A Collection of Poultry Recipes

[Kebamo]

Poultry

Baked Cornish Game Hens

10 hens
5 cups of half cooked rice ( yellow)
1 cup of soaked raisins
1/2cup of pinola nuts pr pine nuts toasted
chopped parsley or cylantro the cylantro gives it a more mediterrean taste
salt and pepper to taste
1 teaspoon rosemary

mix together with 1 egg as binder
stuff birds
smear birds with a mixture of oil, paprika.garlic powder, white pepper (salt if not kosher birds)
cook 350 for an hour or till golden brown and crispy
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Cornish Hens with Cherry Sauce

3 or 4 Cornish Hens
1 (6 oz) package Stove Top cornbread stuffing
1.5 cups hot water
1/4 cup plus 2 tablespoons margarine or butter
3/4 cup red currant jelly
1/4 cup pitted dried red cherries, coarsely chopped
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground allspice

Thaw hens if frozen. Place a rack in a slow cooker. In a medium bowl, combine stuffing mix with seasoning packet, water, and 1/4 cup of margarine/butter. Stuff hens and place on rack in slow cooker. In a small saucepan, combine jelly, cherries, remaining butter/margarine, lemon juice, salt and allspice. Cook over low heat, stirring until jelly is melted. Reserve 2/3 cup sauce. Brush remaining sauce on hens in cooker. Cover and cook on low 6-7 hours. Serve whole or cut hens in half with kitchen shears. Spoon reserved sauce over hens at serving time.
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ROASTED GAME HENS W/ ASIAN SPICE RUB

6 Cornish game hens
Salt and pepper
1 1/2 lemons, cut into 6 quarters
1 1/2 small onions, cut into 6 quarters
6 tablespoons butter, softened
One 2 inch knob fresh ginger, minced
1/4 cup Asian five spice powder
1/2 cup white wine

Preheat oven to 350 degrees.

Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity.

In a small bowl, combine the butter, ginger and five spice powder. Rub the five spice mixture onto the hens. Place the birds, breast side up, in a shallow roasting pan. Pour the white wine into the pan. Bake for 45 minutes to 1 hour, until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens.
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ROASTED GAME HENS

6 Cornish game hens
Salt and pepper
1 1/2 lemons, cut into 6 quarters
1 1/2 small onions, cut into 6 quarters
6 tablespoons butter
1/2 cup white wine

Preheat oven to 350 degrees.
Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity.
Place the birds, breast side up, in a shallow roasting pan. Dot with butter and sprinkle with salt and pepper. Pour the white wine into the pan.
Bake for 45 minutes to 1 hour, until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens.
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A little tip:

Try soaking your hen in a mixture of 1 cup of Kosher Salt mixed with 1 Gal of water soak overnight and rinse well before
cooking.

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ROASTED GAME HENS STUFFED UNDER THE SKIN WITH HERBED RICOTTA

12 ounces ricotta
1/3 cup freshly grated Parmesan cheese
1 egg yolk, lightly beaten
1/4 cup finely chopped fresh basil
3 tablespoons finely chopped fresh parsley
1 1/2 tablespoons grated lemon zest
2 small cloves garlic
6 Cornish game hens
Salt and pepper
1 1/2 lemons, cut into 6 quarters
1 1/2 small onions, cut into 6 quarters
1/2 cup white wine

Preheat oven to 350 degrees.

Place the ricotta in a fine sieve and drain for 30 minutes. In a medium bowl, combine the drained ricotta, Parmesan, egg yolk, herbs and lemon zest. Put the garlic clove through a garlic press and into the ricotta. Mix well, adding salt and pepper to taste. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity.
Loosen the skin on the breasts by sliding your fingers under the skin, being careful not to pierce it. Spoon the ricotta mixture under the skin (about 4 tablespoons of stuffing per bird.) Truss the birds. Place the birds, breast side up, in a shallow roasting pan. Pour the white wine into the pan. Bake for 1 hour, or until the juices run clear. when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens.
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Orange Sauce for Duck

2 cup orange juice - fresh
4 Tbsp green onions - minced
3 Tbsp white wine vinegar
2 1/2 Tbsp brown sugar - firmly packed
4 Tbsp butter
10 Tbsp butter - unsalted, chilled, cut into 5 pieces
2 ea orange peel - 2x3/4-inch wide strips-julienne
salt & black pepper - freshly ground
nutmeg - freshly ground

Simmer first five ingredients in heavy saucepan over medium heat, stirring until sugar dissolves. Increase heat and boil until sauce is reduced to 1/2 cup, about 25 minutes. Remove sauce from heat and whisk in four pieces chilled butter. Set pan over low heat and whisk in six remaining butter pieces one piece at a time. NOTE: Remove pan from heat if drops of melted butter appear. (if sauce breaks, remove and whisk in two tablespoons of chilled butter). Mix in orange peel. Season with salt, pepper and nutmeg. Spoon over carved roast duck. Serves 4.
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Fettucine W/ Duckling & Red Peppers

1 duckling thawed and quartered
garlic powder & onion salt
2 Tb. butter, melted
1 1/2 Tb. flour
1 1/4 c. heavy cream
2 Tb. grated parmesan cheese
1 lb. fettucine, hot cooked and drained
1/2 c. prepared roasted red peppers, drained
1/4 c. sliced, pitted olives

Place duckling skin side up on rack in shallow pan. Sprinkle with garlic powder and onion salt. Roast in 350 degree oven about 1 1/2 hours or until internal temp. register 185 degrees F. Cool until it can be handled comfortably; remove bones and skin, cut into bite-sized pieces and set aside.
Combine butter and flour in medium saucepan; blend well. Cook 1 minute over medium heat. Gradually stir in cream. Stir in cheese. Cook until sauce thickens, stirring constantly.
Place hot, cooked fettucine in large bowl. Add duckling, peppers and olives. Pour sauce over fettucine, gently toss to coat and serve imediately.
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Duck a l'Orange

2 ducks
6 bacon slices
1 can frozen orange juice - (6 oz.) thawed, undiluted
1 garlic clove - minced
3/4 tsp mustard
1/2 tsp ginger
1/2 tsp salt
1 Tbsp cornstarch
1 cup water

Wipe ducks dry inside and out, season with salt and pepper, and place in roasting pan close together, breast sides up. Cover with strips of bacon. Roast at 400 degrees for 25 minutes or until done to taste. Meanwhile, heat to boiling in small saucepan the orange juice, garlic, mustard, ginger and salt. Remove from heat and during the last 10 minutes of roasting, remove bacon from birds and brush them with the mixture. Mix cornstarch with 1/4 cup of the water and add to remaining orange sauce. Pour in remaining water and stir over low heat until sauce thickens. Place ducks on heated platter, slice and serve with the orange sauce.
Serves 4.
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Autumn Roast Duck

6 local Golden Delicious Apples
1 onion
2 carrots
2 stalks celery
3 cloves garlic crushed
1/2 cup tomato puree
duck giblets
1/2 cup flour
4-5 lb Long Island duck
Mushroom Soy (if you have it..)
1/2 cup sugar
1/2 cup red wine vinegar
brown stock or even white stock
1 pint fresh pomegranate juice
cornstarch and water, mixed
salt
lemon juice
currant jelly or a sweet red wine like malaga
fresh pomegranate seeds
brandy

Peel core and slice 4 local Long Island Golden Delicious Apples .Save the slices under water. Chop up 2 more apples, add the other apple debris in a roast pan with chopped 1 onion, 2 carrots, 2 stalks celery, 3 cloves of garlic crushed, 1/2 cup tomato puree, duck giblets. Dust with 1/2 cup of flour.
Place a Long Island duck, 4-5 lb on this bed of floured mirepoix, and rub with Mushroom Soy (if you have it.. ) Roast 425 F for about an hour, or until duck is nice and brown, but UNDERDONE. Remove duck, and as soon as you can handle
it, split and quarter the duck. Remove wings, breast bones, backbones and any other duck bones or debris you can find. Roast hard until duck bones and flour brown. Scrape the contents of the roast pan to one side, and drain and save duck fat. Put the roast pan on the stove top, and heat some reserved duck fat on a clear spot. Add 1/2 cup sugar and let cook until light brown. With great care (it may splatter very hot stuff) add 1/2 cup red wine vinegar to dissolve the caramel you have made. This is a gastric. It is used to color and flavor sweet and sour sauces. Now you have in the pan: a dark mirepoix with apples, browned flour and duck fat (a brown roux) a gastric, and the duck carcasses, all nice and roasted. Add a brown stock or even a white one to cover the ingredients in the pan. Probably 2 -3 qts. Roast in the oven for 1 hour, or remove to a pot on the stove and simmer for an hour. This makes the duck stock.
Strain the duck stock and defat it. Reduce to 1 pint or so. . Add 1 pint of fresh pomegranate juice. Now you have a qt. Reduce it to a pint. It should be
med consistency with no fat free. You can use cornstarch and water to thicken it to desired consistency, but boil it well if you add cornstarch. Taste it.

First bring up the salt level. Then taste for sour. Bring up the sour level with reduced pomegranate juice and lemon juice, or make a little gastric in a pan. It keeps. . Does it have a distinct taste of pomegranate? If not reduce some pomegranate juice and add. If the pomegranate and sour taste are ok, then use some currant jelly to sweeten it, or use a sweet red wine like Malaga. The sauce should be the same color as the roasted duck, and taste strongly of duck, pomegranate, sweet and sour. . Now place the duck quarters in a 400 oven to heat and crisp. This will finish the cooking, which is why you wanted to keep them underdone. (I like the breasts rosy, so for myself, I put the legs in and 5 min later the breasts.
While the duck is heating, Saute the drained apple slices in clear duck fat . The fat should almost smoke before adding the apples and don't add too many. We are looking for color. When we see the first signs of color, sprinkle lightly with sugar, and as soon as the sugar begins to caramelize, add a spritz of pomegranate juice to make the apples glace. Glaceed, like glazed Make a ring of glace apples around the outside of the serving dish.. Put a pool of the hot sauce sweet and sour pomegranate duck sauce in the center well. . Take the hot duck from the oven..It 's skin is sizzling, so blot away any fat with a clean towel. Place it on the sauce. Put a stripe of the sauce over the ducks.
Sprinkle with fresh pomegranate seeds. Serve additional sauce in a gravy boat.
Serves two. Takes about 2-3 hours work, but not much more time to do a few more ducks. Flame the duck, not me. Heat brandy in a small copper saute pan over a rechaud at the table. tilt pan as brandy begins to boil, so that fumes light the brandy in the pan. Pouf! then pour over individual servings.
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PEKING DUCK

1 4 1/2 to 5 lb duck
1 tsp Salt
8 Green onions
2 (1/4 in) sliced gingerroot
3 Tbsp Honey
2 Tbsp Cornstarch
1 can Oven-ready biscuits
1 sm can plum sauce

A day in advance, clean duck inside and out, dry thoroughly. Season inside with salt. Tie together stem ends of 2 green onions, place inside duck cavity with gingerroot. Bring edges of tail opening together, stitch with a length of fine wire. Attach another wire to neck as a handle. Mix 1 qt. water with honey in large wok or small turkey roasting pan, bring to boil. When boiling, stir in cornstarch dissolved in 1/4 cup cold water. Continue to stir to consistency of a thin stream. Lower heat. Holding duck by neck wire, dip into honey mixture 3-4 times to coat on all sides. Remove duck, suspend over container in cool place. Set an electric fan towards duck to help dry the skin. Let duck drip-dry overnight. Next day: preheat oven to 450 F. Place duck breast side up on flat rack in roasting pan. Roast 30 minute. Reduce heat to 300 F, turn
duck over. Roast 30 more minutes. Turn duck breast side up again, roast for final 30 minutes.
Remove biscuits from can, divide each biscuit in 1/2. Bring 2 in. water to boil in bottom of steamer. Place biscuits in container above water, cover, and steam 5 minutes. Thinly slice stems of remaining 6 onions into 2-in. diagonal strips. Divide sliced onion between 4 butter plates, place 1 tsp. plum sauce on each plate. Prepare duck for serving by cutting off drumsticks and wings and placing on platter in position whole duck should be. Carefully slice off all skin pieces of about 1 and 2 inches, lay them aside. Slice same size pieces of meat from bone. Place all carved meat on platter, cover with skin pieces on outside to make presentation look like a whole duck Eat by making sandwich of onion, plum sauce, duck, and skin.
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Try grilling your duckling on a grill ! Slice it in half and sprinkle it with your Favorite spices and grill til a golden brown!

