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The art of fixing chicken.

Many of politician has been elected by promising a chicken in every pot. This should also be the slogan for every cook who is interested in well-being as well as wealth. Poultry always gets my vote, even oven fish, as the most versatile source of animal protein available. Turkey, chicken and Cornish hens are the lowest in fats and cholesterol among fowls, which include duck, goose and game birds. They're also the least expensive, and the knowledgeable cook can combine them with almost any ingrediden to create a delicious dish.

For example, when Napoleon demanded dinner after the hard-fought battle of Marengo, his cooks are said to have scoured the countryside for any food they could find. They scored a victory, too, with their concoction of chicken with onions, tomatoes and wine that was fit for a king--at least a self-proclaimed king. The recipe for Chicken Marengo long outlived Napoleon and remains his only lasting, albeit indirect, contribution to mankind.

Roast chicken alone may be pleasant, but it's also rather peasant. Artfully and adventurously combined with other ingredients, it can become a dish for the ages, or at least ne you'll want to serve again.

The possibilities are nearly endless: Combine chicken with vegetables, potatoes, rice, pastes, millet and other grains. Make it tangy by basint with lemon, orange or lime juice; season it to delicious perfection with oregano, sage, thyme, summer savory, basil or any other delightful bouquet of herbs.

How to Cook

Although individual recipes may vary, here are some basic guidelines to follow for preparing a chicken. To cook a hen, boil quickly for a few moments, then remove the skin. Cover the kettle and simmer very slowly. To test if the chicken it cooked, puncture with a fork. If the fork withdraws easily, the chicken is done. Once cooked, it should be drained and placed on the serving tray. Pat-dry with a paper towel to absorb any remaining fat.

An easy way to roast a chicken: Place in a baking bag and bake. As soon as it is cooked, remove the wrapper and place on an absorbent paper to drain.

A grilled chicken poulet or fryer shoulb be skinned and trussed. Split in through the back and quarter. Flatten it slightly, season and half cook it in the oven. Coat with your favorite seasoning and sprinkle with freshly made whole-grain bread crumbs. This provides a healthy substitute for the removed skin. Finish cooking the chicken under the broiler at a medium heat until golden brown.

Chicken filet mignons can be made by cutting long strips from the top-grade poultry. Cover with mushrooms and sprinkle with lemon juice and bake or broil. Form into rings or arcs for a light side dish.

to get you started off on the right leg with poultry, I've provided some favorite recipes. Included is a Cornish hen dish for use as an elegant, easy-to-prepare entree for family dinners, birthday parties and holidays.

Convenient turkey parts also offer many possibilities. Turkey is a good source of many nutrients, and as versatile as chicken.

Pear Turkey Roll

(Makes 4 to 6 servings)

3 Western winter pears

2 tablespoons celery, minced

1/4 cup farmer cheese, shredded

1 tablespoon parsley, chopped

1-1/2 teaspoons pimento, chopped and well-drained.

1/8 teaspoon rosemary, crushed

Pinch of sage

1/2 cup whole-grain bread, cubed

Half turkey breast (2 to 3 lbs.) skinned and boned

2 to 4 tablespoons fine dry bread crumbs


Turkey Gravy

Core and finely chop half a pear; reserve remaining pears. Combine with all ingredients except turkey, fine bread crumbs, paprika nd gravy. Without cutting all the way through, slice thickest of turkey breat. With meat mallet or side of knife flatten into rectangular shape about 11" x 7". Spread pear-bread mixture in center of turkey. Starting from long side, carefully roll up, skewer or tie as necessary. Roll in fine bread crumbs, sprinkle with paprika. Place in baking dish seam side down. Bake at 350 degrees F. 1 hour or until done. Let stand 10 minutes for ease slicing. Core and slice remaining pears; serve with sliced turkey along with gravy.

Turkey Gravy

(Makes 2 cups)

3 tablespoons turkey broth

3 tablespoons flour, unbleached

2 cups stock from turkey, chilled and skimmed

2 tablespoons parsley

Dash of pepper

Pinch of sage

Put turkey broth in a saucepan. Stir in the flour. Add stock, parsley, pepper and sage. Blend well. Heat thoroughly. Stir until thickened.

