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Poultry &
Stuffing |
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GWEN'S FRIED CHICKEN
See Photo
7 - 10 Chicken pieces
Put the chicken pieces on an oiled cookie
sheet. Cover with tin foil & bake in a 350 degree oven for
about 1 hour. (Or till chicken pieces are completely cooked). Remove
chicken pieces from cookie sheet & cool till comfortable enough
to handle. (I sometimes boil the
chicken in water to cover, 2 - 3 chicken boullion cubes, onion,
celery & 2 bay leaves - this way I have chicken stock for
gravy or a chicken noodle soup the next day.)
BATTER:
½ cup flour
1 tsp salt
1 tsp pepper
1 cup milk
2 eggs
Corn flake crumbs
Vegetable oil
To the flour add salt & pepper, then the
eggs & milk. Mix well. (This mixture should be of a
consistency to lightly coat the chicken pieces). Dip the
chicken pieces in the batter, then coat with the corn flake
crumbs. Fry chicken pieces in vegetable oil until golden brown
& crispy.
(These chicken pieces can be coated ahead of
time, put on a plate or cookie sheet and refrigerated until time to fry.)
HONEY BAKED CHICKEN
6 boneless, skinless chicken breasts, (your
desired serving size)
1/4 cup honey
2 tablespoons balsamic or red wine vinegar
1 1/2 cups bread crumbs
1 tbsp olive oil
Whisk honey and vinegar together in a bowl.
Put bread crumbs in a separate bowl. Set bowls aside.
Roll chicken pieces in honey mixture, then in
bread crumbs.
Place chicken pieces in a single layer in a
well oiled baking pan.
Bake for 30 to 40 minutes in a preheated 375
degree F. oven, or until thoroughly cooked.
Suggested serving size: 6
COLONEL WHO'S?
FRIED CHICKEN
12 chicken pieces, cut up
2 eggs
1/2 cup milk
Crisco Shortening for frying
Amost
Colonel's Chicken Spices #2
Rinse chicken pieces; pat dry with paper
towels. Beat egg and add milk. Dip chicken pieces in egg
mixture then coat with the Amost
Colonel's Chicken Spices #2 . Cook chicken pieces, turning once,
until a rich golden brown, about 20 to 25 minutes.
Drain on paper towels.
Makes 4 servings.
KENTUCKY STYLE FRIED
CHICKEN # 1
1 young chicken
1 ½ cups flour
½ tsp salt
1 dash pepper
1 ½ tsp baking soda
1 egg
½ cup milk
Season and stew or steam chicken. Dry
chicken pieces. Mix flour, salt, pepper, and baking powder
together. Beat egg and add milk. Combine liquid and dry
ingredients. Dip each piece of chicken into batter and fry until
golden brown.
KENTUCKY STYLE FRIED
CHICKEN # 2
3 lbs Chicken pieces
½ cup Flour
1 pkg Dry Italian-style salad dressing
Salt to taste
1 Egg
2 tbsp Club soda
1 cup pancake mix -- (or more)
1 tsp Poultry seasoning
1 tsp Paprika
1/4 tsp Pepper
Oil for deep frying
Rinse chicken pieces; pat dry with paper
towels. Mix flour with dry salad dressing mix & salt to taste.
Dip chicken pieces in this mixture and let sit for a couple of
minutes. Beat egg and club soda; in another shallow bowl, blend
pancake mix with poultry seasoning, paprika and pepper. Dip
flour-coated chicken pieces in egg mixture, then in pancake mix
mixture. Let sit on wire rack while heating deep fat to 375 degrees.
Cook chicken pieces, turning once, until a rich golden brown, about
20-25 minutes.
Drain on paper towels.] Makes 4
servings. Variation: To prepare EXTRA CRISPY CHICKEN, dip
the chicken (after it has been coated in the pancake mixture) back in
the egg mixture and again in the pancake mixture. Fry until done.
SOUTHERN FRIED CHICKEN
2 cups buttermilk, (if buttermilk not
available, see substitution list)
1/8 teaspoon salt
1/4 to 1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
10 chicken pieces
1 & 1/4 cups flour
1 & 1/2 teaspoons salt
1 tsp pepper
Oil for frying
In a shallow, glass (non-aluminum) dish,
combine first 4 ingredients. Add chicken and toss once to coat.
Cover and chill 8 hours or overnight, turning once or twice.
Place chicken pieces on rack to drain slightly
but do not pat dry.
