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diff --git a/old/mitzi10.txt b/old/mitzi10.txt new file mode 100644 index 0000000..f166be8 --- /dev/null +++ b/old/mitzi10.txt @@ -0,0 +1,1728 @@ +**This is a COPYRIGHTED Project Gutenberg Etext, Details Below** + + +The Perdue Chicken Cookbook +by Mitzi Perdue +Copyright (C) Mitzi Perdue + + +Please take a look at the important information in this header. +We encourage you to keep this file on your own disk, keeping an +electronic path open for the next readers. Do not remove this. + + +**Welcome To The World of Free Plain Vanilla Electronic Texts** + +**Etexts Readable By Both Humans and By Computers, Since 1971** + +*These Etexts Prepared By Hundreds of Volunteers and Donations* + +Information on contacting Project Gutenberg to get Etexts, and +further information is included below. We need your donations. + + +The Perdue Chicken Cookbook +by Mitzi Perdue +Copyright (C) Mitzi Perdue + +November, 1999 [Etext #1979] + + +Project Gutenberg Etext The Perdue Chicken Cookbook, by Mitzi Perdue +********This file should be named mitzi10.txt or mitzi10.zip******** + +Corrected EDITIONS of our etexts get a new NUMBER, mitzi11.txt +VERSIONS based on separate sources get new LETTER, mitzi10a.txt + +This Etext prepared by Mitzi Perdue <mitzi@eggscape.com> + +We are now trying to release all our books one month in advance +of the official release dates, for time for better editing. + +Please note: neither this list nor its contents are final till +midnight of the last day of the month of any such announcement. +The official release date of all Project Gutenberg Etexts is at +Midnight, Central Time, of the last day of the stated month. A +preliminary version may often be posted for suggestion, comment +and editing by those who wish to do so. 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Money should be paid to +"Project Gutenberg Association/Carnegie-Mellon University". + +*SMALL PRINT! Ver.04.29.93 FOR COPYRIGHT PROTECTED ETEXTS*END* + + + + + +This Etext prepared by Mitzi Perdue <mitzi@eggscape.com> + + + + + +The Perdue Chicken Cookbook +by Mitzi Perdue +Copyright (C) Mitzi Perdue + + + + + + + + +From: "Mitzi Perdue" <mitzi@eggscape.com> + + +The Perdue Chicken Cookbook +by Mitzi Perdue +Copyright (C) Mitzi Perdue + + + + + +Preface: Why I Chickened Out + +Introduction: You Don't Need to Wing It! +Let Frank Take You Under His. +Everything You Wanted or Needed to Know about +Selecting, Storing and Cooking Chicken + +Chapter 1. Chicken for Everyday +Tips on Cooking in a Hurry, +plus: Quick Recipes, +Simple Recipes, +and Family Favorites + +Chapter 2. Chicken for the Microwave +Tips for Using the Microwave, +plus: Quick Microwave Recipes, +and Classic Recipes Adapted for the Microwave + +Chapter 3. Chicken for Dieters +Tips for Dieters, +plus: Low Calorie, Low Cholesterol Recipes + +Chapter 4. Chicken for Children +Tips on Cooking for Kids, +plus: Recipes for Kids to Eat +and Recipes for Kids to Cook + +Chapter 5. Chicken for Barbecuing +Tips for Cooking Outdoors, +plus Recipes for Barbecuing + +Chapter 6. Chicken for Crowds +Tips on Quantity Cooking, +plus Recipes for Crowds + +Chapter 7. Chicken for Tomorrow-or Next Week +Tips on Storing and Freezing, +plus Cook Ahead Recipes + +Chapter 8. Chicken for Holidays +Chicken and Holiday Cooking, +plus: Menus and Recipes for +the Chinese New Year, +Valentine's Day, +Mother's Day, +Fourth of July, +Thanksgiving, +Chanukah, +and Christmas + +Chapter 9. Chicken for Important Occasions +Chicken for When You Want Something Different and Exciting, +plus Show Stopper Recipes + +Chapter 10. Chicken for Planovers +Tips on Food Safety, +plus Recipes for the Rest of the Bird + +Conclusion: A Rare Bird +What Frank Is Really Like + + + +Acknowledgements + + +I've often thought that inspiration is one of the greatest gifts one person +can give another, and there are several people who were an inspiration in +writing this book. First is a woman whom I would term the Godmother of this +book, Connie Littleton, the Director of Advertising and Marketing Services +at Perdue. She is a woman totally committed to excellence, and if that +commitment to excellence meant she had to read and edit until the wee hours +of the morning, she always did it as if it were a matter of course. With +each passing day, I gained increasing respect for her professionalism, +judgment and knowledge. Bev Cox, a home economist and food stylist, was an +inspiration for her meticulous attention to detail, her enthusiasm, and her +unfailing good humor no matter what. Beth Fusaro, who typed most of the +recipes in this book, is a Renaissance Woman, who knows not only about food +and typing, but also about everything from making pottery to preserving the +environment. It's been a privilege to work with Beth. Gretchen Barnes, who +assisted Bev Cox in editing, learned a whole new computer program, Word +Perfect, in order to get the job done quickly. Sharon Sakemiller, who is +already a Word Perfect expert, also helped with typing and retyping recipes. +She impressed everyone with how rapidly she could get things done. + +My sincere thanks to the members of American Agri-Women who over the years +have shared their food tips with me. Also, deepest thanks to the U.S. +Department of Agriculture's Cooperative Extension. One of Cooperative +Extension's major activities is helping to educate consumers, and I owe +Cooperative Extension a deep debt of gratitude for the education I've +received through their many publications, broadcasts, classes, seminars, +meetings, and personal contacts. The following Cooperative Extension +members-many of whom are good friends as well as professional +colleagues-have been invaluable resources for food tips and food knowledge: +Dorothy Thurber, Kathryn Boor, Christine Bruhn, Ellen Pusey, Sally Foulke, +Bonnie Tanner, Bettie Collins, Sue Snyder, Chuck Waybeck, and George York. +Also thanks to Dot Tringali of the National Broiler Council, to Connie +Parvis of the Delmarva Poultry Industry, to Joy Schrage from the Whirlpool +Corporation, and Lisa Readie from the Barbecue Industry Association. + + + +PREFACE + +WHY I CHICKENED OUT + +Want to know a high stress situation? Try being a food writer and cookbook +author, and then marry Frank Perdue. You come home from the honeymoon, +everything has been wonderful and then...it's time to Cook the First Meal! +Frank wants to eat chicken and you're supposed to be a good cook. + +I remember that afternoon so vividly. I knew he'd be coming home around +six and that he'd be hungry. Now up until that day, I had always felt +fairly confident in the kitchen. After all, I love cooking and trying new +recipes is my favorite pastime. But cooking chicken for Frank Perdue? I +began to get stage fright. As I was trying to find where the pots and pans +were in his kitchen, I started calculating that there were probably few +people in the world who've eaten chicken more times than my husband. +"He's been eating chicken almost daily for his entire life" I thought, +"he likes it, he cares about it, and my cooking is about to be judged +by a world class expert." + +As I rummaged around looking for the right herbs and spices-and couldn't +find the ones I liked - my stage fright grew worse. "This man must be one of +the world's greatest experts on cooked chicken," I thought to myself. "He's +attended dozens and dozens of chicken cooking contests, he's been part of +hundreds and hundreds of taste testings for Perdue products. Everywhere he +goes, people know he likes chicken and the best chefs and hostesses in the +world have served it to him." In my mind I ran through some of the times +when together we'd driven an hour out of the way to go to a restaurant that +cooked chicken particularly well, and how he always seemed to have lists of +the restaurants he wanted to visit. + +Help! My stage fright was getting still worse. The thirty year old oven +didn't seem to be heating right, but I couldn't be sure because there wasn't +any oven thermometer. The "elbow test," which our grandmothers used to use +before the days of thermometers (you stick your elbow in the oven and feel +how hot it is), told me that things weren't right, but I didn't know how far +off the oven was so I didn't know how to compensate. As I rubbed my elbow +with my other hand, I thought of Frank's reputation for being demanding. If +you've seen the ad that we call "Boot Camp," you know what I mean. (He +plays the part of a drill sergeant in this ad and teaches the new Perdue +recruits the 57 