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Quebec-Style Roast Goose

10 ea Slices, White Bread
1 cup Dried Currants
4 ea Apples, Peeled, Sliced
1 Tbsp Dried Thyme
4 Tbsp Melted Butter
1 Tbsp Vegetable Oil
1 ea Goose (8 - 10 lbs)
1 ea Chopped Onion
1 ea Chopped Carrot
1 ea Chopped Stalk of Celery
2 ea Clove, Garlic, minced
1 ea Bay Leaf
3 ea Whole Cloves
1 ea Sprig, Fresh Thyme
1 ea Sprig, Fresh Marjoram
1/4 cup White Wine
1 tsp Tomato Paste
1 cn 10 oz Chicken Bouillon

Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter. Stuff, truss and tie goose.
Prick bird all over with fork. Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up, add a little water, cover and roast at 375 degrees for one hour.
Combine chopped onion , carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram. Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required. Transfer cooked goose to platter and keep warm. Skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced. Then stir in white wine, tomato paste and chicken bouillon. Simmer for 10 - 15 minutes, then strain gravy. A little cornstarch mixed with water may be blended in to thicken gravy, if desired. Serve goose with gravy, applesauce, mashed potatoes and braised cabbage. Six to eight servings.
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Maryland Roast Goose

1 Goose
6 cups Breadcrumbs
3 Tbs Sage
1/2 cup Chopped cooked bacon
4 oz Butter
4 ea Finely chopped shallots
2 med Eggs
Salt and pepper
1/2 fresh Lemon

Wash and dry goose. Cut off any excess fat from around neck cavity. Prick skin well all over. Rub skin with lemon, and season. Fry shallots in butter until softened, mix with breadcrumbs, sage and bacon, season and bind with eggs, and use to stuff bird. Sew up. Place in a very hot oven, 475F, for 10 minutes. Then reduce heat to 340F, and cook for 3 1/2 - 4 hours. Serve with applesauce.
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Roast Goose W/apples

8 lb Young goose (to 10 lb)
1/2 Lemon
Salt & fresh ground pepper
2 cups Apples; peeled, coarsely chopped
2 cups Dried prunes; pre soaked,-pitted and coarsely chopped
1 lg Onion; peeled & quartered

Preheat oven to 325F.

To prepare this classic Danish Christmas dish, first wash the goose under cold running water. Pat it thoroughly dry with paper towels and rub inside and out with lemon. Lightly salt and pepper the inside and stuff the cavity with the coarsely chopped apples, prunes and onion quarters. Close by lacing skewers or by sewing with heavy white thread. Fasten the neck skin to the back of the goose with a skewer and truss the bird securely so that it will keep it's shape while cooking. Roast goose on a rack set in a shallow open pan for 3 to 3 1/2 hours (about 20 to 25 minutes per pound). As the goose fat accumulates in the pan, draw it off with a bulb baster or large kitchen spoon. Basting the goose itself is unnecessary. To test whether the bird is done, pierce the thigh with the tip of a small sharp knife. If the juice that runs out is still somewhat pink, roast another 5 to 10 minutes or until juices run clear or pale yellow. When done, turn off oven leaving the finished bird to set with the door ajar for 15 minutes to make it easier to carve.

Transfer the goose to a large heated platter and remove the string and skewers. Scoop out the stuffing and discard it. The fruits and onion will have imparted their flavor to the goose but will be far too fatty to serve.
Serves 8 to 10
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Emmittsburg Holiday Goose

9 lb Goose
Salt
Ground Black Pepper
1 lg Yellow Onion; peeled and -thinly sliced
1 md Carrot; peeled and thinly sliced
1 tsp Sugar
4 Tbsp Rendered Goose Fat
6 Tbsp All-Purpose Flour
1 qt Chicken Broth
3 cups Dry Vermouth
1/2 cup Port Wine
8 oz Jar Gooseberry Jam

Preheat the oven to 500F. Season the cavity of the goose with salt and pepper. PAt the goose dry with paper towels, then set the bird, breast-side up, on a rack in a roasting pan with a tight-fitted lid. Brown the goose without the lid in the hot oven about 20 minutes.
Turn it a time or two to make the color even. Now salt and pepper the bird, place it breast-side up on the rack and turn the oven down to 325F and let the bird continue to roast while you make the braising liquid.
In a large skillet over medium high heat, heat goose fat from the roasting pan and brown together the goose neck, gizzard and heart that you've coarsely chopped, along with the sliced onions and carrots. Sprinkle the mixture with sugar and cook until the onions and carrots are caramelized. Stir in the flour and continue to cook while the flour browns. Add chicken stock and stir vigorously to make a thin sauce. Pour sauce into the roaster under the bird. Add wine. Cover the roast and let the good cook until done, about 2 1/2 hours.
The goose is done when the drumsticks move slightly in their sockets and the juices run pale yellow instead of pink. Lift off goose fat and save for cooking or discard. Heat the jam in the microwave about 30 seconds so that it will pour, the brush the glaze all over the bird and replace in the oven, uncovered. Roast 10-15 minutes more, until the glaze sets. Remove to a serving platter and keep warm.
Skim all the fat from the roaster and boil down the liquid until it is thick enough to coat a spoon. Correct seasonings with salt and pepper. Stir in the port and simmer a moment. Strain the sauce into a gravy boat. You'll have at least a quart of sauce. Serve the goose with mashed potatoes and rutabagas and steamed Brussels sprouts. Add some spiced apple sauce, a glass of champagne, a loaf of rustic bread .
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SPICY FRIED CHICKEN

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 cup buttermilk
1 tablespoon Texas Pete Hot Sauce
1 pound boneless, skinless chicken, but into 1/2-inch strips
Vegetable oil for deep-frying

In a bowl, combine flour, salt, pepper and garlic powder; mix well and set aside. In another bowl, combine buttermilk and Texas Pete Hot sauce; mix well and set aside. Sprinkle chicken strips with additional salt and pepper (or other hot spices, like cayenne or Tony Cachere's Hot Cajun Seasoning).
Heat oil to 375 degrees. Dip chicken in buttermilk mixture, then dredge in flour mixture. Fry in hot oil about 2 minutes or until very crispy. Drain on paper towels.
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Crisp Oven-Fried Chicken

2 cups bread cubes or crackers
1 tbs dried parsley
1/2 cup grated Parmesan cheese
2 1/2 lbs chicken -- quartered
2 tsp olive oil
Salt and pepper
1 cup buttermilk
1 tsp paprika

1. Preheat oven to 375 degrees. Line a baking sheet with foil; grease foil. Process bread cubes or crackers into coarse crumbs in a food processor. Place crumbs in a plastic bag; add parsley and Parmesan.
2. Brush chicken with oil; sprinkle with salt and pepper. Pour buttermilk into a shallow baking dish; add chicken, turning to coat.
3. Place chicken, one piece at a time, into plastic bag; shake to evenly coat. Repeat until all pieces are coated.
4. Place chicken in a single layer on prepared baking sheet. Sprinkle with paprika. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 45 minutes.
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Country Chicken Supper

3 skinless boneless chicken breasts
2 tablespoons vegetable oil
1/2 cup chopped onions
1 14 oz. can French-style green beans -- drained
1 14 oz. can chopped tomatoes -- undrained
1 14 oz. can sliced carrots -- drained
1 large potato -- cut into 3/4 " cubes
1 cup uncooked rice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup water
1/2 cup shredded Cheddar cheese

1. Cut chicken into bite-size pieces. Heat oil in a large skillet over medium heat; add chicken and onion. Saute for about 3 minutes.

2. Add green beans, undrained tomatoes, carrots, potato, rice, salt, and pepper to skillet; mix gently.
3. Pour water over top of chicken mixture. Cook, covered, over medium-low heat, stirring occasionally, for 20 minutes or until potatoes and rice are tender.
4. Sprinkle chicken mixture with Cheddar cheese. Let stand, covered, for 5 minutes.
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Crispy Onion Chicken

1 1/3 cups French's® French-Fried Onions
4 skinless boneless chicken breast halves
3 tablespoons French's® Prepared Mustard

1. Lightly crush French's® French-Fried Onions.

2. Spread mustard evenly on chicken. Coat with onions.

3. Bake 20 minutes at 350 degrees or until chicken is done.
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Barbecue Chicken Packets

4 sheets 12 x 18 inches Aluminum Foil
4 skinless boneless chicken breast halves
1 cup barbecue sauce
2 cups frozen whole kernel corn
1/2 cup chopped green bell pepper

Preheat oven to 450 degrees. Center one chicken breast half on each sheet of Aluminum Foil. Spoon barbecue sauce over chicken. Top with 1/4 of vegetables. Bring up sides of foil and double fold.
Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make 4 packets. Bake 18 to 22 minutes on cookie sheet in oven.
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ROAST CHICKEN AND POTATOES WITH BALSAMIC BLACK PEPPER SAUCE

9 Tbsp. olive oil
3/4 cup chopped shallots
1 Tbsp. chopped fresh thyme or 1 tsp. dried
2 Tbsp. all purpose flour
3 1/2 cups chicken stock
1 3/4 cups beef stock or canned beef broth
2 1/2 Tbsp. balsamic vinegar
1/2 tsp. ground black pepper
2 lbs. large red potatoes (about 6) each cut lengthwise into 1 inch wedges
1 1/2 Tbsp. chopped garlic
1 Tbsp. chopped fresh rosemary
1 5 to 5 1/4 lb. fryer chicken, halved lengthwise, backbone removed

Heat 2 Tbsp. oil in heavy large saucepan over medium high heat. Add shallots and thyme and saute until shallots begin to brown, about 4 minutes. Add flour and stir 1 minute. Gradually whisk in both stocks. Boil until liquid is reduced to 1 1/2 cups, stirring occasionally about 20 minutes. Add vinegar and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
Position 1 rack in top third of oven and another in bottom third; preheat to 375 degrees. Toss potatoes, 1 tbsp., oil, garlic and rosemary in large bowl. Arrange potato wedges, rounded side down, on large baking sheet. Sprinkle with salt and pepper. Set aside. Seeason chicken lightly with salt and pepper. Heat remaining 6 tbsp. oilin heavy large ovenproof skillet over medium high heat. Add chicken halves, skin side down; cook until very brown, about l5 minutes. Using tongs, turn chicken over; cook 5 minutes longer. Place potatoes on top oven rack and transfer skillet with chicken to bottom rack. Roast potatoes and chicken until cooked through about 45 minutes.

