The Perdue Chicken Cookbook Part 17

If you'll follow the suggestions above, you'll find that most of the foods you cook can be prepared ahead of time and if necessary, frozen. This means that, with the exception of fried foods, just about all the recipes in this book can be considered cook-ahead foods.

So, whether you're cooking for a party, for the week's meals, for houseguests, or for yourself, enjoy the recipes that follow$and all the others in this book as well.

CRISPY CORNISH A LA BLEUServes 2 There are easily 50 varieties of blue vein cheeses for sale in this country. Probably the most famous are the French Roqueforta, the Italian Gorgonzola, the English Stilton, and the American Treasure Cavea. Personally, I like the American varieties best.

2 fresh Cornish game hens Oil for deep frying 1/2 cup mayonnaise 1/4 cup sour cream 1/4 cup minced onion 1/4 cup crumbled bleu cheese 1 small clove garlic, minced Celery sticks Cut hens into 8 pieces each. Fry in deep hot oil at 375F, turning once, until golden brown on both sides, about ten minutes. Drain well on paper towels. Refrigerate if not serving right away.

In a small bowl combine remaining ingredients except celery. Cover and chill. Serve hens warm, at room temperature or cold with bleu cheese dip and celery sticks.

CHICKEN SOUFFLEServes 4 This is a nice prepare-ahead item. It's really best if stored overnight in the refrigerator before baking so the flavors have a chance to blend.

4 eggs, beaten 1 teaspoon minced, fresh thyme or 1/4 teaspoon dried 1 teaspoon minced, fresh basil or 1/4 teaspoon dried Ground pepper to taste 2 cups cooked, shredded chicken 1/4 pound ham, roughly chopped 1 tablespoon minced, fresh parsley 1/2 cup grated Parmesan cheese, divided 3 cups chicken broth 1/2 loaf (5 ounces) Italian bread, roughly torn into chunks 1 cup grated mozzarella cheese In a mixing bowl combine eggs, thyme, basil and pepper.

Add chicken, ham, parsley, 1/4 cup Parmesan cheese and broth. Combine thoroughly and set aside. b.u.t.ter an 8" x 12" baking dish. Place bread chunks in the bottom. Cover with egg mixture followed by Mozzarella cheese and remaining Parmesan. Refrigerate 1 hour or longer. Preheat oven to 350oF. Bake for 45 minutes until puffed and golden brown.

CHICKEN AND STUFFINGServes 6 I wouldn't serve this to a gourmet club, but it's an easy, cook ahead dish for a relaxed family meal when you don't want to spend a lot of time in the kitchen. It's also an ideal way to have the taste of stuffed chicken -- with easier serving qualities. You can make it ahead of time, up to the point of baking.

2 cans (10-1/2-ounces each) condensed cream of chicken soup, divided 1 can (10-1/2-ounces) chicken broth 2 eggs, beaten 1 package (7-1/2-ounces) herb seasoned stuffing mix 3 cups cooked chicken, cut in chunks 1 teaspoon salt or to taste 1/8 teaspoon ground pepper 1/2 cup milk 2 tablespoons chopped canned pimento Preheat oven to 350oF. In a mixing bowl whisk together one can of undiluted soup, broth and eggs. Add stuffing mix and toss. Place stuffing in bottom of a baking dish. Arrange chicken on top of stuffing and sprinkle with salt and pepper. In a large measuring cup combine remaining can of soup and milk and pimento and pour over all. Bake, uncovered, for 35 to 45 minutes or until hot and bubbling..

CHICK-O-TATO Ca.s.sEROLE Serves 4-6 This tastes better reheated, after the flavors have had a chance to blend. You can make it today and it will taste better tomorrow.

1/3 cup vegetable oil 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped green pepper 1/2 cup ketchup 1/2 cup water 2 tablespoons vinegar 2 tablespoons sugar 1 tablespoon Worcesters.h.i.+re sauce 1 tablespoon prepared mustard 1 teaspoon salt or to taste 1/4 teaspoon ground pepper 1 chicken, cut in serving pieces 4 medium potatoes, peeled and thickly sliced Preheat oven to 350F. In a large skillet, over medium heat, heat oil. Add onion, celery and green pepper and cook, stirring often, for 6 to 8 minutes or until softened.

Add ketchup, water, vinegar, sugar, Worcesters.h.i.+re sauce, mustard, salt and pepper and simmer at low heat for about 15 minutes. Place chicken in bottom of a baking dish and tuck potatoes around chicken pieces. Pour sauce over all.

