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Ingredients: 3 Pound(s) broiler-fryer chicken * 2 Tablespoon(s) melted butter mixed with 1 Teaspoon(s) olive oil or cooking oil. 1 Pinch(s) of thyme, tarragon or mixed herbs, optional. 1 Tablespoon(s) finely minced shallot or scallion 1/2 Cup(s) chicken stock and/or dry white wine or french vermouth 1 tb to 2 tb butter for enrichment, optional Directions: This is a basic recipe that can be dressed up any way you like. This is one of the "Master" recipes in the book. She presents Master recipes for each category of food then offers variations on the themes. I really like this book because it offers solid basics and then gets whimsical. It really lives up to its "The Way to Cook" title. Of course you can broil a half chicken or chicken in parts, but when you want a handsome presentation at the table, butterfly is the way to go. To butterfly a chicken. First remove the backbone by cutting down close to it on each side with a heavy knife or sturdy shears. Spread the chicken skin side up on your work surface and bang the breast with your fist to break the collarbones and some of the ribs; this flattens the chicken. Cut off the little nubbins at the wing elbows, and fold the wings akimbo by tucking the wing ends behind the shoulders. Then make a slit in the skin at either side of the breast tip. Push the knee of the drumstick firmly up under the armpit to loosen the join; then pull it down and insert the tip of the drumstick through the skin slit. The leg will be held in place. For 4 servings: SPECIAL EQUIPMENT SUGGESTED: A stout knife and/or shears for preparing the chicken; a basting brush; a baking dish about 1 inch deep (without rack) that will just hold the butterflied chicken easily. Broiling - 25 to 30 minutes. Preheat the broiler. Brush the chicken all over with some of the butter and oil. Arrange it skin side down in the baking dish, and set it so the surface of the flesh is about 5 inches from the hot broiler element. After 5 minutes, brush the flesh, which should just be starting to brown, with the butter and oil. Baste again in 5 minutes ++ use the juices in the pan when the butter mixture is gone. Broil for another 5 minutes, then sprinkle lightly with salt, pepper, and optional herbs. Turn the chicken skin side up. Broil and baste 15 minutes or so more. When is it done? The chicken is nearly done when brown juices begin to appear in the pan. It is definitely done when the drumsticks feel tender, and, when the thickest part is pricked with the sharp tines of a kitchen fork, the juices run clear yellow. Do not overcook. SAUCE: Remove the chicken to a hot platter; cover to keep warm the few minutes required for the optional sauce. Skim fat off the cooking juices, stir in the chopped shallot or scallion, and saute a moment on top of the stove. Add the liquid and boil rapidly, scraping into it any coagulated cooking juices. When reduced almost to a syrup, swirl in the butter. Pour the sauce over the chicken. SERVING: To carve, cut straight down one side of the breastbone to separate the chicken in two lengthwise. Grab under one of the knees with your fork to lift it up, slit the skin front and back, and bend the knee back at right angles to break open the joint at the small of the back. Then cut through the ball joint to separate the thigh from the carcass. Separate drumsticks from thighs at the knee joints. Remove the wings along with a lengthwise strip of meat from the lower third of the breast, to make meaningful servings. You now have 2 drumsticks, 2 things, 2 wings with a breast strip, and 2 breast sections ++ everyone has a little selection of both dark and light. Suggested accompaniment to broiled chicken. You could serve broiled tomatoes, sauteed potatoes, and a green vegetable, or be more elaborate with an eggplant dish such as a souffle, or a ratatouille. Another idea is a hot corn salad. For wine, either a sturdy white wine like a chardonnay or sauvignon, or a light red such as a pinot noir or Beaujolais. From "The Way to Cook", Julia Child, Alfred Knopf, 1989. ISBN 0-394-53264-3 Posted by Stephen Ceideberg; September 13 1992.
