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Students can purchase online using a credit card, or your university's bookstore can order access codes from Perusall for students to purchase at the bookstore. Learn more. Try to have the wrapping tight against the chicken because any place where it isn't, small ice crystals will form. That means moisture has been drawn from the meat, and where that's happened, the meat will be tough and breading won't stick.

Frozen uncooked chicken can be stored up to six months; frozen cooked chicken should be used within three months. Personally I try to avoid freezing chicken since I know that freezing makes the chicken less tender and less juicy. Still, in spite of good intentions, I sometimes end up doing it.

I've learned to make it a point to have a wax marking pencil and freezer tape handy, so I can label the package with the date and contents. I wonder if you've found, as I have, that it's unbelievably easy to lose track of how long things have been in there. Do not stuff poultry before freezing, and freeze cooked birds and stuffing separately. Can frozen chicken be thawed and frozen again?

15 Minute Parmesan Pasta with Chicken & Broccoli

Each time you freeze chicken, you sacrifice quality. If carefully handled, however, it is safe to defrost uncooked chicken and to freeze it again after cooking. If frozen after cooking, do not thaw and freeze again. Why is chicken sometimes implicated in illness? In a warm, moist environment, illness-causing bacteria can grow in high-protein, low-acid foods such as meat, fish, poultry, eggs and milk.

But there is no reason to become ill from eating or serving these foods, if they are cooked thoroughly and served or refrigerated immediately. To prevent transferring bacteria from one food to another, use warm water and soap to wash hands, utensils and work surfaces before and after use. What makes chicken tender -- or tough? Frank does his best to make Perdue chickens as tender as possible, but there's also a lot you can do.

Keep it wrapped in the package it comes in until you use it. When the juices inside the cells freeze, they act like little spears and they'll rupture some of the cell walls. When you defrost the chicken, you'll lose some of the juice and the chicken will be less tender. Cook bone-in chicken to degrees and boneless chicken to degrees. Undercooked chicken will be tough and rubbery because it takes a fairly high internal temperature to soften the proteins in the muscles and make them tender.

But don't overcook chicken either, because moisture will start to steam off, and the more chicken dries out, the tougher it gets. The skin helps keep juices in, and tenderness and juiciness go hand in hand. I've tried this both ways, and the difference is significant. When you cook chicken with the skin on, approximately half the fat from the skin is absorbed into the meat; if calories and cholesterol are very important to you, you might want to remove the skin before cooking even if it means a less tender result.

In my experience, there is a detectable difference in tenderness between salting before cooking and salting afterwards; the chicken that I salted afterwards was slightly more tender. Still, I would guess that most people, myself included, wouldn't notice a big difference unless they were specifically paying attention to it.

The difference doesn't jump out at you as it does with overcooking or freezer burn. Microwaving is significantly faster, but there's a greater risk of toughness when you microwave breast meat. Breast meat is fairly dry to begin with, and you don't have a whole lot of latitude between overcooking and undercooking. With breast meat, there's a trade-off between the speed of microwaving and the reliability of frying or roasting. Why are some chickens yellow skinned and some white? A chicken's skin color comes from the diet it was fed and the same bird could have a white skin or a yellow skin, depending on what it ate.

The diet that produces a yellow skin is more expensive than the usual diet, but the people at Perdue Farms feel it's worth it because a yellow skin color is one of the fastest ways Frank's inspectors have of finding and disqualifying an inferior bird. If a bird is sick or off its feed, it doesn't absorb nutrients well and won't develop the rich golden color that is characteristic of Perdue birds. Also, if part of a bird's outer skin is "barked", that is, rubbed off due to rough handling during processing, the Perdue inspectors can detect it more easily than with a white-skinned bird.

Detecting and removing and chicken with a barked skin is important because damaged skin shortens the shelf life and dries out and toughens the meat. No white colored chickens get by the inspectors. Sometimes when I open a package of chicken, there's a pungent odor that doesn't smell spoiled, but it's definitely unpleasant. Should I throw the chicken out?