Rewarm sauce. Cut each chicken half into 2 pieces. Arrange chicken and potatoes on platter. Serve with sauce.
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TORTILLA CHICKEN BAKE:

1 can Style Stewed Tomatoes
1/2 cup chopped onion
5 cloves garlic, crushed
1/2 tsp. oregano, crushed
1 tsp. chili powder
1/2 lb. boneless chicken, cut into strips
4 cups tortilla chips
3/4 cup grated hot pepper cheese


Drain tomatoes, reserving liquid; chop tomatoes. In skillet, add reserved liquid, onion, garlic, oregano and chili powder; boil 5 minutes, stirring occasionally. Stir in tomatoes and chicken; cook until done, about 3 minutes. In shallow 2-quart baking dish, layer half of chips, chicken mixture and cheese; repeat. Cover and bake at 375 degrees for 15 minutes or until heated through. Serve with sour cream, if desired.
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Garlic and Lemon Roast Chicken

1 small onion -- finely chopped
1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
2 tablespoons olive oil
2 tablespoons lemon juice
3 pounds chicken -- cut into pieces

1. In a large resealable plastic bag or a non-metal baking dish, combine the onion, soup mix, oil, and juice. Add the chicken, turning to coat evenly. Marinate in the refrigerator for 2 hours.
2. Heat the oven to 350 degrees.
3. Transfer the chicken and marinade to a 13x9-inch baking or roasting pan or leave in the baking dish. Bake the chicken, uncovered, basting occasionally, 40 minutes or until done.
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Wrapped Garlic Chicken

4 skinless boneless chicken breast halves
4 large sheets of heavy-duty aluminum foil
1/2 teaspoon salt
1 cup sliced mushrooms -- divided
1 can Cream of Roasted Garlic Condensed Soup
1 teaspoon dried rosemary -- divided

1. Heat the oven to 425 degrees.
2. Place one chicken breast in the center of each sheet of foil. Sprinkle with salt, if desired.
3. Divide the remaining ingredients into four equal portions. Top each chicken breast half with one portion apiece.
4. Fold foil in half over the chicken and seal all the edges with double-fold seals. Bake 20 minutes or until the chicken is no longer pink in the center.
5. Carefully open the packets and serve.
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Roasted Chicken and Potatoes

1 cup chopped celery
1 med onion -- chopped
1/2 cup butter or margarine
2 tbs poultry seasoning
1/2 tsp rubbed sage
8 cups cubed day-old white bread
1/2 cup chicken broth
6 lbs roasting chicken
1/2 tsp paprika
1/4 tsp salt
Dash pepper
6 med baking potatoes -- peeled and quartered

In a skillet, saute celery and onion in butter until tender, about 5 minutes. Add poultry seasoning and sage. Place the bread cubes in a large bowl. Stir in celery mixture and chicken broth; mix lightly. Just before baking, stuff the chicken. Place on a rack in a roasting pan; tie the drumsticks together. Combine paprika, salt and pepper; rub over chicken. Bake, uncovered, at 350 degrees for 1 1/2 hours, basting every 30 minutes. Place the potatoes around chicken; cover and bake 1 1/2 hours longer or until potatoes are tender and a meat thermometer reads 180-185 degrees. Thicken pan drippings for gravy, if desired.
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Classic Roast Chicken

1 stalk celery
3 1/2 lbs roasting chicken
1/2 tsp dried thyme
1/2 tsp salt
1 tbs butter -- softened, divided
1 onion -- quartered



1. Preheat oven to 475 degrees. Slice celery. Sprinkle inside cavity of chicken with thyme and salt; add 1 teaspoon butter, sliced celery and onion. Rub outside of chicken with remaining butter.
2. Tuck wing tips under back of chicken. Place chicken breast side-down on rack in roasting pan.
3. Add enough water to cover bottom of pan. Roast for 10 minutes. Reduce temperature to 375 degrees. Roast for 20 minutes longer.
4. Turn chicken breast-side up. Roast until chicken is browned, about 30 minutes longer.
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Baked Chicken Garibaldi

2 1/2 lb Chicken
1 tb Salt
1/2 c Olive oil
1/4 c Red wine
3 Garlic clove
20 Mushroom buttons or slices
1 Onion; cut in 1/2 rings
1/4 c Parmesan cheese; grated
1 Green pepper; in 1/2 rings
1/4 c Almonds; toasted & grated
2 c Chicken gravy
1 Parsley leaves

Roast chicken until half done. Heat olive oil and simmer garlic, onion, and green pepper in the oil. When half done add chicken gravy and salt. Bring to a boil and add red wine and mushrooms. Remove chicken from bones and place in casserole dish. Cover chicken with sauce and sprinkle with parmesan cheese. Bake in 350 deg. oven for 30 minutes or until cheese is au gratin style. Garnish with parsley leaves and chopped toasted almonds.
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Spicy Honey Glazed Chicken

1 tbs dry mustard
3 tbs cider vinegar
1/4 cup wild flower honey
1 tsp Texas Pete Hot Sauce
1 tbs salsa Lizano
2 tbs chopped shallots or green onion
1 tsp Dijon-style mustard
1/2 tsp dried thyme
1/4 tsp dried oregano
1/2 small onion crushed and minced
salt to taste
1/4 tsp white pepper ground
4 skinless, boneless chicken breast halves

Preheat oven to 400 F. line a baking pan with foil: lightly coat foil with olive oil. Set aside. Place the dry mustard in a small bowl and stir in vinegar. Add honey, shallot, Dijon-style mustard, thyme, oregano, Texas Pete Hot Sauce, pepper, salt, salsa Lizano and onion. Mix well and set aside.

(Best if prepared the night before cooking) Place the chicken breast in prepared pan. Lightly score the breast on both sides. Use the tip of a sharp paring knife to make small slashes. Brush with half of the honey-mustard glaze. Bake for 10 minutes. Remove pan from the oven.

Using tongs, turn breast over and brush with the remaining glaze . Return pan to the oven and bake until juices run clear when meat is pierced with a knife, about 10 minutes. Serve with rice.
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Cajun Chicken Wings

2 1/2 lbs chicken wings - separated and trimmed
3/4 cup plain yogurt
2/3 cup Texas Pete Hot Wing Sauce.
2 tsp garlic powder
1 cup flour
1/2 cup Cajun seasoning
oil - for frying

In a bowl, mix together yogurt, hot sauce and garlic. Add chicken and marinate overnight in the refrigerator. The following day, mix together flour and cajun seasonings in a bowl. Remove chicken from the marinade and coat evenly in flour mixture. In a wok or deep fryer, heat oil to 370F. This can be achieved by heating over medium high heat. Use enough oil to cover 4 to 5 chicken wings at a time. Deep fry wings for approximately 8 minutes. Drain on paper towel.
Serves 2 to 4
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Fiery Hot Chicken Wings

2 1/2 lb chicken wings - separated
5 Tbsp Texas Pete Hot Sauce
2 Tbsp vegetable oil
1 Tbsp white vinegar
1/4 tsp garlic powder

These screaming hot chicken wings are easy to prepare, and can be made hot, hotter and scorching hot by adding more hot sauce. Enjoy these wings with celery sticks and Cool Cucumber Dip to help extinguish any "fires."
Set oven to "broil" and place rack 6" from the element. In a medium sized mixing bowl combine hot sauce, oil, vinegar and garlic powder.
Place chicken wings on a broiling pan. Using a pastry brush, coat the wings with the sauce mixture. Broil the wings for 7 minutes on one side before turning them over and broiling for another 7 minutes.
You can also cook these wings over the BBQ. Cook wings for the same amount of time over medium high heat. Be sure to preheat the BBQ and brush the grill with oil to prevent sticking.
Serves 2 - 4
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You can use Chunky Bleu Cheese dressing
and Celery sticks for a side to the wings
and to help COOL the fire down in your mouth !
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Hot Chicken Wings

2 1/2 lb Chicken wings
1 x Oil for frying (optional)
6 oz Hot sauce or Tabasco
1/2 cup Melted butter

Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately.
Serves 2-6
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Spicy Barbeque Wings

2 1/2 lbs chicken wings
1/2 cup ketchup
1/4 cup lemon Juice
1/2 cup water
1 Tbsp brown sugar
2 Tbsp Dijon mustard
2 Tbsp oil
1 tsp salt
2 Tbsp Worcestershire sauce
2 tsp Texas Pete Hot Sauce
1/4 tsp cumin
1/2 tsp chili powder
1 tsp black pepper
2 garlic cloves - minced
oil - for deep frying

This BBQ sauce is mild. If you like hotter wings, add more Texas Pete hot sauce.
In a large heavy saucepan, mix together BBQ sauce ingredients. Bring to a boil, then reduce heat and simmer for 15 minutes. In a frypan or wok, heat oil to 375F (190 C). Deep fry a few wings at a time, until they are cooked through, about 10-15 minutes. Drain fried wings on absorbent towel. when all the wings are cooked, place them in the simmering BBQ sauce.

Stir to coat and serve.
Makes 2 to 4 servings.
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Roast chicken with tarragon and wine

1 chicken
4 oz butter
1 glass white wine or sherry
2 Tbs thick cream
1 lemon
fresh or dry tarragon (if dry, soak in lemon juice or white wine first)

Cut a lemon in half and squeeze the juice, put the 2 halves inside the bird, together with half the butter and the tarragon, pour the juice inside the bird. Then roast it in the remaining butter in a fairly hot oven for at least 45 minutes, turning from time to time. Put it on a carving dish and keep warm. Meanwhile pour the wine into the pan

(I poured off the fat) and scrape in everything. When all is well mixed stir in the cream. Serve the sauce separately.
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Roquefort-Stuffed Chicken Breasts

6 split chicken breasts, skinned and boned
6 slices prosciutto or ham
6 oz. Roquefort Société
8 large mushrooms, thinly sliced & sautéed
1/4 cup chopped fresh parsley
2 teaspoons dried tarragon
1 teaspoon Dijon mustard
1 tablespoon butter flour
1 tablespoon safflower oil
3/4 cup dry white wine

Flatten chicken to 1/2-inch thickness. Spread top of each breast with small amount of butter and mustard. Make a pocket in each breast, using a sharp knife. In a bowl, combine crumbled Roquefort Société, parsley, dried tarragon and sautéed mushrooms. Spread on prosciutto or ham. Roll and stuff into chicken breasts, secure with toothpicks (if necessary).

