The Perdue Chicken Cookbook Part 10

Remove chicken from marinade and cut into 3/4-inch cubes; reserve marinade. On each of 10 to 12 skewers, thread 4 to 5 chicken cubes. Preheat broiler. Place skewers in broiler pan; broil 4 inches from heat source 8 to 10 minutes until cooked through, turning once and brus.h.i.+ng occasionally with marinade. Serve kebobs with curried yogurt dip.

Nutrition Figures per Serving Calories 234. Protein 35 grams. Fat 6 grams. Carbohydrate 8 grams. Sodium 645 grams. Cholesterol 82 mg.

POACHED CHICKEN IN CREAMY LEMON SAUCEServes 4 I'm fond of this recipe because the texture is creamy and it doesn't use cream.

4 boneless, skinless, chicken breast halves 1/4 teaspoon ground pepper 1/2 cup chicken broth 1/4 cup white wine 2 tablespoons lemon juice 1 teaspoon grated lemon peel 1 cup lowfat milk 1-1/2 tablespoons cornstarch 1 tablespoon Dijon mustard 2 tablespoons minced, fresh parsley, optional

Season chicken with pepper. In a large, deep skillet over medium-high heat, combine broth, wine, lemon juice and lemon peel; bring to a boil. Add chicken; reduce heat to medium-low. Cover and simmer 12 to 15 minutes or until chicken is cooked through. Transfer chicken to a warm serving plate and keep warm.

In a small bowl, blend milk, cornstarch and mustard until smooth; stir into simmering liquid in skillet. Increase heat to medium; cook until mixture boils and thickens, stirring constantly. Return chicken to skillet; coat well with sauce. Sprinkle with parsley, if desired.

Nutrition Figures per Serving Calories 205. Protein 34 grams. Fat 4 grams. Carbohydrate 7 grams. Sodium 201 Cholesterol 84 mg.

CHICKEN AND BELL PEPPER SAUTEServes 4 This recipe is prettiest when made with red, green, and yellow bell peppers. However, your supermarket may not have the red and yellow ones available, in which case, subst.i.tute green ones. Incidentally, red bell peppers started out as green bell peppers, but as they matured, their color changed from green to red.

4 boneless, skinless chicken breast halves 1 teaspoon ground c.u.min 1 teaspoon dried oregano ground pepper to taste 1 to 2 tablespoons olive oil 1 clove garlic, minced 1 small red bell pepper, cut into thin strips 1 small green bell pepper, cut into thin strips 1 small yellow bell pepper, cut into thin strips

Place chicken b.r.e.a.s.t.s between sheets of plastic wrap and pound to 1/4 inch thickness. Sprinkle both sides of chicken with c.u.min, oregano and pepper to taste, pressing to make seasonings adhere.

In large skillet, over medium-high heat, heat oil. Add chicken; saute 1 to 2 minutes per side or until almost cooked through. Remove chicken to warm platter; keep warm.

Add garlic and pepper strips to drippings in skillet; stir- fry one minute. Reduce heat to medium-low; cover and cook 3 minutes or until peppers are tender-crisp. Return chicken to skillet, spooning pepper mixture on top. Cover and cook 3 to 5 minutes longer until vegetables are tender and chicken is completely cooked through.

Nutrition Figures per Serving Calories 209. Protein 32 grams. Fat 7 grams. Carbohydrate 3 grams. Sodium 91 grams. Cholesterol 79 mg.

CHICKEN NORMANDYServes 4 If they're available, choose Rome Beauty apples for this recipe. Romes have a somewhat flat, mealy taste when eaten raw, but their flavor develops a wonderful richness when cooked. They're available from October until early Summer.

The Golden Delicious, the Cortland, the Jonathan, and the Granny Smith are also good for baking. The Red Delicious apples, by the way, are only fair for cooking.

1 chicken, cut in serving pieces (about 3 pounds) Ground pepper to taste vegetable cooking spray 2 medium apples, cored and sliced 1 large onion, sliced 1/2 cup apple cider or juice 2 tablespoons fresh lemon juice 1 tablespoon vegetable oil 2 teaspoons brown sugar 1/4 teaspoon ground allspice

Preheat oven to 350F. Sprinkle chicken pieces with pepper to taste.