If the odor lasts only a matter of seconds, your chicken is probably fine. Meat is chemically active, and as it ages, it releases sulfur. When you open a bag that doesn't have air holes, you may notice the accumulated sulfur, but it will quickly disperse into the air. In fact, I've heard of cases where a wife will lean over to her husband and say, "Smell this, I think it's gone bad.

She'll take another sniff and then wonder if it was her imagination. It wasn't. It's just that once the package was opened, the sulfur smell faded into the air like smoke rings. If the chicken still smells bad after a couple of minutes, that's an entirely different story. The problem is bacterial spoilage or rancidity or both.

Return the chicken to the store where you bought it and write to Frank. If a chicken's been around too long you can smell it, and if you can't detect it at room temperature, you probably can as it cooks, since rancidity is more obvious at higher temperatures. Rancidity can occur without bacteria if the freezer where the meat was stored wasn't cold enough or if the product was kept there for a very long time, such as more than six months for uncooked chicken, or more than three months for cooked chicken.

By the way, I don't like to focus on this unpleasant stuff, but I do want you to get your money's worth when you're buying chicken. Are chickens given hormones? I remember when I lived on the West Coast, there was a small company that advertised that its chickens were grown without hormones. I thought this was unethical, because it implied that other chickens were grown with hormones. The fact is none are. Can I cook frozen chicken, or do I have to let it defrost first? In a pinch, go ahead, but allow extra cooking time.

For the best texture and tenderness, however, you're better off starting from refrigerator temperatures; you can be more sure of getting an evenly cooked product. How long can I keep chicken at room temperature?

Recipe Ingredients

From the point of view of food safety, you're taking a risk if you leave it outside the refrigerator for more than two hours. Unfortunately, bacteria grow and multiply at temperatures between 40 degrees and degrees, and they flourish at room temperature. To avoid food borne illness, all foods of animal origin should be kept either hotter than degrees or colder than 40 degrees.

If you know you won't be returning home directly after shopping, bring along an insulated bag or box to keep cold foods cold until you can get them into the refrigerator. Do I need to rinse chicken before cooking? Advice on this has varied over the years, including the advice Frank gives. The latest research shows that from a health point of view, washing is not necessary.

Any microbes that you'd wash off will be entirely destroyed by heat when you cook the meat. It's actually far more important to wash your hands, your cutting board, and your utensils since they won't be sterilized by cooking. How do I get the best flavor? That depends on whether you're after a mild and delicate flavor, or a strong and robust flavor. The younger the bird, the milder the flavor. A game hen, which is five weeks old, will have the mildest flavor of all.

A broiler, at seven weeks, will still have a quite mild and delicate flavor; a roaster, on the other hand, is usually about five weeks older than a broiler and it will have a much more pronounced "chickeny" flavor. Frank and I enjoy chicken at all ages, but if we had to choose on flavor alone, we'd most often go for the roasters. For a really strong, chickeny flavor, see if you can find fowl or spent hens or stewing hens. These birds are around 18 months old, which means they're going to be quite tough, but if you use them in soups or stews, they'll add an excellent flavor.

I've had chicken in the freezer for a year. Is it still edible? From a health point of view it would be ok, but the flavor and texture will have deteriorated and it just won't be particularly tasty. I stored chicken in the freezer for a year once as an experiment, just to see what it would be like. It wasn't awful, but it was kind of flat and tasteless. I remember wondering if this was what cotton tasted like - although to be fair, it wasn't really that bad. Why are bones sometimes dark? Darkened bones occur when the product has been frozen. Freezing causes the blood cells in the bone marrow to rupture and then when the chicken is thawed, these ruptured cells leak out and cause visible reddish splotches on the bones.

When cooked, these discolorations will turn from red to almost black. Is it true that breast meat is the least fattening part of a chicken? Breast meat has about half the fat of thigh meat. If calories or cholesterol are important to you, choose the breast meat. Frank watches his cholesterol and I've never seen him go for anything but breast meat. Is it better to cook a chicken quickly at a high temperature-or slowly at a low temperature? Both work, but with high temperatures, you run a greater risk of uneven cooking, with the wings and legs becoming overcooked before the rest of the bird is done.