Dust with flour. Sauté chicken in a large frying pan until lightly browned. Add wine. Bring to a boil and simmer for 10 minutes. Boil sauce to reduce slightly, spoon over chicken and serve immediately.
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Szechuan Orange Chicken

2 boned chicken breasts, 1 to 1 1/4 pounds
1 ts thin soy sauce
1 ts dry sherry
1 egg white
Cornstarch to coat
Peel of 1 medium thin-skinned orange
3 scallions
6 tbs oil
1 bunch broccoli (flowerets only)
6 dried chili peppers
6 slices ginger root, about 1/4 inch thick

Sauce:
3 tbs dry sherry
3 tbs thin soy sauce
3 tbs red wine vinegar
1 1/2 tbs sugar
1 1/2 tbs orange juice

Trim the fat an gristle from the breasts and separate from the inner filet. Cut the breast lengthwise into 3 sections. Cut all sections on the bias into 1 1/2-inch pieces. Place in a bowl and add the soy sauce and wine. Mix well. Add the egg white; mix again. Dust with cornstarch. Mix well and refrigerate at least 30 minutes. Bring to room temperature and coat with oil before cooking.
Hand-tear the orange peel into 1/2-inch pieces. Cut the scallions into 1/2-inch pieces. Place on a plate with the peppers, ginger, and orange peel.
Have a colander in the sink ready for the next step. Blanch the broccoli flowerets by adding to pot of boiling water. Remove the broccoli to the colander when it turns dark green (no longer than 15 seconds). Rinse with cold water mmediately to stop the cooking, and pat or spin dry. Combine the sauce ingredients. Mix well.
Heat a wok and add 1/4 cut oil. Heat for 1 minute or until white smoke appears, then stir-fry the chicken pieces in 3 batches for 45 seconds each batch. Allow oil to reheat between batches and remove the chicken to your work platter with a strainer.
Add the remaining 2 tbs oil. Heat for 30 seconds, then add the peppers. Stir until lightly charred. Add the ginger slices, and stir 1 minute, then add the scallions and stir for 30 seconds.
Mix the sauce and pour around the sides of the wok. Bring to a boil, add the chicken, then add the broccoli. Stir to mix well. Remove to a platter and serve immediately.

Variation
Thicken the sauce slightly by adding a mixture of 2 ts cornstarch and 3 tbs sauce mixture; add to wok slowly, stirring constantly, when the sauce comes to the boil.
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Sweet and Sour Chicken

1 bottle Red Russian dressing
1 package lipton onion soup mix
2 teaspoons dijon mustard
1 tablespoon apricot jam
1 tablespoon honey
1/4 cup orange juice

Mix together, pour over chicken breasts. Bake covered with foil for 40mn. at 375. Remove foil and bake 10 more minutes.
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Easy Chicken Parmesan

4 boneless chicken breasts,to 1/2 inch thickness
egg[1] & milk[1/2 cup] mixture for dipping
Italian Seasoned Bread Crumbs
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese

Dip the chicken breasts in milk/egg mixture and then in bread crumbs. Brown on both sides until golden. Set aside in baking dish. Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese, and a little more mozzarella (there is never enough mozzarella!!) and bake 30 min or until bubbly. Serve with garlic bread and a nice green salad
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Spinach Fettuccine with Chicken

6 ounces spinach fettuccine or plain fettuccine
4 ounces fresh mushrooms -- sliced
1/4 cup sliced green onions
2 tbs butter or margarine
2 tbs all-purpose flour
1/4 tsp salt
1/4 tsp coarsely ground pepper
1/4 tsp ground nutmeg
1 1/2 cups milk
1/2 cup grated Parmesan cheese
2 tbs dry sherry
2 cups cooked cubed chicken
1/2 cup sliced pitted ripe olives

Cook fettuccine according to package directions; drain well. Meanwhile, in a 12-inch skillet, cook mushrooms and green onions in butter or margarine about 5 minutes or till vegetables are tender. Stir in flour, salt, pepper, and nutmeg. Add milk; cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add half of the Parmesan cheese and the sherry; heat until cheese is melted. Add fettuccine, chicken, and ripe olives to skillet. Toss lightly to coat. Sprinkle with remaining Parmesan cheese.
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Chicken and Noodles

1 whole chicken plus 4 breasts
bay leaf
carrots
celery
salt and pepper to taste
3 cup flour
1 tsp baking powder
salt
2 Tbsp shortening
2 eggs

Simmer whole chicken and breasts with water, bay leaf, carrots , celery, salt and pepper. Remove chicken when completed cooking.
Cool chicken and pick meat from the bone, reserve meat. Let broth cool, and strain out vegetables. It is best to make the stock the day before and keep in the refrigerator overnight. When you are ready to make the noodles, remove it from the fridge. Scrape off the layer of fat that should have solidified on the top of the broth. This can be reserved for making the noodles or thrown out.
Mix flour, baking powder and salt. Cut in the shortening until mixture crumbles. Add eggs. Add cold water 1 tablespoon at a time until dough reaches consistancy. Roll and cut out noodles. Drop noodles one at a time into the pot of boiling stock. Let noodles cook until they float, then add chicken and vegetables
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IMPOSSIBLE CHICKEN PARMIGIANA PIE:

3/4 cup creamed cottage cheese (small curd)
1/3 cup grated Parmesan cheese
1 1/2 cups cut-up cooked chicken
1 1/4 cups shredded mozzarella cheese (5 oz.)
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 can (6 oz.) tomato paste
1 cup milk
2 eggs
2/3 cup Bisquick baking mix
1/4 tsp. pepper

Heat oven to 400 degrees. Grease pie plate, 10x1 1/2". Layer cottage cheese and Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the garlic powder, oregano, basil and tomato paste; spoon over Parmesan cheese. Beat remaining ingredients in blender on high speed 15 sec., with hand beater 1 min. or until smooth. Pour into pie plate. Bake 30 min. Top with remaining mozzarella cheese. Bake 5 to 8 minutes longer or until knife inserted in center comes out clean.

Cool 5 minutes. Makes 6 to 8 servings.
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Lemon Chicken

1/4 cup Corn starch
1/4 cup Flour
1 Egg
1/4 cup Water
1/4 cup Sugar
1/4 cup Lemon juice
1/4 cup Water
2 drops Yellow food coloring (optional)
1 Tbsp. Corn starch
2 Tbsp. Water
1 lb. Chicken breast slice thin lengthwise
Peanut oil for deep frying
2 cup Lettuce shredded
1 Lemon sliced thinly

Mix cornstarch, flour and egg. Add enough water to make smooth batter (au rouban). Bring sugar, lemon juice, water and food coloring to a boil. Mix cornstarch with water and add gradually to boiling mixture until sauce thickens.
Cover and reduce heat to warm. Heat oil to 375F. Dip chicken in coating and drop into oil. Brown in oil for 3-4 minutes. If pot is small, fry in two batches so that temperature of oil does not drop too much on addition of mea t,and allow oil to reheat between batches. When second batch is almost done, put first batch back in to reheat. Remove meat from oil, drain on paper towels.
Serve on bed of shredded lettuce with sauce over or on side. Garnish with sliced lemon.
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GREEK FETA CHICKEN

1 cup plain low-fat yogurt
1 large garlic clove, minced
1/2 tsp. dried oregano, crumbled
1/4 tsp. pepper
4 boneless skinless chicken breast halves
1/3 cup crumbled feta cheese

Whisk first 4 ingredients in medium bowl. Add chicken and turn to coat. Cover and let stand 30 minutes (or refrigerate).
Preheat broiler. Line broiler pan with foil. Remove chicken from marinade and place smooth side down on prepared pan, reserving marinade in bowl. Broil chicken 6 minutes. Turn chicken over. Brush with reserved marinade. Sprinkle with feta cheese and broil until chicken is cooked through, about 4 minutes.
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HEARTY BROILED CHICKEN AND POTATOES:

4 broiler-fryer chicken quarters
1/3 cup fresh lemon juice
6 Tbsp. Parmesan cheese, divided
3 Tbsp. fresh parsley, divided
1 tsp. garlic salt, divided
1/2 tsp. pepper, divided
6 small potatoes, peeled
1 cup water
1/2 tsp. salt
1 green pepper, cut in strips

In shallow dish, mix together lemon juice, 4 Tbsp. Parmesan cheese, 2 Tbsp. parsley, 1/2 tsp. garlic salt and 1/4 tsp. pepper. Dip chicken, one piece at a time, in mixture, dredging to coat. Set oven temperatuer to Broil, 450 degrees and place rack 6 inches from heat. Arrange chicken on broiler pan and broil, turning, about 30 minutes or until fork can be inserted in chicken with ease. In small saucepan, place potatoes; add water and salt. Boil at medium temperature about 15 minutes or until just before tender. Add green pepper and cook about 5 minutes more. In small bowl, mix together remaining 2 Tbsp. Parmesan cheese, 1 Tbsp. parsley, 1/2 tsp. garlic salt and 1/4 tsp. pepper. Cut cooked potatoes and add to cheese mixture, one piece at a time, dredging to coat. Place potatoes around broiled chicken; add pepper curls and return to broiler for 5 more minutes.
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Chicken in Plum Sauce

1/2 cup Oil
1 Clove garlic
3 lb Frying chicken
1/3 cup Plum sauce
5 Celery stalks, diced
4 sl Ginger
3 Tbsp Sherry
4 Carrots
2 tsp Sugar
1 tsp Salt
1/3 cup Chinese pickles
1/4 cup Water
2 tsp Cornstarch mixed with 1/4 Cup water

Cut chicken into bite-sized pieces. Peel carrots and cut into cubes. Crush garlic. Place oil and garlic in skillet. Brown Chicken, stir 5 minutes, cover, reduce heat, and simmer 10 minutes. Add plum sauce celery, ginger, sherry, carrots, sugar salt, pickles and water. Simmer covered for 12 minutes. Add cornstarch-water mixture to thicken gravy.
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ONION SMOTHERED CHICKEN

6 tablespoons red wine vinegar
4 teaspoons sugar
1/2 teaspoon dried sage
4 skinless, boneless chicken breasts
2 teaspoons olive oil
2 large onions, halved and thinly sliced
1 cup reduced-sodium chicken broth
1 tablespoon all-purpose flour
1 carrot, cut into thin strips
1 red bell pepper, seeded & cut into thin strips
1/4 teaspoon pepper

In a shallow bowl, stir together 3 tablespoons of the vinegar, 2 teaspoons of the sugar, 1/4 teaspoon of the sage and 1/4 teaspoon of the salt. Add the chicken, turn to coat, cover and refrigerate. In a large skillet, warm the oil over medium heat. Add the onions and the remaining 2 teaspoons sugar and cook, stirring occasionally, until the onions begin to brown, about 5 minutes. Add the broth and cook until most of the liquid has evaporated, about 5 minutes. Stir in the flour, carrot, bell pepper, the remaining 3 tablespoons vinegar, the remaining 1/4 teaspoon sage, the remaining 1/4 teaspoon salt and the pepper, and cook until the onions are tender and caramelized, about 10 minutes. Spray a grill pan with vegetable oil. Heat pan according to manufacturer's directions. Grill the chicken 8 to 10 minutes, turning once, or until coo

[Kebamo]

