Garlic Flavored Fried Chicken

Ingredients:
2 two to three lb fryer-broilers, cut up into portion-sized pieces
¾ cup milk
4 cloves of garlic, minced
½ teaspoon Accent
3 eggs, beaten until lemon yellow
1 cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
2 cups fine bread crumbs
Vegetable oil for deep frying

Method:
Wipe the chicken pieces with paper toweling. Mix the milk, garlic and Accent and let stand for a few minutes for flavors to unite. Add the eggs to the milk. Put each piece of chicken in a paper sack with the flour and coat the chicken by shaking thoroughly.
Mix the garlic powder, salt and pepper with the bread crumbs. Dip the chicken into the eggs and milk and then into the flavored bread crumbs. Drop into 350°F. hot oil and fry until a rich golden brown.
Place browned chicken on a rack in a 350°F. oven for an additional 30 minutes. Serve at once, piping hot. Serves 6.
garlic chicken

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Roast Chicken with Rice Stuffing

Ingredients:
1 3-to-5 lb roasting chicken
1 teaspoon salt
1 teaspoon Accent
¼ teaspoon pepper
3 tablespoons butter
1.2 cup onion, chopped fine
½ cup celery, chopped fine
2 cups boiling water with 2 tablespoons instant chicken bouillon dissolved in it
½ teaspoon pulverized sage
2 tablespoons dehydrated parsley flakes
1 cup instant rice as it comes from the package
1 4-ounce can mushroom stems and pieces, drained

Method:
Wipe the chicken inside and out with paper toweling. Mix the salt, Accent and pepper together. Rub the chicken inside and out with the mixture.
Melt the butter in a skillet with a tight-fitting cover. Add the onion and sauté until it is transparent and glazed. Add the celery and the boiling water. Add the sage, parsley flakes and rice. Bring to a rolling boil and then turn heat back to simmer. Cover and cook for 15 minutes without stirring. Remove from the heat, stir in the mushrooms and allow to cool for a few minutes.

Place the rice mixture in the cavity of the chicken. Fasten the openings with skewers or by sewing. Place the chicken, breast side down, in a roasting pan with a tight-fitting cover. Cover and bake for 1 hour at 350° F. Then turn chicken breast side up, and continue to bake, covered, at 350° F. for an additional hour. Remove cover to allow chicken to brown and bake for an additional 25 minutes at 350° F., or until the thickest portion of the chicken can be easily pierced with a fork. Serves 4.

Variations:
For gravy, add 1 cup water to the pan drippings along with 1 tablespoon instant chicken bouillon. Bring to a boil and loosen the browned juices from the bottom of the pan. Thicken by stirring in ½ cup water in which 1 tablespoon cornstarch has been dissolved.
Another delicious gravy can be made by adding ½ cup water to the pan drippings; bring to a rolling boil to loosen the browned juices. Then add 1 can (10-ounce) cream of chicken soup. Stir and blend and heat through.
roast chicken, roasted chicken with rice

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ROAST CHICKEN WITH RICE STUFFING

1 3-to 5 pound roasting chicken or capon
1 teaspoon salt
1 teaspoon Accent seasoning
¼ teaspoon pepper
3 tablespoons butter
½ cup onion, chopped fine
½ cup celery, chopped fine
2 cups boiling water with 2 tablespoons instant chicken bouillon dissolved in it
½ teaspoon pulverized sage
2 tablespoons dehydrated parsley flakes
1 cup instant rice as it comes from the package
1 4-ounce can mushroom stems and pieces, drained

Rinse chicken in cold water. Wipe the chicken inside and out with paper toweling. Mix the salt, Accent and pepper together. Rub the chicken inside and out with the mixture.
Melt the butter in a skillet with a tight-fitting cover. Add the onion and sauté until it is transparent and glazed. Add the celery and the boiling water. Add the sage, parsley flakes and rice. Bring to a rolling boil and then turn heat back to simmer. Cover and cook for 15 minutes without stirring. Remove from the heat, stir in the mushrooms and allow to cool for a few minutes.
Place the rice mixture in the cavity of the chicken. Fasten the openings with skewers. Place the chicken, breast side down, in a roasting pan with a tight-fitting cover. Cover and bake for 1 hour at 350° F. Then turn chicken breast side up, and continue to bake, covered, at 350° F. for an additional hour. Remove cover to allow chicken to brown and bake for an additional 25 minutes at 350° F. or until the thickest portion of the chicken can be easily pierced with a fork. Serves 4.

Variations:
For gravy, add 1 cup water to the pan drippings along with 1 tablespoon instant chicken bouillon. Bring to a boil and loosen the browned juices from the bottom of the pan. Thicken by stirring in ½ cup water in which 1 tablespoon cornstarch has been dissolved.
Another delicious gravy can be made by adding ½ cup water to the pan drippings; bring to a rolling boil to loosen the browned juices. Then add 1 can (10-ounce) cream of chicken soup. Stir and blend and heat through.
roasted chicken with rice stuffing

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Sauces Made with Stock

Master Recipe:
Butter or margarine, 3 Tablespoons
3 table spoons flour
½ teaspoon salt
Dash of pepper,
1 cup meat or fish stock
1 cup milk.

1. Melt butter; add flour mixed with salt and pepper; stir until well blended.
2. Add stock and the milk gradually while stirring constantly over moderate heat.
3. Continue to stir until mixture is thick and smooth. Bouillon cubes extracts or pastes combined with water as directed may be substituted for stock.
Use for meat, fish and scalloped dishes.

Variations:
Béchamel Sauce: Increase veal or chicken stock to 1 ½ cups. Cook 1 slice onion, 1 slice carrot, bit of bay leaf, sprig of parsley and celery top, 5 peppercorns and ¼ cup mushroom trimmings, if available, in stock for 15 minutes; strain. Proceed as directed using 1 cup of this hot strained stock and 1 cup light cream instead of milk. Serve with broiled, baked or boiled fish and with chicken or turkey.

Veloute Sauce: Use chicken or veal stock and substitute 1/3 cup heavy cream for 1/3 cup milk. Serve with chicken or veal croquettes, veal birds and mock drumsticks.

Peanut Butter Sauce: Use ham or chicken stock, first combining 4 table spoons peanut butter with melted butter. Stir until smooth. Add dry ingredients and proceed as directed. Served with broiled, baked or fried ham and with broiled or roast chicken or duck.

Olive Sauce: Use beef or veal stock. Allow butter to brown before adding dry ingredients. Proceed as directed, adding ¾ cup finely chopped stuffed olives. Serve with meat croquettes.

Onion Sauce: Brown 1 cup sliced onions in butter increased to 5 tablespoons. Proceed as directed, using beef stock. Serve with braised beef and leftover meats.

Raisin Sauce: Use ham stock and add ¼ cup sugar, 2 tablespoons vinegar and 1 cup seedless raisins after sauce begins to thicken. Serve with broiled, fried or baked ham.

Mushroom Sauce: Substitute mushroom stock, made from simmering skins and stems from ¼ pound mushrooms in 1 ½ cups water for about 5 minutes, or use liquor from one 14-ounce can mushrooms (water added to make 1 cup) for meat stock. Saute 1 cup sliced fresh or canned mushrooms in butter until lightly brown. Proceed as directed. Serve with beefsteak, roast beef, hamburger patties, chicken, turkey, or veal cutlets.

sauces from stock, sauces variations

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