Usually we recommend a moderate temperature of degrees for whole birds and degrees for parts. If you are in a hurry and want to use a higher temperature, then shield the wings and legs by wrapping them with aluminum foil if they're starting to become too brown. How much should I allow for shrinkage when cooking chicken?

For each 3-ounce serving of cooked poultry, buy an extra ounce to allow for shrinkage and an extra two ounces to allow for bone. If I want to use different parts of the chicken from what the recipe calls for, how do I go about making substitutions? This table should help: Name of Part Approximate No. How do you truss a chicken?

I don't live in an area where Perdue chicken is sold, and I haven't been able to find roasters in the stores. What exactly is a roaster, and can I substitute a broiler? A Perdue Oven Stuffer Roaster is a 12 week old bird especially developed for a broad breast. Roasters are bigger than broilers, and have a more favorable meat to bone ratio than broilers.

Because they are older birds, they also have a much deeper, richer flavor. You can use broilers in roaster recipes, but plan on the chicken's being done sooner and having a noticeably milder flavor. Frank, by the way, is the man responsible for creating the roaster market. Back in the early s, when few people had ever heard of a roaster, he was the one who worked to breed these broad-breasted birds, and who put the effort into advertising so people would learn about the new product.

He surprised his colleagues by how determined he was in his developing and marketing efforts. If you haven't tried an Oven Stuffer Roaster and you're visiting the East Coast, try one, and you'll see why Frank believed in it so much. The cook found that this was an easy bet to win, and I can see why, having looked at the recipes in Frank's files. Chicken's versatility seems almost endless. Perdue Farms home economists have been developing chicken recipes since the early s and as a result, Frank has more than chicken recipes.

If only Napoleon had chosen to bet with me, I could have won even if he'd said the bet was for six years! In this chapter, you'll find some of Frank's and my favorites for every day cooking. But there are different kinds of every day cooking, so I've divided the chapter into three sections to take care of three different every day situations. The first section, Fast Food Chicken from Your Refrigerator, is for when you're in a hurry and want dinner on the table in the shortest possible time.

None of these recipes takes more than 15 minutes, and many are ready in five. However, you will find special tricks to make the food more interesting than just heat and serve. The second section, Perdue Plus Five, is for when you don't mind if dinner isn't ready for another hour or so, but you want your part of the preparation to be as brief as possible. The recipes in this section use only five ingredients in addition to chicken, salt, and pepper, and all of the recipes are simple to prepareathough they may take awhile to cook. The third section, Family Favorites, is for relaxed times.

When you don't mind spending some time putting together something your family will really like, try this section. Frank loves to tell people that they can pick up delicious, fast-food chicken within easy walking distanceatheir refrigerators. You can just walk slowly to your refrigerator and pick up my Perdue Done It!

  • The Perdue Chicken Cookbook.
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Perdue Done It! Frank flash fries the Perdue Done It! They are in oil for seconds only. Further, to assure the chicken is as low in saturated fat as possible, Perdue uses only polyunsaturated soybean oil. In the recipes that follow, I've used generic nuggets, cutlets, tenders, and other fully cooked products. However, try for the Perdue Done It! The Perdue nuggets, cutlets and tenders come from white meat fillets, while some of the other brands are pressed and formed from dark meat chicken and don't have the best texture or flavor.

Fill each with a breaded chicken nugget and a thin slice of ham; top with mustard. Chicken Mexicali: Top cutlets or tenders with prepared salsa and avocado slices. Chicken Parmesan: Top partially heated cutlets with spaghetti sauce and sliced mozzarella cheese; broil briefly to melt cheese. Super Caesar Salad: Quarter heated nuggets and toss with croutons, Romaine lettuce, and Caesar salad dressing. Holiday Crepe: Heat breast tenders and place on a warm crepe. Top with cranberry sauce and roll up; serve with sour cream. Japanese Meal-in-a-Bowl: Prepare Japanese-style noodle soup ramen as directed.

Add heated chicken breast nuggets or tenders, sliced scallions and a dash of soy sauce. I often put this in a Thermos and bring it to Frank at his office when he's working late. Nugget Sticks: On metal skewers, alternately thread 4 to 5 chicken breast nuggets with 2 inch pieces of bacon. Heat in oven as directed on nugget package. Dip into prepared chutney or sweet-sour sauce. Stir-Fry Snack: Stir-fry wings in a little oil with red bell pepper strips, scallions and sliced water chestnuts.

