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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 20, 1963)
Today's tender, flavorsome, full-breasted chickens cos I even less than they did 30 years ago. Scientific selection, feeding, and growing methods have improved the breed and make it easier than ever to fill your pot, roaster, casserole, skillet, or barbecue with chicken-as-you-like-it. And millions of American families do! Now, when chickens are so plentiful, so economical, and so delicious, these Family Weekly recipes should tempt you to enjoy this most versatile food. Golden hrown chicken and creamy spaghetti make a luxurious entree worthy of a special family or company meal. Family Weekly Cookbook MELANIE DE PROFT, Food Editor Lemon-Flavored Chicken See recipe for Potato-Coated Chicken. Dip un seasoned chicken pieces into Lemon Butter (see recipe), then coat with corn meal, seasoned flour, or crumbs (bread or cereal). Omit butter; pro ceed as directed. Lemon Butter Blend together Vi cup melted butter or margarine, V4 cup cooking oil, 3 table spoons lemon juice, V teaspoon seasoned salt, and '4 teaspoon Tabasco. Honey-Glazed Chicken See recipe for Potato-Coated Chicken. Dip un seasoned chicken pieces into Honey Glaze (see recipe), then coat with corn meal, flour, or crumbs (bread or cereal). Omit butter; proceed as directed. Honey Glaze Blend together Vfe cup honey, cup soy sauce, 6 tablespoons lemon juice, 2 tea spoons dry mustard, and 2 cloves garlic, minced. Flavor-Full Broiled Chicken Spread chicken pieces generously with an herb butter, Lemon Butter, or Honey Glaze (see rec ipes), spreading some of the butter between the skin and meat. Place, skin-side down, in a shal low pan or broiler pan without rack. Broil about 9 in. from heat source for 25 to 30 min., brush ing occasionally with the butter or glaze. Turn and broil, continuing to brush, for an additional 20 min., or until tender. About 4 servings Herb Butters Rosemary Butter Blend together V2 cup but ter or margarine, softened, IV2 teaspoons rose mary leaves, crushed, and 2 tablespoons snipped chives. Tarragon Butter Blend together y2 cup but ter or margarine, softened, and l'2 teaspoons tarragon leaves, crushed. Herb-Garlic Butter Blend together cup butter or margarine, softened, 1 clove garlic, minced, teaspoon thyme, and V4 teaspoon curry powder. Gourmet Baked Chicken Fill a skillet with butter or margarine to it-in. depth. Heat until a drop of water sputters. Add broiler-fryer chicken pieces and brown evenly. Cover and cook over low heat until tender, about 15 min. Transfer to a shallow baking pan ; sprin kle with salt, pepper, and paprika. Pour 1 cups heavy cream over chicken. Bake at 300 F for 30 to 45 min., or until cream thickens; baste occa sionally. About 4 servings Family Weekly, October 10.196! 17 Chicken Kumquat 1 broiler-fryer chicken, cut up 'z cup flour 1 teaspoon salt Vi teaspoon black pepper teaspoon rosemary leaves, crushed Vi cup butter or margarine 1 8-oz. jar kumquats and sirup 3 tablespoons coarsely chopped crystallized ginger 1 cup chicken broth Sliced almonds, toasted 1. Coat chicken pieces evenly with a mixture of flour, salt, pepper, and rosemary. 2. Heat butter or margarine in a skillet. Add chicken pieces and brown evenly over medium heat (about 15 min.). When chicken is browned, place pieces in a shallow baking pan. 3. Put kumquats and sirup in blender container ; blend until smooth. Mix kumquat puree, ginger, and chicken broth with drippings in skillet. Heat to boiling. Pour sauce over chicken. 4. Bake at 350 F about 45 min., or until tender, basting several times. Garnish with almonds. About 4 serving 8 From the Family Weekly Fact File on Poultry 1. Rinse chicken with cold water (do not soak) and pat dry with absorbent paper before coat ing andor cooking. 2. Use tongs for ease in handling and turning chicken while cooking. 3. Begin with the skin-side down to pan-fry, oven-fry, and broil chicken. Arrange pieces one layer deep. Chicken should fill the pan without crowding the pieces. 4. Adjust cooking time according to weight of chickens; time given in recipes is approximate. Chicken is done when the thickest pieces can be easily pierced with a fork. 5. Use the following recently developed method for batter-frying chicken. Fry the chicken until tender and drain on absorbent paper, then dip the pieces in batter and fry in shallow (Vi to 1 in.) or deep fat just long enough to brown the coating. We recommend this method to insure adherence of the batter during frying. QMd MtminKl Here's a cookbook with an eye-opening array of breakfast broads, oggs in Hi grand manner, attractive sorvings of poultry, fish, and breakfast moats for party meals in the late morning. BRUNCH, BREAKFAST, AND MORNING COFFEE routs FOR ONLY 50? EACH POSTPAID fOt FAMILY WIIKLT BOOKS 153 N. Michigan Ave- Chicago 1, III. Enclosed find t for which please send me postpaid copies of "brunch, breakfast, and Morning Coffee" each. (Satisfaction guaranteed or money refunded.) Name J Address Clly Zone State Print er Write Uflblv m
