Show V chicken cookery according to the commodity index which records the rise and tall fall of wholesale whole sale prices poultry today Is selling at prices we were paying in 1926 needless to say this means that at a time when other foods have soared poultry is at a low level with a favorable supply and price you can plan to use a lot of poultry now and give your family something of a treat with unusually prepared c hicken chicken dishes chicken should be cooked to fork tenderness there is little excuse for underdone or overdone chicken if you follow the recipes given today with particular care to temperatures and time for the cookery A moderate temperature is best to use for chicken so as not to shrink it too much make it dry or tough most people who like chicken say theres no better way to cook it than to fry it the genera generally 11 y accepted method is as follows 1 1 rub se seasoned flour into pieces for each pound of chicken blend vt cup flour I 1 teaspoon paprika teaspoon salt and scant va teaspoon pepper save leftover left over flour for gravy 2 heat enough tat fat in a heavy skillet to give a depth of about vz inch using any desired fat A drop of water should sizzle when temperature pera ture of fat at is just hot enough 3 start meaty pieces first slipping less meaty pieces in between as chicken browns avoid crowding use two skillets sk illets if necessary 4 As soon as chicken begins to brown about 10 minutes reduce heat and cook slowly until tender 30 to 60 minutes depending on size of pieces cover tightly as soon as it is a light uniform tan 5 turn 2 or 3 times with 2 spoons or fork and spoon to brown and co cook ik evenly avoid piercing with fork 6 add 1 or 2 tablespoons water before covering especially recommended if pan cannot be covered tightly or if bird is heavier than 3 pounds 7 uncover last 15 minutes to re crisp skin if desired the liver and precooked heart gizzard and neck may be floured and br browned ed with chicken the last 15 minutes 8 lift tried fried chicken to hot platter prepare gravy in pan drip pings huntington hintington chicken serves 6 to 8 2 cups macaroni 1 tablespoon butter Vs Lible tablespoon spoon flour vt cup cream scalded I 1 cup cap cream cheese 3 tablespoons pimiento pim lento finely cut 1 cup hot chicken broth 2 cups cooked chicken diced dicea salt pepper cook macaroni make cream sauce of butter flour and cream add cheese pimiento and chicken broth mix add chicken and macaroni add seasonings pour into buttered casserole bake in a lynn chambers menu chicken chop suey with mushrooms waldorf salad finger rolls new york ice cream almond cookies beverage recipe given ate ata oven degrees 30 to 45 minutes chicken chop sacy with r mushrooms 16 serves 6 t cooked meat from 4 ib fowl 2 tablespoons fat f I 1 cup sliced onion I 1 cup shredded carrot 3 cups diced dicea celery I 1 I 1 green pepper shredded tia 2 teaspoons salt 1 scant se ant cup chicken stock or water ya to vt pound mushrooms I 1 cup sour cream 4 tablespoons flour 4 tablespoons water or stock 2 tablespoons soy sauce 3 cups boiled rice or fried noodles cook onion in fat until light yellow add carrot celery green pepper salt and 1 I D the 1 cup water I 1 1 I cook until vegetables are barely tender and liquid diqui J is fairly well ah ab 1 sobbed about 15 minutes add m mushrooms u s h r 0 0 m s sliced or whole sour cream and chicken pieces and bring to a boil blend flour and 4 tablespoons water and stir into mixture cook until thickened stirring constantly season to taste add soy sauce or serve it at table serve bubbly hot with hot rice or fried noodles barbecued chicken serves 2 to 4 I 1 young chicken 1 14 to VA 2 pounds cut in halt half giblets and neck barbecue sauce 1 teaspoon salt 14 teaspoon garlic salt teaspoon pepper t I 1 tablespoon paprika I 1 tablespoon sugar 1 medium onion finely chopped I 1 cup catsup ya cup fat M cup giblet stock or water Vs cup lemon juice or vinegar I 1 tablespoon worcestershire sauce clean and cook giblets by simmering in seasoned water tor for 1 to 2 hours or until tender prepare barbecue sauce by blending salt pepper paprika and sugar in saucepan add onion catsup fat and water heat to boiling remove from heat add lemon juice and worcestershire sauce for basting during cooking blend Vs cup sauce and cup giblet stock set aside rem remaining aaning sauce tor for serving with cooked chicken place neck and halves of chicken in skillet or dutch oven baste both sides of chicken g with the diluted zae 7 s sauce a u c e cover tightly and bake in a moderate oven degrees about 1 hour baste once or twice remove cover baste with diluted sauce and continue cooking uncovered until chicken is tender and browned about I 1 hour LYNN SAYS know cookery terms for all recipes to bake means to cook in an oven at a required temperature use an oven regulator or an oven thermometer if you have no other control creaming means letting food stand at room temperature until it is softened and then working with a wooden spoon or an electric mixer until it is creamy the phrase is often used of butter released by western newspaper union |