Category Archives: Poultry

Chicken Fricassee – Brown Fricassee

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chicken_fricassee

4 to 5-pound ready-to-cook stewing chicken
3 cups hot water
1 onion studded with a few whole cloves
3 stalks celery leaves
Salt
1 bay leaf
1 carrot, cut in 1-inch pieces
1/2 cup milk or cream
6 Tbsp. flour
Pepper to taste

Have chicken cut up. Wash chicken in cold water; drain well. Put chicken, water, onion, celery, 1 tablespoon salt, bay leaf and carrot in a sauce pot and simmer, over low heat, 3 to 4 hours until tender. Lift chicken from sauce pot and place on a serving dish; keep warm.

To make gravy: Strain broth and skim off excess fat. Measure broth and add water, if necessary, to make 3 cups; return to pot. Combine milk with flour to make a smooth paste. Slowly stir flour mixture into broth. Place over medium heat and cook and stir until thickened, about 5 minutes. Season to taste with pepper and more salt; pour over chicken. If desired, serve with hot Baking Powder Biscuits (See Index C). Makes 5 to 6 servings.

BROWN FRICASSEE OF CHICKEN: Buy a 4 to 5-pound ready-to-cook stewing chicken; have it cut up. Combine 1/2 cup flour, 1 tsp. salt and dash pepper. Dredge chicken pieces in the flour mixture; coat well. Fry the chicken over low heat in 1/4 cup fat or cooking oil until brown on all sides. Continue as directed, above, adding water, onion, etc. to sauce pot in which chicken was browned.

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

Chicken Oriental

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CHICKEN-ORIENTAL

3 tablespoons oil
1/2 cup bamboo shoots
1/2 cup water chestnuts, sliced
1/2 cup celery, sliced
1 cup mushrooms, sliced
2 cups chicken broth
1/4 teaspoon powdered ginger
3 tablespoons soy sauce
2 cups cooked chicken, cut in strips
2 tablespoons cornstarch
11-ounce can Mandarin oranges, drained and liquid reserved
1/4 cup toasted almonds

Heat oil in skillet and fry vegetables over high heat for 3 to 4 minutes, stir ll the while. Add broth, ginger, soy sauce and chicken; cover and cook 2 minutes. Mix cornstarch with 3 tablespoons of reserved Mandarin orange liquid; add to hot mixture. Cook, stirring until slightly thickened. Add Mandarin oranges and serve with almonds sprinkles on top.

Serves 6
Preparation time: 30 Min
Approximate calories per serving: 285

SUGGESTED MENU
Fried Shrimp
Chicken Oriental
Fried Rice
Pineapple Sherbet
Fortune Cookies

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

Jellied Chicken Salad

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jellied_chicken_salad

1 envelope unflavored gelatin
1 3/4 cups chicken broth*
2 cups cut-up cooked chicken*
2 tablespoons lemon juice
1/4 cup chopped celery
2 tablespoons pimiento-stuffed olives, sliced
1 tablespoon minced onion
1/2 teaspoon salt
Pimiento
Tomato wedges

Sprinkle gelatin on 1/2 cup chicken broth to soften. Stir over low heat until gelatins is dissolved; stir in remaining broth. Chill until slightly thickened.

Stir chicken, lemon juice, celery, olives, onion and salt into gelatin. Pour into loaf pan, 9x5x3 inches. Chill until firm. Garnish with pimiento and tomato wedges. 4 servings.

*Other cooked meats (beef, lamb, veal) can be substituted for the chicken; beef broth (bouillon) for the chicken broth.

Perfect for a hot summer evening! Serve with buttered peas tossed with cut-up avocado, cloverleaf rolls with currant jelly, sugar cookies and iced tea.

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

Family Chicken Favorites

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family_chicken

Crispy Chicken

1/4 cup margarine or butter
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon celery salt
12 chicken drumsticks and/or thighs
2 cups show mein noodles, coarsely crushed

Heat margarine in baking pan, 13x9x2 inches, in 350° oven until margarine is melted. Stir in garlic, salt, ginger and celery salt. Place chicken in pan, turning to coat with margarine mixture. Sprinkle chicken with noodles and press gently onto chicken. Cook uncovered until chicken is tender and golden brown, about 1 1/2 hours. 10 servings.

