Recipe: Smothered Chicken w/Mushrooms

This recipe serves 4 people.

3 lb. frying chicken, in serving pieces
Salt & freshly ground pepper
¼ C olive or vegetable oil
1-1/2 C chopped onions
¼ C flour
2 C chicken broth
1 lb mushrooms, sliced
¼ C chopped parsley

Preheat the oven to 400°F.
Wash the chicken pieces and pat dry.
Season to taste with salt and pepper.
In a large heavy-bottomed skillet, heat the oil over high heat and brown the chicken pieces, turning when necessary.
Adjust the heat so that the chicken browns quickly but does not burn.
Transfer the chicken to a shallow casserole large enough to hold the chicken in one layer.
Add the onions to the skillet and cook, stirring frequently, for about 5 minutes, or until they are soft and lightly colored.
Stir in the flour and mix it in well with a spoon.
Pour in the chicken broth and, stirring constantly, bring to a boil.
Reduce the heat and let it simmer for 2-3 minutes.
Pour the sauce over the chicken in the casserole, cover tightly, and cook in the oven for about 20 minutes.
Scatter the mushrooms over the chicken, re-cover and bake for another 10 minutes, or until the chicken is tender.
Sprinkle the parsley over the top and serve.

Recipe: Poached Chicken

This recipe serves 4 people.

Chicken prepared this way stays juicy and moist for salads and sandwiches.
The broth may be saved and used for stock, for boiling noodles or rice, or for poaching another chicken.

3-lb. chicken, whole
Salt

Wash the chicken with cold water.
Truss and place in a large saucepan.
Add water halfway up to the chicken, with ½ teaspoon salt for every quart of water used.
Cover and simmer over medium-low heat for 1 hour, turning the chicken over once or twice during the cooking.
Cool the chicken in the broth and refrigerate until needed.

Recipe: Rhode Island Chicken

This recipe will serve 4 people.

3-lb chicken, whole
1 stalk celery with leaves, in 4 pieces
½ onion, sliced
1 t thyme, crumbed
½ t freshly ground pepper
3 parsley sprigs
1 bay leaf
1 carrot, sliced
3 T butter
3 T flour
2 egg yolks, lightly beaten
2 T lemon juice
Salt

Wash and truss the chicken.
Place it in a large saucepan and add water halfway up the chicken.
Add the celery, onion, thyme, pepper, parsley, bay leaf, and carrot.
Partially cover and simmer for 1 hour.
Remove the chicken and keep it warm in the oven.
Strain the broth, return it to the pan, and boil until reduced to 2 cups.
Melt the butter in a second saucepan.
Stir in the flour and cook, stirring 2-3 minutes until smooth.
Slowly add the reduced broth, stirring over low heat for 3-4 minutes more.
Little by little, add ½ cup of simmering sauce to the egg yolks, beating constantly.
Return the sauce-egg mixture to the sauce remaining in the pan, and cook 1 minute more.
Remove from the heat, stir in the lemon juice, and then add salt to taste.
Serve the sauce alongside the chicken.

Recipe: Chicken w/Dumplings

This recipe serves 6 people.

4-5 lb. chicken, in 8 pieces
2 carrots, sliced thin
2 stalks celery with leaves, sliced thin
1 large onion, chopped
1-1/2 t thyme, crumbled
½ t rosemary, crumbled
2 t salt
½ t freshly ground pepper


Feather Dumplings

1 C flour
½ C fresh bread crumbs
2 t baking powder
¾ t salt
1 egg, well beaten
2 T butter, melted
¼ C finely chopped onion
1/3 C milk
1 T finely minced parsley
Freshly ground pepper to taste

Rinse the chicken pieces, put them in a large pot with a cover, and cover with water.
Add the carrots, celery, onion, thyme, rosemary, salt, and pepper.
Bring to a boil and reduce to a simmer.
Combine the flour, bread crumbs, baking powder, and salt in a mixing bowl, and stir to mix.
In another bowl lightly beat the egg, melted butter, onion, and milk together.
Stir into the dry ingredients to make a stiff batter.
Stir in the parsley and pepper.
When the chicken has simmered for 20 minutes, drop spoonfuls of dough on top of the bubbling broth.
Cover and steam for 20 minutes without lifting the cover.

Recipe: Chicken Parmesan

Will serve 4 people.