Poultry

Baked Cornish Game Hens

10 hens
5 cups of half cooked rice ( yellow)
1 cup of soaked raisins
1/2cup of pinola nuts pr pine nuts toasted
chopped parsley or cylantro the cylantro gives it a more mediterrean taste
salt and pepper to taste
1 teaspoon rosemary

mix together with 1 egg as binder
stuff birds
smear birds with a mixture of oil, paprika.garlic powder, white pepper (salt if not kosher birds)
cook 350 for an hour or till golden brown and crispy
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Cornish Hens with Cherry Sauce

3 or 4 Cornish Hens
1 (6 oz) package Stove Top cornbread stuffing
1.5 cups hot water
1/4 cup plus 2 tablespoons margarine or butter
3/4 cup red currant jelly
1/4 cup pitted dried red cherries, coarsely chopped
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground allspice

Thaw hens if frozen. Place a rack in a slow cooker. In a medium bowl, combine stuffing mix with seasoning packet, water, and 1/4 cup of margarine/butter. Stuff hens and place on rack in slow cooker. In a small saucepan, combine jelly, cherries, remaining butter/margarine, lemon juice, salt and allspice. Cook over low heat, stirring until jelly is melted. Reserve 2/3 cup sauce. Brush remaining sauce on hens in cooker. Cover and cook on low 6-7 hours. Serve whole or cut hens in half with kitchen shears. Spoon reserved sauce over hens at serving time.
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ROASTED GAME HENS W/ ASIAN SPICE RUB

6 Cornish game hens
Salt and pepper
1 1/2 lemons, cut into 6 quarters
1 1/2 small onions, cut into 6 quarters
6 tablespoons butter, softened
One 2 inch knob fresh ginger, minced
1/4 cup Asian five spice powder
1/2 cup white wine

Preheat oven to 350 degrees.

Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity.

In a small bowl, combine the butter, ginger and five spice powder. Rub the five spice mixture onto the hens. Place the birds, breast side up, in a shallow roasting pan. Pour the white wine into the pan. Bake for 45 minutes to 1 hour, until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens.
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ROASTED GAME HENS

6 Cornish game hens
Salt and pepper
1 1/2 lemons, cut into 6 quarters
1 1/2 small onions, cut into 6 quarters
6 tablespoons butter
1/2 cup white wine

Preheat oven to 350 degrees.
Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity.
Place the birds, breast side up, in a shallow roasting pan. Dot with butter and sprinkle with salt and pepper. Pour the white wine into the pan.
Bake for 45 minutes to 1 hour, until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens.
=================================
A little tip:

Try soaking your hen in a mixture of 1 cup of Kosher Salt mixed with 1 Gal of water soak overnight and rinse well before
cooking.

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ROASTED GAME HENS STUFFED UNDER THE SKIN WITH HERBED RICOTTA

12 ounces ricotta
1/3 cup freshly grated Parmesan cheese
1 egg yolk, lightly beaten
1/4 cup finely chopped fresh basil
3 tablespoons finely chopped fresh parsley
1 1/2 tablespoons grated lemon zest
2 small cloves garlic
6 Cornish game hens
Salt and pepper
1 1/2 lemons, cut into 6 quarters
1 1/2 small onions, cut into 6 quarters
1/2 cup white wine

Preheat oven to 350 degrees.

Place the ricotta in a fine sieve and drain for 30 minutes. In a medium bowl, combine the drained ricotta, Parmesan, egg yolk, herbs and lemon zest. Put the garlic clove through a garlic press and into the ricotta. Mix well, adding salt and pepper to taste. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity.
Loosen the skin on the breasts by sliding your fingers under the skin, being careful not to pierce it. Spoon the ricotta mixture under the skin (about 4 tablespoons of stuffing per bird.) Truss the birds. Place the birds, breast side up, in a shallow roasting pan. Pour the white wine into the pan. Bake for 1 hour, or until the juices run clear. when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens.
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Orange Sauce for Duck

2 cup orange juice - fresh
4 Tbsp green onions - minced
3 Tbsp white wine vinegar
2 1/2 Tbsp brown sugar - firmly packed
4 Tbsp butter
10 Tbsp butter - unsalted, chilled, cut into 5 pieces
2 ea orange peel - 2x3/4-inch wide strips-julienne
salt & black pepper - freshly ground
nutmeg - freshly ground

Simmer first five ingredients in heavy saucepan over medium heat, stirring until sugar dissolves. Increase heat and boil until sauce is reduced to 1/2 cup, about 25 minutes. Remove sauce from heat and whisk in four pieces chilled butter. Set pan over low heat and whisk in six remaining butter pieces one piece at a time. NOTE: Remove pan from heat if drops of melted butter appear. (if sauce breaks, remove and whisk in two tablespoons of chilled butter). Mix in orange peel. Season with salt, pepper and nutmeg. Spoon over carved roast duck. Serves 4.
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Fettucine W/ Duckling & Red Peppers

1 duckling thawed and quartered
garlic powder & onion salt
2 Tb. butter, melted
1 1/2 Tb. flour
1 1/4 c. heavy cream
2 Tb. grated parmesan cheese
1 lb. fettucine, hot cooked and drained
1/2 c. prepared roasted red peppers, drained
1/4 c. sliced, pitted olives

Place duckling skin side up on rack in shallow pan. Sprinkle with garlic powder and onion salt. Roast in 350 degree oven about 1 1/2 hours or until internal temp. register 185 degrees F. Cool until it can be handled comfortably; remove bones and skin, cut into bite-sized pieces and set aside.
Combine butter and flour in medium saucepan; blend well. Cook 1 minute over medium heat. Gradually stir in cream. Stir in cheese. Cook until sauce thickens, stirring constantly.
Place hot, cooked fettucine in large bowl. Add duckling, peppers and olives. Pour sauce over fettucine, gently toss to coat and serve imediately.
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Duck a l'Orange

2 ducks
6 bacon slices
1 can frozen orange juice - (6 oz.) thawed, undiluted
1 garlic clove - minced
3/4 tsp mustard
1/2 tsp ginger
1/2 tsp salt
1 Tbsp cornstarch
1 cup water

Wipe ducks dry inside and out, season with salt and pepper, and place in roasting pan close together, breast sides up. Cover with strips of bacon. Roast at 400 degrees for 25 minutes or until done to taste. Meanwhile, heat to boiling in small saucepan the orange juice, garlic, mustard, ginger and salt. Remove from heat and during the last 10 minutes of roasting, remove bacon from birds and brush them with the mixture. Mix cornstarch with 1/4 cup of the water and add to remaining orange sauce. Pour in remaining water and stir over low heat until sauce thickens. Place ducks on heated platter, slice and serve with the orange sauce.
Serves 4.
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Autumn Roast Duck

6 local Golden Delicious Apples
1 onion
2 carrots
2 stalks celery
3 cloves garlic crushed
1/2 cup tomato puree
duck giblets
1/2 cup flour
4-5 lb Long Island duck
Mushroom Soy (if you have it..)
1/2 cup sugar
1/2 cup red wine vinegar
brown stock or even white stock
1 pint fresh pomegranate juice
cornstarch and water, mixed
salt
lemon juice
currant jelly or a sweet red wine like malaga
fresh pomegranate seeds
brandy

Peel core and slice 4 local Long Island Golden Delicious Apples .Save the slices under water. Chop up 2 more apples, add the other apple debris in a roast pan with chopped 1 onion, 2 carrots, 2 stalks celery, 3 cloves of garlic crushed, 1/2 cup tomato puree, duck giblets. Dust with 1/2 cup of flour.
Place a Long Island duck, 4-5 lb on this bed of floured mirepoix, and rub with Mushroom Soy (if you have it.. ) Roast 425 F for about an hour, or until duck is nice and brown, but UNDERDONE. Remove duck, and as soon as you can handle
it, split and quarter the duck. Remove wings, breast bones, backbones and any other duck bones or debris you can find. Roast hard until duck bones and flour brown. Scrape the contents of the roast pan to one side, and drain and save duck fat. Put the roast pan on the stove top, and heat some reserved duck fat on a clear spot. Add 1/2 cup sugar and let cook until light brown. With great care (it may splatter very hot stuff) add 1/2 cup red wine vinegar to dissolve the caramel you have made. This is a gastric. It is used to color and flavor sweet and sour sauces. Now you have in the pan: a dark mirepoix with apples, browned flour and duck fat (a brown roux) a gastric, and the duck carcasses, all nice and roasted. Add a brown stock or even a white one to cover the ingredients in the pan. Probably 2 -3 qts. Roast in the oven for 1 hour, or remove to a pot on the stove and simmer for an hour. This makes the duck stock.
Strain the duck stock and defat it. Reduce to 1 pint or so. . Add 1 pint of fresh pomegranate juice. Now you have a qt. Reduce it to a pint. It should be
med consistency with no fat free. You can use cornstarch and water to thicken it to desired consistency, but boil it well if you add cornstarch. Taste it.

First bring up the salt level. Then taste for sour. Bring up the sour level with reduced pomegranate juice and lemon juice, or make a little gastric in a pan. It keeps. . Does it have a distinct taste of pomegranate? If not reduce some pomegranate juice and add. If the pomegranate and sour taste are ok, then use some currant jelly to sweeten it, or use a sweet red wine like Malaga. The sauce should be the same color as the roasted duck, and taste strongly of duck, pomegranate, sweet and sour. . Now place the duck quarters in a 400 oven to heat and crisp. This will finish the cooking, which is why you wanted to keep them underdone. (I like the breasts rosy, so for myself, I put the legs in and 5 min later the breasts.
While the duck is heating, Saute the drained apple slices in clear duck fat . The fat should almost smoke before adding the apples and don't add too many. We are looking for color. When we see the first signs of color, sprinkle lightly with sugar, and as soon as the sugar begins to caramelize, add a spritz of pomegranate juice to make the apples glace. Glaceed, like glazed Make a ring of glace apples around the outside of the serving dish.. Put a pool of the hot sauce sweet and sour pomegranate duck sauce in the center well. . Take the hot duck from the oven..It 's skin is sizzling, so blot away any fat with a clean towel. Place it on the sauce. Put a stripe of the sauce over the ducks.
Sprinkle with fresh pomegranate seeds. Serve additional sauce in a gravy boat.
Serves two. Takes about 2-3 hours work, but not much more time to do a few more ducks. Flame the duck, not me. Heat brandy in a small copper saute pan over a rechaud at the table. tilt pan as brandy begins to boil, so that fumes light the brandy in the pan. Pouf! then pour over individual servings.
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PEKING DUCK

1 4 1/2 to 5 lb duck
1 tsp Salt
8 Green onions
2 (1/4 in) sliced gingerroot
3 Tbsp Honey
2 Tbsp Cornstarch
1 can Oven-ready biscuits
1 sm can plum sauce

A day in advance, clean duck inside and out, dry thoroughly. Season inside with salt. Tie together stem ends of 2 green onions, place inside duck cavity with gingerroot. Bring edges of tail opening together, stitch with a length of fine wire. Attach another wire to neck as a handle. Mix 1 qt. water with honey in large wok or small turkey roasting pan, bring to boil. When boiling, stir in cornstarch dissolved in 1/4 cup cold water. Continue to stir to consistency of a thin stream. Lower heat. Holding duck by neck wire, dip into honey mixture 3-4 times to coat on all sides. Remove duck, suspend over container in cool place. Set an electric fan towards duck to help dry the skin. Let duck drip-dry overnight. Next day: preheat oven to 450 F. Place duck breast side up on flat rack in roasting pan. Roast 30 minute. Reduce heat to 300 F, turn
duck over. Roast 30 more minutes. Turn duck breast side up again, roast for final 30 minutes.
Remove biscuits from can, divide each biscuit in 1/2. Bring 2 in. water to boil in bottom of steamer. Place biscuits in container above water, cover, and steam 5 minutes. Thinly slice stems of remaining 6 onions into 2-in. diagonal strips. Divide sliced onion between 4 butter plates, place 1 tsp. plum sauce on each plate. Prepare duck for serving by cutting off drumsticks and wings and placing on platter in position whole duck should be. Carefully slice off all skin pieces of about 1 and 2 inches, lay them aside. Slice same size pieces of meat from bone. Place all carved meat on platter, cover with skin pieces on outside to make presentation look like a whole duck Eat by making sandwich of onion, plum sauce, duck, and skin.
==================================
Try grilling your duckling on a grill ! Slice it in half and sprinkle it with your Favorite spices and grill til a golden brown!

