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Show Chicken You Can Crow About Phllomeno Corrodtno By f the hundreds of thousands of adjectives in the English language, theres only one that hits the mark when it comes to describing chicken: versatile. Thats admittedly a word overused by food writers, but how else can they explain the many and varied ways of preparing this adaptable meat? Chicken has such universal appeal that in 1984 Americans consumed about pounds of broiler-fryer- s per person. Chicken can be baked, broiled, roasted, fried, poached, grilied, stewed and made into soups. It may be herbed, spiced, flavored with wine, fruits or juices, cooked with or accompanied by rice, potatoes, pasta or vegetables. Is that enough flexibility? And the price is right. Its a source of protein, vitamins and minerals and is low in calories and fat, which can be even further reduced by removing the skin and the fat under the skin before cooking. Chicken au Poivre derives its name from a generous coating of ground black pepper. For a more intense peppery flavor, the coarse grind is rubbed into the chicken which is then sprinkled with salt and garlic powder and allowed to stand for 30 minutes. Its nicely browned in butter, then simmered in chicken broth flavored with wine. low-co- st high-qualit- 22 pound lengths 'A cup dry white wine Yield: 4 h Legs and thighs get the glamour treatment in an easy, fruity baked dish thats sparked with tangy lime juice. Cilantro is available in Hispanic and Ori' ntal produce stores, but you may use ground coriander instead. portions. And now, a glorious whole roast chicken uniquely flavored with mint and lemon. 1 HONEY MINT ROAST CHICKEN broiler-frye- 1 1 small clove garlic, minced (8 'A ounce) can pineapple -- slices I small papaya, pared, 1 seeded and quartered fresh lime, cut into wedges Wash chicken. Combine lime juice, cilantro, coy sauce, sherry, sugar, mustard and garlic. Pour over chicken; marinate, refrigerated, at least hour. Turn chicken once, halfway through marinating time. Place chicken on oiled rack in baking pan. Bake at 375F about 20 minutes; brush with marinade, turn, and brush with marinade again. Bake 20 to 25 minutes longer or until chicken is cooked thoroughly. Add pineapple and papaya during last 15 minutes; baste with marinade. Serve chicken with fruit; garnish with 1 lime. Yield: 3 or 4 servings. Recipe can be doubled. Peanuts and peanut butter as y r, cut into serving pieces 2 tablespoons coarse ground black pepper V teaspoon salt 'A teaspoon garlic powder I tablespoon salad oil 1 tablespoon butter or margarine A cup chicken broth 2 tablespoons dry white wine or apple juice Rinse chicken pieces under cool running water. Pat dry with paper towels. Pierce chicken with fork on both sides. Rub both sides with black pepper; sprinkle with salt and garlic powder. Let stand for 30 minutes. In a large skillet heat oil and butter until hot. Add chicken and brown on all sides. Add chicken broth and wine. Bring to a boil. Reduce heat and simmer, covered, until chicken is tender, about 35 minutes, adding more broth if needed. Serve over rice, if desired. Yield: 4 portions. The very mention of Provencal in a recipe title brings to mind the aroma of garlic, bay leaf and thyme, the lively, robust herb that grows wild in the Provence area of France. This chicken stew is further flavored with fennel seed and orange peel. CHICKEN STEW PROVENCAL 2 tablespoons salad oil 3 pounds chicken parts (16-ounc- e) -- heat until tender-cris3 to are vegetables 5 minutes. Return chicken; add cup wine and chicken broth. Bring to boil; reduce heat and simmer 5 to 7 minutes. Restir cornstarch and water mixture; add to chicken mixture. Stirring medium-hig- 52 CHICKEN AU POIVRE 2 teaspoon instant minced garlic 77(5 teaspoon ground black pepper 1 bay leaf 2 cups celery cut in I inch A cans whole well as spices are widely used in chicken cuisine in the Far East. In this recipe you can take liberties with the red pepper flakes, making it as zesty as you like. Use a blender or processor to chop the nuts. If using unsalted nuts, you may want to sprinkle the chicken lightly with salt. Rinse chicken under cool running water. Dry with paper towels. In a large saucepot heat oil until hot. Add chicken; brown on all sides; drain off drippings. Add tomatoes, salt, thyme, fennel, orange peel, garlic, black pepper and bay leaf. Bring to a boil. Reduce heat and simmer, covered, until chicken is partially cooked, 35 minutes. Add celery and white wine. Simmer, uncovered, until chicken and vegetables are tender, 10 to 15 minutes. Remove bay leaf. Yield: 4 portions. teaspoon salt teaspoon paprika V cup honey 2 tablespoons lemon juice 2 tablespoons butter or margarine, melted 2 teaspoons chopped fresh mint or V2 teaspoon dried 1 Yield: 6 servings. we Again CHICKEN BOUILLABAISSE" 2 tablespoons corn oil, divided 3 whole chicken breasts, skinned, boned, cubed 2 cloves garlic, minced 2 carrots, peeled, cut in thin strips 1 medium zucchini, cut in thin strips 1 cup sliced mushrooms A cup sliced green onion V2 teaspoon dried basil