Category Archives: Poultry

Spicy Deep Fried Duck

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INGREDIENTS:-
One duck (about 3lbs)
Oil for deep frying

Seasoning:-
1 1/2 tsp. mixed spice
3 tsps. salt
1 tsp. sugar
4 tbsps. wine (dry sherry or Chinese yellow wine)
2 slices ginger

METHOD:-
1) Marinate duck with seasoning, let stand for 1/2 hour, then steam in boiling water for 2 1/2-3 hours, (add boiling water every 1/2 hour in case the water dries up). Wipe dry.

2) Fry duck in deep oil for 10 minutes then stop heating a while and let fry again. Repeat likewise 3-4 times. This will help to make it more crispy.

3) Cut duck into serving pieces. This can be taken with tomato sauce or pepper salt.

4) PEPPER SALT:- 4 tsps. salt for 2 minutes and add 1/2 tsp. pepper.

(Copyright Reserved) Printed in Hong Kong

Chicken Salad With Cottage Cheese Sauce

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Cooking time: few mins.
Preparation time: 10 mins.
Main cooking utensil: saucepan

For 4 servings you need:
1/2 lb. cooked chicken*
1/4 lb. sliced lean ham
lettuce
watercress
Belgian endive
pickled onions

Cottage cheese sauce:
1 1/2 tablespoons red currant jelly
1 cup cottage cheese
1 teaspoon horseradish cream
1/2 cup coffee cream
seasoning

Approximate calories:
Chicken – 330 for 1/2 lb.
Ham – 400 for 1/4 lb.
Cottage Cheese – 200 for 1 cup
Red currant jelly – 90 for 1 1/2 tablespoons

*steamed if possible

1. Arrange the sliced meat on a plate with the crisp lettuce leaves, watercress, endive and pickled onions.

2. Sauce: Melt the red currant jelly over low heat, cool slightly.

3. Blend ingredients together, fold in cream, and season to taste.

TO SERVE: With the savor cottage cheese sauce.

TO VARY: Use all chicken. A cottage cheese dressing blends with many salads. The jelly may be omitted and a little lemon juice and grated rind used in its place. If cottage cheese is unattainable, use finely grated cheddar cheese, but this is higher in calories, i.e. approximately 480 calories for 4 oz.

NOTE: Choose chicken, turkey – preferably steamed or roasted – do not eat skin or stuffings or sauces, lean game may also be included. Avoid duck and goose.

© Copyright Paul Hamlyn Ltd 1967

Chicken Goulash

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2 1/2 to 3-pound frying chicken, cut up
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Hungarian paprika
1/4 cup butter or margarine
1 cup onions, finely chopped
8-ounce can tomato sauce
1/2 cup dry Sherry wine
2 teaspoons Hungarian paprika
1/2 teaspoon salt
1/2 cup dairy sour cream
6 ounces noodles, cooked
2 tablespoons butter or margarine, melted

Wash chicken and pat dry. Combine flour, 1 teaspoon salt, pepper and 1 teaspoon paprika; coat chicken with flour mixture. Melt butter in a large skillet and brown chicken. Set chicken aside. Add onions to skillet and cook until transparent. Add tomato sauce, wine, 2 teaspoons paprika, 1/2 teaspoon salt and chicken; cover and simmer 40 to 45 minutes, until tender. Drizzle melted butter over noodles and place on a serving dish. Place chicken on noodles. Blend sour cream into tomato mixture and heat to warm (do not boil). Pour over chicken.

Serves 4
Preparation time: 1 HR., 20 MIN
Approximate calories per serving… 600

SUGGESTED MENU
Fruit Cup
Chicken Goulash
Garden Peas
Angel Food Cake
From the Kitchens of Dorothy Taylor

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

Chicken Kiev

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1 1/2 tablespoons imitation (or diet) margarine
1 1/2 teaspoons chives
1 slice enriched white bread
1 (6-ounce) boned and skinned chicken breast
2 tablespoons skim milk

Combine margarine and chives. Roll into finger shape about 2-by-1/4 inches. Chill in freezer 30 minutes. Put bread in blender and run at medium speed to make fine crumbs. Spread crumbs in an even layer in shallow baking pan. Bake at 350°F (moderate oven) for 6 minutes, or until crumbs are brown.