Put flour, salt & black pepper in a paper
bag & shake to mix together. Toss chicken in flour mixture and
place on a baking sheet. Toss each piece again, shake off excess flour.
Fry chicken pieces, a few at a time, in hot
oil until juices run clear, and chicken is completely cooked.
Hints: Adjust temperature so oil
remains between 300 and 320 degrees. Cook, turning once with tongs,
10 to 12 minutes per side (4 to 5 minutes for boneless breasts) or
until juices run clear when pierced in the thickest part. (Thicker
pieces may require more cooking time.) Transfer pieces as they are
done to paper towels to drain. Serve hot or warm.
SWEET & SOUR
CHICKEN WINGS
2 to 3 lbs chicken wings, tips removed
dash of salt
vegetable spray
Split the wings at the joints. Spray a baking
pan with vegetable spray. Place wings on a baking sheet, cover &
bake at 350 degree F. for about 30 minutes. Make sauce while the
wings are baking.
1/2 cup brown sugar
1 tsp margarine or butter
1 tbsp soya sauce
1 tsp vinegar
Put the brown sugar & butter in a small
pot or skillet. Cook slowly over low heat until the sugar is melted.
Continue to cook for about 3 to 4 minutes. Add soya sauce, vinegar.
Gently simmer until the sauce has reduced & is slightly thickened.
Drain any excess juice from the wings, coat
with the sauce, mixing well. Return to the oven & bake uncovered
for another 20 to 30 minutes, Stirring and saucing about every 10
minutes. Let stand for 5 minutes before serving. Serve hot.
CONNIE'S JAP WINGS
3 lbs Chicken Wings
1 egg, beaten
1 cup flour
1 cup butter
Cut the wings in half. Dip in the slightly
beaten egg and then in flour. Fry in butter until deep brown &
crisp. Put in a shallow roasting pan & pour sauce over the wings.
SAUCE:
3 tbsp soya sauce
3 tbsp water
1 cup white vinegar
1 tsp accent'
1/2 tsp salt
Bake at 350 degrees for 1/2 hour. Spoon sauce over wings during cooking.
Recipe submitted by Connie Rice of Calgary, Alberta
CHICKEN FINGERS
Chicken breasts, boneless with skin removed,
pound with the back of a knife until flattened and thin. Cut into
finger size pieces.
1/4 cup flour
1/2 cup milk
1 egg
1 tsp salt
1 tsp pepper
Corn flake crumbs
Vegetable oil
To the flour add salt & pepper, then the
egg & milk. Mix well. (This mixture should be of a consistency to
lightly coat the chicken fingers). Dip the chicken fingers in the
batter, then coat with the corn flake crumbs. Fry chicken pieces
until golden brown & crispy.
(These chicken pieces can be coated ahead of
time, put on a plate or cookie sheet and refrigerated until time to fry.)
CHICKEN SCHNITZEL
4 boneless skinless chicken cutlets
½ cup flour
2 eggs, beaten
2 tbsp milk
2 ½ cups cornflakes crumbs
½ cup vegetable oil
salt and pepper to taste
Place vegetable oil in a skillet & heat to
frying temperature. Season chicken with salt and pepper.
Add eggs & milk together, dip the chicken pieces. Coat with
flour. Coat with corn flake crumbs. Place chicken in hot
skillet & fry until golden brown on both sides.
Serve with mashed potatoes or rice.
Serves 4.
CHICKEN CACCIATORE
1 (16 oz) can tomatoes, cut up and
thoroughly drained
1 cup canned tomato sauce
1 ½ tsp crushed dried oregano
½ tsp crushed dried basil
1 tbsp honey
1/4 tsp white pepper
1/4 cup fat-free chicken broth
3 cloves minced garlic
1 cup chopped onions
1 large green pepper, cut in strips
3/4 pound skinless boneless
chicken breast, cut in 2-inch cubes
3/4 cup frozen green peas
1 tbsp balsamic vinegar
4 cups cooked pasta
Place cut-up canned tomatoes that have been
thoroughly drained, tomato sauce, oregano, basil, honey and pepper in
a 2 to 3 quart saucepan. Cover and simmer 15 minutes.
Heat 1/4 cup broth in Wok over medium-high
heat. Stir-fry garlic, onion, green pepper and chicken for 10
minutes, until chicken is no longer pink inside.
Add chicken and green peppers to sauce and
simmer partially covered, for 10 minutes. Add peas and balsamic
vinegar, and cook uncovered and additional 5 minutes. Serve over a
bed of hot, cooked pasta. May sprinkle with Parmesan
cheese Makes 4 servings.