Bake, covered, for 50 to 60 minutes or until cooked through. If planning to re-heat, remove from oven when slightly under cooked.

CHOICE CHEESY CHICKEN Serves 4-6 There's no last minute attention required for this recipe.

Prepare it a day ahead, right up to the point of baking.

1 clove garlic, peeled 1/2 cup (1 stick) b.u.t.ter or margarine 1 cup bread crumbs 1/2 cup grated sharp Cheddar cheese 1/4 cup grated Parmesan cheese 1 teaspoon salt or to taste 1/8 teaspoon ground pepper 6 skinless, boneless chicken breast halves With the broad side of a large kitchen knife crush garlic slightly to release flavor. In a small saucepan over low heat melt b.u.t.ter with garlic clove. Set b.u.t.ter aside for 1/2 hour for maximum garlic flavoring. On a sheet of wax paper combine bread crumbs, cheeses, salt and pepper. Dip chicken in garlic b.u.t.ter, then roll in cheese mixture.

Tuck sides under to form a neat roll. Arrange chicken in a large shallow baking pan and drizzle with any remaining b.u.t.ter. Cover and refrigerate if making ahead. When ready to bake, preheat oven to 350oF. Bake chicken for 35 to 45 minutes or until crisp, golden and cooked through.

PHOTO: New Year's Eve - Cold "Chicken Tonnato" Buffet

COLD CHICKEN TONNATOServes 6-8 This is an elegant company recipe, and it works well if you make it the day before. I've made it with water-packed tuna, but oil-packed would work also.

8 chicken cutlets (about 2 pounds skinless, boneless chicken breast halves, pounded thin, or 2 thin sliced boneless roaster b.r.e.a.s.t.s) 1/2 cup flour, seasoned with salt and ground pepper to taste 1/2 cup (1 stick) b.u.t.ter or margarine 2 cans (13-ounces) tuna, drained 8 anchovies 2 cloves garlic, peeled 1 cup olive oil 4 tablespoons white vinegar 4 tablespoons light cream 2 tablespoons capers Dip cutlets in flour to coat lightly, shake off excess. In a large skillet over medium-high heat, melt b.u.t.ter. Add cutlets and saute until cooked through, about 5 minutes; turn once. Drain cutlets on paper towels. Chill. In a blender or food processor, combine tuna, anchovies, garlic, oil, vinegar and light cream. Blend until pureed. Pour sauce over cold cutlets, sprinkle with capers. May be loosely covered and refrigerated overnight before serving.

EASY CHICKEN CORDON BLEUServes 4 This is another recipe that can be fixed, except for frying, on the day before. For variation, try Swiss cheese and Canadian bacon. For a sauce, make a white sauce with chicken broth. If you're in a hurry, undiluted cream of chicken soup makes a handy subst.i.tute, but it's definitely a second choice compared to a good, homemade white sauce.

Garnish with parsley sprig.

4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast 4 tablespoons b.u.t.ter or margarine 1 tablespoon minced, fresh parsley 4 slices ham 4 slices sharp cheese 1 egg, beaten 1 cup bread crumbs Place chicken between sheets of plastic wrap and pound to 1/4 inch thickness. Skip the preceding step if you're using the thin sliced boneless roaster breast. Spread chicken with b.u.t.ter and sprinkle with parsley. Place a slice of ham and a slice of cheese on each chicken breast, folding to fit. Roll, jelly-roll fas.h.i.+on, and secure with toothpicks. Dip chicken in beaten egg and roll in bread crumbs. Fry in deep fat at 350oF for 12-15 minutes or until golden brown and cooked through. Remove toothpicks before serving.

FIESTA TORTILLA STACK 6-8 servings The flavors in this recipe blend and get better if you make it the day before, but I have also served it the same day when I was in a hurry. It does need at least a couple of hours for the flavors to develop. I've made this recipe with coriander and without; it works well either way.

Coriander, by the way, is also known as cilantro or Chinese parsley, so if you can't find "coriander" in your market, look for it by its other names.

1 cup cooked, shredded chicken 1/2 cup mayonnaise 3 tablespoons chopped, fresh, cilantro (also called coriander or Chinese parsley), if available 1/2 teaspoon salt 1 package (8 ounces) cream cheese 1 can (7 ounces) whole kernel corn, drained 2 tablespoons taco seasoning mix 1 dozen 8-inch flour tortillas Cherry tomatoes 1 small head lettuce In a mixing bowl combine chicken, mayonnaise, cilantro and salt. In a separate small bowl combine cream cheese drained corn and taco seasoning mix. Place 2 flour tortillas, one on top of other. Spread with 1/3 of chicken mixture, then two tortillas and corn mixture. Continue until mixtures are used up.