With mallet or flat side of knife, flatten chicken breast to 1/8-inch thickness between sheets of waxed paper. Place margarine “finger” on long side of chicken breast; roll lightly, folding in sides. Secure with toothpicks.

Pour milk into a small bowl. Dip rolled chicken breast in milk, then in crumbs. Repeat. Sprinkle with any remaining milk or crumbs. Place in individual casserole. Bake at 375°F (moderate oven) for 45 minutes. Serve at once. Makes 1 luncheon serving.

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

Chicken Chaud-Froid Salad

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Cooking time: few mins. to heat water for aspic.
Preparation time: 20 mins. and time for sauce to stand
Main utensils: palette knife, pastry brush, wire rack

For 4 people you need: 4 portions cooked chicken

Chaud-froid sauce:
2 teaspoons gelatin
1/3 cup very hot water
2/3 cup mayonnaise

Garnish:
tomato
cucumber
watercress

1. Trim away skin from chicken, and remove bones if using leg joints.

2. Dissolve the gelatin thoroughly in hot water.

3. Cool slightly, then stir into the mayonnaise and allow to being to thicken VERY SLIGHTLY – do not allow to become too stiff.

4. Stand with chicken on the wire rack with a plate or tray underneath.

5. Spread or brush the half set sauce over the chicken until completely coated – any drips should be spooned up and used.

6. Leave to set, then remove from the wire rack.

TO SERVE: Arrange on a dish with sliced tomato, cucumber, and watercress.

TO VARY: Instead of mayonnaise a very well flavored white sauce can be used. Or use chicken stock in place of the hot water.
Cooked salmon can be coated in the same way, use fish stock instead of water.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Batter-Fried Chicken

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batter_fried_chicken

1/4 cup chopped celery
1 small onion, quartered
1 bay leaf
1/2 teaspoon salt
1 (2 /12-3-lb) broiler-fryer, cut in serving pieces
Salad oil for frying

Batter
1 1/2 cups sifted* all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1/4 teaspoon pepper
2 eggs
1 cup milk
1 1/2 tablespoon salad oil

1. In large skillet, combine celery, onion, bay leaf, salt and 1 cup water. Add chicken pieces.

2. Bring to boiling; cover and simmer 15 minutes. Drain chicken pieces; pat dry with paper towels and let cool.

3. In deep-fat fryer or deep skillet, slowly heat oil (at least 2 inches deep) to 375F on deep-frying thermometer. Also, preheat oven to 300F.

4. Meanwhile make Batter: Sift flour with baking powder, salt, and pepper; set aside.

5. In medium bowl, with rotary beater, beat eggs, milk and oil until combined.

6. Add flour mixture gradually, beating until smooth.

7. Dip chicken pieces in batter, coating evently.

8. Deep fry a few pieces at a time, turning occasionally, 10 to 12 minutes, or until golden brown and tender; drain well on paper towels. Keep browned pieces warm in shallow pan in oven while rest of chicken cooks.

Makes 4 servings.

*Sift before measuring.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Sweet Potato-Turkey Pie

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sweet_potato_turkey_pie

3 tablespoons butter or margarine, melted
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 17-ounce can sweet potatoes, drained and mashed
1/2 cup chopped onion
2 cups diced cooked turkey
1 10 3/4 ounce can condensed cream of mushroom soup
1 8-ounce can whole kernel corn, drained
1 8-ounce can peas, drained
1 small tommato, peeled and diced

Beat 2 tablespoons of the butter, spices, and 1/4 teaspoon salt into potatoes. Line a 9-inch pie plate with potato mixture, building up edges 1/2 inch. Cook onion in remaining 1 tablespoon butter till almost tender. Stir in turkey, soup, corn, peas, tomato, and 1/4 teaspoon salt. Spoon into potoato shell. Bake in 350° oven for 35 minutes. Trim with tomato and parsley, if desired. Makes 6 servings.