CHICKEN CASSEROLE
4 skinless, boneless chicken breasts
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 cup cornflakes cereal crumbs
1 cup mayonnaise
In a large pot, boil the chicken until tender. Cut the
breasts into cubes or small pieces.
In a large bowl, combine the chicken pieces with onion, soup, most
of the crushed corn flakes and mayonnaise. Mix well.
Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of
the crushed corn flakes on top of the mixture. Bake in the
preheated 350 degree F oven for 1 hour.
Makes 4 servings
HINT: When boiling the chicken, add 1
onion, 2 celery stalks, 3 bay leaves & 2 or 3 chicken
boullion cubes. This will make a chicken broth to be used for gravy,
soup, etc. to be used at a later date. Freezes well.
CHICKEN BAKE
7 to 10 chicken pieces
2 envelopes onion soup mix
1 cup ketchup
1/2 cup brown sugar
1/2 cup water
Arrange chicken on a cookie sheet.
Combine the rest of the ingredients
and pour over the chicken. Cover with
foil & seal edges.
Bake at 375 degrees for about 1 ½
hours or until chicken is thoroughly cooked.
Serve with rice.
PINEAPPLE
BARBEQUE CHICKEN
6 to 8 chicken pieces
1 cup barbeque sauce
2 tbsp brown sugar
1 tsp garlic powder
½ cup canned pineapple chunks plus 1/2 cup pineapple juice
1 tsp soya sauce
2 tbsp cornstarch
2 tbsp water
Bake the chicken pieces in a 350 degree F. oven for ½
hour. Drain off excess fat & juices.
Put the next 5 ingredients in a saucepan & heat over low heat
until the sugar is completely dissolved. Mix the cornstarch
& water together. Add to the sauce mixture & heat until a
clear colour. Pour over the chicken pieces and bake in 350
degree F. oven for another
½ - 3/4 of an hour. Serve with rice.
LEMON CHICKEN
8 chicken breasts, skinned and boned
1 cup lemon juice (Fresh)
1 cup flour
1 tsp paprika
1/2 tsp freshly ground black pepper
1/4 cup oil
1 tbsp grated lemon zest
1/8 cup brown sugar
1/8 cup chicken stock
2 lemons, sliced paper thin
Combine chicken and lemon juice in a bowl. Cover and marinate in
fridge overnight. Turn & baste occasionally.
Drain chicken and pat dry. Put flour, paprika and black
pepper in a plastic bag. Add chicken pieces one at a time &
shake to coat with the flour mixture.
Heat oil in frying pan until hot. Fry chicken pieces a few at a
time until brown and crisp. Aabout 6 - 8 minutes.
Place browned chicken pieces in a single layer in a shallow baking
pan. Sprinkle evenly with lemon zest and brown sugar. Mix chicken
stock and lemon juice together and pour around chicken pieces. Put a
slice of lemon on top of each piece of chicken. Bake chicken in a 350
degree F. oven for 35 to 40 minutes, until golden brown.
COUNTRY CAPTAIN CHICKEN
1 pound skinless boneless
chicken breast
½ tsp salt
1/4 tsp cayenne pepper
2 tbsp margarine
1 medium, chopped onion
1 red peppers
2 cloves large, minced garlic
2 tsps curry powder
1 (16 oz). can whole canned tomatoes
1 tsp dried, crumbled thyme
Sprinkle both sides of chicken with salt &
cayenne. Melt margarine in heavy large skillet over high heat. Add
chicken and cook til light brown, about 3 minutes per side. Transfer
chicken to plate.
Add onion & red pepper to same skillet ,
reduce heat to medium and saute until vegetables begin to soften,
about 4 minutes. Add garlic & curry powder and stir 1 minute. Add
Tomatoes with their juices to skillet, break up tomatoes. Bring to simmer.
Return chicken to skillet, reduce heat to
med-low. Cover and simmer gently for 15 to 20 minutes. Uncover, mix
in and thyme and cook until chicken is
tender, about 5 minutes longer. Serves 2
to 4.
CHICKEN & DUMPLINGS
4 cups canned chicken broth
1/2 chp sliced celery
1/2 cup sliced carrots
1 bay leaf
1 tsp. dried parsley flakes
DUMPLINGS:
2 cups biscuit/baking mix
1/4 tsp. dried thyme
Dash ground nutmeg
2/3 cup milk
1/2 tsp. dried parsley flakes
3 cups cubed cooked chicken breast
(Just boil the chicken breasts)
In a 5-qt. Dutch oven or kettle, combine
broth, celery, carrots, bay leaf and parsley; bring to a boil.