Barbecue-style Broiled Chicken

(Makes 4 servings)

4 chicken breasts, skinned and all visible fat removed

1 teaspoon onion powder

Juice of 1 lemon

1 12 oz. can salt-free tomato juice

Few drops Tobacco

1 cup fresh whole-wheat bread crumbs

1/4 cup oat bran

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon thyme

1/2 teaspoon oregano

1/2 teaspoon sage

Sprinkle skinned chicken with onion powder and half the lemon juice. Combine tomato juice, Tabasco and remaining lemon juice. Combine bread crumbs, oat bran, paprika, garlic powder, chili powder, thyme and oregano. Add sage if desired. Dip chicken pieces in tomato juice mixture, then in seasoned bread-crumb mixture. Place on nonstick shallow baking pan and bake in upper third of a preheated 150 degrees F. oven for 45 to 60 minutes.

Turkey Tomato Pilaf

(Makes 6 servings)

1/2 cup turkey broth

1/2 cup mushrooms, sliced

1/4 cup onion, chopped

1 small garlic clove, chopped

Dash of pepper

1/2 teaspoon thyme leaves

6 whole tomatoes, peeled

1/3 cup All-Bran or Bran Buds cereal

1/4 cup long grain brown rice, uncooked

1/4 cup long grain brown rice, uncooked

2 cups cooked turkey, cubed

In a large pan, cook mushrooms, onion and garlic in broth until tender. Stir in pepper, thyme and tomatoes, cutting tomatoes into pieces. Bring to boil. Stir in All-Bran, rice and turkey. Cover tightly and simmer about 35 minutes or untl rice is tender. Sprinkle each serving with parsley and additional cereal, if desired.

Baked Cornish Hens with Brown

Rice Sunflower Seed Stuffing

(Makes 2-4 servings)

2 Cornish game hens, cleaned and dried

1 cup raw brown rice, steamed in 2 cups water 45 minutes

1 large onion, chopped

2 ribs celery wit leaves

1/3 cup raw sunflower seeds

1/4 cup parsley, chopped

1/2 teaspoon sage

1/2 teaspoon marjoram

1/4 teaspoon basil

1/2 teaspoon Mrs. Dash seasoning (salt-free seasoning, contains 14 natural herbs and spices)

1 clove garlic, minced

Combined all the stuffing ingredients and stuff the hens. Bake in a baking dish covered 1-1/2 hours in a 350 degrees F. oven. Uncover then hens the last 15 minutes and turn the oven up to 400 degrees F, to brown.

Chicken and Asparagus

(Makes 4-6 servings)

3 whole chicken breasts, cut into 6 pices with bone removed

1 No. 2 can asparagus spears, drained (reserving 1/4 cup juice)

2 tablespoons cholesterol-free margarine

1 cup green pepper, cut in strips

1/4 cup almonds, sliced

1/3 cup cornstarch

1/4 cup low-sodium soy sauce

2 teaspoons fresh ginger

1/4 cup onions, thinly sliced Beat chicken pieces until thin. Add asparagus spear to each and roll up. Fasten with toothpicks. Coat rolled chicken pieces in constarch until covered. Fry in coated pan until medium brown. Remove chicken. Place remaining asparagus, onions and green pepper into deep Dutch overn. Mix soy saude, ginger, 1/4 cup asparagus juice. Pour over vegetables. Add chicken, cover and cook over low heat 40 to 50 minutes or until tender. Lightly mix ingredients, keeping chicken under vegetables so the cornstarch will cook into the sauce. Serve with rice; sprinkle with almonds.

Chicken and Stuffing Casserole

(Makes 6 servings) Stuffing

3 cups whole-wheat bread cubes

1/2 cup celery and leaves

1/2 cup onion, chopped

1/2 teaspoon poultry seasoning

1 teaspoon parsley

1/2 teaspoon New Vegit

1/4 teaspoon garlic powder

2 tablespoons margarine, melted Filling

2 cups white chicken, diced

1 can Campbell's low-sodium cream of mushroom or cream of chicken soup

1 cup plain yogurt

1/2 cup vegetable or chicken broth

Mix all the ingredients together and drizzle 2 tablespoons margarine over the mixture. Set aside. In oiled 2-quart casserole dish spread half the stuffing. Cover with chicken; spread soup and yogurt mixture over the top. Add remaining stuffing. Pour broth over the stuffing and bake 30 minutes at 350[deg.] F.