quality points that they have to inspect -- and then he's +all over one recruit for missing what seems like an invisibly small hair.) + +It's a funny thing, but when you start losing your confidence, you start +asking some basic questions about what you're doing. Part of me was saying +that cooking chicken is pretty simple; after all, I'd been doing it for most +of my life. But another part of me realized when attempting to cook chicken +for Frank the first time, that I knew very little of the basics of cooking +chicken. Like, for example, what makes a chicken tender? How do you +really know when it's done-and not over done? How do you get the best +flavor? Should you salt before or after cooking? + +In desperation, I made a two-part promise to myself. First, I'd let myself +take the easy way out that first meal, and not even try to cook the chicken +myself. Instead, dinner would be a never-fail salad, pasta (Frank loves +pasta), plus store-bought fully-cooked Perdue Tenders. In return for +letting myself off so easily, I'd make it my business from then on to learn +how to make the best chicken every time. That meant asking Frank every +question that popped into my head; checking with the food technologists who +work for Perdue; getting tips from the farmers who grew the Perdue chickens; +and systematically going through the thousands of recipes that Frank has in +his files, trying a different one each night. + +Dinner that night wasn't the show piece I would have liked to create, but +it was good enough and Frank happens to love his own Tenders so the chicken +part of the meal was a success. In the time since, I've tried to live up to +the second part of the promise, the one about learning how to serve the best +chicken every time. + +In this book, I'd like to share with you the most useful cooking tips and +the most appealing, most successful recipes developed by Perdue Farms over +the last twenty years. The first chapter contains the kinds of information +I wished I'd known from the beginning. You don't need to read this chapter, +because chicken isn't that hard to cook; but there are tips in it that can +save you time and money and that can enable you to cook with greater +confidence. This chapter also has the latest tips on food safety. + +The remaining chapters are organized, not by method of cooking or whether +the food is an appetizer or salad or whatnot; but rather by the kind of +occasion you're facing. You want to put some spark and variety into every +day meals? You want to make the most of your microwave? Or you're in a hurry +today? Maybe you need something that will please kids? Or you're dieting? +You've got a bunch of leftovers? You have to cook for a hundred people +tomorrow night? I tried to think of the kinds of situations in which you +could need recipes and then I organized Frank's recipes around them. Jean +Brillat-Savarin, the famous French gourmet, once said, "A chicken to a cook +is like a canvas to a painter." Enjoy the recipes and tips that follow, and +may they help you to feel the creativity and confidence that make cooking +fun and eating a joy! + + + +YOU DON'T HAVE TO WING IT! +LET FRANK TAKE YOU UNDER HIS. + +Everything You Wanted or Needed to Know about Cooking Chicken + +Frank gets roughly 40,000 consumer letters a year. Half of these are +requests for pamphlets, but many of the others are requests for +information on selecting, storing, serving, or cooking his products. + +These letters are tremendously important to Frank. Often I've been with +him when he has a few extra minutes, such as waiting for an airplane, and +he'll dash to a pay phone to answer one of the letters with a phone call. +He also likes to attend store openings or conventions or other public places +because he genuinely wants to hear what people are thinking. One of the +marketing men once told me that he was embarrassed about a day he had +planned for Frank because it included meetings with people who owned just a +few stores. When I passed this on to Frank, he answered that these were +some of the best meetings because the owners of the smaller stores were so +close to their customers. He went on to say that the reason he likes to +visit butchers (and in New York, he's called on as many as 30 in two days) +is that these men are close to the needs and wants of their customers and he +can learn things from them that he'd learn in no other way. + +I've heard that there's almost no other head of a Fortune 500-size company +who would spend as much time with the people who buy his products. People +are often surprised that a man with his responsibilities would take the time +for this much face to face contact. But the fact is, learning what people +care about is almost a religion to him. + +Here are some of the questions that people either write to Frank or ask him +in person. In answering the questions, I've either used the information +I've heard Frank give, or else I've checked with the Perdue food scientists +or home economists. + +What should I look for when I shop for chicken? + +Whatever city we're in, whether it's on the East Coast, or Puerto Rico, +or even London or Moscow or Tokyo, Frank visits supermarkets the way other +people visit museums or monuments. He notices the following kinds of things +himself and would recommend that you do also when selecting chicken. + + +Give the package a little squeeze. Are there signs of ice along wings, +backs or edges? Frank explained to me that some chicken producers blast +their birds with air as cold as -40o F, but he never does. Freezing causes +a breakdown in protein, loss of natural juices, and reduced tenderness. +Also, when you cook a frozen bird, the bones and nearby meat may turn an +unappetizing dark color. + + +Look at the thickness of the meat in proportion to the bone. If, for example, +the breast looks scrawny, you're paying a lot for bone rather than meat. + + +Read the labels so you know what you are getting. Many different parts +and combinations are available, and some look surprisingly alike even to +Frank's trained eye. The label tells exactly what is inside. + + +Ask questions. If any meat or poultry product doesn't look, feel, +or smell just right, check with the professionals behind the counter. + + +Notice the pull date. Most stores are scrupulous about removing chicken +before the pull date expires-but sometimes there's a slip-up. + + +Was the chicken well-cleaned? Or are there little traces of feathers +or hairs? These can look really unattractive when the bird is cooked. + + +Is the chicken stored correctly on the chilling shelf, or are the trays +of chicken stacked so high that the top ones aren't kept cold? When that +happens, the shelf life of the top ones is seriously shortened. + + +Is the meat case kept so cold that the fresh chicken is frozen and ends up +with ice crystals on the tray? If so, complain to the manager. + + +Look at the ends of the bones. Are they pink or are they turning gray? +Generally, the more pink the bone ends are, the fresher the chicken. +How should I store chicken at home? + +Chicken, like all meat, is perishable. It should be stored in the coldest +part of the refrigerator (40F or below), sealed as it comes from the market, +and used within two or three days of purchase. + +Should I freeze chickens? + +Frank doesn't recommend freezing poultry. However, if a bird must be held +beyond three days, freezing will keep it wholesome. + +How do I freeze poultry? + +When freezing is necessary, seal chicken or other poultry in an airtight +container, heavy plastic bag, plastic wrap, foil or freezer paper. + +Try to have the wrapping tight against the chicken because any place where +it isn't, small ice crystals will form. That means moisture has been drawn +from the meat, and where that's happened, the meat will be tough and +breading won't stick. + +Frozen uncooked chicken can be stored up to six months; frozen cooked +chicken should be used within three months. (Personally I try to avoid +freezing chicken since I know that freezing makes the chicken less tender +and less juicy. Still, in spite of good intentions, I sometimes end up doing +it. I've learned to make it a point to have a wax marking pencil and freezer +tape handy, so I can label the package with the date and contents. I wonder +if you've found, as I have, that it's unbelievably easy to lose track of how +long things have been in there.) + +Do not stuff poultry before freezing, and freeze cooked birds and stuffing +separately. + + +Can frozen chicken be thawed and frozen again? + +Each