Season with soy sauce. Serve over rice. Substantial Sub: Split a loaf of Italian bread lengthwise. Pile on heated breaded chicken cutlets or tenders, provolone cheese, sliced tomato, sweet onion, pimentos and shredded lettuce. Douse with bottled salad dressing and dig in. Tenders Under Wraps: Brush Boston lettuce leaves with prepared hoisin sauce or Chinese-style duck sauce.

Place a heated tender or 2 nuggets and a piece of scallion on top. Roll up lettuce around tender, securing with a toothpick. Blend in mayonnaise flavored with curry powder and spoon back into pineapple shell to serve. Cheesy Chick: Prepare packaged stuffing mix as directed, adding 1 cup shredded Jarlsberg or Swiss cheese. Stuff whole roasted chicken or Cornish hens with mixture; heat until warmed through. Chicken Frittata: Shred roasted chicken or cut breaded chicken into cubes. Add to beaten eggs, along with mushrooms, onions, and any leftover vegetables. Cook mixture quickly, forming into an open-faced omelet or frittata.

Chicken Normandy: Arrange cut-up roasted chicken or Cornish hen meat in a shallow baking dish and scatter thinly sliced apples around pieces. Cover and heat until hot and apples are tender. Stir in a little light or heavy cream and warm to serve. Chicken Reuben: Thinly slice roasted chicken.

Pile on sliced rye that's been spread with Russian dressing. Top with prepared sauerkraut, a slice of Swiss cheese, and another slice of rye. Grill or pan fry sandwiches until cheese melts. Chicken Sesame: Brush roasted chicken or Cornish hens with bottled salad dressing; sprinkle surface with sesame seeds and heat as directed. Fabulous Fajitas: Slice roasted chicken into strips. Saute in oil, adding lime juice, garlic, and ground cumin to taste.

Roll up in warm flour tortillas and top with chunks of avocado, chopped scallion, and cherry tomatoes. Pasta Pizazz: Saute pieces of roasted or breaded chicken with sliced zucchini, chopped onion, sliced mushrooms, and garlic. Add a dash of heavy cream and toss with hot cooked spaghetti or noodles. Power Pita: Slice roasted chicken and stuff into a whole wheat pita bread. Top with shredded carrots, alfalfa sprouts, red pepper strips and a tablespoon of dressing made of plain yogurt seasoned with lemon juice, curry powder and salt and pepper to taste.

Stir Fried Chicken: Dice roasted chicken into a wok or skillet and stir-fry with scallions, celery, mushrooms, and peas. Add cooked rice and soy sauce to taste; toss well. Super Spud: Halve a baked potato and top with shredded roasted chicken mixed with a little mayonnaise. Pile on shredded Swiss cheese, bacon bits, and chopped chives; bake or microwave until cheese melts.

Taco Perdue: Cube roasted chicken and serve in taco shells, topped with shredded lettuce, chopped tomatoes, onion, shredded cheese, and taco sauce. Combine with Romaine lettuce, halved cherry tomatoes and diced avocado. Toss with your favorite dressing. Serve with ketchup or your favorite mustard. For myself, I've been trying some of the more exotic mustards from the supermarket and sometimes I put out several kinds in pretty little dishes that I'd otherwise use for nuts.

Instead of a wine or cheese tasting, my guests end up trying different mustards. I'm asking you this question because I'm guessing that you're like many other people who've told me that today they'd never have time to bake a pie from scratch. They might have once, but they don't have the time any more. In the last few years I've asked this question to dozens and dozens of audiences when giving talks.

Almost always, I get the same answer: that people who once had had the time to do a lot of cooking now seldom do. The want to eat well, they enjoy cooking, but they just can't find the time. If you were to ask me that question, I'd have to answer that I haven't found time to bake a pie from scratch in years either. Frank keeps me so busy that sometimes I think that I'm married to a whirlwind. People joke that he's the only man you'll ever meet who can enter a revolving door in the compartment behind you and come out ahead of you.