Chicken Divan

(Makes 4 servings)

1 10-oz. package frozen broccoli spears, cooked and drained

2 cups cooked chicken, cubed

1/2 10-oz. can Campbell's Low-Sodium Cream of Mushroom soup

3 Tablespoons Chablis or other dry white wine

1/8 teaspoon nutmeg, ground

1/8 teaspoon pepper

3 tablespoons farmer cheese, grated

In 1-1/2-quart, shallow baking dish (10" x 6" x 2"), arrange broccoli; top with chicken cubes. In small bowl, combine soup, wine, nutmeg and pepper. Pour over chicken. Sprinkle with cheese. Bake at 450[deg.] F. For 15 minutes or unitl hot.

Italian Turkey Loaf

(Makes 6 servings)

1-1/j lbs. ground turkey

2 bups bran-flakes cereal

1 cup eggplant, diced

1 medium bell pepper, chopped

1 onion, chopped

2 medium tomatoes, peeled and chopped

6-8 mushrooms, chopped (approximately 1 cup)

1 whole egg, beaten

1 egg white, beaten

1/3 teaspoon oregano

1/3 teaspoon sage

1/3 teaspoon tarragon

1 clove garlic

1/4 teaspoon pepper (or to taste)

2 tablespoons low-sodium tomato sauce

Place all of the ingredients except the tomato sauce into a large mixing bowl. Mix well until all ingredients are well incorporated. Press mixture into 8" x 5" x 3" pyrex loaf pan. Spread the tomato sauce evenly over top of loaf. Bake in oven at 350[deg.] F. for 30 minutes. Remove from oven and drain off excess liquid. Return to oven for additional 45 minutes or until loaf is done. Allow to set a few minutes before removing from pan and slicing.

Sesame Baked Chicken

(Makes 5 servings)

5 boneless chicken breasts

1 egg beaten

1/2 cup whole-wheat flour

1 teaspoon low sodium baking powder

1 teaspoon paprika

2 tablespoons sesame seeds

Pepper to taste

Garlic if desired

Skin and remove all fat from the chicken breasts. Dip the chicken in the egg mixture. Combine the remaining ingredients in a paper bag and add chicken. Shake to coat the chicken. Place the chicken in a lightly oiled baking dish with the pieces not touching. Bake at 350[deg.] F. for 30-40 minutes or until lightly browned and tender.

Lemon Chicken

1 chicken, cut up for frying

Lemon juice

Pepper to taste

Clean the chicken pieces, remove all skin, and place in a baking dish that has been slightly coated. Sprinkle the lemon juice cover the chicken and season to taste. Cover the chicken and cook at 325[deg.] F. for 1 hour. Remove the cover fort the last 10 minutes.

What's a little eggplant doing in the chicken dishes? Well, this recipe, which came from a contributor, is so delicious that we couldn't wait another month to get it to you.

Eggplant Monterey

(Makes 6 servings)

2 medium-size eggplants

1 (16-ounce) can whole tomatoes, including juice

1-1/2 cups onions, cut in sections

1-1/2 cups sliced mushrooms

1 teaspoon garlic powder

1/2 teaspoon thyme

1/4 teaspoon cayenne pepper

1/4 teaspoon allspice

1 tablespoon blackstrap molasses

3 dashes Worcestershire sauce

8 ounce Monterey Jack cheese, sliced

Peel eggplant and cut into 1/2-inch rounds. Broil slices on both sides until golden brown. In skillet, saute onions and mushrooms in tomato juice until onions are transparent, about 10 minutes. Add tomatoes, garlic powder, thyme, cayenne pepper, allspice, blackstrap molasses and Worcesteshire sauce, breaking up tomatoes with a wooden untensil. Simmer for 15 minutes. Assemble casserole by layering eggplant, tomato mixture, and cheese slices, beginning and ending with eggplant. Bake in 350[deg.] F. oven for 30 minutes.
COPYRIGHT 1984 Saturday Evening Post Society
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Copyright 1984 Gale, Cengage Learning. All rights reserved.

Article Details
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Title Annotation:includes recipes
Author:Simon, Allen
Publication:Saturday Evening Post
Date:Jan 1, 1984
Previous Article:The eternal duffer.
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