time you freeze chicken, you sacrifice quality. If carefully handled, +however, it is safe to defrost uncooked chicken and to freeze it again after +cooking. If frozen after cooking, do not thaw and freeze again. + + +Why is chicken sometimes implicated in illness? + +In a warm, moist environment, illness-causing bacteria can grow in +high-protein, low-acid foods such as meat, fish, poultry, eggs and milk. +But there is no reason to become ill from eating or serving these foods, if +they are cooked thoroughly and served or refrigerated immediately. To +prevent transferring bacteria from one food to another, use warm water and +soap to wash hands, utensils and work surfaces before and after use. +What makes chicken tender -- or tough? + +Frank does his best to make Perdue chickens as tender as possible, but +there's also a lot you can do. + + +Don't let chicken dry out in the refrigerator; dry chicken is tough +chicken. Keep it wrapped in the package it comes in until you use it. + + +Avoid freezing it. When the juices inside the cells freeze, they act like +little spears and they'll rupture some of the cell walls. When you defrost +the chicken, you'll lose some of the juice and the chicken will be less +tender. + + +Cook chicken to the proper temperature, using a meat thermometer or pop-up +guide. Cook bone-in chicken to 180 degrees and boneless chicken to 170 +degrees. Undercooked chicken will be tough and rubbery because it takes a +fairly high internal temperature to soften the proteins in the muscles and +make them tender. But don't overcook chicken either, because moisture will +start to steam off, and the more chicken dries out, the tougher it gets. + + +Keep the skin on chicken during cooking. The skin helps keep juices in, +and tenderness and juiciness go hand in hand. I've tried this both ways, and +the difference is significant. (When you cook chicken with the skin on, +approximately half the fat from the skin is absorbed into the meat; if +calories and cholesterol are very important to you, you might want to remove +the skin before cooking even if it means a less tender result.) + +When microwaving any chicken product, cover with a loose tent of waxed +paper to prevent drying. + +Some authorities feel strongly that you should not salt the chicken before +cooking because salt draws the juices out during cooking and toughens the +meat. In my experience, there is a detectable difference in tenderness +between salting before cooking and salting afterwards; the chicken that I +salted afterwards was slightly more tender. Still, I would guess that most +people, myself included, wouldn't notice a big difference unless they were +specifically paying attention to it. The difference doesn't jump out at you +as it does with overcooking or freezer burn. + + +Fry or roast breast pieces rather than microwaving them if tenderness is a +top priority for you. Microwaving is significantly faster, but there's a +greater risk of toughness when you microwave breast meat. Breast meat is +fairly dry to begin with, and you don't have a whole lot of latitude between +overcooking and undercooking. With breast meat, there's a trade-off between +the speed of microwaving and the reliability of frying or roasting. + + +Why are some chickens yellow skinned and some white? + +A chicken's skin color comes from the diet it was fed and the same bird +could have a white skin or a yellow skin, depending on what it ate. The diet +that produces a yellow skin is more expensive than the usual diet, but the +people at Perdue Farms feel it's worth it because a yellow skin color is one +of the fastest ways Frank's inspectors have of finding and disqualifying an +inferior bird. If a bird is sick or off its feed, it doesn't absorb +nutrients well and won't develop the rich golden color that is +characteristic of Perdue birds. Also, if part of a bird's outer skin is +"barked", that is, rubbed off due to rough handling during processing, the +Perdue inspectors can detect it more easily than with a white-skinned bird. +Detecting and removing and chicken with a barked skin is important because +damaged skin shortens the shelf life and dries out and toughens the meat. +No white colored chickens get by the inspectors. + +Sometimes when I open a package of chicken, there's a pungent odor that +doesn't smell spoiled, but it's definitely unpleasant. Should I throw the +chicken out? + +If the odor lasts only a matter of seconds, your chicken is probably fine. +Meat is chemically active, and as it ages, it releases sulfur. When you open +a bag that doesn't have air holes, you may notice the accumulated sulfur, +but it will quickly disperse into the air. In fact, I've heard of cases +where a wife will lean over to her husband and say, "Smell this, I think +it's gone bad." He'll take a deep whiff and find nothing wrong with it. +She'll take another sniff and then wonder if it was her imagination. It +wasn't. It's just that once the package was opened, the sulfur smell faded +into the air like smoke rings. + +If the chicken still smells bad after a couple of minutes, that's an +entirely different story. The problem is bacterial spoilage or rancidity or +both. Return the chicken to the store where you bought it and write to +Frank. If a chicken's been around too long you can smell it, and if you +can't detect it at room temperature, you probably can as it cooks, since +rancidity is more obvious at higher temperatures. Rancidity can occur +without bacteria if the freezer where the meat was stored wasn't cold enough +or if the product was kept there for a very long time, such as more than six +months for uncooked chicken, or more than three months for cooked chicken. +(By the way, I don't like to focus on this unpleasant stuff, but I do want +you to get your money's worth when you're buying chicken.) +Are chickens given hormones? + +Never. I remember when I lived on the West Coast, there was a small +company that advertised that its chickens were grown without hormones. I +thought this was unethical, because it implied that other chickens were +grown with hormones. The fact is none are. +Can I cook frozen chicken, or do I have to let it defrost first? + +In a pinch, go ahead, but allow extra cooking time. For the best texture +and tenderness, however, you're better off starting from refrigerator +temperatures; you can be more sure of getting an evenly cooked product. +How long can I keep chicken at room temperature? + +From the point of view of food safety, you're taking a risk if you leave it +outside the refrigerator for more than two hours. Unfortunately, bacteria +grow and multiply at temperatures between 40 degrees and 140 degrees, and +they flourish at room temperature. To avoid food borne illness, all foods of +animal origin should be kept either hotter than 140 degrees or colder than +40 degrees. If you know you won't be returning home directly after +shopping, bring along an insulated bag or box to keep cold foods cold until +you can get them into the refrigerator. + + +Do I need to rinse chicken before cooking? + +Advice on this has varied over the years, including the advice Frank gives. +The latest research shows that from a health point of view, washing is not +necessary. Any microbes that you'd wash off will be entirely destroyed by +heat when you cook the meat. It's actually far more important to wash your +hands, your cutting board, and your utensils since they won't be sterilized +by cooking. + + +How do I get the best flavor? + +That depends on whether you're after a mild and delicate flavor, or a +strong and robust flavor. The younger the bird, the milder the flavor. A +game hen, which is five weeks old, will have the mildest flavor of all. A +broiler, at seven weeks, will still have a quite mild and delicate flavor; a +roaster, on the other hand, is usually about five weeks older than a broiler +and it will have a much more pronounced "chickeny" flavor. (Frank and I +enjoy chicken at all ages, but if we had to choose on flavor alone, we'd +most often go for the roasters.) For a really strong, chickeny flavor, see +if you can find fowl or spent hens or stewing hens. These birds are around +18 months old, which means they're going to be quite tough, but if you use +them in soups or stews, they'll add an excellent flavor. +I've had chicken in the freezer for a year. Is it still edible? + +From a health point of view it would be ok, but the flavor and texture will +have deteriorated and it just won't be particularly tasty. I stored chicken +in the freezer for a year once as an