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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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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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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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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2 8-ounce cans refrigerated crescent dinner rolls
4 cups chopped cooked chicken or turkey
2 cups chopped broccoli cooked and drained
1 1/2 cups shredded natural Swiss cheese
one quarter cup chopped onion
two tablespoons Dijon mustard
one half teaspoon poultry seasoning
a dash of salt and pepper
one beaten egg

Heat oven to 375° F. Separate one can of dough into two long rectangles. Press into bottom and 1/4″ up sides of an ungreased 15 x 10 inch pan. Bake at 375° for six to eight minutes or until light golden brown.
In a large bowl; combine chicken, broccoli, cheese, onion, mustard, poultry seasoning, salt and pepper. Mix well. Spoon chicken mixture over partially baked crust.
Separate remaining can of dough into two long rectangles and seal perforations. Cut each lengthwise into five strips. Arrange six dough strips lengthwise over chicken mixture. Cut remaining four strips in half crosswise. Arrange eight strips crosswise over lengthwise strips. Brush with egg. Bake at 375° for 18 to 23 minutes or until deep golden brown. Makes about eight servings.

left over Chicken recipe, chicken crisscross

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A roast chicken is most often related to as golden brown oven roasted chicken bursting with stuffing. Bread dressing and brown gravy with mashed potatoes are an ever present companion to roasted chicken. With the advent of commercial rotisserie chicken, the roasted chicken preparation is not as popular. Nevertheless it is still a great economical and easy way to cook and serve chicken especially if the budget is a major consideration. Chicken does not always have to be stuffed with bread dressing. There are many other wonderful foods which, when used for stuffing, make good companions to roasted chicken. A young roasting chicken is tender and usually weighs between four and six pounds.

Never stuff the chicken the day before you roast it. This practice can lead to food poisoning if you try to stuff the bird too far in advance of roasting it. You can make the stuffing and keep it in the fridge until you decide to cook it with the chicken, but never combine the two together, until you are ready to roast the bird.

When stuffing a chicken, always use a light touch. Spoon the filling in lightly; don’t ever pack it in tight. When the chicken is roasting, the filling expands, and this may make the chicken split its sides. If you have made too much filling you can bake it separately in a baking dish. It will be delicious with brown gravy.

Should you have any leftovers after the chicken has been served, always remove the stuffing from the cavity. It is wise to remove all the meat from the bones before you refrigerate it; and bear in mind, leftover chicken should always be refrigerated.

Never start and then stop roasting a chicken. Once you start roasting chicken make sure to completely cook it without removing it half-done. Stuffed chicken that is half roasted, with the intention to finish cooking it later, is simply asking for trouble. Harmful bacteria that causes food poisoning would find this condition of partially cooked chicken an excellent place to grow and thrive.
roast chicken, roasted chicken

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2 - 2 lb chicken broilers, cut up into portion size pieces
one quarter cup butter
1 cup onions chopped fine
1 cup green pepper chopped fine
three cloves garlic peeled, chopped, and minced
1 - 2 lb can tomatoes
1 cup tomato sauce
1 cup dry red wine
1 teaspoon sea salt
one quarter teaspoon black pepper
three bay leaves
one half teaspoon thyme, crushed

Melt the butter in a large skillet that has a tight-fitting cover. Brown pieces of chicken evenly on all sides in the melted butter.
In the skillet, add the onions, green pepper, garlic, tomatoes, and tomato sauce. Mix evenly, then stir in the red wine, salt, and pepper. Add the bay leaves and thyme. Cover tightly and cook over low heat for 35 minutes. Turn the chicken pieces over once during this cooking. The chicken is done if you can pierce the thickest portions with a fork. Serve chicken with cooked spaghetti or cooked broad egg noodles. Serves six.
Chicken Cacciatore

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This is an exciting and individual way to cook steak medallions on the table top! Each guest can cook their own steaks to their meet their personal taste. Ideally you will need an electric grill that fits on the table top of an island stove.

You will need:

1 lb of aged beefsteak – These can be cut into medallions of a quarter to half an inch in size. Beef tenderloin is perfect for this dish or New York strip and sirloin. However, if preferred, lamb chops are an ideal substitute.

Quarter of a cup of Italian parsley – chopped
Coarse black pepper – ground
Sea salt flakes
Quarter of a cup of toasted and salted pine nuts
The zest of one orange or tangerine
The zest of half a lemon
Extra virgin olive oil
To taste: ground black pepper and fine sea salt

1. Season beef medallions with salt and pepper and leave at room temperature.
2. Preheat grill or grill pan to a medium heat.
3. Combine lightly together parsley, pine nuts, citrus zest, a little olive oil and coarse pepper and salt flakes.
4. Beef medallions should be cooked to either rare or medium rare.
5. When the medallions of beef are cooked sprinkle a little gremolada on the top of each.
6. The beef medallions are served on a bed or rice, risotto, potatoes, polenta or salad. Or, more informally, as a steak sandwich on honey wheat baguette bread.

beef medallions grilled

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A variety of flavors can enhance the taste of the marinade. Herbs, onions, shallots, and garlic are the most common additions to marinade. Other ingredients such as ginger, mustard, sugar, and Worcestershire sauce, can also be used. A good mustard vinaigrette, red raspberry vinaigrette, or a red wine vinaigrette is often used as a practical marinade.

Oil and vinegar vinaigrette recipes can be found at Aunt Bea’s Recipes.

oil and vinegar marinade, marinade recipe, aunt bea’s recipes

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An oil and vinegar vinaigrette can be simple or complex, mild or spicy, it can also be made to be served cold or warmed. Vinaigrette dressings can be used in a broad range of culinary dishes. They are most commonly associated with green salad dressings. A good vinaigrette will double as a marinade for vegetables, poultry, red meats, and seafood.

A simple vinaigrette is one part vinegar to three parts olive oil. Be sure to use a good quality extra virgin olive oil as the main ingredient. For a milder vinaigrette increase the olive oil to four parts. With the advent of an increased variety of vinegars arriving on the market, the choices of vinegars has dramatically risen. Aged Italian balsamic vinegar is also becoming more desirable as an ingredient for gourmet vinaigrette dressings. In nearly all oil and vinegar mixtures salt is used to blend all the flavors together. Sea
salt is becoming more popular to use, especially in flavoring gourmet cooking dishes.

Oil and vinegar vinaigrette recipes can be found at Aunt Bea’s Recipes.

oil and vinegar, vinaigrette recipe, aunt bea’s recipes

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