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Quebec-Style Roast Goose

10 ea Slices, White Bread
1 cup Dried Currants
4 ea Apples, Peeled, Sliced
1 Tbsp Dried Thyme
4 Tbsp Melted Butter
1 Tbsp Vegetable Oil
1 ea Goose (8 - 10 lbs)
1 ea Chopped Onion
1 ea Chopped Carrot
1 ea Chopped Stalk of Celery
2 ea Clove, Garlic, minced
1 ea Bay Leaf
3 ea Whole Cloves
1 ea Sprig, Fresh Thyme
1 ea Sprig, Fresh Marjoram
1/4 cup White Wine
1 tsp Tomato Paste
1 cn 10 oz Chicken Bouillon

Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter. Stuff, truss and tie goose.
Prick bird all over with fork. Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up, add a little water, cover and roast at 375 degrees for one hour.
Combine chopped onion , carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram. Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required. Transfer cooked goose to platter and keep warm. Skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced. Then stir in white wine, tomato paste and chicken bouillon. Simmer for 10 - 15 minutes, then strain gravy. A little cornstarch mixed with water may be blended in to thicken gravy, if desired. Serve goose with gravy, applesauce, mashed potatoes and braised cabbage. Six to eight servings.
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Maryland Roast Goose

1 Goose
6 cups Breadcrumbs
3 Tbs Sage
1/2 cup Chopped cooked bacon
4 oz Butter
4 ea Finely chopped shallots
2 med Eggs
Salt and pepper
1/2 fresh Lemon

Wash and dry goose. Cut off any excess fat from around neck cavity. Prick skin well all over. Rub skin with lemon, and season. Fry shallots in butter until softened, mix with breadcrumbs, sage and bacon, season and bind with eggs, and use to stuff bird. Sew up. Place in a very hot oven, 475F, for 10 minutes. Then reduce heat to 340F, and cook for 3 1/2 - 4 hours. Serve with applesauce.
===============================

Roast Goose W/apples

8 lb Young goose (to 10 lb)
1/2 Lemon
Salt & fresh ground pepper
2 cups Apples; peeled, coarsely chopped
2 cups Dried prunes; pre soaked,-pitted and coarsely chopped
1 lg Onion; peeled & quartered

Preheat oven to 325F.

To prepare this classic Danish Christmas dish, first wash the goose under cold running water. Pat it thoroughly dry with paper towels and rub inside and out with lemon. Lightly salt and pepper the inside and stuff the cavity with the coarsely chopped apples, prunes and onion quarters. Close by lacing skewers or by sewing with heavy white thread. Fasten the neck skin to the back of the goose with a skewer and truss the bird securely so that it will keep it's shape while cooking. Roast goose on a rack set in a shallow open pan for 3 to 3 1/2 hours (about 20 to 25 minutes per pound). As the goose fat accumulates in the pan, draw it off with a bulb baster or large kitchen spoon. Basting the goose itself is unnecessary. To test whether the bird is done, pierce the thigh with the tip of a small sharp knife. If the juice that runs out is still somewhat pink, roast another 5 to 10 minutes or until juices run clear or pale yellow. When done, turn off oven leaving the finished bird to set with the door ajar for 15 minutes to make it easier to carve.

Transfer the goose to a large heated platter and remove the string and skewers. Scoop out the stuffing and discard it. The fruits and onion will have imparted their flavor to the goose but will be far too fatty to serve.
Serves 8 to 10
==============================================

Emmittsburg Holiday Goose

9 lb Goose
Salt
Ground Black Pepper
1 lg Yellow Onion; peeled and -thinly sliced
1 md Carrot; peeled and thinly sliced
1 tsp Sugar
4 Tbsp Rendered Goose Fat
6 Tbsp All-Purpose Flour
1 qt Chicken Broth
3 cups Dry Vermouth
1/2 cup Port Wine
8 oz Jar Gooseberry Jam

Preheat the oven to 500F. Season the cavity of the goose with salt and pepper. PAt the goose dry with paper towels, then set the bird, breast-side up, on a rack in a roasting pan with a tight-fitted lid. Brown the goose without the lid in the hot oven about 20 minutes.
Turn it a time or two to make the color even. Now salt and pepper the bird, place it breast-side up on the rack and turn the oven down to 325F and let the bird continue to roast while you make the braising liquid.
In a large skillet over medium high heat, heat goose fat from the roasting pan and brown together the goose neck, gizzard and heart that you've coarsely chopped, along with the sliced onions and carrots. Sprinkle the mixture with sugar and cook until the onions and carrots are caramelized. Stir in the flour and continue to cook while the flour browns. Add chicken stock and stir vigorously to make a thin sauce. Pour sauce into the roaster under the bird. Add wine. Cover the roast and let the good cook until done, about 2 1/2 hours.
The goose is done when the drumsticks move slightly in their sockets and the juices run pale yellow instead of pink. Lift off goose fat and save for cooking or discard. Heat the jam in the microwave about 30 seconds so that it will pour, the brush the glaze all over the bird and replace in the oven, uncovered. Roast 10-15 minutes more, until the glaze sets. Remove to a serving platter and keep warm.
Skim all the fat from the roaster and boil down the liquid until it is thick enough to coat a spoon. Correct seasonings with salt and pepper. Stir in the port and simmer a moment. Strain the sauce into a gravy boat. You'll have at least a quart of sauce. Serve the goose with mashed potatoes and rutabagas and steamed Brussels sprouts. Add some spiced apple sauce, a glass of champagne, a loaf of rustic bread .
===========================================

SPICY FRIED CHICKEN

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 cup buttermilk
1 tablespoon Texas Pete Hot Sauce
1 pound boneless, skinless chicken, but into 1/2-inch strips
Vegetable oil for deep-frying

In a bowl, combine flour, salt, pepper and garlic powder; mix well and set aside. In another bowl, combine buttermilk and Texas Pete Hot sauce; mix well and set aside. Sprinkle chicken strips with additional salt and pepper (or other hot spices, like cayenne or Tony Cachere's Hot Cajun Seasoning).
Heat oil to 375 degrees. Dip chicken in buttermilk mixture, then dredge in flour mixture. Fry in hot oil about 2 minutes or until very crispy. Drain on paper towels.
=============================

Crisp Oven-Fried Chicken

2 cups bread cubes or crackers
1 tbs dried parsley
1/2 cup grated Parmesan cheese
2 1/2 lbs chicken -- quartered
2 tsp olive oil
Salt and pepper
1 cup buttermilk
1 tsp paprika

1. Preheat oven to 375 degrees. Line a baking sheet with foil; grease foil. Process bread cubes or crackers into coarse crumbs in a food processor. Place crumbs in a plastic bag; add parsley and Parmesan.
2. Brush chicken with oil; sprinkle with salt and pepper. Pour buttermilk into a shallow baking dish; add chicken, turning to coat.
3. Place chicken, one piece at a time, into plastic bag; shake to evenly coat. Repeat until all pieces are coated.
4. Place chicken in a single layer on prepared baking sheet. Sprinkle with paprika. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 45 minutes.
=================================

Country Chicken Supper

3 skinless boneless chicken breasts
2 tablespoons vegetable oil
1/2 cup chopped onions
1 14 oz. can French-style green beans -- drained
1 14 oz. can chopped tomatoes -- undrained
1 14 oz. can sliced carrots -- drained
1 large potato -- cut into 3/4 " cubes
1 cup uncooked rice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup water
1/2 cup shredded Cheddar cheese

1. Cut chicken into bite-size pieces. Heat oil in a large skillet over medium heat; add chicken and onion. Saute for about 3 minutes.

2. Add green beans, undrained tomatoes, carrots, potato, rice, salt, and pepper to skillet; mix gently.
3. Pour water over top of chicken mixture. Cook, covered, over medium-low heat, stirring occasionally, for 20 minutes or until potatoes and rice are tender.
4. Sprinkle chicken mixture with Cheddar cheese. Let stand, covered, for 5 minutes.
==================================

Crispy Onion Chicken

1 1/3 cups French's® French-Fried Onions
4 skinless boneless chicken breast halves
3 tablespoons French's® Prepared Mustard

1. Lightly crush French's® French-Fried Onions.

2. Spread mustard evenly on chicken. Coat with onions.

3. Bake 20 minutes at 350 degrees or until chicken is done.
===================================
Barbecue Chicken Packets

4 sheets 12 x 18 inches Aluminum Foil
4 skinless boneless chicken breast halves
1 cup barbecue sauce
2 cups frozen whole kernel corn
1/2 cup chopped green bell pepper

Preheat oven to 450 degrees. Center one chicken breast half on each sheet of Aluminum Foil. Spoon barbecue sauce over chicken. Top with 1/4 of vegetables. Bring up sides of foil and double fold.
Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make 4 packets. Bake 18 to 22 minutes on cookie sheet in oven.
=========================================

ROAST CHICKEN AND POTATOES WITH BALSAMIC BLACK PEPPER SAUCE

9 Tbsp. olive oil
3/4 cup chopped shallots
1 Tbsp. chopped fresh thyme or 1 tsp. dried
2 Tbsp. all purpose flour
3 1/2 cups chicken stock
1 3/4 cups beef stock or canned beef broth
2 1/2 Tbsp. balsamic vinegar
1/2 tsp. ground black pepper
2 lbs. large red potatoes (about 6) each cut lengthwise into 1 inch wedges
1 1/2 Tbsp. chopped garlic
1 Tbsp. chopped fresh rosemary
1 5 to 5 1/4 lb. fryer chicken, halved lengthwise, backbone removed

Heat 2 Tbsp. oil in heavy large saucepan over medium high heat. Add shallots and thyme and saute until shallots begin to brown, about 4 minutes. Add flour and stir 1 minute. Gradually whisk in both stocks. Boil until liquid is reduced to 1 1/2 cups, stirring occasionally about 20 minutes. Add vinegar and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
Position 1 rack in top third of oven and another in bottom third; preheat to 375 degrees. Toss potatoes, 1 tbsp., oil, garlic and rosemary in large bowl. Arrange potato wedges, rounded side down, on large baking sheet. Sprinkle with salt and pepper. Set aside. Seeason chicken lightly with salt and pepper. Heat remaining 6 tbsp. oilin heavy large ovenproof skillet over medium high heat. Add chicken halves, skin side down; cook until very brown, about l5 minutes. Using tongs, turn chicken over; cook 5 minutes longer. Place potatoes on top oven rack and transfer skillet with chicken to bottom rack. Roast potatoes and chicken until cooked through about 45 minutes.