experiment, just to see what it would +be like. It wasn't awful, but it was kind of flat and tasteless. I remember +wondering if this was what cotton tasted like -- although to be fair, it +wasn't really that bad. + + +Why are bones sometimes dark? + +Darkened bones occur when the product has been frozen. Freezing causes the +blood cells in the bone marrow to rupture and then when the chicken is +thawed, these ruptured cells leak out and cause visible reddish splotches on +the bones. When cooked, these discolorations will turn from red to almost +black. + + +Is it true that breast meat is the least fattening part of a chicken? + +Yes. Breast meat has about half the fat of thigh meat. If calories or +cholesterol are important to you, choose the breast meat. Frank watches his +cholesterol and I've never seen him go for anything but breast meat. Is it +better to cook a chicken quickly at a high temperature-or slowly at a low +temperature? + +Both work, but with high temperatures, you run a greater risk of uneven +cooking, with the wings and legs becoming overcooked before the rest of the +bird is done. Usually we recommend a moderate temperature of 350 degrees +for whole birds and 375 degrees for parts. If you are in a hurry and want to +use a higher temperature, then shield the wings and legs by wrapping them +with aluminum foil if they're starting to become too brown . + + +How much should I allow for shrinkage when cooking chicken? + +For each 3-ounce serving of cooked poultry, buy an extra ounce to allow +for shrinkage and an extra two ounces to allow for bone. + + +If I want to use different parts of the chicken from what the recipe calls +for, how do I go about making substitutions? + +This table should help: +Name of Part Approximate No. to + Equal One Whole Chicken + +Whole breasts 3 +Half breasts 6 +Whole leg (thigh and drumstick) 6 +Thigh 12 +Drumsticks 14 +Wing 14 +Drumette (upper part of wing) 24 + +When using cooked chicken, allow one pound of whole uncooked chicken for +each cup of cooked, edible chicken meat. + + +How do you truss a chicken? +HERE HAVE ILLUSTRATION SHOWING HOW + +What's the best way to carve a chicken? +HERE HAVE ILLUSTRATION SHOWING HOW + +Some of your recipes call for roasters. I don't live in an area where Perdue +chicken is sold, and I haven't been able to find roasters in the stores. +What exactly is a roaster, and can I substitute a broiler? + +A Perdue Oven Stuffer Roaster is a 12 week old bird especially developed +for a broad breast. Roasters are bigger than broilers, and have a more +favorable meat to bone ratio than broilers. Because they are older birds, +they also have a much deeper, richer flavor. You can use broilers in roaster +recipes, but plan on the chicken's being done sooner and having a noticeably +milder flavor. + +Frank, by the way, is the man responsible for creating the roaster market. +Back in the early 1970s, when few people had ever heard of a roaster, he was +the one who worked to breed these broad-breasted birds, and who put the +effort into advertising so people would learn about the new product. He +surprised his colleagues by how determined he was in his developing and +marketing efforts. One of the men who worked with Frank told me that he was +amazed that Frank, who will hang onto an old pair of shoes to save $50, was +willing to spend millions to let people know about the product, and further, +he did it without a qualm, because he had such belief in it. If you haven't +tried an Oven Stuffer Roaster and you're visiting the East Coast, try one, +and you'll see why Frank believed in it so much. + + + + + +Chapter One: CHICKEN FOR EVERYDAY + +Napoleon's cook once bet that he could cook chicken a different way every +day of the year. The cook found that this was an easy bet to win, and I can +see why, having looked at the recipes in Frank's files. Chicken's +versatility seems almost endless. Perdue Farms home economists have been +developing chicken recipes since the early 1970s and as a result, Frank has +more than 2000 chicken recipes. If only Napoleon had chosen to bet with me, +I could have won even if he'd said the bet was for six years! + +In this chapter, you'll find some of Frank's and my favorites for every day +cooking. But there are different kinds of every day cooking, so I've divided +the chapter into three sections to take care of three different every day +situations. + +The first section, Fast Food Chicken from Your Refrigerator, is for when +you're in a hurry and want dinner on the table in the shortest possible +time. None of these recipes takes more than 15 minutes, and many are ready +in five. However, you will find special tricks to make the food more +interesting than just heat and serve. + +The second section, Perdue Plus Five, is for when you don't mind if dinner +isn't ready for another hour or so, but you want your part of the +preparation to be as brief as possible. The recipes in this section use only +five ingredients in addition to chicken, salt, and pepper, and all of the +recipes are simple to preparenthough they may take a while to cook. + +The third section, Family Favorites, is for relaxed times. When you don't +mind spending some time putting together something your family will really +like, try this section. + + +FAST FOOD CHICKEN FROM YOUR REFRIGERATOR + +(PHOTO: +The most valuable player on the TV Football-party table might be +Perdue Done It![TM]) + +Frank loves to tell people that they can pick up delicious, fast-food +chicken within easy walking distancentheir refrigerators. "When you're +hungry and in a hurry," he says, "you don't need to rush across town for +great chicken. You can just walk (slowly) to your refrigerator and pick up +my Perdue Done It![TM] chicken." + +Although fried foods are notoriously high in fat, particularly fast food +ones. Perdue Done It![TM] is an exception. Frank flash fries the Perdue +Done It![TM] products. They are in oil for seconds only. Further, to assure +the chicken is as low in saturated fat as possible, Perdue uses only +polyunsaturated soybean oil. + +In the recipes that follow, I've used generic nuggets, cutlets, tenders, +and other fully cooked products. However, try for the Perdue Done It!® if +you live in the Perdue marketing area, which is the East Coast and some of +the Mid Western states. The Perdue nuggets, cutlets and tenders come from +white meat fillets, while some of the other brands are pressed and formed +from dark meat chicken and don't have the best texture or flavor. + + +TENDERS, AND NUGGETS + +Chick on a Biscuit: Split hot baked biscuits. Fill each with a breaded +chicken nugget and a thin slice of ham; top with mustard. + +Chicken Mexicali: Top cutlets or tenders with prepared salsa and avocado +slices. + +Chicken Parmesan: Top partially heated cutlets with spaghetti sauce and +sliced mozzarella cheese; broil briefly to melt cheese. + +Super Caesar Salad: Quarter heated nuggets and toss with croutons, Romaine +lettuce, and Caesar salad dressing. + +Holiday Crepe: Heat breast tenders and place on a warm crepe. Top with +cranberry sauce and roll up; serve with sour cream. + +Japanese Meal-in-a-Bowl: Prepare Japanese-style noodle soup (ramen) as +directed. Add heated chicken breast nuggets or tenders, sliced scallions +and a dash of soy sauce. (I often put this in a Thermos and bring it to +Frank at his office when he's working late.) + +Nugget Sticks: On metal skewers, alternately thread 4 to 5 chicken breast +nuggets with 2 inch pieces of bacon. Heat in oven as directed on nugget +package. Dip into prepared chutney or sweet-sour sauce. + +Stir-Fry Snack: Stir-fry wings in a little oil with red bell pepper strips, +scallions and sliced water chestnuts. Season with soy sauce. Serve over +rice. + +Substantial Sub: Split a loaf of Italian bread lengthwise. Pile on heated +breaded chicken cutlets or tenders, provolone cheese, sliced tomato, sweet +onion, pimentos and shredded lettuce. Douse with bottled salad dressing and +dig in. + +Tenders Under Wraps: Brush Boston lettuce leaves with prepared hoisin sauce +or Chinese-style duck sauce. Place a heated tender or 2 nuggets and a piece +of scallion on top. Roll up lettuce around tender, securing with a +toothpick. + + +PRECOOKED HOT & SPICY WINGS + +Chicken Antipasto: Arrange hot & spicy wings on platter with slices of +provolone cheese, sliced tomatoes, marinated artichoke hearts and olives. + +Out-of-Buffalo Wings: Warm hot & spicy wings and arrange with celery sticks +around a blue cheese dip. Combine 3/4 cup mayonnaise, 1/3 cup crumbled