Chicken and Chicken Dressing Recipes

~POTTED CHICKEN

Truss a small broiler in shape and lay in casserole.
Brush it generously with melted butter, put on the cover, and cook
twenty minutes. Now add one cup of rich stock or beef extract dissolved
in hot water to make a good strength. Cover and finish cooking. Serve
uncovered in the same dish with spoonfuls of potato balls, small carrots
sliced and tiny string beans laid alternately round the chicken. The
vegetables should each be cooked separately.

Chicken Recipes

CHICKEN VERONIQUE

Serves 4

Any recipe with the name Veronique will have grapes in it. When buying grapes at the supermarket, you can tell how fresh they are by how green and pliable the stem is. Another way of telling is to give the bunch a quick shake. If it's fresh, none of the individual grapes should fall from the bunch. I should warn you, though, that shaking the bunch will not do anything for your popularity with the store's produce manager.

4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast

1/2 lemon

Ground pepper

1 tablespoon unsalted margarine

1-1/2 teaspoons cornstarch

1/2 cup low-sodium chicken broth

1/4 cup dry white wine

1 cup seedless green grapes, halved

Remove and discard any visible fat. Butterfly breast halves to make scaloppine. Skip the previous step if you are using thin sliced boneless roaster breasts. Rub with lemon and sprinkle lightly with pepper. In large skillet over medium heat, melt margarine. Add scaloppine, in batches if necessary, so that they do not touch. Saute 4 minutes, turning once, until chicken is lightly browned on both sides and just cooked through. Remove from skillet; keep warm.

In small bowl, stir together cornstarch, broth and wine until smooth; add to skillet. Over medium heat, bring to boil; boil 1 minute, stirring constantly. Stir in grapes until heated through. To serve, spoon grapes and sauce over chicken.

Nutritional Figures Per Serving

Calories 233. Protein 36 grams. Carbohydrate 9 grams. Fat 5 grams. Cholesterol 90 mg. Sodium 87 mg.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Best Ideas

OVEN-BRAISED ROASTER BREAST WITH VEGETABLES

Serves 4-6

Making this dish the day before has a couple of advantages. Any fat will rise to the top where it's easy to remove and also the wine and herbs "marry" with the other flavors.

1 whole roaster breast

2 tablespoons vegetable oil

8 small white onions (about 1/2 pound)

1-1/2 cups low-sodium chicken broth

1/3 cup dry white wine

1 tablespoon minced, fresh tarragon or 1 teaspoon dried

1/4 teaspoon ground pepper

8 small potatoes, peeled

8 baby carrots

2 cups broccoli florets

1/4 cup milk

1-1/2 tablespoons cornstarch

Preheat oven to 350oF. In 5-quart oven-proof Dutch oven or saucepot over medium-high heat, heat oil. Add roaster breast; cook 15 to 20 minutes turning until browned on all sides. Remove and set aside. Add onions, cook 2 to 3 minutes or until lightly browned, stirring frequently. Remove onions; pour off excess fat. Return roaster breast to Dutch oven. Add broth, wine, tarragon and pepper; bring to a boil. Add potatoes; cover and bake 30 minutes. Add onions and carrots; cover. Bake 30 minutes longer or until roaster breast and vegetables are almost tender. Add broccoli; cover. Bake 8 to 10 minutes longer or until roaster breast is cooked through and vegetables are tender. (Prepare to this point and refrigerate overnight, if desired.) Remove roaster breast and vegetables to serving platter; keep warm. In small bowl, stir together milk and cornstarch until smooth; stir into liquid in Dutch oven. Over medium heat, bring to boil; boil l minute, stirring constantly. Serve sauce with roaster breast and vegetables.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Phoenix Arizona Diabetes Expo

Condiments Recipes

SPICED GRAPES. MRS. G. A. LIVINGSTON.

One pound of fruit, one-half pound of sugar, one pint of vinegar, two

teaspoonfuls of cinnamon, two teaspoonfuls of cloves, one teaspoonful

of allspice. Cook pulp and skins separately.



Cabbage Soup Recipes

Recipes

BANANAS WITH OATMEAL

Add a teaspoonful of salt to a quart of rapidly
boiling water and sprinkle in two cups of rolled oatmeal. Set the
saucepan into another dish of boiling water (double boiler), cover and
cook at least one hour. Longer cooking is preferable. Have ready half a
banana for each person to be served. The banana should be peeled and cut
in thin slices. Put a spoonful of the hot oatmeal over the bananas in
the serving dishes. Pass at the same time sugar and milk or cream. Other
cereals may be served with bananas in the same way.

Spanish Cookies - Almond Cookies - Crispy Polvorones

GAME HENS PESTO

Serves 4

Pesto is a sauce made with basil, parsley, garlic, olive oil and Parmesan cheese. If you're looking for a shortcut, you might be able to find ready-made Pesto in your supermarket.

2 fresh Cornish game hens

1/4 cup olive or salad oil

1/4 cup minced fresh basil or 1 tablespoon dried basil

1/4 cup minced fresh parsley

2 tablespoons grated Parmesan cheese

1 small clove garlic, minced

1/2 teaspoon salt or to taste

1 can (8-ounces) minced clams, drained

2 tablespoons dry white wine (optional)

Halve hens lengthwise and remove backbones. Place 1 half on each of four 14-inch squares of heavy duty aluminum foil. Turn up edges of foil.

In bowl, blend oil, basil, parsley, cheese, garlic and salt. Add clams and wine. Divide among packets, spooning over hens. Bring two opposite sides of foil together and close packets securely using several folds and turning up ends to seal. Cook 4 to 6 inches above hot coals, 30 to 40 minutes, until cooked through, turning packets twice. Packets may also be baked at 400oF for about 30 minutes.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

pork loin

Lunch Recipes

NUT HASH

Chop fine cold boiled potatoes and any other vegetables
desired that happen to be on hand. Put them into a buttered frying-pan
and heat quickly and thoroughly, salt to taste, then just before serving
stir in lightly a large spoonful of nut meal for each person to be
served.



Drink Recipes