Chill for at least 4 hours to develop flavors. Remove from refrigerator half an hour before serving. Garnish with tomatoes and serve on a bed of lettuce.

GARDEN BREAST CHEVREServes 4 Chevre means goat in French, and the t.i.tle of this recipe comes from the goat cheese in it. Frank, by the way, loves goat cheese.

1 whole roaster breast salt and ground pepper to taste 6 ounces mild creamy goat cheese or cream cheese, softened 1 medium carrot, coa.r.s.ely grated 1 small zucchini, unpeeled and coa.r.s.ely grated 1/4 cup snipped fresh or frozen chives 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried 1 tablespoon vegetable oil Preheat oven to 375o F. Working from the top of the breast use finger tips to carefully loosen the skin from the meat on the breast to form a pocket. Do not detach skin on sides or at base of breast.. Combine cheese, carrot, zucchini, chives, rosemary and salt and pepper. Stuff vegetable mixture evenly under skin of breast. Brush with oil and place skin side up in a roasting pan. Bake for about one hour and 15 minutes or until juices run clear with no hint of pink when a cut is made near the bone.

Chill, wrap tightly and refrigerate if not serving immediately. It's good served at room temperature, but it's also good reheated.

COLD CORNISHServes 2 To get the best flavor from the green beans in this recipe, choose ones that are fresh and young. The bean growers say that if the bean is fresh, it will snap easily when broken.

If it bends instead of snapping, the bean has been around too long. Also, check the maturity of the developing seeds inside the pods. You want the seeds to be immature, and you can tell this by making sure that they don't bulge inside the pods. If the seeds are bulging, you can count on the green beans being tough and leathery.

2 fresh Cornish game hens 2 tablespoons olive oil 2 large tomatoes, coa.r.s.ely chopped, or 1 can (16 ounces) whole tomatoes, chopped, drained 1 medium zucchini, sliced 1 cup fresh green beans, cut into 2-inch lengths 4 scallions, sliced 1/4 cup minced fresh basil or 1 tablespoon dried 1 teaspoon salt or to taste 1/8 teaspoon ground pepper 1 cup chicken broth 1/3 cup Feta cheese (optional) Quarter hens, remove backbones. In a large skillet, over medium-high heat, heat oil. Add hens and brown on all sides, 12 to 15 minutes. Add remaining ingredients. Cover and simmer 20 minutes or until hens are cooked through.

Refrigerate. Serve cold, sprinkled with cheese.

KICK-OFF KABOBSServes 6 Frank is an avid sports fan, and he constantly astonishes his friends by knowing obscure facts and dates concerning the various players and games. This is a an easy dish to serve your sports fans.

6 skinless, boneless chicken breast halves 1/4 cup flour 1 teaspoon salt or to taste 1/8 teaspoon ground pepper 1 egg, slightly beaten 2 tablespoons water 1/2 cup fine dry bread crumbs 1/4 cup grated Parmesan cheese 3 tablespoons b.u.t.ter or margarine Preheat oven to 375oF. On a sheet of wax paper, combine flour, salt and pepper. In a shallow dish beat together egg and water. On a separate sheet of wax paper blend bread crumbs and cheese. Dip chicken into flour, then egg, then bread crumb mixture turning to coat well on both sides. Arrange chicken in a b.u.t.tered baking dish. Dot with remaining b.u.t.ter. Bake for 15 minutes. Turn and bake 15 to 20 minutes longer or until cooked through. Cut each breast half into four pieces and thread onto wooden skewers. Wrap in foil or place in plastic container and refrigerate until needed. Serve with a.s.sorted dips.

Herbed Sour Cream Dip - In a small bowl combine 1 cup sour cream, 3 tablespoons minced fresh parsley, 1 teaspoon dried tarragon, 2 tablespoons minced scallions, 2 tablespoons snipped fresh or frozen chives, and 1/2 teaspoon salt or to taste.

Instant Spiced Dip - In a small bowl blend together 1 cup mayonnaise, 1/4 cup bottled French dressing, 1/4 cup chili sauce, 1 teaspoon horseradish sauce, 1 teaspoon Worcesters.h.i.+re sauce, 1/2 teaspoon dry mustard, 2 cloves garlic, minced and salt to taste. (If you're in a hurry, subst.i.tute 1/2 teaspoon garlic salt for the fresh garlic and the salt.)