Rewarm sauce. Cut each chicken half into 2 pieces. Arrange chicken and potatoes on platter. Serve with sauce.
=============================
TORTILLA CHICKEN BAKE:

1 can Style Stewed Tomatoes
1/2 cup chopped onion
5 cloves garlic, crushed
1/2 tsp. oregano, crushed
1 tsp. chili powder
1/2 lb. boneless chicken, cut into strips
4 cups tortilla chips
3/4 cup grated hot pepper cheese


Drain tomatoes, reserving liquid; chop tomatoes. In skillet, add reserved liquid, onion, garlic, oregano and chili powder; boil 5 minutes, stirring occasionally. Stir in tomatoes and chicken; cook until done, about 3 minutes. In shallow 2-quart baking dish, layer half of chips, chicken mixture and cheese; repeat. Cover and bake at 375 degrees for 15 minutes or until heated through. Serve with sour cream, if desired.
===================================

Garlic and Lemon Roast Chicken

1 small onion -- finely chopped
1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
2 tablespoons olive oil
2 tablespoons lemon juice
3 pounds chicken -- cut into pieces

1. In a large resealable plastic bag or a non-metal baking dish, combine the onion, soup mix, oil, and juice. Add the chicken, turning to coat evenly. Marinate in the refrigerator for 2 hours.
2. Heat the oven to 350 degrees.
3. Transfer the chicken and marinade to a 13x9-inch baking or roasting pan or leave in the baking dish. Bake the chicken, uncovered, basting occasionally, 40 minutes or until done.
=============================

Wrapped Garlic Chicken

4 skinless boneless chicken breast halves
4 large sheets of heavy-duty aluminum foil
1/2 teaspoon salt
1 cup sliced mushrooms -- divided
1 can Cream of Roasted Garlic Condensed Soup
1 teaspoon dried rosemary -- divided

1. Heat the oven to 425 degrees.
2. Place one chicken breast in the center of each sheet of foil. Sprinkle with salt, if desired.
3. Divide the remaining ingredients into four equal portions. Top each chicken breast half with one portion apiece.
4. Fold foil in half over the chicken and seal all the edges with double-fold seals. Bake 20 minutes or until the chicken is no longer pink in the center.
5. Carefully open the packets and serve.
==============================================

Roasted Chicken and Potatoes

1 cup chopped celery
1 med onion -- chopped
1/2 cup butter or margarine
2 tbs poultry seasoning
1/2 tsp rubbed sage
8 cups cubed day-old white bread
1/2 cup chicken broth
6 lbs roasting chicken
1/2 tsp paprika
1/4 tsp salt
Dash pepper
6 med baking potatoes -- peeled and quartered

In a skillet, saute celery and onion in butter until tender, about 5 minutes. Add poultry seasoning and sage. Place the bread cubes in a large bowl. Stir in celery mixture and chicken broth; mix lightly. Just before baking, stuff the chicken. Place on a rack in a roasting pan; tie the drumsticks together. Combine paprika, salt and pepper; rub over chicken. Bake, uncovered, at 350 degrees for 1 1/2 hours, basting every 30 minutes. Place the potatoes around chicken; cover and bake 1 1/2 hours longer or until potatoes are tender and a meat thermometer reads 180-185 degrees. Thicken pan drippings for gravy, if desired.
=============================

Classic Roast Chicken

1 stalk celery
3 1/2 lbs roasting chicken
1/2 tsp dried thyme
1/2 tsp salt
1 tbs butter -- softened, divided
1 onion -- quartered



1. Preheat oven to 475 degrees. Slice celery. Sprinkle inside cavity of chicken with thyme and salt; add 1 teaspoon butter, sliced celery and onion. Rub outside of chicken with remaining butter.
2. Tuck wing tips under back of chicken. Place chicken breast side-down on rack in roasting pan.
3. Add enough water to cover bottom of pan. Roast for 10 minutes. Reduce temperature to 375 degrees. Roast for 20 minutes longer.
4. Turn chicken breast-side up. Roast until chicken is browned, about 30 minutes longer.
================================

Baked Chicken Garibaldi

2 1/2 lb Chicken
1 tb Salt
1/2 c Olive oil
1/4 c Red wine
3 Garlic clove
20 Mushroom buttons or slices
1 Onion; cut in 1/2 rings
1/4 c Parmesan cheese; grated
1 Green pepper; in 1/2 rings
1/4 c Almonds; toasted & grated
2 c Chicken gravy
1 Parsley leaves

Roast chicken until half done. Heat olive oil and simmer garlic, onion, and green pepper in the oil. When half done add chicken gravy and salt. Bring to a boil and add red wine and mushrooms. Remove chicken from bones and place in casserole dish. Cover chicken with sauce and sprinkle with parmesan cheese. Bake in 350 deg. oven for 30 minutes or until cheese is au gratin style. Garnish with parsley leaves and chopped toasted almonds.
==================================
Spicy Honey Glazed Chicken

1 tbs dry mustard
3 tbs cider vinegar
1/4 cup wild flower honey
1 tsp Texas Pete Hot Sauce
1 tbs salsa Lizano
2 tbs chopped shallots or green onion
1 tsp Dijon-style mustard
1/2 tsp dried thyme
1/4 tsp dried oregano
1/2 small onion crushed and minced
salt to taste
1/4 tsp white pepper ground
4 skinless, boneless chicken breast halves

Preheat oven to 400 F. line a baking pan with foil: lightly coat foil with olive oil. Set aside. Place the dry mustard in a small bowl and stir in vinegar. Add honey, shallot, Dijon-style mustard, thyme, oregano, Texas Pete Hot Sauce, pepper, salt, salsa Lizano and onion. Mix well and set aside.

(Best if prepared the night before cooking) Place the chicken breast in prepared pan. Lightly score the breast on both sides. Use the tip of a sharp paring knife to make small slashes. Brush with half of the honey-mustard glaze. Bake for 10 minutes. Remove pan from the oven.

Using tongs, turn breast over and brush with the remaining glaze . Return pan to the oven and bake until juices run clear when meat is pierced with a knife, about 10 minutes. Serve with rice.
=================================================
Cajun Chicken Wings

2 1/2 lbs chicken wings - separated and trimmed
3/4 cup plain yogurt
2/3 cup Texas Pete Hot Wing Sauce.
2 tsp garlic powder
1 cup flour
1/2 cup Cajun seasoning
oil - for frying

In a bowl, mix together yogurt, hot sauce and garlic. Add chicken and marinate overnight in the refrigerator. The following day, mix together flour and cajun seasonings in a bowl. Remove chicken from the marinade and coat evenly in flour mixture. In a wok or deep fryer, heat oil to 370F. This can be achieved by heating over medium high heat. Use enough oil to cover 4 to 5 chicken wings at a time. Deep fry wings for approximately 8 minutes. Drain on paper towel.
Serves 2 to 4
==================================
Fiery Hot Chicken Wings

2 1/2 lb chicken wings - separated
5 Tbsp Texas Pete Hot Sauce
2 Tbsp vegetable oil
1 Tbsp white vinegar
1/4 tsp garlic powder

These screaming hot chicken wings are easy to prepare, and can be made hot, hotter and scorching hot by adding more hot sauce. Enjoy these wings with celery sticks and Cool Cucumber Dip to help extinguish any "fires."
Set oven to "broil" and place rack 6" from the element. In a medium sized mixing bowl combine hot sauce, oil, vinegar and garlic powder.
Place chicken wings on a broiling pan. Using a pastry brush, coat the wings with the sauce mixture. Broil the wings for 7 minutes on one side before turning them over and broiling for another 7 minutes.
You can also cook these wings over the BBQ. Cook wings for the same amount of time over medium high heat. Be sure to preheat the BBQ and brush the grill with oil to prevent sticking.
Serves 2 - 4
=================================
You can use Chunky Bleu Cheese dressing
and Celery sticks for a side to the wings
and to help COOL the fire down in your mouth !
======================================

Hot Chicken Wings

2 1/2 lb Chicken wings
1 x Oil for frying (optional)
6 oz Hot sauce or Tabasco
1/2 cup Melted butter

Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately.
Serves 2-6
===================================
Spicy Barbeque Wings

2 1/2 lbs chicken wings
1/2 cup ketchup
1/4 cup lemon Juice
1/2 cup water
1 Tbsp brown sugar
2 Tbsp Dijon mustard
2 Tbsp oil
1 tsp salt
2 Tbsp Worcestershire sauce
2 tsp Texas Pete Hot Sauce
1/4 tsp cumin
1/2 tsp chili powder
1 tsp black pepper
2 garlic cloves - minced
oil - for deep frying

This BBQ sauce is mild. If you like hotter wings, add more Texas Pete hot sauce.
In a large heavy saucepan, mix together BBQ sauce ingredients. Bring to a boil, then reduce heat and simmer for 15 minutes. In a frypan or wok, heat oil to 375F (190 C). Deep fry a few wings at a time, until they are cooked through, about 10-15 minutes. Drain fried wings on absorbent towel. when all the wings are cooked, place them in the simmering BBQ sauce.

Stir to coat and serve.
Makes 2 to 4 servings.
=================================================
Roast chicken with tarragon and wine

1 chicken
4 oz butter
1 glass white wine or sherry
2 Tbs thick cream
1 lemon
fresh or dry tarragon (if dry, soak in lemon juice or white wine first)

Cut a lemon in half and squeeze the juice, put the 2 halves inside the bird, together with half the butter and the tarragon, pour the juice inside the bird. Then roast it in the remaining butter in a fairly hot oven for at least 45 minutes, turning from time to time. Put it on a carving dish and keep warm. Meanwhile pour the wine into the pan

(I poured off the fat) and scrape in everything. When all is well mixed stir in the cream. Serve the sauce separately.
=============================

Roquefort-Stuffed Chicken Breasts

6 split chicken breasts, skinned and boned
6 slices prosciutto or ham
6 oz. Roquefort Société
8 large mushrooms, thinly sliced & sautéed
1/4 cup chopped fresh parsley
2 teaspoons dried tarragon
1 teaspoon Dijon mustard
1 tablespoon butter flour
1 tablespoon safflower oil
3/4 cup dry white wine

Flatten chicken to 1/2-inch thickness. Spread top of each breast with small amount of butter and mustard. Make a pocket in each breast, using a sharp knife. In a bowl, combine crumbled Roquefort Société, parsley, dried tarragon and sautéed mushrooms. Spread on prosciutto or ham. Roll and stuff into chicken breasts, secure with toothpicks (if necessary).