1 egg, lightly beaten
1 C freshly made bread crumbs
½ C freshly grated Parmesan cheese
1-1/2 lbs. skinned & boned chicken breasts
1/3 C flour
Salt
Freshly ground pepper
2 T lemon juice
¼ t nutmeg
1-1/2 C chopped cooked spinach, or 1 pkg. frozen chopped spinach, cooked
4 T butter
2 T oil
1 C heavy cream

Mix the egg with 2 tablespoons water in a shallow bowl.
Combine the bread crumbs and cheese on a piece of wax paper.
Coat the chicken breasts with flour, and sprinkle with salt and pepper.
Dip them into the egg and then into the bread crumb-cheese mixture; set aside.
Add the lemon juice and nutmeg to the spinach and stir over low heat until it is warm.
Melt the butter and oil in a large skillet.
When it foams, add the chicken and sauté over medium-high heat for 2-3 minutes on each side, or until just done.
Spread the spinach on a warm platter, place the chicken on top, and keep warm.
Remove all but 3 tablespoons of fat from the skillet.
Place it over high heat and add the cream.
Stir, scraping the bottom of the pan, until the cream comes to a boil.
Spoon a little of this sauce over the chicken and spinach, and pour the rest into a serving bowl.

Recipe: Mushroom-Stuffed Chicken Breasts

Recipe.

Serves 4 to 6

5 T butter
½ lb mushrooms, chopped fine
½ t salt
¼ t freshly ground pepper
1-1/2 C freshly made bread crumbs
¼ t nutmeg (optional)
4 chicken breasts, boned, halved, and pounded flat
½ C heavy cream
½ C chicken broth

Preheat the oven to 350°F.
Melt 4 tablespoons of the butter in a skillet.
Add the mushrooms, salt, and pepper, and cook, stirring often, until the mushrooms turn very dark and absorb all the butter.
Remove from the heat and stir in ¾ cup of the bread crumbs and the nutmeg.
Divide the mushroom stuffing into 8 portions and place a portion in the center of each piece of chicken.
Fold the chicken around the stuffing, and place, seam side down, in a buttered shallow casserole or baking dish.
Melt the remaining tablespoon of butter and brush over the chicken.
Sprinkle with the remaining ¾ cup of bread crumbs.
Pour on cream and broth.
Bake for 30 minutes, until lightly brown.

Recipe: Twice-Cooked Chicken Stock

Makes about 3 quarts
Time: about 1 hour

This makes a delicious stock, and gives you perfectly cooked chicken to add to any of the following chicken soups.

3 quarts any chicken stock
1 small chicken or 2 or 3 lbs chicken parts, skin and all visible fat removed, rinsed and patted dry with paper towels
1 carrot, peeled and cut into chunks
1 clove garlic, peeled (optional)
Several sprigs fresh parsley or dill
Salt & freshly ground black pepper to taste

Combine all ingredients except salt and pepper in a large, deep saucepan or casserole and turn the heat to medium-high. Bring just about to a boil, then turn the heat to medium-low and partially cover; adjust the heat so the mixture sends up a few bubbles at a time.
Chicken parts will be done in 30 to 40 minutes, whole chicken in 45 to 60 minutes. Strain the stock. Remove the meat from the bones and either return it to the stock or reserve for another use. Season the stock with salt and pepper and use immediately, refrigerate for 4 to 5 days (longer if you boil it every third day), or freeze.

Recipe: CREAMY CHICKEN & PASTA BAKE

1 1/2 cups multi grain rotini pasta, uncooked
1 small bunch broccoli, cut into florets
1 pound boneless skinless chicken breasts, cut into bite size pieces
1/2 cup fat free reduced sodium chicken broth
2 oz cream cheese, cubed
1 cup shredded mozzarella cheese
2 tbs grated Parmesan cheese

Heat oven to 375 degrees. Cook pasta as directed on package, adding broccoli for last 3 min. Heat a skillet. Add chicken and cook until no longer pink. Stir in broth simmer until chicken is done. Add cream cheese, cook and stir until melted. Stir in 1/2 cup mozzarella. Drain pasta and broccoli. Add to chicken mixture, mix lightly. Spoon into a 8" square baking dish, cover. Bake 15 min. or until heated through. Sprinkle with remaining cheeses. Bake uncovered until melted. LET STAND 5
MIN. THEN SERVE.

Makes 4 servings

Recipe: Juicy Roasted Chicken

Prep Time: 10 Minutes
Cook Time: 1 Hour 15 Minutes
Ready In: 1 Hour 40 Minutes
Servings: 6

Ingredients:
1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a roasting pan, and season generously inside and out
with salt and pepper. Sprinkle inside and out with onion powder. Place 3
tablespoons margarine in the chicken cavity. Arrange dollops of the remaining
margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and
place in the chicken cavity.
3. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum
internal temperature of 180 degrees F (82 degrees C). Remove from heat, and
baste with melted margarine and drippings. Cover with aluminum foil, and allow
to rest about 30 minutes before serving.

Recipe: Juicy Roasted Chicken

Prep Time: 10 Minutes
Cook Time: 1 Hour 15 Minutes
Ready In: 1 Hour 40 Minutes
Servings: 6

Ingredients:
1 (3 pound) whole chicken, giblets removed
Salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a roasting pan, and season generously inside and out
with salt and pepper. Sprinkle inside and out with onion powder. Place 3
tablespoons margarine in the chicken cavity. Arrange dollops of the remaining
margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and
place in the chicken cavity.
3. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum
internal temperature of 180 degrees F (82 degrees C). Remove from heat, and
baste with melted margarine and drippings. Cover with aluminum foil, and allow
to rest about 30 minutes before serving.