MARINATED BROILED CHICKEN Serves 2-4 Marinating provides an opportunity for flavors to penetrate the chicken. The marinating time can vary tremendously and the results will still be tasty. I like to marinate overnight, in the refrigerator, but even three hours can add a lot to the flavor or your chicken.

1 chicken, cut in half lengthwise 1/2 cup peanut or vegetable oil 1/2 cup soy sauce 1 teaspoon minced, fresh ginger or 1 teaspoon ground 2 cloves garlic, minced Salt to taste Place chicken in a shallow dish. Add remaining ingredients and turn to coat well. Cover and marinate refrigerated for at least 3 hours. Place chicken skin side down on broiler rack. Pour half of marinade mixture in cavity of chicken.

Broil 9 to 10 inches from broiler for about 30 minutes.

Turn chicken, brush with remaining mixture. Broil 20 to 30 minutes longer or until cooked through.

OVEN-BRAISED ROASTER BREAST WITH VEGETABLES Serves 4-6 Making this dish the day before has a couple of advantages.

Any fat will rise to the top where it's easy to remove and also the wine and herbs "marry" with the other flavors.

1 whole roaster breast 2 tablespoons vegetable oil 8 small white onions (about 1/2 pound) 1-1/2 cups low-sodium chicken broth 1/3 cup dry white wine 1 tablespoon minced, fresh tarragon or 1 teaspoon dried 1/4 teaspoon ground pepper 8 small potatoes, peeled 8 baby carrots 2 cups broccoli florets 1/4 cup milk 1-1/2 tablespoons cornstarch Preheat oven to 350oF. In 5-quart oven-proof Dutch oven or saucepot over medium-high heat, heat oil. Add roaster breast; cook 15 to 20 minutes turning until browned on all sides. Remove and set aside. Add onions, cook 2 to 3 minutes or until lightly browned, stirring frequently.

Remove onions; pour off excess fat. Return roaster breast to Dutch oven. Add broth, wine, tarragon and pepper; bring to a boil. Add potatoes; cover and bake 30 minutes. Add onions and carrots; cover. Bake 30 minutes longer or until roaster breast and vegetables are almost tender. Add broccoli; cover. Bake 8 to 10 minutes longer or until roaster breast is cooked through and vegetables are tender.

(Prepare to this point and refrigerate overnight, if desired.) Remove roaster breast and vegetables to serving platter; keep warm. In small bowl, stir together milk and cornstarch until smooth; stir into liquid in Dutch oven.

Over medium heat, bring to boil; boil l minute, stirring constantly. Serve sauce with roaster breast and vegetables.

PARMESAN b.r.e.a.s.t.serves 4 Parmesan cheese is a "cooking cheese" and is usually used in its grated form in the United States. When young, it's mild and nutty, but with age is acquires a sharply tangy flavor. When it's too old, it gives an off-flavor to foods, so check the shelf life on the container. When it doubt, taste it.

1 whole roaster breast 2 cups cooked rice 1 cup fresh chopped spinach (or 1/2 package frozen, thawed and drained) 1/2 cup minced fresh basil, or 2 tablespoons dried 1 clove garlic, minced 1/4 cup toasted pine nuts 1 egg 2 tablespoons milk 2 tablespoons olive oil, plus 1 tablespoon for basting 1/4 cup grated Parmesan cheese Salt and ground pepper to taste Preheat oven to 375oF. Season breast to taste with salt and pepper. In a mixing bowl combine remaining ingredients. Stuff breast cavity with rice and place a sheet of aluminum foil over cavity to hold in stuffing.

Carefully turn breast over and place skin side up in a roasting pan. Spoon any remaining rice around breast.

Baste chicken with oil and bake for about one hour and 30 minutes or until juices run clear with no hint of pink when a cut is made near the bone. Chill, wrap tightly, and refrigerate for 24 hours to give flavors a chance to blend.

You can serve it warm or at room temperature.

SALISBURY CHICKEN b.r.e.a.s.t.s Serves 6-8 The name "Salisbury," when used with steak means that the beef will be chopped or ground. This recipe has nothing to do with chopped meat; in this case "Salisbury" refers to the town on Maryland's Eastern Sh.o.r.e where the Perdue Farms headquarters is located.

You can prepare this a day ahead of time right up to the point of baking.