DUMPLINGS:
combine biscuit mix, thyme and nutmeg; stir in
milk and parsley just until moistened. Drop by tablespoonfuls onto
the boiling broth. Cook, uncovered, for 10 minutes; cover and cook 10
minutes longer.
With a slotted spoon, remove dumplings to a
serving dish; keep warm.
Bring broth to a boil. Reduce heat; add
chicken and heat through. Remove bay leaf. Spoon over dumplings.
Serves 4.
TURKEY TETRAZZINI
2 cups sliced or cubed cooked turkey
7 oz pkg spaghetti
3 tbsp butter
½ cup chopped onions
1/4 cup sliced mushrooms
10 oz can cream of mushroom soup (undiluted)
1 cup milk
2 tbsp sherry (optional)
½ tsp poultry seasoning
1/8 tsp dry mustard
1 cup shredded cheddar cheese
cheese slices (optional)
Cook spaghetti in lightly salted water, drain,
& put in the bottom of a lightly
greased 2 ½ quart flat casserole dish,
& top with the turkey.
Saute the onions & mushroom in
butter. Add soup, milk, sherry & seasonings,
& heat. Stir in the cheese.
Pour this mixture over the turkey. Top with cheese slices
& bake at 350 degrees for 35 minutes.
TURKEY CASSEROLE
3 cup bread cubed
3/4 cup milk
1/4 cup chopped onion
salt & pepper to taste
3 eggs, beaten
1 can cream of mushroom soup
½ tsp. poultry seasoning
1/4 tsp. paprika
3 cup chopped turkey or chicken
Combine ½ bread cubes with eggs in large
bowl. Combine remaining cubes with milk; stir into egg mixture. Add
soup; mix thoroughly. Add remaining ingredients, stir until well
mixed. Pour into casserole, brush with melted butter. Bake at 350
degrees F. for 45-50 minutes. Makes 8 servings
TURKEY RICE CASSEROLE
2 tbsp butter or margarine
2 tbsp flour
1 cup milk
½ tsp garlic powder
½ cup orange juice
1 cup sour cream
1/4 cup sherry (optional)
2 cups cooked rice
2 oranges peeled & sliced
4 cups turkey, cooked & chopped
1 cup slivered almonds
Melt butter & stir in flour, add milk &
stir until smooth & thickened. (Do not boil).
Add garlic powder, orange juice & sour
cream. Remove from heat & stir in sherry.
Set aside. Arrange rice in the
bottom of a six cup casserole dish; cover with a layer
of orange slices, add turkey. Pour sauce
over all. Garnish with remaining orange
slices; sprinkle with almonds. Bake at
350 degrees for 25 to 30 minutes. (6 servings)
HERB STUFFING FOR
TURKEY OR CHICKEN
3 chicken bouillon cups dissolved in water to
make 2 cup of liquid
12 cups stale bread, broken into one-inch pieces.
2 cup left over mashed potatoes (optional)
2 large onions, chopped
3 talks celery, chopped
1 /2 lb ground sausage meat or ground pork
1 cup butter or margarine, melted
3 tsp salt
2 tsp thyme
2 tsp sage
2 tsp poultry seasoning
3 tsp black pepper
1 tbsp parsley
Put bread crumbs & left over mashed
potatoes in a large bowl & pour the dissolved bouillon cubes over top.
Saute onions & celery until soft, add to
bread crumbs. Fry and scramble the sausage meat until cooked,
drain off any excess fat & add to the bread crumbs. Melt
butter, add the spices & pour over the bread crumb mixture.
Stir & blend all together. If mixture seems too dry, add a little
water. If mixture seems too wet, add a few more bread crumbs.
Taste, add more seasoning if necessary.
Stuff turkey loosely and with the excess
stuffing, bake separately in buttered covered baking dish for about
45 minutes.
HINT:
Turkey
- Thaw a frozen turkey
in the refrigerator for two days before roasting.
- Do not use a disposable or lightweight pan.
- Do not truss your turkey. The leg and
thigh and need hot air circulating around them in order to cook at
the same rate as the breast.
- Do not overstuff your turkey.
- Place tin foil over your turkey, this keeps
in the juices & helps to keep the breast nice
& moist, remove for last 45 minutes of cooking
- for maximum moistness, do not baste your turkey until last 45
minutes of cooking.
- Let turkey sit for at least 20 minutes after
removing from oven,your turkey will be jucier &
also easier to carve.
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