Recipe: GREEK CHICKEN SAUTE

2 tsp flour
1/4 tsp each salt and pepper
4 boneless skinless chicken breast halves
2 tsp olive oil
2 Italian frying peppers, sliced
1 small sweet onion, sliced
1/2 cup water
1 cup grape tomatoes
2 tsp each minced garlic and lemon zest
1/4 cup crumbled feta cheese
3 tbs chopped dill

1. Mix flour, salt and pepper, coat chicken.
2. Heat 1 1/2 tsp oil in a skillet. Add chicken, cook turning once until cooked through. Remove.
3. Heat remaining oil in skillet. Add peppers and onion, saute 5 min. or until crisp tender. Add water, tomatoes, garlic and zest, saute 2 min. or until tomatoes soften. Remove from heat.

SPRINKLE WITH FETA AND DILL & SERVE.

Makes 4 servings.

Chicken crossing the road - new political based

Why did the chicken cross the road?
BARACK OBAMA:
CHANGE! The chicken crossed the road because it was time for a CHANGE! The chicken wanted CHANGE!

JOHN MC CAIN:
My friends, that chicken crossed the road because he recognized the need to engage in cooperation and dialogue with all the chickens on the other side of the road.

HILLARY CLINTON:
When I was First Lady, I personally helped that little chicken to cross the road. This experience makes me uniquely qualified to ensure -- right from Day One! -- that every chicken in this country gets the chance it deserves to cross the road. ?But then, this really isn't about me.......

DR. JEREMIAH (NOT-SO) WRIGHT:
Because it is a white American Chicken, infected with AIDS, crossing the road to repress and exploit the black man and possibly to blow up the World Trade Towers. America's chickens are coming home to roost. That's scriptural. It's in the Bible!!

DR. PHIL:
The problem we have here is that this chicken won't realize that he must first deal with the problem on 'THIS' side of the road before it goes after the problem on the 'OTHER SIDE' of the road. What we need to do is help him realize how stupid he's acting by not taking on his 'CURRENT' problems before adding 'NEW' problems.

OPRAH:
Well, I understand that the chicken is having problems, which is why he wants to cross this road so bad. So instead of having the chicken learn from his mistakes and take falls, which is a part of life, I'm going to give this chicken a car so that he can just drive across the road and not live his life like the rest of the chickens.

GEORGE W. BUSH:
We don't really care why the chicken crossed the road. We just want to know if the chicken is on our side of the road, or not. The chicken is either against us, or for us. There is no middle ground here.

COLIN POWELL:
Now to the left of the screen, you can clearly see the satellite image of the chicken crossing the road...

ANDERSON COOPER - CNN:
We have reason to believe there is a chicken, but we have not yet been allowed to have access to the other side of the road.

JOHN KERRY:
Although I voted to let the chicken cross the road, I am now against it! It was the wrong road to cross, and I was misled about the chicken's intentions. I am not for it now, and will remain against it.

NANCY GRACE:
That chicken crossed the road because he's GUILTY! You can see it in his eyes and the way he walks.

PAT BUCHANAN:
To steal the job of a decent, hardworking American.

MARTHA STEWART:
No one called me to warn me which way that chicken was going. I had a standing order at the Farmer's Market to sell my eggs when the price dropped to a certain level. No little bird gave me any insider information.

DR SEUSS:
Did the chicken cross the road? Did he cross it with a toad? Yes, the chicken crossed the road, but why it crossed I've not been told.

ERNEST HEMINGWAY:
To die in the rain. Alone.

GRANDPA:
In my day we didn't ask why the chicken crossed the road. Somebody told us the chicken crossed the road, and that was good enough.

BARBARA WALTERS:
Isn't that interesting? In a few moments, we will be listening to the chicken tell, for the first time, the heart warming story of how it experienced a serious case of molting, and went on to accomplish its life long dream of crossing the road.

ARISTOTLE:
It is the nature of chickens to cross the road.

JOHN LENNON:
Imagine all the chickens in the world crossing roads together, in peace.

BILL GATES:
I have just released eChicken2007, which will not only cross roads, but will lay eggs, file your important documents, and balance your check book. Internet Explorer is an integral part of the Chicken. This new platform is much more stable and will never cra...#@&&^(C% ......... reboot.

ALBERT EINSTEIN:
Did the chicken really cross the road, or did the road move beneath the chicken?

BILL CLINTON:
I did not cross the road with THAT chicken. What is your definition of chicken?

AL GORE:
I invented the chicken!

COLONEL SANDERS:
Did I miss one?

DICK CHENEY:
Where's my gun?

AL SHARPTON:
Why are all the chickens white? We need some black chickens.