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Pour half and half on chicken pieces. Bake, coverd at 350 degrees Chicken tortilla soup 1. In a 5 to 6 quart nonstick pan over medium heat, stir onion, garlic, cumin, oregano, chili powder, and pepper until spices are fragrant, about 1 minute. Add broth, tomatoes (including juice), and green chilies. Cover and bring to a boil over high heat. Chicken adobo 1. In a large pot, combine the water, vinegar, soy sauce, peppercorns, garlic and salt. Mix together, add chicken pieces and simmer over low heat (uncovered) until chicken is cooked through and tender (25 to 35 minutes). 2. Remove chicken from pot and bro Red-cooked tangerine chicken Preparation: Rinse and soak dried peel in sherry for 1 hour. Remove chicken neck, heart, gizzard and liver (use in stock pot). Wash chicken and chop into large chunks. Mix sauce ingredients. Browning: Add peanut oil to moderately hot wok. Wh Broiled scallops Prep: 5 min, Cook: 5 min. Turn on broiler. Brush scallops with oil. 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Roast until done, about 1 h Chicken encilada casserole Saute onions in butter until clear. Add chicken, soups and chilies. Mix in sour cream. Grease casserole. Line bottom with tortillas, then spread 1/2 chicken mixture over tortillas. Sprinkle with cheese, repeat. Bake at 350 deg until cheese melts. Salad of chicken & melon * Cut cantaloupe into chunks. Halve and seed grapes. Trim asparagus, boil, steam or microwave until just tender. Cut asparagus into 2 inch lenghts. Combine broth, wine and garlic in a pan, add chicken; bring to a boil, reduce heat and simmer for Broiled portobello mushrooms with scrambled eggs Remove and discard stems from mushrooms and rinse and pat dry. Brush mushrooms with oil on all sides, and then salt and pepper generously. Arrange mushrooms, stems sides up, on aluminum foil-lined baking sheet. Broil 1 to 2 minutes on rack 4 to 5 Skinless vertical roaster chicken Wash chicken thoroughly and dry with paper towels. Rub chicken all over with lemon juice, including the cavity. Sprinkle generously with barbecue seasoning spice. Roast at 450° for 15 minutes. Reduce oven temp. to 350° and continue to cook fo Brown rice chicken bake Combine rice, peas, chicken, mayonnaise, almonds, soy sauce, and seasonings in bowl. Transfer to a 3 quart baking dish coated with cooking spray. Cover and bake at 350 degrees for 15 to 20 minutes. Bacon, chicken, & dumplings Place bacon in a deep skillet and cook over medium heat. Crumble and set aside bacon and leave drippings. Cook potatoes, onion, and chicken in drippings. Cook for fifteen minutes, stirring occassionally. Pour in broth and seasonings and corn. Simmer for 1 Coca-cola barbecued chicken 1. Preheat oven to 350F. 2. Rinse chicken pieces and pat dry. 3. Combine flour and 2 teaspoons salt. 4. Coat chicken with seasoned flour. 5. Heat oil in large skillet over medium-high heat. 6. Brown pieces on all sides in hot oil, drain on paper towels. 7 Mexican chicken bake Boil chicken until tender. Remove, reserving broth. Remove skin and bones from chicken and cut into bite sized pieces. Grate cheese and mash tomatoes. Combine chicken, onions, cheese, garlic salt, chili powder and tomatoes. Drop torti Braised chicken Thoroughly clean the chicken inside and out with damp paper towels. Put the oil in a large wok or Dutch oven, add the sugar, and heat gently until the sugar caramelizes. Stir in the soy sauce. Add the chicken and turn it in the mixture to coat tho Chicken breasts stuffed with orzo COMBINE PASTA AND BROTH in a small pot, cover, place over medium-high heat, bring to a boil and cook 5 minutes, or until barely soft. Remove from heat and transfer contents of the pot to a work bowl. Add salt and pepper. Meanwhile, heat the olive Chicken and broccoli pasta with chunky tomato sauce Make chunky tomato sauce (ingredients: onion to salt and pepper) Combine with pasta, chicken, broccoli. Toss well. Heat or serve cold. Chicken breasts with spicy rub Pat chicken pieces dry. Combine ingredients for rub. Smear rub over bother sides of chicken; the more you use, the spicer it will be. Heat barbecue. Brush grill with 2 tablespoons oil. Place chicken on grill, skin side down. Cook over medium Barbecued garlic chicken Combine garlic, salt, peppercorns, and coriander in a flat dish with the cilantro (or parsley) and lime juice. Rub the paste-like mixture well into the chicken breasts on all sides, cover, and refrigerate overnight or at least one hour. Cook chi Chicken teriyaki 1. Blend soy suace, vinegar, garlic powder, sugar and ginger in a large bowl. Cut chicken into thin strips about 2 inches long. Place in bowl. 2. Toss chicken until coated with marinade. Marinate in refrigerator for 10 minutes. 