Little Chicken Dinners in Foil

1 package (10 ounces) frozen green peas
4 medium carrots
4 medium potatoes
8 chicken drumsticks or 4 thighs
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 envelope (about 1 1/2 ounces) onion soup mix

Rinse peas under running cold water to separate; drain. Tear off 4 pieces heavy-duty aluminum foil, each 18×15 inches. Place 1 carrot, thinly sliced, 1 potato, cut into quarters, and 2 drumsticks on center of each piece. Stir together mushroom soup and onion soup mix; spoon soup mixture over drumsticks and top with peas. Wrap securely in foil; place on ungreased cookie sheet. Cook in 450° oven until chicken is tender, about 50 minutes. 4 servings.

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

Chicken-Aspic Vegetable Salad

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chicken-aspic-vegetable

3 whole chicken breasts
5 cups boiling water
4 chicken bouillon cubes
2 celery tops
2 carrots
2 sprigs parsley
1 small bay leaf
1 tsp. salt
2 tbsps. unflavored gelatin
3-1/2 cups cooked vegetables (asparagus, carrots, corn, brussel sprouts, celery)
1-1/4 cups mayonnaise
3 black olives
salad greens
tomato wedges
paprika

Place chicken breasts in a kettle. Dissolve bouillon cubes in boiling water; add to chicken, bring to boil, skim. Add next 5 ingredients. Cover, bring to boil and simmer until chicken is tender. Cool chicken and broth quickly. Remove skin and bones from chicken breasts (irregular pieces of chicken are combined with vegetables in mold) Skim fat from broth.

Soften gelatin in 1/4 cup cold water; heat until gelatin is melted then combine with 4 cups broth. Correct seasoning, chill until syrupy. Add cooked vegetables and chicken chunks to 3-1/2 cups of chilled broth. Pour into a 2-quart mold, chill until set. To remaining 1/2 cup* chilled broth add 1/4 cup mayonnaise, mix until smooth and pour over chicken breasts to glaze them. Decorate each breast with 1/2 black olive, chopped parsley and a sprinkling of paprika.

To serve: Unmold vegetable aspic, garnish with greens. Arrange chicken breasts on platter, garnish with greens and tomato wedges. Makes 6 servings.

Dressing: Thin remaining 1 cup of mayonnaise with a little chicken broth. Add lemon juice if desired.

*If broth sets, heat it a little before adding mayonnaise.

Some day our favorite Steeltown Girl will make this. Follow her culinary misadventures!

©1972 Marjon Promotions, Inc. All Rights Reserved

Pennsylvania Dutch Chicken and Corn Soup

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penn_dutch_chicken_soup

4 to 4 1/2 pound stewing chick, cut up
3 quarts water
1 medium onion, cut into fourths
2 teaspoons salt
1 teaspoon whole mixed pickling spice
2 cans (17 ounces each) whole kernel corn
1 1/2 cups finely chopped celery (with leaves)
2 hard-cooked eggs, chopped
2 teaspoons salt
1/8 teaspoon pepper
Rivels (below)

Remove any excess fat from chicken. Heat chicken, giblets, neck, water, onion, 2 teaspoons salt and the pickling spice to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are tender, 2 1/2 to 3 hours. Strain broth. Refrigerate chicken and broth separately.

Remove chicken from bones; remove skin if desired. Cut chicken into small pieces. Remove fat from broth. Heat broth, chicken, corn (with liquid) and celery to boiling; reduce heat. Simmer uncovered 10 minutes. Stir in eggs, 2 teaspoons salt and the pepper. Stir in Rivels. Cover and simmer 7 minutes. 10 to 12 servings.

Rivels

Mix 1 cup all-purpose flour, 1/4 teaspoon salt and 1 egg, beaten, until crumbly.

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

Chicken Livers Over Crunchy Noodles

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chicken_livers_crunchy_noodles

1/2 cup vegetable oil
2 packages (8 ounces each) frozen chicken livers, thawed, drained and cut into halves
1/4 teaspoon salt
Dash of pepper
1/2 cup sweet white wine
1 can (10 1/2 ounces) beef gravy
2 tablespoons margarine or butter
1/4 cup water
1 tablespoon cornstarch
3 to 4 cups chow mein noodles

Heat oil in 10-inch skillet over medium heat. Add livers; sprinkle with salt and pepper. Cook and stir livers in hot oil until brown, about 3 minutes; drain.

