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.
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