blue +cheese and 1 minced scallion in a small bowl. + +Speedy Arroz Con Pollo: Prepare a box of Spanish rice mix as package +directs. During last 10 minutes of cooking time, add 1 package hot & spicy +wings, 1 package thawed frozen peas and 1/2 cup sliced olives. Cover and +heat through. + + +PRECOOKED BARBECUED WINGS + +Tostados Platter: Arrange heated wings on platter with wedges of avocado +and tomato, chunks of cheddar cheese, crisp taco chips and a bowl of +prepared taco sauce for dipping. + +Wings 'n Ribs: Serve hot wings on platter arranged with small barbecued +spareribs and thick-cut French fries. Pass additional bottled barbecue +sauce on side. + +ROASTED CHICKEN AND CORNISH HENS +Aloha Salad: Halve a fresh pineapple and cut fruit into chunks. Toss with +chunks of roasted chicken, toasted almonds, and chopped scallions. Blend in +mayonnaise flavored with curry powder and spoon back into pineapple shell to +serve. + +Cheesy Chick: Prepare packaged stuffing mix as directed, adding 1 cup +shredded Jarlsberg or Swiss cheese. Stuff whole roasted chicken or Cornish +hens with mixture; heat until warmed through. + +Chicken Frittata: Shred roasted chicken or cut breaded chicken into cubes. +Add to beaten eggs, along with mushrooms, onions, and any leftover +vegetables. Cook mixture quickly, forming into an open-faced omelet or +frittata. + +Chicken Normandy: Arrange cut-up roasted chicken or Cornish hen meat in a +shallow baking dish and scatter thinly sliced apples around pieces. Cover +and heat until hot and apples are tender. Stir in a little light or heavy +cream and warm to serve. +Chicken Reuben: Thinly slice roasted chicken. Pile on sliced rye that's +been spread with Russian dressing. Top with prepared sauerkraut, a slice of +Swiss cheese, and another slice of rye. Grill or pan fry sandwiches until +cheese melts. + +Chicken Sesame: Brush roasted chicken or Cornish hens with bottled salad +dressing; sprinkle surface with sesame seeds and heat as directed. + +Fabulous Fajitas: Slice roasted chicken into strips. Saute in oil, adding +lime juice, garlic, and ground cumin to taste. Roll up in warm flour +tortillas and top with chunks of avocado, chopped scallion, and cherry +tomatoes. + +Pasta Pizazz: Saute pieces of roasted or breaded chicken with sliced +zucchini, chopped onion, sliced mushrooms, and garlic. Add a dash of heavy +cream and toss with hot cooked spaghetti or noodles. + +Power Pita: Slice roasted chicken and stuff into a whole wheat pita bread. +Top with shredded carrots, alfalfa sprouts, red pepper strips and a +tablespoon of dressing made of plain yogurt seasoned with lemon juice, +curry powder and salt and pepper to taste. + +Stir Fried Chicken: Dice roasted chicken into a wok or skillet and stir-fry +with scallions, celery, mushrooms, and peas. Add cooked rice and soy sauce +to taste; toss well. + +Super Spud: Halve a baked potato and top with shredded roasted chicken +mixed with a little mayonnaise. Pile on shredded Swiss cheese, bacon bits, +and chopped chives; bake or microwave until cheese melts. + +Taco Perdue: Cube roasted chicken and serve in taco shells, topped with +shredded lettuce, chopped tomatoes, onion, shredded cheese, and taco sauce. + +PHOTO: Harvest fruit adds seasonal flavor to chicken - 3 + +Golden Nugget Salad: Heat 1 package of chicken breast nuggets. Combine with +Romaine lettuce, halved cherry tomatoes and diced avocado. Toss with your +favorite dressing. + +NUGGETS OR TENDERS WITH DIP +Fully cooked breaded chicken breast nuggets (14-18 per package) +or +Tenders (6-8 per package) +Following package directions, warm nuggets or tenders in a conventional oven +or, using package tray, heat in a microwave oven. Serve with ketchup or +your favorite mustard. For myself, I've been trying some of the more exotic +mustards from the supermarket and sometimes I put out several kinds in +pretty little dishes that I'd otherwise use for nuts. Instead of a wine or +cheese tasting, my guests end up trying different mustards. + + +PERDUE PLUS FIVE + +When was the last time you baked a pie from scratch? + +I'm asking you this question because I'm guessing that you're like many +other people who've told me that today they'd never have time to bake a pie +from scratch. They might have once, but they don't have the time any more. + +In the last few years I've asked this question to dozens and dozens of +audiences when giving talks. Almost always, I get the same answer: that +people who once had had the time to do a lot of cooking now seldom do. The +want to eat well, they enjoy cooking, but they just can't find the time. + +If you were to ask me that question, I'd have to answer that I haven't +found time to bake a pie from scratch in years either. Frank keeps me so +busy that sometimes I think that I'm married to a whirlwind. People joke +that he's the only man you'll ever meet who can enter a revolving door in +the compartment behind you and come out ahead of you. They also joke that +he doesn't get ulcers-but he's a carrier. + +Knowing quick recipes has become more important to me than ever, and this +section contains a selection of the best. The heating and cooking time may +take an hour or so, but your part in the kitchen should be no more than +fifteen minutes. In this section, you'll find uncomplicated recipes with +few steps, and none of the recipes have more than five ingredients in +addition to chicken, salt, pepper and water. + +If like me, you also are looking for ways to prepare meals that taste good, +look good, give you more satisfaction than microwaving a store bought +frozen dinner, but don't require a long time in the kitchen, this section +is for you. + + +BAKED ONION CHICKEN Serves 4 + +Recipes don't get much easier on the cook than this. Anne Nesbit developed +it for Perdue Farms. One of her jobs as a Perdue home economist was to +translate some of the world's most successful recipes into ones that were +both easy to assemble and quick to prepare. "I'm an admirer of simple +recipes," says Anne. "My heart was in this work because I believed in it. +People want food that looks good and tastes good, but they don't have time +to put a lot of work into getting there." I've never met Anne, except over +the phone, but from this comment, I know I would like her. The recipe isn't +fancy, and it may be old-fashioned, but it's a treasure when you're in a hurry. + +1 chicken, cut in serving pieces +dehydrated onion soup mix + +Preheat oven to 350F. Roll chicken in dry soup mix, using about as much +mix as you would salt. Place chicken in a single layer, skin side up, on +baking sheet. Bake, uncovered for 55 to 65 minutes until cooked through. + + +BASIC FRIED CHICKEN Serves 4 + +This is fried chicken in its simplest form. It's good enough so that the +last time I made it, the grandchildren were making off with pieces almost as +fast as I could cook them. Frank's daughter Anne Oliviero particularly +recommends basic fried chicken served cold the next day for picnics. She and +her family love to explore some of the islands off the coast of Maine, where +they live, and cold fried chicken is just about always on the menu. + +1/3 cup flour +1 teaspoon salt or to taste +1/4 teaspoon ground pepper or to taste +1 chicken cut in serving pieces +1/2 cup vegetable shortening + +In a large plastic bag combine flour with salt and pepper. Shake chicken in +bag with mixture. In a large, deep skillet over medium heat, melt +shortening. Cook chicken uncovered, heat for 20 to 30 minutes on each +side or until cooked through. + + +OVEN-FRIED CHICKEN, SOUTHWESTERN STYLE + +Any basic fried chicken recipe may be adapted for oven frying. It is a +useful technique when cooking larger quantities of chicken and is less messy +than stovetop frying. (Especially if you have a self-cleaning oven.) +Simply follow the basic cooking instructions as given in the Southwestern +version below. + +1 chicken, cut in serving pieces +1 cup buttermilk +3/4 teaspoon Tabasco, optional +Vegetable oil for frying +1/2 cup flour +1/2 cup corn meal +1 teaspoon salt +3/4 teaspoon chili powder +1/4 teaspoon ground pepper + +Place chicken in a large bowl. Sprinkle with Tabasco. Pour buttermilk over +all and allow to marinate for 10 to 15 minutes. Preheat oven to 425oF. +Place 1/2 inch of oil in the bottom of a heavy baking pan large enough to +hold chicken without crowding. Place pan in oven to heat for 10 minutes. +In a plastic bag combine remaining ingredients. Shake chicken in seasoned +flour. Remove pieces one at a time and quickly slip into hot oil. Place