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poultry recipes

poultry recipes

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Published by act

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Published by: act on Jul 14, 2007
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09/16/2012

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* Exported from MasterCook *Apricot-Glazed ChickenRecipe By : Possum Kingdom Lake CookbookServing Size : 6 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 Jar Apricot Preserves1/4 Cup Lemon Juice1 Teaspoon Salt1 Clove Garlic -- crushed1/4 Cup Brown Sugar2 Tablespoons Dijon Mustard9 Pieces Fried ChickenCombine all ingredients except chicken in blender. Blend until smooth.Place chicken in a single layer in 8"x12" baking pan. Cover chicken withsauce. Bake, uncovered in a preheated 350 degree oven for 1 hour.- - - - - - - - - - - - - - - - - -* Exported from MasterCook *Augusta's Chicken & DumplingsRecipe By :Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 chicken fryer -- cut up6 cups water -- for boiling chickenDumplings:2 cups self-rising flour1 eggBoil chicken until done, take chicken out and chicken broth add dumplingsand cook 10 to 15 minutes .take 1 cup of broth out to use for left over dumpling to warm up.Mix together dumpling ingredients and roll out on floured board. rollthin, cut and drop into boiling broth. then cool slow for 10 to 15minutes.Serve chicken on the side debone and add back in with dumplings.
 
- - - - - - - - - - - - - - - - - -NOTES : very good. * Exported from MasterCook *Butterflied ChickenRecipe By : Julia Child, Possum Kingdom Lake CookbookServing Size : 8 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 Chicken, Whole -- broiler/fryer3 Tablespoons Melted Butter1 1/2 Teaspoons Olive OilSaltPepper1/3 Cup Dijon Mustard3 Tablespoons Scallion -- minced1/2 Teaspoon Tarragon5 Drops Hot Pepper Sauce1 1/2 Cups Fresh Bread CrumbsButterflied chicken. To butterfly a chicken. Choose a 3-1/2 lb.broiler/fryer chicken. With a heavy knife or sturdy shears, cut downclose to the backbone from neck to tail on each side to remove it. Spreadthe chicken skin-side up on your work surface and bang the breast withyour fist to break the collar bones and some of the ribs; this flattensthe chicken. Fold the wings akimbo behind the shoulders, and then make aslit in the skin at either side of the breast tip. Push the knee of thedrumstick firmly up under the armpit to loosen the joint, then insert thetip of the drumstick through the skin slit. Repeat on the other side.Broiling: brush butterflied chicken all over with a combination of butterand olive oil. Arrange the chicken skin-side down (flesh-side up!) in abroiling pan (not on a rack) and set them so the surface of meat is about5" from the hot broiler element. After 5 minutes, brush the flesh, whichshould just be starting to brown, with butter and oil. Baste again in 5minutes - use juices in the pan as butter mixture is used up. Sprinklelightly with salt and pepper and turn the chicken skin-side up. Broil and
 
baste 10 minutes more.NOTE: For a plain broil with no mustard and crumbs, give 15 rather than10 minutes to a side, until juices run clear yellow from prickeddrumsticks.Mustard and herb coating. Drain fat and juices out of pan into a smallbowl; skim off and discard all but about 4 tablespoons of fat from top ofjuices.Blend mustard in another bowl with scallions or shallots, tarragon and hotpepper sauce.Beat up reserved fat and juices and blend half of them into the mustard.Spread the mustard over the chicken, then pat on a coating of fresh whitebreadcrumbs. (Cut crusts off homemade-type fresh nonsweet bread; crumb ina blender or a processor.) Baste crumbs with remaining fat and juices.Final cooking. Roast in the upper third of a 400-degree oven for 10 to 12minutes (20 minutes if cooking is delayed). Crumbs should brown lightly.Chicken is done when drumsticks are tender when pressed.Carve into serving pieces at the table, or arrange them on a hot platterin the kitchen.BARBECUE NOTE:The crumb coating makes for difficult barbecuing, since the crumbs tend toburn and fall off into the fire. However, you can use just the mustardand herb mixture, basted on during the last few minutes of cooking (beat afew tablespoons of oil into the mustard to take place of chicken fat andjuices).- - - - - - - - - - - - - - - - - -* Exported from MasterCook *California Chicken With MushroomsRecipe By : Possum Kingdom Lake CookbookServing Size : 4 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 fryer chicken -- cut in serving-- pieces1/2 cup fresh orange juice

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