Spray 13 by 9-inch baking dish with vegetable cooking spray. Arrange chicken in baking dish; scatter apple and onion slices around and on top of chicken. In cup, combine cider, lemon juice, oil, sugar and allspice; pour over chicken. Bake, uncovered, for about 1 hour or until chicken is cooked through and apples are tender, turning pieces once during cooking and basting occasionally with drippings. To serve, remove chicken from pan juices and spoon apples and onions on top.

Nutrition Figures per Serving Calories 609. Protein 44 grams. Fat 39 grams. Carbohydrate 20 grams. Sodium 166 mg. Cholesterol 174 mg.

BALSAMIC CHICKEN AND MUSHROOMSServes 4 If you can find balsamic vinegar, buy it! I've included red wine vinegar in case you can't find balsamic vinegar, but the balsamic vinegar is terrific in this recipe, and it's worth having on hand for salad dressings afterwards.

1 chicken, cut in serving pieces (about 3 pounds) Ground pepper to taste paprika 1-1/2 to 2 tablespoons olive oil, divided 2 tablespoons chopped shallots or scallions 2 cups sliced fresh mushrooms (about 1/2 pound) 1/2 cup chicken broth 2 tablespoons balsamic or red wine vinegar

Preheat oven to 350F. In large baking dish, place chicken, skin-side up; brush with 1/2 to 1 tablespoon oil and sprinkle with pepper and paprika to taste. Bake 40 minutes. Pour off and discard pan juices.

Meanwhile, in medium skillet over medium-high heat, heat remaining oil. Add shallots; saute 2 minutes until slightly softened. Stir in mushrooms; cook 2 minutes longer until lightly browned, stirring constantly. Add broth and vinegar; reduce heat to medium, and cook 3 minutes or until mushrooms are tender and liquid is slightly reduced. Pour mushroom mixture over chicken; bake 20 to 25 minutes longer until chicken is cooked through, basting occasionally with pan drippings. Serve chicken with mushroom sauce.

Nutrition Figures per Serving Calories 568. Protein 44 grams. Fat 41 grams. Carbohydrate 3 grams. Sodium 290 mg. Cholesterol 174 mg.

HARVEST CHICKEN DINNERServes 8 Acorn squash is high in vitamin A. A single serving will more than meet your Recommended Daily Allowance for this vitamin.

1 whole roaster (about 6 pounds) 1/2 cup white wine 1/4 cup brown sugar 2 tablespoons cider vinegar 1 tablespoon vegetable oil 2 teaspoons dried rosemary leaves, crushed 1 teaspoon Worcesters.h.i.+re sauce 2 large acorn squash

Preheat oven to 350oF. Remove and discard and visible fat from roaster cavity. Remove giblets. Tie drumsticks together and fold wings back. Place chicken in roasting pan. In small bowl, combine wine, sugar, vinegar, oil, rosemary, Worcesters.h.i.+re; brush mixture on roaster, covering entire surface. Roast chicken 45 minutes.

Meanwhile, cut squash into quarters; remove seeds. After 45 minutes cooking time, arrange squash in roasting pan around chicken; fill cavities with a little rosemary mixture. Roast chicken, basting occasionally 1 1/4 to 1 3/4 hours longer (depending on weight) or until juices run clear with no hint of pink when thigh is pierced.

To serve, slice chicken with degreased pan juices and accompany with squash.

Nutrition Figures per Serving Calories 574. Protein 49 grams. Fat 31 grams. Carbohydrate 24 grams. Sodium 162 mg. Cholesterol 153 mg.

CAJUN SPICED ROASTER 8 If roasters aren't available in your area, you can use a regular whole chicken, adjusting the cooking time.

However, roasters are juicier and tenderer and more flavorful, so if you've got a choice, go for a roaster.