in +oven and bake for 20 minutes. Turn and bake for 10 to 15 minutes longer or +until chicken is cooked through. Drain chicken on crumpled paper towels. + + +BASIC ROAST CHICKEN Serves 4 + +Sometimes there is nothing else that will fill the bill like roasted +chicken. Here's the easiest way to do it. You can brush the surface with +melted butter, margarine or oil, but it isn't really necessary. + +1 whole chicken +1 teaspoon salt or to taste +1 package (7-1/2-ounces) stuffing mix, prepared as directed on package +Sprinkle cavity of chicken with salt. Stuff with favorite prepared +stuffing. Or skip stuffing if you're really in a hurry. Place chicken in +baking pan (no rack needed). + + +ROASTING CHART + +Approximate Amount of Additional Cooking +Cooking Time Stuffing Time if Stuffed +at 350F [in cups] + +Broiler/Fryer 1-1/2 to 2 cups 15 to 20 minutes +1-1/4 to 2 hours +(2-1/2 to 4 pounds) + +Oven Stuffer Roaster 3 to 3-1/2 cups 20 to 25 minutes +2-1/4 to 2-3/4 hours +(5 to 7 pounds) + +Cornish Game Hen 1/2 to 3/4 cup 15 to 20 minutes +60 to 75 minutes +(18-24-ounces) + + +BIRD OF PARADISE Serves 4 + +The recipe calls for a chicken cut in serving pieces, but naturally you can +substitute any parts that you particularly like, such as breasts or thighs. +Three breasts or 6 thighs with drumsticks attached would come out to about +the same amount as the 1 chicken called for in this recipe. +1 chicken, cut in serving pieces +Salt and ground pepper to taste +1 egg, beaten +1/4 cup milk +1 teaspoon salt or to taste +1/3 cup grated Parmesan cheese +1/2 cup butter or margarine +1 cup sherry + +Season chicken with salt and pepper. In a shallow bowl combine egg and +milk. Place cheese in a shallow baking pan. Dip chicken in egg mixture; +then roll in cheese. In a large, deep skillet, over medium heat, melt +butter. Add chicken and brown for 5 to 6 minutes on each side. Add sherry. +Cover and cook at medium-low heat for 35 to 45 minutes or until cooked +through. + + +CORN CRISPED CHICKEN Serves 4 + +I grew up on this recipe. It's not new, but it's good and the preparation +time is minimal. If you don't have cornflakes, you can substitute almost any +breakfast flakes as long as they don't have raisins in them. (The raisins +can scorch in the oven.) For variation, you can add 1 teaspoon dried italian +seasonings or 1 teaspoon chili powder or 3/4 teaspoon curry powder to the +cornflake crumbs. + +1 cup cornflake crumbs +1 teaspoon salt or to taste +1/4 teaspoon ground pepper +1/2 cup evaporated milk, undiluted +1 chicken, cut in serving pieces + +Preheat oven to 350F. On a sheet of wax paper combine cornflake crumbs, +salt and pepper. Place evaporated milk in a shallow bowl. Dip chicken in +milk; then roll in seasoned crumbs. Place chicken, skin side up, in a +baking pan. Bake, uncovered for 1 hour, or until cooked through. + + +CUTLET PAILLARDS WITH BASIL BUTTER Serves 4 + +When I made this recipe, I happened to be in a hurry, and didn't have time +to get fresh basil so I used dried basil instead. Frank liked it and had +seconds. The name "Paillard," by the way, comes from a European restaurant +famous at the end of the 19th Century. + +4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster +breast +1 tablespoon olive or vegetable oil +6 tablespoons butter or margarine +3 tablespoons minced fresh basil, or 1 tablespoon dried +1 small clove garlic, minced +1 teaspoon lemon juice +salt and ground pepper to taste +lemon slices, for garnish + +Place chicken between sheets of plastic wrap and pound to 1/2 inch +thickness. If using thin sliced boneless Roaster breast, omit placing in +plastic wrap and pounding. Brush cutlets lightly with oil, Grill over hot +coals 3 to 4 minutes per side, rotating to form crosshatch marks +characteristic of paillards, or broil 3 to 4 minutes per side or until +cooked through. Place butter, basil, garlic and lemon juice in a small pan +and melt on the side of the grill. Spoon butter over paillards and season +with salt and pepper. Garnish with lemon slices. + + +EASY OVEN CHICKEN Serves 4 + +This recipe has been one of my favorites since college days. The true +chicken flavor comes out with just a touch of garlic. + +1 chicken, cut in serving pieces +1/4 cup olive or vegetable oil +1 teaspoon salt or to taste +1/4 teaspoon ground pepper +1 small clove garlic, minced + +Preheat oven to 350F. In a shallow baking pan arrange chicken in a single +layer, skin side up. Pour oil over chicken. Sprinkle with salt, pepper and +garlic. Bake, uncovered, for about 1 hour, or until cooked through. + + +HONEY LEMON CHICKEN Serves 4 + +This recipe was originally designed for broiling, but this version requires +less attention. 1 chicken, cut in serving pieces + +1/2 cup honey +1/4 cup lemon juice +1 teaspoon salt or to taste + +Preheat oven to 350F. In a shallow baking pan arrange chicken in a single +layer, skin side down. In a small bowl combine honey, lemon juice and salt. +Pour half of this sauce over chicken. Bake, covered for 30 minutes. Remove +cover; turn chicken. Pour other half of sauce on chicken. Replace cover. +Bake another 25 to 30 minutes or until cooked through, removing cover last +10 minutes for browning. + + +HONEY-MUSTARD BAKED BREAST Serves 4 + +Have you ever been concerned about whether the honey you have in your +cupboard is fresh or whether it should be thrown out? Not to worry! Honey +is itself a natural preservative and samples of honey have been found in the +tombs of Ancient Egypt that were still edible. If it's crystallized, it may +look bad, but it's still a wholesome food. Just heat it gently until it +reliquifies. + +1 whole boneless roaster breast +salt and ground pepper to taste +4 tablespoons melted butter or margarine +1/2 cup honey +1/4 cup Dijon mustard +1/4 teaspoon curry powder + +Preheat oven to 350F. Season breast with salt and pepper. Combine butter, +honey, mustard and curry powder. Spoon half of sauce into a shallow baking +dish. Add breast and turn to coat well. Bake, uncovered, for about 1 hour +or until cooked through. Turn and baste with remaining sauce once during +cooking time. + + +IT'S A DILLY CHICKEN + +When I read this recipe in the files, I noticed several hand-scrawled notes +saying that it was really good, and someone described it as "a dilly of a +recipe." Yet from reading the recipe, it didn't sound as special as the +notes indicated, especially since the ingredients include canned mushrooms +rather than fresh. I was curious enough that I went to the kitchen and made +the recipe, expecting that this would be one of the recipes that I wouldn't +include in this book. But to my surprise, I discovered that yes, dill seed +and canned mushrooms, along with the juice from the mushrooms, really do +something terrific for chicken. It's not rich or creamy, but there's an +attractive, aromatic flavor that permeates the chicken. + +1 chicken, cut in serving pieces +1 teaspoon salt or to taste +1/4 teaspoon ground pepper +1 can (4-ounces) whole small mushrooms (with liquid) +1/2 teaspoon dill seed + +Preheat oven to 350F. In a shallow baking pan arrange chicken, skin side +up, in a single layer. Add salt, pepper, mushrooms (with liquid from can) +and dill. Cover with foil. Bake at for 1 hour or until cooked through. + + +KIWI GLAZED CORNISH HENS Serves 2 + +Kiwifruit is only sweet and mild when it's fully ripe. A kiwifruit grower +told me that kiwifruits are ripe when they're "soft as a baby's bottom." +When they're underripe, they taste like something between a lemon and a +crabapple. If your kiwifruit is hard when you bring it home, give it a +couple of days to ripen on your kitchen counter. + +2 fresh Cornish game hens +salt and ground pepper to taste +3 tablespoons butter or margarine +1 tablespoon sugar +1 ripe kiwifruit, peeled and mashed + +Preheat oven to 350F. Remove giblets. Season hens inside and out with +salt and pepper. Tie legs together, fold wings back and arrange in baking +pan. In a small saucepan over medium-low heat, melt butter. Brush hens +with 2 tablespoons butter, reserving remainder. Put hens in oven, and while +they are cooking, prepare kiwi glaze. Add sugar to remaining butter in pan +and heat over medium-low until sugar dissolves. Add mashed kiwi and cook +one minute. Remove from heat. After 45 minutes of cooking time, brush hens +generously with kiwi glaze. Continue baking for 15 to 20 minutes or until +juices run clear with no hint of pink when thigh is pierced. + + +FAMILY FAVORITES + +In contrast to the preceding recipes, these recipes have more ingredients +and require