8 skinless, boneless chicken breast halves or two thin sliced boneless roaster b.r.e.a.s.t.s 1/2 cup flour 1-1/2 teaspoons salt or to taste 1/4 teaspoon ground pepper 1 cup bread crumbs 3/4 teaspoon minced, fresh sage or 1/4 teaspoon dried 3/4 teaspoon minced, fresh rosemary or 1/4 teaspoon dried 3/4 teaspoon minced, fresh thyme or 1/4 teaspoon dried 2 eggs 1/2 cup (1 stick) b.u.t.ter or margarine, melted 1/2 cup Sauterne wine 8 slices mozzarella cheese Preheat oven to 350oF. On a sheet of wax paper, combine flour, salt and pepper. In a shallow bowl beat eggs. On a separate sheet of wax paper combine bread crumbs and seasonings. Dip chicken in flour mixture, then eggs, then crumb mixture. Roll and secure with toothpicks. Place in large shallow baking pan. Pour melted b.u.t.ter over chicken.

Cover and bake for 20 minutes. Remove cover. Pour Sauterne over chicken. Bake, uncovered, 30 minutes more.

Fold slices of cheese in half; place one on top of each roll for last 3 minutes or until cheese is melted.

SECRETARIES' SALADServes 15-25 Perdue home economists developed most of the recipes in this book, but this recipe is one of the few that is mine.

I served it first at what Frank and I jokingly call the "Perdue High Holiday," National Secretaries' Day.

That's the day when we honor the people who we know really make the world go 'round. We usually have about 25 of the top secretaries from Perdue Headquarters for dinner along with their husbands to celebrate the day.

1 head lettuce, shredded 1 cup chopped celery 1 large green, red, or yellow pepper, chopped 1 cup thinly sliced carrots or if it's summer, 1 cup chopped tomato 1 cup chopped scallions 1 cup frozen peas, room temperature, not cooked 1 1/2 cups mayonnaise (I use h.e.l.lmann's) 2 cups cooked, shredded chicken 2-1/2 cups shredded Cheddar cheese In a large gla.s.s bowl, layer ingredients in the order given. Refrigerate for 24 hours to develop flavors.

PISTACHIO SMOKED CHICKEN SPREAD The green color and the crunch of the pistachios add a lot to this spread. Be sure to store the pistachios in an airtight container after purchase. Exposure to air affects the texture of the nuts and causes them to become soggy.

1 package cream cheese (8-ounces), room temperature 1 cup finely chopped cooked chicken 1/2 teaspoon salt or to taste 1/8 teaspoon liquid smoke 1/4 chopped pistachios 3 teaspoons fresh lemon juice In a mixing bowl combine ingredients thoroughly.

Refrigerate for 24 hours while flavors blend. Serve on crackers, or for a rich and delicious lunch, I have served it on croissants one time and on bagels another day.

SPICY CORNISH HEN TIDBITSServes 2 This is another of the recipes included in the Perdue Cornish Hen packages that people have requested from Frank dozens and dozens of times over the years. I'm including the recipe exactly as it originally appeared, but you may want to subst.i.tute fresh garlic (1 clove), fresh onion (1 tablespoon, finely chopped), and fresh celery (2 tablespoons, finely chopped), for the garlic powder, onion salt, and celery salt. If you make these subst.i.tutions, be sure to add salt to taste afterwards.

2 fresh Cornish game hens 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion salt 1/4 teaspoon celery salt 1/4 teaspoon lemon pepper or black pepper 1 cup vegetable oil or as needed 1 cup bottled garlic cheese dressing Cut hens into serving pieces. Combine dry spices and toss hens in spices to coat evenly. Heat oil in large skillet over medium heat and fry Cornish pieces about 8 minutes on each side until tender and golden. Remove and drain on paper towels. Arrange on a serving dish. Cover and refrigerate overnight. To serve, dip Cornish pieces into bottled dressing. Serve at room temperature.

CHAPTER EIGHT CHICKEN FOR HOLIDAYS

If we were back in the 1920s right now, and you were planning a holiday meal, it would almost certainly not include chicken$unless you were either lucky or rich.

Having chicken for holidays happens all the time today, but back then, chicken on the menu was either a sign of affluence or that you lived on a farm and had your own chickens. When Herbert Hoover was using "a chicken in every pot" as a campaign slogan back in the late 1920s, chicken was such a rare and expensive treat that people thought Hoover's promise was about as realistic as promising them pie in the sky. Few people believed that anyone could deliver on that promise.