry powder (more if you like it hotter)
½ teaspoon salt
1 quart chicken stock
¼ cup seedless raisins
1 tablespoon lemon juice
1 cup crushed pineapple, well drained
1 ½ cup heavy cream

Cut up chicken for fricassee and boil until tender with a small onion, sliced, and two or three stalks of celery. Strain the stock and add chicken soup if there is not a quart of the stock.

Remove chicken meat from the bones, discard skin and cut meat into bite-sized pieces. Fry onions in oil, mix curry powder and salt with flour and stir into oil. Simmer for a few minutes and add chicken stock.

Put into double boiler and add raisins, pineapple and lemon juice and cook for half hour. Add heavy cream, chicken and more salt if needed, and cook about 15 minutes over a low fire.

To add attractiveness to the dish serve in hollowed out pineapple shells with some leaves left on.

Shufunotomo Co., Ltd., Japan 1972

Poule à l’ivoire (Boiled fowl with cream sauce)

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Preparation time: 20 minutes
Cooking time: 2-3 hours
To serve: 6-8

You will need

4 lb. plump boiling fowl, oven ready
1 lemon
2 carrots, scraped
3 leeks or 2 onions, peeled
1 stick celery, cut up
salt and pepper to taste
1 teaspoon lemon juice
6 oz. button mushrooms
1 oz. butter or margarine
1 oz. flour
¾ pint (US 1 ⅞ cups) stock from chicken
2 egg yolks
2-3 tablespoons thick cream

Rub skin of bird with cut lemon. Put into a large pan with prepared carrots, leeks or onions, celery, salt and pepper. Add hot water just to cover. Cover tightly and barely simmer until tender, about 2-3 hours. Simmer mushroom caps for 5 minutes in a little salted water and the lemon juice. When tender drain chicken, remove skin and carve into joints. Arrange joints on dish and keep warm. Make sauce as follows. Melt fat, add flour and cook stirring for 2 minutes. Add stock, whisk until boiling and simmer 10 minutes. Remove from heat. Blend egg yolks and cream together, and whisk into the sauce little by little. Reheat gently, but do not boil. Coat chick with sauce and garnish with drained mushrooms.

Variation

Poule au pot Henri IV
King Henry’s chicken in the pot

Stuff the neck end of a plump boiling fowl with sausage meat and simmer as in previous recipe with the additional of a small quartered cabbage, some fresh herbs and peppercorns. One hour before chicken is cooked add two ½-inch thick slices pickled belly pork and, if wished, extra vegetables. Serve the fowl reposing on a large platter with pork on either side and firmer vegetables grouped around. The remaining vegetables finely chopped are reheated in the chicken stock for soup next day.

©Shufunotomo Co., Ltd., Japan 1968 English text ©The Hamlyn Publishing Group Ltd., 1968

Poulet en Gelée (Jellied Tarragon Chicken)

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Preparation time: 1 hour
Cooking time: 1 ¼ hours
To serve: 4-6

You will need
3 lb. chicken, oven ready
salt
1 oz. butter
8 sprigs fresh tarragon
1 tablespoon oil
1 ½ oz. powdered gelatine
1 ½ pints (U.S. 3 ¾ cups) good chicken stock or canned consommé
few drops gravy browning, if necessary
4-5 tablespoons Madeira or port

Dry the chicken, sprinkle inside liberally with salt and insert a nut of butter and 3 sprigs fresh tarragon. Heat the remaining butter and the oil in a flameproof casserole and brown chicken on all sides. This will take about 12-15 minutes. Cover and cook in pre-heated moderate oven (350° F. or Gas Mark 4) for 1 hour. Remove chicken and set aside until absolutely cold.

Sprinkle the powdered gelatine into the stock or consommé and heat until gently dissolved. Add 3 sprigs tarragon, and if necessary a few drops of browning to give the stock a light brown colour. Cover and leave to stand for 15 minutes. Check seasoning, add Madeira or port to taste, then strain jelly through several thicknesses of muslin. Pour ⅛-inch layer of jelly into the serving dish and leave to set. Carve the chicken and arrange the pieces on the jelly. Chill remaining jelly and stir over ice until almost set, but still fluid, then spoon over chicken.

Repeat at intervals as necessary and arrange a decoration of tarragon leaves before the final coating.

Pour remaining jelly into a shallow tin and when set cut into shapes, or chop, to garnish the edge of the dish.

© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd., 1968

How To Clean, Stuff and Truss Poultry and Roasting Turkey – Timetable

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PREPARATION FOR ROASTING: Allow sufficient time to defrost the bird if it is frozen. Singe the bird; then remove any pinfeathers with tweezers or catch the feathers between thumb and pairing knife. If necessary, cut oil sack from tip of tail. Remove bits of lung and liver and any large layers of fat. Wash bird thoroughly inside and out under cold running water. Drain bird well and dry with paper towels. Wrap loosely in waxed paper and chill until ready to stuff and roast the bird.

STUFFING AND TRUSSING: Rub body cavity lightly with salt. Spoon stuffing into cavity; do not pack. Four ready-to-cook turkeys, chickens and duckling, allow 3/3 to 1 cup stuffing per pound. (Leftover stuffing may be placed in a casserole and baked separately; spoon pan drippings over stuffing in the casserole occasionally, if desired. To close cavity, insert wooden picks or metal skewers along edges of the skin; lace with twine. If neck cavity is to be filled, stuff loosely and skewer neck skin to back. Tie legs together and fasten to tail. Fold wings under bird or tie wings to body. Roast at once.

ROASTING TURKEY

OPEN PAN METHOD: Rub skin of prepared bird generously with melted shortening. Place bird, breast side up, on a rack in a shallow pan or open roaster. Insert a meat thermometer in the thickest part of the thigh, close to body. Cover bird with a double thickness of cheesecloth dipped in melted shortening. Roast according to Timetable, below. Baste often with pan drippings or additional shortening. Bird is done when meat on leg can be easily pierce with a fork; thermometer should register 190°.

Roast Turkey Timetable

Ready-to-Cook Wt.Time (approx.)Oven Temp.
4 to 8 lb.3 to 4 hours325°
8 to 12 lb4 to 4 1/2 hours325°
12 to 16 lb4 1/2 to 5 hours325°
16 to 20 lb5 1/2 to 7 hours325°
20 to 24 lb7 to 8 hours325°

ALUMINUM FOIL METHOD: Wrap turkey as directed for chicken (see 2 Ways to Roast Chicken, Index I). Roast in a very hot oven for 450°. Allow 16 to 13 min. per pound for 8- to 13-lb birds; 13 to 9 minutes for 14- to 21-lb birds; 9 to 8 minutes for 22- to 24-lb birds. About 20 minutes before end of time, turn foil back to brown bird.

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

Chicken in Sausage Terrine

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6 slices bacon
2 cups cubed cooked chicken
1/2 small onion, cut up
1/2 clove garlic, minced
1 beaten egg
1/4 cup milk
2 tablespoons brandy
1 cup soft bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme, crushed
14 teaspoon dried marjoram, crushed
1 pound bulk pork sausage
8 ounces canned chopped ham loaf, cut in strips

Advanced preparation: Lay bacon in shallow baking pan. Bake in 350° oven 10 minutes; turn once. Lay bacon crosswise in 9×593-inch loaf pan. Grind chicken, onion, and garlic through fine blade of food chopper. Combine egg, milk, brandy, bread crumbs, salt, pepper, thyme, and marjoram. Add chicken mixture and sausage; mix well.

Pat a third of the ground meat mixture over bacon. Cover with half the ham-loaf strips. Repeat, ending with ground meat. Cover loosely with foil. Place another pan of the same size filled with dry beans atop loaf. Seal edges of foil to edges of meat-loaf pan. Bake in 350° oven 1 1/2 to 1 1/2 hours. Cool; remove meat from pan. Wrap tightly. Chill the meat at least 8 hours.

Before serving: Unwrap loaf. Place on platter and slice to serve. Garnish platter with parsley, lettuce leaves, and cherry tomatoes, if desired. Makes 8 to 10 servings.

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

Hawaiian Turkey Curry

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2 cups Coconut Milk, see below
1/3 cup butter or margarine
1/2 cup minced onion
1/3 cup flour
4 teaspoons curry powder
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ginger
2 cups turkey stock
3 cups diced, cooked turkey
1 cup drained pineapple chunks, canned or thawed frozen
Hot cooked rice
Chutney, raisins, shredded coconut and peanuts

Prepare Coconut Milk as directed below. Melt butter in a saucepan. Add onion; cook until soft but not brown. Blend in flour and next 4 ingredients. Slowly stir in Coconut Milk and turkey stock. Bring to a boil, stirring constantly. Reduce heat to low and continue to cook and stir until mixture thickens. Stir in turkey and pineapple; heat thoroughly, stirring occasionally. Serve over hot rice with chutney, raisins, shredded coconut and peanuts on the side. Makes 6 to 8 servings.