1 whole roaster (about 6 pounds) 1 to 1-1/2 tablespoons dried thyme 2 teaspoons ground black pepper 1 teaspoon salt 1/2 to 1 teaspoon Cayenne pepper 1 clove garlic, minced 2 celery ribs, sliced (leaves included) 1 onion, quartered 1/4 cup parsley sprigs 1/2 lemon 1 tablespoon vegetable oil

Preheat oven to 350F. Remove and discard any visible fat from roaster cavity. Remove giblets. Rub roaster inside and out with lemon; brush oil evenly over skin.

In small bowl, combine thyme, black pepper, salt, red pepper, and garlic. Rub some of mixture into cavity of roaster; stuff with celery, onion and parsley. Skewer or tie cavity closed and fold back wings. Rub remaining herb and spice mixture evenly into skin of roaster, covering entire surface.

Place chicken in roasting pan. Roast 2 1/4 to 2 3/4 hours (depending on weight)or until juices run clear with no hint of pink when thigh is pierced. Baste occasionally with pan drippings.

To serve, remove celery, onion and parsley from cavity of roaster; discard. Skim fat from pan drippings and discard; reserve pan juices. Slice roaster and serve with pan juices.

Nutrition Figures per Serving Calories 478. Protein 49 grams. Fat 29 grams. Carbohydrate 3 grams. Sodium 473. Cholesterol 153

Chapter Four$Chicken For Children

This chapter is going to be about cooking for and by kids, but I got the idea for it when I was thinking about something entirely different. I was idly wondering, "When is Frank the absolute happiest and most content?" Part of me instantly wanted to answer, "When working, of course."

I believe that for him business is pleasure. If it's a busy time, he'll happily get along for weeks at a time on four hours sleep and work the rest except for meals. When it gets really busy, I've seen him get by on two hours$and still relish the work.

But there are certainly other things he enjoys. He's an avid baseball fan and the best Father's Day gift I think he ever got was tickets to go to one of the Oriole games with his son Jim and grandson Ryan. He also loves dancing (his nickname years ago used to be "twinkle toes").

Still, I think the time that he looks the most relaxed and content and generally pleased with life is when the four children and twelve grandchildren are here. They're scattered from Maine to Virginia, so we don't get them often, but when we do, it's an occasion. And it's one when I want to have food that I can count on the kids' liking.

Here are some of the principles of cooking for young children that I've learned from the Perdue home economists and from Cooperative Extension. I'm guessing that if you have kids, you know their preferences pretty well, but if you're entertaining other kids, these tips may come in handy.

_Finger foods such as chicken nuggets are always a hit. I keep a carton or two on hand for a never-fail snack food for kids$or grown-ups.

_Young children often prefer uncomplicated tastes.

While some may go for elaborate sauces, it's safest to cook chicken by quickly sauteing it in your frying pan, and then have any of the grown-up's sauces available for the kids to use as an optional dip.

_Avoid highly seasoned foods for kids unless you know they're used to them.

_Frequently young children like uniform textures.

Ca.s.seroles with hard and soft textures would be riskier than, say, a straightforward boned chicken breast.

_Pieces cut from a cooked Cornish hen can be a real treat for a small child. He or she eats the child-size portion, breast or leg, while the grown-ups eat regular size broiler breast or drumsticks.

_My friends in Cooperative Extension tell me that the latest scientific research suggests thinking of a balanced diet in terms of several days rather than just a rigid 24- hour period. That means that if one of the kids in your care goes on a chicken-eating jag or a peanut b.u.t.ter jag or a not-eating jag, don't worry; it's ok as long as in the course of several days he or she is getting a balanced diet. Knowing this can make meal time a lot more relaxed.

Cooking with school age kids can be a lot of fun, as long as it's presented as a treat instead of a ch.o.r.e. You might, for a start, get them involved in planning the week's menu. I know some families who allow each child to pick the main dish for one meal a week. Older children actually get to cook their choice. My daughter-in-law, Jan Perdue, suggests getting kids to pick out meals with an ethnic or international theme so that mealtime is a time to explore other cultures as well as a time to eat.