Heat wine to boiling in 1 1/2 quart saucepan; reduce heat. Simmer uncovered 1 minute. Stir in gravy and livers. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in margarine until melted. Stir water into cornstarch. Stir cornstarch mixture gradually into sauce. Heat to boiling. Boil and stir 1 minute. Serve over noodles. 4 or 5 servings.

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

Barbecued Duck Aloha

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barbecue_duck_aloha

2 duckings, 4 pounds each
Salt and pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 apple, chopped
1/4 cup Sherry wine
1/4 cup soy sauce
1/2 teaspoon ground ginger
2 tablespoons lemon juice

Prepare hot coals. Season ducklings with salt and pepper. Fill cavities with a mixture of onions, celery and apple. Clip off wing tips of ducklings. Run spit through birds lengthwise, catching the bird in the fork of the wishbone. Cook on a rotisserie until tender – about 2 hours. Brush with a mixture of sherry, soy sauce, ginger and lemon juice during the last half hour of cooking.

Serves 8
Preparation time: 1 Hr. 40 Min
Approximate calories per serving…. 500

SUGGESTED MENU
Fruit cup
Barbecued Duck Aloha
Chinese Peas and Water Chestnuts
Rice
Coconut Cream Pie

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

Chicken Terrine De Luxe

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chicken_terrine_de_luxe

Cooking time: 1 hour for stock, 1 1/2 hours for terrine
Preparation time: 30 mins.
Main cooking utensils: saucepan, 2-lb. loaf pan, pan for water
Oven temperature: 300-325°F.
Oven position: Center

For 8-10 servings you need:
3 1/2 – 4 lb. roasting chicken with the giblets *
seasoning
bouquet garni
1/2 lb. lean ham
2/3 blanched almonds
3 tabelspoons brandy
1/4 cup whipping cream
1/4 cup butter

*Omit the giblets for milder flavored stock.

1. Cut the raw chicken flesh from the bones: keep the chicken skin.

2. Simmer the bones and giblets with seasoning, bouquet garni, and water to cover in the pan for 40 minutes.

3. Remove lid, boil until only 2/3 cup stock is left. Strain carefully.

4. Cut the breast into neat slices, grind all the rest of the meat with the ham.

5. Blend with half the stock, coarsely chopped nuts, brandy, cream, and seasoning.

6. Spread a generous layer of butter over the sides and bottom of the tin.

7. Arrange a third of the sliced chicken and stock on this then half the ground mixture.

8. Add another third of the sliced breast and stock and the rest of the ground mixture.

9. Top with the last of the sliced chicken, stock, chicken skin, and butter.

10. Cover with foil, stand in a pan of col water and cook at temperature given.

11. Remove from the oven, put a weight on top, leave to cool; if any stock rises to top of the pan pour this away. Remove chicken skin when cold. Serve sliced with toast and salad.

Printed in Canada. © Copyright The Hamlyn Publishing Group Ltd 1972

Chicken-Sausage Cassoulet

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chicken_sausage_cassoulet

1 1/4 cups dry navy beans
4 cups water
1/2 pound bulk pork sausage
1 2 1/2 to 3 pound broiler-fryer chicken, cut up
1/2 cup finely chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
1 1/2 cups tomato juice
1 tablespoon worcestershire sauce
2 teaspoons instant beef bouillon granules
1 teaspoon salt
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon paprika

The day before you are to use the recipe, in large saucepan bring beans and water to boiling. Reduce heat and simmer, covered, for 1 1/2 hours. Pour beans and liquid into bowl. Cover and refrigerate overnight.

While beans simmer, shape sausage into 18 balls; brown the meatballs in a skillet. Remove meatballs, reserving drippings in skillet. Cover meatballs; refrigerate overnight. Sprinkle chicken pieces with salt and pepper; brown in the reserved drippings. Remove chicken; cover and refrigerate overnight.

The next day, in an electric slow crockery cooker place chicken, meatballs, carrot, celery, and onion. Drain beans; mix beans with tomato juice, worcestershire sauce, bouillon granule, and seasonings. Pour over meat mixture in crockery cooker. Cover; cook on low heat setting for 8 hours. Remove chicken and meatballs. Mash bean mixture slightly; serve with meat. If desired, serve with toasted French bread slices. Makes 6 servings.

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