Dust with flour. Sauté chicken in a large frying pan until lightly browned. Add wine. Bring to a boil and simmer for 10 minutes. Boil sauce to reduce slightly, spoon over chicken and serve immediately.
=========================================
Szechuan Orange Chicken

2 boned chicken breasts, 1 to 1 1/4 pounds
1 ts thin soy sauce
1 ts dry sherry
1 egg white
Cornstarch to coat
Peel of 1 medium thin-skinned orange
3 scallions
6 tbs oil
1 bunch broccoli (flowerets only)
6 dried chili peppers
6 slices ginger root, about 1/4 inch thick

Sauce:
3 tbs dry sherry
3 tbs thin soy sauce
3 tbs red wine vinegar
1 1/2 tbs sugar
1 1/2 tbs orange juice

Trim the fat an gristle from the breasts and separate from the inner filet. Cut the breast lengthwise into 3 sections. Cut all sections on the bias into 1 1/2-inch pieces. Place in a bowl and add the soy sauce and wine. Mix well. Add the egg white; mix again. Dust with cornstarch. Mix well and refrigerate at least 30 minutes. Bring to room temperature and coat with oil before cooking.
Hand-tear the orange peel into 1/2-inch pieces. Cut the scallions into 1/2-inch pieces. Place on a plate with the peppers, ginger, and orange peel.
Have a colander in the sink ready for the next step. Blanch the broccoli flowerets by adding to pot of boiling water. Remove the broccoli to the colander when it turns dark green (no longer than 15 seconds). Rinse with cold water mmediately to stop the cooking, and pat or spin dry. Combine the sauce ingredients. Mix well.
Heat a wok and add 1/4 cut oil. Heat for 1 minute or until white smoke appears, then stir-fry the chicken pieces in 3 batches for 45 seconds each batch. Allow oil to reheat between batches and remove the chicken to your work platter with a strainer.
Add the remaining 2 tbs oil. Heat for 30 seconds, then add the peppers. Stir until lightly charred. Add the ginger slices, and stir 1 minute, then add the scallions and stir for 30 seconds.
Mix the sauce and pour around the sides of the wok. Bring to a boil, add the chicken, then add the broccoli. Stir to mix well. Remove to a platter and serve immediately.

Variation
Thicken the sauce slightly by adding a mixture of 2 ts cornstarch and 3 tbs sauce mixture; add to wok slowly, stirring constantly, when the sauce comes to the boil.
=============================================
Sweet and Sour Chicken

1 bottle Red Russian dressing
1 package lipton onion soup mix
2 teaspoons dijon mustard
1 tablespoon apricot jam
1 tablespoon honey
1/4 cup orange juice

Mix together, pour over chicken breasts. Bake covered with foil for 40mn. at 375. Remove foil and bake 10 more minutes.
===================================

Easy Chicken Parmesan

4 boneless chicken breasts,to 1/2 inch thickness
egg[1] & milk[1/2 cup] mixture for dipping
Italian Seasoned Bread Crumbs
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese

Dip the chicken breasts in milk/egg mixture and then in bread crumbs. Brown on both sides until golden. Set aside in baking dish. Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese, and a little more mozzarella (there is never enough mozzarella!!) and bake 30 min or until bubbly. Serve with garlic bread and a nice green salad
=============================

Spinach Fettuccine with Chicken

6 ounces spinach fettuccine or plain fettuccine
4 ounces fresh mushrooms -- sliced
1/4 cup sliced green onions
2 tbs butter or margarine
2 tbs all-purpose flour
1/4 tsp salt
1/4 tsp coarsely ground pepper
1/4 tsp ground nutmeg
1 1/2 cups milk
1/2 cup grated Parmesan cheese
2 tbs dry sherry
2 cups cooked cubed chicken
1/2 cup sliced pitted ripe olives

Cook fettuccine according to package directions; drain well. Meanwhile, in a 12-inch skillet, cook mushrooms and green onions in butter or margarine about 5 minutes or till vegetables are tender. Stir in flour, salt, pepper, and nutmeg. Add milk; cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add half of the Parmesan cheese and the sherry; heat until cheese is melted. Add fettuccine, chicken, and ripe olives to skillet. Toss lightly to coat. Sprinkle with remaining Parmesan cheese.
================================================

Chicken and Noodles

1 whole chicken plus 4 breasts
bay leaf
carrots
celery
salt and pepper to taste
3 cup flour
1 tsp baking powder
salt
2 Tbsp shortening
2 eggs

Simmer whole chicken and breasts with water, bay leaf, carrots , celery, salt and pepper. Remove chicken when completed cooking.
Cool chicken and pick meat from the bone, reserve meat. Let broth cool, and strain out vegetables. It is best to make the stock the day before and keep in the refrigerator overnight. When you are ready to make the noodles, remove it from the fridge. Scrape off the layer of fat that should have solidified on the top of the broth. This can be reserved for making the noodles or thrown out.
Mix flour, baking powder and salt. Cut in the shortening until mixture crumbles. Add eggs. Add cold water 1 tablespoon at a time until dough reaches consistancy. Roll and cut out noodles. Drop noodles one at a time into the pot of boiling stock. Let noodles cook until they float, then add chicken and vegetables
==================================

IMPOSSIBLE CHICKEN PARMIGIANA PIE:

3/4 cup creamed cottage cheese (small curd)
1/3 cup grated Parmesan cheese
1 1/2 cups cut-up cooked chicken
1 1/4 cups shredded mozzarella cheese (5 oz.)
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 can (6 oz.) tomato paste
1 cup milk
2 eggs
2/3 cup Bisquick baking mix
1/4 tsp. pepper

Heat oven to 400 degrees. Grease pie plate, 10x1 1/2". Layer cottage cheese and Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the garlic powder, oregano, basil and tomato paste; spoon over Parmesan cheese. Beat remaining ingredients in blender on high speed 15 sec., with hand beater 1 min. or until smooth. Pour into pie plate. Bake 30 min. Top with remaining mozzarella cheese. Bake 5 to 8 minutes longer or until knife inserted in center comes out clean.

Cool 5 minutes. Makes 6 to 8 servings.
==============================================

Lemon Chicken

1/4 cup Corn starch
1/4 cup Flour
1 Egg
1/4 cup Water
1/4 cup Sugar
1/4 cup Lemon juice
1/4 cup Water
2 drops Yellow food coloring (optional)
1 Tbsp. Corn starch
2 Tbsp. Water
1 lb. Chicken breast slice thin lengthwise
Peanut oil for deep frying
2 cup Lettuce shredded
1 Lemon sliced thinly

Mix cornstarch, flour and egg. Add enough water to make smooth batter (au rouban). Bring sugar, lemon juice, water and food coloring to a boil. Mix cornstarch with water and add gradually to boiling mixture until sauce thickens.
Cover and reduce heat to warm. Heat oil to 375F. Dip chicken in coating and drop into oil. Brown in oil for 3-4 minutes. If pot is small, fry in two batches so that temperature of oil does not drop too much on addition of mea t,and allow oil to reheat between batches. When second batch is almost done, put first batch back in to reheat. Remove meat from oil, drain on paper towels.
Serve on bed of shredded lettuce with sauce over or on side. Garnish with sliced lemon.
================================

GREEK FETA CHICKEN

1 cup plain low-fat yogurt
1 large garlic clove, minced
1/2 tsp. dried oregano, crumbled
1/4 tsp. pepper
4 boneless skinless chicken breast halves
1/3 cup crumbled feta cheese

Whisk first 4 ingredients in medium bowl. Add chicken and turn to coat. Cover and let stand 30 minutes (or refrigerate).
Preheat broiler. Line broiler pan with foil. Remove chicken from marinade and place smooth side down on prepared pan, reserving marinade in bowl. Broil chicken 6 minutes. Turn chicken over. Brush with reserved marinade. Sprinkle with feta cheese and broil until chicken is cooked through, about 4 minutes.
===================================
HEARTY BROILED CHICKEN AND POTATOES:

4 broiler-fryer chicken quarters
1/3 cup fresh lemon juice
6 Tbsp. Parmesan cheese, divided
3 Tbsp. fresh parsley, divided
1 tsp. garlic salt, divided
1/2 tsp. pepper, divided
6 small potatoes, peeled
1 cup water
1/2 tsp. salt
1 green pepper, cut in strips

In shallow dish, mix together lemon juice, 4 Tbsp. Parmesan cheese, 2 Tbsp. parsley, 1/2 tsp. garlic salt and 1/4 tsp. pepper. Dip chicken, one piece at a time, in mixture, dredging to coat. Set oven temperatuer to Broil, 450 degrees and place rack 6 inches from heat. Arrange chicken on broiler pan and broil, turning, about 30 minutes or until fork can be inserted in chicken with ease. In small saucepan, place potatoes; add water and salt. Boil at medium temperature about 15 minutes or until just before tender. Add green pepper and cook about 5 minutes more. In small bowl, mix together remaining 2 Tbsp. Parmesan cheese, 1 Tbsp. parsley, 1/2 tsp. garlic salt and 1/4 tsp. pepper. Cut cooked potatoes and add to cheese mixture, one piece at a time, dredging to coat. Place potatoes around broiled chicken; add pepper curls and return to broiler for 5 more minutes.
==================================

Chicken in Plum Sauce

1/2 cup Oil
1 Clove garlic
3 lb Frying chicken
1/3 cup Plum sauce
5 Celery stalks, diced
4 sl Ginger
3 Tbsp Sherry
4 Carrots
2 tsp Sugar
1 tsp Salt
1/3 cup Chinese pickles
1/4 cup Water
2 tsp Cornstarch mixed with 1/4 Cup water

Cut chicken into bite-sized pieces. Peel carrots and cut into cubes. Crush garlic. Place oil and garlic in skillet. Brown Chicken, stir 5 minutes, cover, reduce heat, and simmer 10 minutes. Add plum sauce celery, ginger, sherry, carrots, sugar salt, pickles and water. Simmer covered for 12 minutes. Add cornstarch-water mixture to thicken gravy.
========================================
ONION SMOTHERED CHICKEN

6 tablespoons red wine vinegar
4 teaspoons sugar
1/2 teaspoon dried sage
4 skinless, boneless chicken breasts
2 teaspoons olive oil
2 large onions, halved and thinly sliced
1 cup reduced-sodium chicken broth
1 tablespoon all-purpose flour
1 carrot, cut into thin strips
1 red bell pepper, seeded & cut into thin strips
1/4 teaspoon pepper

In a shallow bowl, stir together 3 tablespoons of the vinegar, 2 teaspoons of the sugar, 1/4 teaspoon of the sage and 1/4 teaspoon of the salt. Add the chicken, turn to coat, cover and refrigerate. In a large skillet, warm the oil over medium heat. Add the onions and the remaining 2 teaspoons sugar and cook, stirring occasionally, until the onions begin to brown, about 5 minutes. Add the broth and cook until most of the liquid has evaporated, about 5 minutes. Stir in the flour, carrot, bell pepper, the remaining 3 tablespoons vinegar, the remaining 1/4 teaspoon sage, the remaining 1/4 teaspoon salt and the pepper, and cook until the onions are tender and caramelized, about 10 minutes. Spray a grill pan with vegetable oil. Heat pan according to manufacturer's directions. Grill the chicken 8 to 10 minutes, turning once, or until coo