CHICKEN CUISINE

Press, Volume CVIII, Issue 31783, 13 September 1968, Page 13

CHICKEN CUISINE

AS lamb, beef, and veal prices continue to rise, housewives are turning more and more to poultry as a meal for the family or for that special occasion.

Production of birds, both pot-roasters and the “broilers” (meat chickens) has soared in the last few years. As with all our food customs in New Zealand, there has been during the last 10 years a steady infiltration of ideas from overseas that have influenced the cooking of poultry. A most diverse and exciting range of dishes awaits the housewife if she cares to experiment. Poultry experts dislike the term “broiler.” An Americanism, it is misunderstood by some persons to mean that the fowl is for boiling, and possibly tough. Broiling, in fact, is grilling in our terminology. A “broiler,” better termed a meat chicken, is less than 10 weeks old—slightly older than chicken—and has rather more flavour than young chicken. The bird is raised specifically for eating, and the meat is tender.

A pot-roaster, or a culled hen, is a bird which has been raised for egg production and has outlived its useful laying life. It is usually from 18 months and may be older. But once again this does not mean that the potroaster Is not tender. This depends almost entirely on the cooking. While it is unlikely to be quite as tender as chicken, it will be nearly as succulent and will have far more flavour—an analogy can be drawn with lamb and mutton, or veal and beef.

Let us deal with the young chicken or meat chicken first Whatever garnish, stuffing, sauce we may adopt there are basic principles to observe in roasting:— Weigh the bird and calculate the cooking time at 25 minutes a lb at a temperature of 375 degrees Fahrenheit Rub the skin well with butter, oil or bacon fat to prevent drying. Place the bird on a grilling rack over the roasting dish. Cover it with tinfoil or several layers of greaseproof paper. Baste the bird frequently throughout cooking if it is not wrapped, this will prevent drying. Try basting with honey for a delicious taste and a golden colour. If foil Is used, remove it 20 minutes before the completion of cooking so the bird will brown evenly. Frying pieces will take 20 to 30 minutes, ' well basted, and should be turned several times. Grilling young tender chicken

pieces is a most attractive method of cooking. Time depends on the size of the portions, but ranges from 10 to 15 minutes a side. This is the favourite method of “broiling” that the Americans have adopted.

Casseroles or stews are best suited to birds over one year, as these longer, moist-heat methods soften tile tissues.

For variety, try one or two of these recipes:—

COQ AU VIN 1 chicken, cut in pieces 6 mushrooms, skinned and sliced 6 small onions 2 fat bacon rashers, chopped loz butter 3 dessertspoons olive oil 1 tablespoon flour 3 cloves garlic 1 bottle red wine salt black pepper

Fry the mushrooms, bacon and onions in the butter until they are lightly browned. Fry the chicken gently in olive oil, add the mushrooms, bacon and onions to the chicken, and mix. Strain all the fat into a saucepan, mix the flour with It and stir until brown. Add a bottle of red wine slowly, stirring as you add it Place the chicken, mushrooms, onion, bacon, chopped garlic, salt and pepper into the wine sauce. Stir well, bring to the boil, cover and simmer for one hour. CHICKEN SAUTE 1 chicken, about 31b 6 mushrooms I breakfast cup cider 1 tablespoon tomato puree 2 heaped tablespoon butter 1 chopped onion i breakfast cup white stock salt and pepper Cut the chicken into small joints and fry in butter, turning each joint until brown. Remove the chicken and keep it warm. Break up the mushrooms and with the chopped onion, salt and pepper fry in the butter. Add the cider, stock and tomato puree. Reduce by boiling hard for five minutes. Add the chicken and simmer very slowly for li hours. CHICKEN CACCIATORA i cup olive oil 1 chicken, cut up 2 sliced onions 2 minced cloves garlic lib tomatoes Boz seasoned tomato sauce 1 teaspoon salt i teaspoon pepper j teaspoon celery seed 1 teaspoon crushed basil

1 or 2 bay leaves i cup Sauterne.

Heat the oil in a pan, add chicken pieces and brown slowly. Remove chicken, and cook onions and garlic In oil until tender but not brown. Combine remaining ingredients except wine. Return chicken to pan, add sauce mixture. Cover and simmer 45 minutes. Stir in wine. Cook uncovered, turning occasionally, for 20 minutes or until tender. Remove bay leaves, skim off fat, and serve.

CHICKEN MARYLAND 3 chickens 6 tablespoons melted fat i cup flour 1 teaspoon salt j teaspoon pepper 2 slices salt pork, cut fine, Dash nutmeg 3 cups cream, or evaporated milk Parsley.

This dish serves eight to 10 persons. Cut chickens in quarters, brush with fat and dredge with flour, salt and pepper. Fry pork until brown. Add nutmeg. Place chickens on pork and baste with melted butter. Cover and cook chickens for about 30 minutes. When tender, pour in 1 cup cream. Remove cover and let cream cook down. When It is fairly thick, pour in another cup of cream, cook and add the third cup. Cook until thick. Garnish with parsley and serve.

CHICKEN PILAU 1 41b chicken 1 teaspoon curry powder mixed with 1 cup water 2 cups uncooked rice 4 cups chicken dripping and water, combined 4 tablespoons fat

Dress chicken as for roasting omitting stuffing. Place in uncovered roasting pan, add curry powder and water and cook in an oven at 350 degrees adding more water as needed and basting occasionally. After chicken has cooled for about half an hour drain, replace drippings with 2 cups water, and continue cooking. Wash rise, add the drippings with enough water to make the four cups total, and cook slowly for about 20 minutes. Set in a warm place for another 20 minutes. When chicken is browned, remove from dish. Combine rice and fat, mix well with gravy and spread on bottom of dish. Place chicken on top of rice, cover and cook for about half an hour. GRILLED CHICKEN AND SAUCE 2 chickens Salt and pepper i lemon Olive oil or butter. Sauce:

1 tablespoon olive oil 1 tablespoon lemon juice i teaspoon dry mustard I teaspoon chopped or dried thyme Salt and pepper. Split the chickens and rub each piece with salt, pepper, and one cut dove of garlic, then finally with a little oil or butter. Place in a shallow pan, not too near the grill, turn from time to time and baste frequently with the sauce until the pieces are nicely browned and tender. To make the sauce, mix the oil and lemon until well blended, then add the salt, pepper, dry mustard and thyme. Cook for about three minutes, stirring continuously. CHICKEN STEW 1 chicken 6 peeled and chopped tomatoes 2 tablespoons tomato puree i teaspoon ground cinnamon 3ozs olive oil 3ozs butter Juice one lemon Salt and pepper 1 pint hot water Ground doves Clean and joint chicken Mix the lemon juice, doves, cinnamon, salt and pepper and rub each piece of chicken with the mixture. Heat the butter and oil together and brown the chicken pieces, then take them from the pan and keep hot Add the tomatoes and the puree to the pan, stir well, and add the water. Cook over a low heat until the tomatoes are very soft, then return the chicken to the pan. Cover and continue to cook until the chicken is almost falling off the bone.