more preparation time, but if you've got the time, they're worth +it. If you want to minimize time in the kitchen using these recipes, here +are some suggestions. +Tips for Saving Time in the Kitchen + + +To halve baking time, select boneless chicken breasts. Cooking time +is only 15-20 minutes at 350F. A bone-in breast takes 35-45 minutes. + + +Stir fry chicken can be done in as little as 4 minutes. + + +Cook double batches and freeze the extras in serving size packages. On +days when time is short, pop a package into the microwave for "fast food." + + +Take advantage of your supermarket's time-saving convenience items. If +you're in a hurry, don't bother to slice and chop your fresh ingredients. +The salad bar has probably done it for you. You can also find time savers +such as shredded cheese and frozen chopped onion. (The supermarket industry +has watched restaurants and fast food stores take more and more of your food +dollars away each year. They're now doing everything they can think of to +reverse this trend and make supermarket shopping so attractive, quick, +convenient and economical that you'll want to cook at home.) + + +Learn to cook chicken in the microwave. A pound of broiler parts that +would take 40 minutes in a 350 degree oven takes only 6-10 minutes in the +microwave. See Chapter Four, Chicken in the Microwave. + + +SOUPS + +PHOTO: Pot of soup with fresh vegetables surrounding outside - 2 + +Wherever there are people and chickens, there are chicken soups. Virtually +every immigrant group arriving in America brought along favorite chicken +soup recipes and often the treasured family soup pot, too. + +If you grew up on canned, frozen, and dried soups, you may not realize how +easy it is to make truly wonderful soups at home. If so, try it for +yourself, perhaps with these American classics. All the soups are based on +a key ingredient: rich, homemade chicken stock, made from either whole +birds or from parts, in about three hours. Stock takes little tending, just +slow easy cooking to bring out all the flavor and wholesome goodness. Why +not try making one of these soups now? And then, with the help of your +freezer, enjoy the results many times in the coming months. + + +Basic Guide to Chicken Soup + +Older, larger birds, such as the 5-7 pound roasters, make the best soups. +An older bird will have developed more of the rich, intense chickeny flavor +than the younger, milder-flavored broilers or Cornish hens. I've made soup +from broilers and while it wasn't bad, it wasn't as good as it could be. + + +Use roaster parts if you want to save time. They cook faster and are +excellent when you need only a small amount of broth. The richest flavor, +by the way, comes from the muscles that are exercised most, which happen to +be the dark meat muscles. All parts will make satisfactory soup, but the +legs, thighs and necks provide the fullest flavor. + + +For clear, golden broth, do not add liver. It turns stock cloudy. And +avoid a greenish cast by using only parsley stems and the white parts of +leeks or scallions. + + +As the stock cooks down, foam will float to the top. Skim it off, or +strain it out through double cheesecloth when the stock is complete. Tie +herbs and greens in cheesecloth as a "bouquet garni," so you won't +inadvertently remove them during the skimming. + + +Always simmer stock over low to medium heat. It's not a good idea to boil +the stock for the same reason it's not a good idea to boil coffee; too much +of the flavor would boil away into the air. oLeftover vegetables and those +past their prime are good pureed in cream soups. When thickening such +recipes with egg, prevent curdling by stirring a cup of hot soup first into +egg, then back into soup. Also, be careful to keep the soup from boiling +once you've added the egg. + + +Most soups develop better flavor if you'll store them, covered, in the +refrigerator for a day or two. To seal in the flavor while you're storing +the soup, don't remove the fat that's on top. When you're ready to serve +the soup you can lift the congealed fat off as a sheet. To remove the last +particles of fat, place unscented paper towel on the surface. Draw towel to +one side and remove. + + +When freezing stock, allow 1/2- to 1-inch head room in containers so soup +can expand. Freeze some in quart-sized or larger containers for use in +soups. Ladle the rest into ice cube trays or muffin cups for adding to +vegetables, sauces, or gravies. Freeze and then transfer frozen stock cubes +to a plastic bag or freezer container and keep frozen until ready to use. + + +Soup may be stored in the refrigerator two or three days or frozen for +three to four months. When reheating, make sure to bring the broth to a +boil. Soups enriched with eggs are, unfortunately, not good candidates for +reheating; they're apt to curdle. + + +BASIC CHICKEN STOCK + +Makes about 8 cups + +If you need to, you can make the following substitutions for the roaster: 1 +stewing hen or spent fowl (5-7 pounds); 2 fresh young chickens (2-4 pounds); +or 6 pounds fresh chicken parts, preferably dark meat portions. (As I +mentioned earlier, young chickens will not provide as rich a flavor as the +older birds but the taste will still be good.) Cooking times for meat will +vary from 3 hours for stewing hens or spent fowl, to 1-1/2 hours for 2 +smaller birds to slightly less time for parts. In each case, time from +beginning of simmer and return bones to stock for an additional 1/2 hour +after you've removed the meat. + +Chicken stock is delicious served as a simple broth with herbs, +shredded or julienne vegetables, slivers of meat, or rice. It also is the +base from which countless other soups are made. + +1 roaster (5-7 pounds) +chicken giblets, except liver +1 large bay leaf +2 whole cloves +1 teaspoon white peppercorns +1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried +4 quarts water or enough to cover chicken generously +1 cup dry white wine, optional +2 medium onions, quartered +2 large carrots, sliced +2 ribs celery, sliced +1 leek, white part only, cleaned and sliced, optional +1 bunch fresh parsley, stems only +1 teaspoon salt or to taste + +Remove giblets from roaster and discard bird-watcher thermometer, if it has +one. Place roaster along with giblets in a large stockpot (8 to 10 quarts) +or other large sauce pot. Wrap bay leaf, cloves, peppercorns, and thyme in +cheesecloth as bouquet garni; tie closed with string. Add to stockpot along +with remaining ingredients. Cover pot and simmer over medium-low heat for +2-1/2 hours or until meat is tender. Carefully skim stock from time to time +with a ladle or spoon to remove fat particles and foam. + +To check roaster for doneness, pull back a leg or cut into meat close to +bone; it is cooked when no pink color remains in meat. Remove pieces with a +slotted spoon. Cut away meat from bones and return bones to stock; simmer +30 minutes longer. (See Chapter 10: Cooking with Leftovers for uses for the +cooked meat.) + +Strain stock through a fine sieve. If you want, prepare in advance to this +point and refrigerate or freeze. Skim off top fat before using. + +To make a soup, bring as much stock as needed to a simmer. Then follow +the soup recipe, adding chicken, vegetables, thickeners, seasonings, +and garnishes. + + +CHICKEN-IN-EVERY-POT SOUP Serves 4-6 + +For the best flavor, use fresh vegetables, varying them according to the +season. Speaking of fresh vegetables, do you know how to tell a good carrot? +Look at the "crown," (that's the stem end). If the crown is turning brown +or black or has regrowth visible where the stem was, you've got a carrot +that's been around awhile. If the crown and shoulders are a bright orange, +you've got a nice, fresh carrot. + +1 cup potatoes, cut in 1/2-inch cubes +4 cups chicken broth +1/4 cup dry sherry +1 teaspoon salt or to taste +1/8 teaspoon ground pepper +1 cup onions, halved and thinly sliced +1 cup carrots, in 1/4-inch by 2-inch sticks +1 cup celery, in 1/4-inch by 2-inch sticks +1 cup fresh or frozen green beans, in 2-inch pieces +2 cups cooked chicken, in 1/4-inch by 2-inch julienne strips +1 cup zucchini, in 1/4-inch by 2-inch sticks + +Place potatoes in a saucepan with enough salted water to cover. Bring to a +boil over medium-high heat. Cook potatoes 5 minutes; drain, rinse under +cold water and set aside. In large saucepan over medium-high heat, bring +broth and sherry to a boil. Season with salt and pepper. Add onions, +carrots, and celery and simmer 5 minutes. Stir in green beans and chicken +and heat soup to