3. Drain chicken; dis Karen's chicken ala king Cook onion in margarine, add mushrooms and cook until soft. Turn flame off and add flour. Add stock or milk gradually, stirring constantly. Add seasonings and chicken. Cook for a few minutes. Cook vegetables according to package directions, then add Arroz con pollo (chicken & rice) Source: MAINPOUL.ZIP Saute chicken strips in nonstick skillet until white, about 5 minutes. Set aside and keep warm. In large skillet, bring all other ingredients, except peas, pimentos and capers, to a boil. Cover and simmer about 30 minutes, Balsamico chicken with olives DEFROST THE FRICASSEED CHICKEN, if frozen. Arrange the chicken pieces in an oven-proof casserole or Dutch oven. Combine the tomato paste, broth and vinegar in a small bowl, and add to the chicken. Add the olives, cover and place in the oven. Turn Brown rice and chicken Combine all ingredients in slow cooker. Cook on low 6 to 8 hours or on automatic 4 to 5 hours. Serve with sliced almonds lightly toasted. Picante chicken chili Cook onion and garlic in oil in large saucepan or Dutch oven until tender, about 4 minutes. Stir in chicken; cook until chicken is no longer pink, stirring constantly. Sprinkle sage, cumin and salt over chicken; cook and stir 1 minute. Stir in Broiled tunawiches In medium bowl, combine tuna, onion, mayonnaise, cucumber and dill, mix well. Spread each muffin half with 1/4 of mixture, top with tomato slice. Place on broiler pan or ungreased cookie sheet. Broil 4-6 inches from heat for 4-5 minutes or until tomato is Grilled chicken teriyaki Drain the pineapple and reserve 1/4 cup syrup. Mix the reserved syrup, soy sauce, molasses, brown sugar, oil, vinegar, garlic, and wine. Bone and skin the chicken breasts and place in a shallow dish. Add the pineapple slices. Pour molasses mixture Acapulco chicken (en escabeche) Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. All day chicken Marinade: The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and re Chicken marbella In an large bowl combine chicken quarters, garlic, oregano, coarse salt and pepper to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. Preheat oven to 350. Arrange chicken in a Mexican chicken casserole Cut chicken in bite size pieces. Combine soups, tomatoes, chicken stock, salt and pepper. In a 3 qt casserole, layer corn chips, chicken, tomato mixture, onions and cheese in the order given. Bake at 350~F for 45 mins. May be frozen. Makes 8 se Chicken cordon bleu bundles Heat oil in skillet. Saute chicken breasts. Preheat to 375 degrees. Unroll 4 large crescent rectangles. Layer each with thinly sliced brie, 3 leaves spinach, and proscuitto. Place chicken in dough wrap until completely enclosed. Bake 10-15 minutes. Drizzl Creamy chicken and mushroom fettuccini Prepare pasta according to package directions. Coat a large skillet with cooking spray. Add chicken and saute over medium-high heat, stirring frequently, until chicken is golden brown and cooked trhough, about 4 minutes. Remove chicken from the pan. Recoa Easy chicken fried rice Cook the bacon in a wok or large skillet over medium-high heat until crisp. Add the scallion, red pepper and peas to the wok. Stir-fry for 1 minute. Add the egg and scramble. Stir in the rice and chicken until heated through, separating the rice Broiled parmesan potatoes (oregon) Stir together margarine or butter basil, paprika, garlic powder and pepper. Place potato slices in a single layer on the unheated rack of a broiler pan. Brush margarine mixture over both sides of potato slices. Broil about 5-inches from the heat f