leaves teaspoon salt 1 cup dry white wine 1 cup chicken broth 2 tablespoons cornstarch mixed with V cup water 'A Wash chicken and pat dry with paper towels. In large saucepot or dutch oven heat tablespoon of corn heat. Add oil over medium-hig- h chicken pieces; cook 3 to 5 minutes until chicken is lightly browned; remove and set aside. Add remaining tablespoon corn oil. Add garlic, carrots, zucchini, mushrooms, green onion, basil and salt. Cook over take liberties with a 1 CHICKEN RATATOUILLE r, V''"' f r - . v f f , U v 'rt et A985 SALAD 3 cups cooked rice, cooled 2'A to 3 cups cooked chicken, cut in thin strips 1 tart red apple, cored and Vi All It has such wonderful Hare and style you II toss this cape over everything dressy as well as sporty Fling one end over your shoulder or not Just two main parts, stitch this up in a day Choose wool jersey flannel tweed or textured cotton Printed Pattern A985 by Bert Geiger comes in one sire to lit all Misses Sires Send $3.50 for this Printed Pattern to TODAY'S DESIGNER of Your Newspaper), (Name Reader Mail, P 0 Box 47, Woodside, NY. 11377. Add 50 cents each for postage and special handling RICE chopped lup raisins sliced celery mayonnaise I teaspoon curry powder Z2 teaspoon salt 'A teaspoon ground black pepper : cup t cup Join America's best dressed send now for our women, PROMINENT DESIGNER PATTERN See our completa collection of originals plus pictures of the designers. See and sew dashing sportswear, chemises, suits, dresses, more. Get a 50C BONUS COUPON for any pattern you choose. Send J2 00. CATALOG. Combine rice, chicken, apple, raisins and celery in large bowl. Bend mayonnaise, curry powder, salt and pepper; toss lightly with rice mixture. Chill. Sene on salad greens, if desiied. Yield: 6 servings. fst' cetwith their chi! hints on her V One Size Fits CURRIED CHICKEN i$t 4 4.4' DESIGNER joins chicken in a salad spiced with curry and studded with raisins, crisp tart red apple and crunchy celery. J) Everyoce TODAY'S Rice In roasting pan combine tomatoes, eggplant, zucchini, mushrooms, bay leaf, onion and garlic powders and oregano. Place chicken pieces on top of the vegetable mixture; spoon some of the sauce over the chicken. Cover and bake in a moderate oven for 30 minutes. Uncover and bake until chicken is about 15 minutes. ds tablespoons finely chopped fresh cilantro or coriander leaves or 1 teaspoon ground coriander 1 tablespoon soy sauce 1 tablespoon dry sherry 1 teaspoon sugar A teaspoon hot dry mustard er V , - '4 i tv, ' ' Nt If' Jm et one time or ,;it?'V6uroool v A Cal! To Junk Food Junkies Chicken You Can Crow About of adjectives in the Of the hundreds-of-thousanthe mark in describing hits one only english language, chicken: versatile. Rinse chicken pieces in water; do not pat dry. Combine bread crumbs, peanuts and pepper flakes; mix well. Dip chicken into peanut mixture, coating well on all sides. Bake in 400F oven for 50 minutes, or until tender. Serve hot or cold. Yield: 4 to 6 servings. Remove chicken from oven. honey mixture. Return chicken to oven and roast for 25 minutes more or until fork-tendand leg moves freely when lifted or twisted. Yield: 4 servings. minutes. Remove chicken and the rack; pour off any fat from pan. Reduce oven temperature to moderate (350F). f ) chicken, cut up Brush with Wash chicken and pat dry with paper towels. Sprinkle both sides of chicken with salt and black pepper. Place chicken, skin side up, on a rack in a shallow open roasting pan. Bake in a preheated very hot oven (450F) until browned, about 20 ? teaspoon grated lemon peel Rinse chicken inside and out. Place chicken on a rack in 0 shallow baking pan. Sprinkle cavity and skin with salt and paprika. Roast in 350F oven 60 minutes. In a small bowl mix together honey, lemon juice, butter, mint and lemon peel. to 3 pounds chicken, cut into eighths 1 teaspoon salt Vi teaspoon ground black pepper 1 (1 pound) can tomatoes, broken up 1 small eggplant, cut into 3 x fingers 2 small zucchini, cut into 3x fingers V2 pound fresh mushrooms, halved 1 bay leaf 2 teaspoons onion powder 1 teaspoon garlic powder I teaspoon oregano leaves, crumbled 2V2 I ( 2 mint tomato. '. chicken 2 each broiler-frye- r legs and thighs 2 tablespoons fresh lime juice V2 classic dish which normally is a delicious blend of vegetables only. We added chicken to ratatouille without ignoring the essential eggplant, zucchini and fork-tende- TROPICAL LIME BAKED CHICKEN whole broiler fryer chicken (3 to 3 V2 pounds) 7 -- Bouillabaisse is defined as a fish stew, but surely the French would forgive us for substituting chicken if they tried this marvelous Chicken Bouillabaisse. 1 tomatoes, broken up 1 teaspoon salt Vi teaspoon thyme leaves, crushed Vi teaspoon fennel seed, crushed Z2 teaspoon grated orange peel constantly, bring to boil and boil one minute. Serve in bowls with crusty bread. SPICY PEANUT CHICKEN cup seasoned bread crumbs Vi cup finely chopped salted cocktail peanuts ' to V2 teaspoon red pepper flakes , ou are tired of pretending to like cauliflower or yogurt, take heart and laugh with a junk food junkie. ' i; ' V ' |