boiling. Add zucchini and potatoes and simmer 1 minute +longer or until vegetables are as tender as you like them. + + +Variation: Chicken Minestrone + +Add 1 cup chopped stewed tomatoes in their juice and 2 cups cooked, drained +fusilli or other pasta and 1/2-cup cooked kidney beans when adding zucchini +and potatoes. Stir in 1/2-cup grated Parmesan cheese just before serving. +Other fresh vegetables may be added according to their cooking times. +Minestrone happens to be one of Frank's favorites, although he skips the +cheese because of its cholesterol. + + +NEW ENGLAND CHICKEN 'N' CORN CHOWDER Serves 4-6 + +Chowders are thick soups which take their name from the large French pot +used in soup-making called a "chaudiere." You can use fresh corn in this +recipe, but I deliberately suggested frozen corn first because frozen corn +can actually taste sweeter and fresher than the fresh corn you buy at the +supermarket. Corn loses 50% of its sweetness in just 24 hours at room +temperature, and it can take days for corn to get from the fields to the +supermarket to your house. In contrast, frozen corn is rushed from the +fields to the freezer in just a few hours, and once frozen, it stops losing +its sweetness. Strange as it may seem, with corn, frozen can taste fresher +than fresh. + +1/4 pound bacon or salt pork, diced +1 cup chopped onion +1/2 cup chopped celery +4 cups chicken broth +2 cups peeled potatoes, cut in 1/2-inch cubes +1 package (10 ounces) frozen corn or kernels from 2 ears of corn +1 teaspoon salt or to taste +1/8 teaspoon ground pepper +2 cups cooked, diced chicken +1 cup (1/2-pint) heavy cream +Oyster crackers, for garnish + +In large saucepan over medium-high heat, saute bacon for 3 minutes until its +fat has been rendered. Add onions and celery and cook 3 minutes longer. +Stir in broth and bring to a boil, whisking constantly. Add potatoes and +corn, season with salt and pepper and cook 5 to 10 minutes or until tender. +Stir in chicken and cream, simmer 3 minutes and serve with oyster crackers. + + +Variation: Shellfish Chowder + +Add 1 cup chopped green pepper and 1 cup cooked crab or shrimp to soup when +adding chicken. + + +HEARTY LANCASTER CHICKEN, VEGETABLE AND DUMPLING SOUP Serves 4 + +This is a famous Pennsylvania summer soup made with extra vegetables for +hearty winter eating. You can substitute noodles for the dumplings, or add +crackers, pretzels - and some people have told me that even popcorn works. +I'm skeptical about the popcorn, but if you're feeling adventurous, give it +a try. + +6 cups chicken broth +2 cups cooked, diced chicken +1 teaspoon salt or to taste +1/8 teaspoon ground pepper +1/2 cup parboiled potatoes, cut in 1/2-inch cubes +1/2 cup parboiled carrots, cut in 1/2-inch pieces +1/2 cup shredded green cabbage +1 cup thinly-sliced leek, white and tender green parts only, or 1 medium +onion, thinly sliced +1 package (10-ounces) frozen corn kernels from 2 ears of corn + + +Knepp + +In large saucepan over high heat, bring broth to a boil. Add other +ingredients and reduce heat to low. Simmer for 3 minutes while making +dumplings. + +Knepp (Little Dumplings) +1 egg +3/4 cup flour +1/3 cup water +1/4 teaspoon salt or to taste +1/8 teaspoon baking powder +Pinch ground nutmeg +1 teaspoon minced, fresh parsley, optional garnish + +In small bowl, beat egg; stir in flour, water, salt, baking powder, and +nutmeg. Drop batter by half teaspoons into the simmering soup. When +dumplings rise to top, stir in parsley and serve. + + +Variation: Chicken Spinach Straciatella + +Omit dumplings. Clean and stem 1/2 pound fresh spinach; stack and cut into +1/2-inch strips. Whisk together 2 eggs with 1/2-cup grated Parmesan cheese. +Stir in spinach with chicken, then heat soup just to boiling. Immediately +pour in the egg mixture in a thin stream, while stirring. The goal is to +end up with thread-like strands of cooked egg. Cook until soup simmers +again; stir gently just before serving. + + +STEW FROM BAVARIA Serves 4 + +If you like mild sauerkraut, instead of just draining it, as the recipe +suggests, rinse it in a colander or strainer. +1 roaster boneless breast, cut into bite-size pieces +salt and ground pepper to taste +2 tablespoons butter or margarine +1 medium onion, thinly sliced +1 pound sauerkraut, drained +1 can (16 ounces) whole berry cranberry sauce +1 large apple, peeled, cored and sliced +1/2 cup chopped walnuts (optional) +Season breast pieces with salt and pepper. In a flame proof casserole or +Dutch oven over medium heat, melt butter. Add chicken and onions. Saute +until lightly browned, about 5 minutes. In a bowl combine sauerkraut, +cranberry sauce and apples. Spoon over chicken and onions and toss gently. +Cover and simmer over medium-low heat for 20 minutes. Sprinkle with walnuts +just before serving. + + +MAIN DISH RECIPES + +RECIPES WITH CHICKEN BREASTS + +Unlike women, chickens have only one breast. A single serving would usually +be a breast half. + +The recipes that follow will refer to "breasts" and "breast halves." A +cutlet is a breast half (or thigh) that is both skinless and boneless and +sometimes has been pounded to flatten. A scaloppine is a cutlet sliced +almost in half lengthwise and then opened, like the wings of a butterfly or +a thin slice from a large roaster breast. To save time, look for chicken +scaloppine which have already been made for you: the Perdue thin-sliced Oven +Stuffer Roaster Breasts are ready-made scaloppine. + +The recipes will also specify whether to use a chicken breast or a roaster +breast. You can interchange them, but the results will be different. A +roaster has a more intense flavor and is juicier. It's also bigger, and +requires longer cooking. + + +BAKED BREASTS WITH CHEESE Serves 4 + +When the Perdue Oven Stuffer Roasters and Roaster Parts first came out, +Frank used to have recipe cards put in each one because it was a new product +and most people didn't know how they should be cooked. The practice was +discontinued once Roasters became well-known. The woman in charge of +distributing recipes told me that sometimes the recipes on the cards became +family favorites, and when a person lost one of the family favorite cards, +he or she would actually take the trouble to write to Frank for a +replacement. I asked how often this happens and learned that over the +years, Frank has received thousands of letters requesting replacement cards. +This is one of the recipes that people have asked for over and over again. + +3 tablespoons butter or margarine, divided +1 roaster boneless breast +salt and ground pepper to taste +2 scallions, thinly sliced +1 tablespoon fresh chopped parsley +1 and 1/2 teaspoons fresh thyme or 1/2 teaspoon dried +1/2 cup chicken broth +3 tablespoons dry white wine +3/4 cup grated Swiss cheese +2 tablespoons grated Parmesan cheese +2 tablespoons bread crumbs + +Preheat oven to 375F. Lightly butter a shallow baking dish. Place chicken +in baking dish and sprinkle with salt, pepper, scallions, parsley, and +thyme. In a measuring cup combine broth and wine and pour over chicken. +Cover and bake 20 minutes. In a small bowl combine cheeses and bread +crumbs. Remove chicken from oven and sprinkle with cheese mixture. Dot +with remaining butter and place under broiler until cheese is melted and +golden. + + +BERLINER SCHNITZEL BREAST Serves 4 + +You'll notice that the "hard-cooked" egg in this recipe isn't called +"hard-boiled." The reason is that the egg producers tell me that it's better +never to boil an egg, but rather to cook it until it's hard in water that's +just below boiling. If you cook your eggs in boiling water, they'll end up +with an unattractive greenish color where the yolk meets the white. At lower +temperatures, the yolk will be more tender and won't discolor. + +1 roaster boneless breast or a package of thin sliced boneless roaster +breast. +2 eggs +3/4 teaspoon salt or to taste +Ground pepper to taste +1/3 cup flour +1 cup dry breadcrumbs +vegetable oil +6 tablespoons butter or margarine +2 tablespoons fresh lemon juice +3 tablespoons capers, drained +1 hard-cooked egg, finely chopped +2 tablespoons minced fresh parsley + +Separate fillets from breast halves and then cut breast halves in half, +lengthwise. Place breast pieces between sheets of plastic wrap. Pound +chicken to a 1/4-inch thickness to form scaloppine. If using thin sliced +breast skip this step. In a shallow bowl beat eggs with salt and pepper. +Place flour and bread crumbs + + + + + +End of +The Perdue Chicken Cookbook +by Mitzi Perdue +Copyright (C) Mitzi Perdue + |