TURKEY HASH – OVEN-STYLE

1 1/2 cups coarsely ground cooked turkey
1 cup cubed cooked potato
1 5 1/3 ounce can (2/3 cup) evaporated milk
1/4 cup finely snipped parsley
1/4 cup finely chopped onion
1 teaspoon worcestershire sauce
1/4 teaspoon ground sage
1/4 cup finely crushed saltine crackers (about 7 crackers)
1 tablespoon margarin or butter, melted

Stir together first 7 ingredients, 1/2 teaspoon salt, and dash pepper. Turn into greased 1–quart casserole. Toss together crumbs and margarine; sprinkle atop hash. Bake, uncovered, in 350° oven about 30 minutes or till heated through. Makes 4 servings.

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

Chicken ‘N’ Pea Soufflé

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chicken_pea

1 3/4 cups dried green split peas
Water
6 to 8 chicken breasts
3 Tbsp. butter or margarine
1 small onion minced
3 egg yolks
2 Tbsp. rum
1/2 tsp. grated orange peel
1/2 tsp. salt
1/4 tsp. pepper
3 egg whites

Cook peas in water until tender as directed on package. Drain off excess liquid; press peas through a sieve or stir until mashed.

Cook chicken breasts slowly in butter until golden brown on both sides. Add 1/4 cup water. Cover and cook until tender. Combine mashed peas, onion, egg yolks, rum, orange peel, salt and pepper. Beat egg whites until stiff, but not dry; fold into pea mixture and ture [SIC] into a large shallow baking dish. Arrange chicken on top and brush with more melted butter. Bake in moderate oven, 350°, 45 to 60 minutes, or until puffy and brown. Makes 6 to 8 servings.

Quick Chicken Shortcake

1/2 cup boiling water
1 chicken bouillon cube
1 pkg. (10 oz.) frozen mixed vegetables
2 cans (16 oz. ea.) chicken fricassee
1 recipe Corn Sticks, see Index C*

Set oven for moderately hot, 375°.

Put the water into a saucepan. Add the bouillon cube and stir to dissolve. Add vegetables to bouillon and cook 5 minutes. Combine the vegetables, liquid and all, and the chicken fricassee in a 2-quart casserole.

Prepare corn stick batter. Drop corn stick batter by spoonfuls on top of the chicken mixture. Bake 25 to 30 minutes until light brown. Makes 4 to 6 servings.

* Sorry, I’m missing the card for this recipe from my set. If you’ve got a copy I’d love to get a scan of it! Meanwhile, a basic Cornbread recipe will do.

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

Yorkshire Chicken

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yorkshire_chicken

2 cups diced roast chicken, and pan drippings
2 eggs
1/3 cup oil
1 cup milk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400°. Place chicken and drippings in a well-greased 2-quart casserole; put in oven to heat. Beat eggs in a bowl; add oil and milk. Sift dry ingredients and blend with liquid mixture. Pour batter over heated checking and return to oven for 30-35 minutes or until golden brown.

Serves 4
Preparation Time: 45 min.
Approximate calories per serving: 500

SUGGESTED MENU
Garden Green Vegetables
Buttered Baby Carrots
Apple Kuchen

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

Milk Chicken

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milk_checking

Cooking time: 1 – 1/2 hours
Preparation time: 15 mins
Main cooking utensil: large saucepan

For 6-8 people you need:
2 small roasting chickens, approximately 2 1/2 lb. (when trussed)
2 stalks celery
2 1/2 cups water
seasoning
2 tablespoons flour
1 1/4 cups milk
2 tablespoons butter
1 egg yolk

Garnish:
1-2 hard-cooked eggs
1-2 bananas
cooked mixed vegetables

1. Put the whole chickens (or joint them if pan is not sufficiently large) into pan, add diced celery, water, and seasoning.

2. Bring to boil; remove any scum from the top of the liquid, cover pan, lower heat, simmer gently – allow 45 minutes for jointed chicken, 1 hour for whole birds – until tender but unbroken; lift onto hot dish.

3. Blend flour with half the milk, stir into stock, cook until thickened.

4. Add the butter and the egg blended with the remainder of the milk, and COOK GENTLY without boiling for several minutes.

5. Strain some of the sauce over the birds, then garnish with the sliced hard-cooked egg, bananas, and vegetables.

TO SERVE: With the rest of the sauce and mashed potatoes

TO VARY: Serve with cooked macaroni instead of potatoes; add a little cream and sherry to the sauce at stage 4.

PRINTED INCANADA @copy;Copyright Paul Hamlyn Ltd 1967