COCONUT MILK: Put 4 cups grated, fresh coconut or 2 packages (4 ounces each) shredded coconut in a bowl. Pur 2 cups hot milk over coconut; let stand 30 minutes. Put a double thickness of cheesecloth in a strainer on top of a bowl. Turn coconut mixture into cheesecloth and press coconut to remove all liquid; discard coconut. Chill until ready to use. Makes 2 cups milk.

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

Mexicali Chicken

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2 1/2- to 3-pound broiler-fryer chicken, cut up
2 tablespoons salad oil
1 bottle (7 ounces) spicy sauce for tacos*
1/2 cup water
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon instant minced garlic
1/4 cup instant minced onion
2 cups shredded Cheddar cheese (about 8 ounces)

Wash chicken and pat dry. Heat oil in large skillet. Cook chicken in oil over medium heat about 15 minutes or until brown. Drain off fat.

Mix sauce for tacos, water, salt, oregano, instant garlic and instant onion. Pour over chicken. Reduce heat; cover and simmer 30 minutes or until chicken is tender.

Place chicken in ungreased baking pan, 9x9x2 inches, or in ovenproof serving dish. Cool. Sprinkle with cheese; cover and refrigerate about 8 hours.

Heat oven to 400°. Bake uncovered 40 minutes, removing cover last 20 minutes. 4 or 5 servings.
*If spicy sauce for tacos is not available, omit water and mix 1 can (8 ounces) tomato sauce, 1 teaspoon chili powder, 5 drops red pepper sauce and 2 tablespoons vinegar or lemon juice.

Marinating overnight allows the flavors to permeate. A convenient do-ahead.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Deep-Fat Fried Chicken (Char jee gai)

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Preparation time:10 minutes
Cooking time: 15-20 minutes
To serve: 4-6

You will need

2 lb. spring chicken
salt
pepper
monosodium glutamate
1 tablespoon soy sauce
1 tablespoon sherry
peanut oil
2 onion flowers*
6 lemon crescents
8 celery leaves
6 glacé or cocktail cherries
1 oz. of transparent noodles

*Cut two 2-inch lengths of firm spring onion stalks, then cut down half way from the end. Drop them into cold iced water and the end will spring out into flowers.

Clean the chicken, sprinkle with salt, pepper and monosodium glutamate. Mix the soy sauce and sherry, rub well into the chicken and leave for 10 minutes. Put enough peanut oil into a deep pan to half cover the chicken. Heat to 170° C or 338°F. Put in the chicken and cook for about 15-20 minutes turning once or twice. When the chicken is cooked and a delicate brown colour, remove from the oil, drain well and place on a serving dish decorated with onion flowers, lemon, celery leaves glacé cherries and noodles.

© Shufunotomo Co., Ltd., Japan 1968 English text © Shfunotomo Co., Ltd., Japan 1968.

Chicken Livers in Sherry

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1-1/2 lbs. chicken livers
2 tbsp. butter
2 tbsp. oil
1/4 cup chopped onion
2 tbsp. flour
salt and pepper
1 10-oz. can beef gravy
1 tbsp. tomato paste
1/3 cup sherry
1 4-oz. can mushrooms
2 tbsp. chopped parsley

Pick over the chicken livers; cut out any filament and black or green spots. Dry on paper towels. Heat butter and oil in skilled; saute onions. Add chicken livers, saute until brown. Remove livers from skillet. Add flour to drippings, blend well. Add beef gravy, tomato paste and sherry, cook, stirring, until mixture boils and thickens. Season with salt and pepper./ Just before serving, add livers, mushrooms and parsley to sauce. Heat gently but thoroughly. Serve on toast, in rice ring or noodle ring. Makes 6 servings.

Suggested Menu and Preparation Schedule
Chicken Livers in Sherry
Tomato Aspic and Avocado
Steamed Celery and Carrots
Clover Leaf Rolls
Honeydew Melon with Lemon

Early in the day or the day before prepare Tomato Aspic. Refrigerate. Bake or buy Clover Leaf Rolls.

4:00pm  Cut Melon and Lemons: Prepare Salad Greens. Refrigerate.
*4:30  Cook Rice, pack into well buttered Ring Mold. Set Aside.
*4:45  Prepare Chicken Livers in Sherry up to /
5:30   Place Rice Ring in pan of water in 350° Oven
5:35   Cook Celery and Carrots
5:40   Combine Livers, Mushrooms and Sauce. Heat.
5:45   Heat Rolls, Garnish Tomato Aspic with Salad Greens and Avocado
6:00   Bon Appetit! Enjoy Your Dinner!
After dinner serve Honeydew Melon with Lemon
*May be prepared earlier in the day and refrigerated.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!

© 1972 Marjon Promotions Inc. All Rights Reserved