| Home | Contact Us | Site Map |
| Dapatlah.com |
Food & Recipes
Poultry
|
Stuffing
Bread stuffing is popular for roast poultry. For making it, bread that is at least a day old is better than fresh. The recipe for bread stuffing given below is based on 1 quart of 1/2-inch crumbs cut or torn from the loaf for from sliced bread. For the number of quarts to use for a bird the size you are cooking, see the Roasting Guide. Then multiply each ingredient in the recipe by this number.
Melt fat in fry pan, add celery, parsley, and onion, and cook a few minutes. Add to crumbs with the seasonings. Mix lightly but well. For variety: Oyster stuffing. Omit celery and reduce parsley and onion to 1 tablespoon each. Add ½ pint oysters, heated in their own liquid and drained. Nut stuffing. Omit parsley and savory seasoning and add ½ cup chopped nutmeats pecans, roasted almonds, filberts, or cooked chestnuts. Fried chicken
Prepare chicken for cooking. Cut in serving pieces. Season chicken with salt and pepper and roll in flour. Heat fat (about 1/2-inch deep) in a heavy fry pan. Put the thickest pieces of chicken in the fat first. Do not crowd - leave enough space for the fat to come up around each piece. Cook slowly, turning often. Do not cover pan. The thickest pieces will take from 20 to 35 minutes to cook. After the pieces have been browned, cooking may be finished in a moderate oven (350° F.) if more convenient. French-fried chicken. Cut a young chicken (about 1 3/4 pounds ready-to-cook weight) in quarters or smaller pieces. Dip in thin batter made with 1 cup sifted flour, 1 egg, 3/4 cup milk, and 1/2 teaspoon salt. Heat fat in a deep pan to 350oF. Fry chicken, a few pieces at a time, 10 to 15 minutes. Menu suggestion: Serve with parsley potatoes, creamed onions, and wilted greens. For dessert have pumpkin chiffon pie. Stewed Chicken
Prepare chicken for cooking. Leave whole or cut in serving-size pieces. To cook whole. Place the bird on a rack in a deep pan. Add enough hot water to half cover the bird, and salt the water lightly. Cover the pan. Cook over low heat until the chicken is tender (3 to 4 hours). Turn the bird occasionally for even cooking. Cook giblets with the chicken, removing them as soon as done. Liver will be done first. Stewed chicken is more moist if cooled in the broth, breast down, for an hour or so. Thicken the broth for gravy. If desired, brush whole chicken with fat and brown in a moderate oven. To cook in pieces. Put pieces of chicken in a pan and add hot water just to cover. Season lightly with salt. Cover the pan. Cook over low heat until done. Pieces take about as long to cook as a whole bird. If you like, brown the pieces of chicken in a little hot fat in a fry pan before serving. Menu suggestion: Serve with rice, jellied tomato salad, and spiced prune cake. Creamed Chicken
Heat the fat and cook the celery, onion, and green pepper in it until tender. Blend the flour into the fat and vegetable mixture. Stir in the chicken broth and milk or cream and cook to a smooth sauce, stirring constantly. Add chicken to sauce and season with salt. Heat the mixture thoroughly and serve on rice, toast, or biscuits. 4 servings. Menu suggestion: Serve with snap beans and shredded carrot and raisin salad. Have fruit sherbet and crisp cookies for dessert. For variety: Creamed chicken with peas or mushrooms. Omit onion and green pepper and add 1/2 cup cooked peas or 1/2 cup chopped mushrooms browned in fat. Cooked turkey or giblets may be used instead of chicken. |
"Family Fare, Food Management and Recipes"
|
| | Home | | Contact Us | | Site Map | |