Knowing quick recipes has become more important to me than ever, and this section contains a selection of the best. The heating and cooking time may take an hour or so, but your part in the kitchen should be no more than fifteen minutes. In this section, you'll find uncomplicated recipes with few steps, and none of the recipes have more than five ingredients in addition to chicken, salt, pepper and water.

If like me, you also are looking for ways to prepare meals that taste good, look good, give you more satisfaction than microwaving a store bought frozen dinner, but don't require a long time in the kitchen, this section is for you. Anne Nesbit developed it for Perdue Farms.

One of her jobs as a Perdue home economist was to translate some of the world's most successful recipes into ones that were both easy to assemble and quick to prepare. People want food that looks good and tastes good, but they don't have time to put a lot of work into getting there. The recipe isn't fancy, and it may be old-fashioned, but it's a treasure when you're in a hurry.

Roll chicken in dry soup mix, using about as much mix as you would salt. Place chicken in a single layer, skin side up, on baking sheet. Bake, uncovered for 55 to 65 minutes until cooked through. It's good enough so that the last time I made it, the grandchildren were making off with pieces almost as fast as I could cook them. Frank's daughter Anne Oliviero particularly recommends basic fried chicken served cold the next day for picnics. She and her family love to explore some of the islands off the coast of Maine, where they live, and cold fried chicken is just about always on the menu.

Shake chicken in bag with mixture. In a large, deep skillet over medium heat, melt shortening. Cook chicken uncovered, heat for 20 to 30 minutes on each side or until cooked through. It is a useful technique when cooking larger quantities of chicken and is less messy than stovetop frying. Especially if you have a self-cleaning oven. Simply follow the basic cooking instructions as given in the Southwestern version below.

Sprinkle with Tabasco. Pour buttermilk over all and allow to marinate for 10 to 15 minutes. Preheat oven to oF. Place pan in oven to heat for 10 minutes. In a plastic bag combine remaining ingredients. Shake chicken in seasoned flour. Remove pieces one at a time and quickly slip into hot oil. Place in oven and bake for 20 minutes. Turn and bake for 10 to 15 minutes longer or until chicken is cooked through. Drain chicken on crumpled paper towels. Here's the easiest way to do it. You can brush the surface with melted butter, margarine or oil, but it isn't really necessary. Stuff with favorite prepared stuffing.

Or skip stuffing if you're really in a hurry. Place chicken in baking pan no rack needed. Three breasts or 6 thighs with drumsticks attached would come out to about the same amount as the 1 chicken called for in this recipe. In a shallow bowl combine egg and milk. Place cheese in a shallow baking pan. Dip chicken in egg mixture; then roll in cheese. In a large, deep skillet, over medium heat, melt butter. Add chicken and brown for 5 to 6 minutes on each side.

Add sherry. Cover and cook at medium-low heat for 35 to 45 minutes or until cooked through. It's not new, but it's good and the preparation time is minimal. If you don't have cornflakes, you can substitute almost any breakfast flakes as long as they don't have raisins in them. The raisins can scorch in the oven. On a sheet of wax paper combine cornflake crumbs, salt and pepper. Place evaporated milk in a shallow bowl. Dip chicken in milk; then roll in seasoned crumbs.

Place chicken, skin side up, in a baking pan. Bake, uncovered for 1 hour, or until cooked through. Frank liked it and had seconds. The name "Paillard," by the way, comes from a European restaurant famous at the end of the 19th Century. If using thin sliced boneless Roaster breast, omit placing in plastic wrap and pounding. Brush cutlets lightly with oil, Grill over hot coals 3 to 4 minutes per side, rotating to form crosshatch marks characteristic of paillards, or broil 3 to 4 minutes per side or until cooked through.

Place butter, basil, garlic and lemon juice in a small pan and melt on the side of the grill. Spoon butter over paillards and season with salt and pepper. Garnish with lemon slices. The true chicken flavor comes out with just a touch of garlic. In a shallow baking pan arrange chicken in a single layer, skin side up. Pour oil over chicken. Sprinkle with salt, pepper and garlic. Bake, uncovered, for about 1 hour, or until cooked through. In a shallow baking pan arrange chicken in a single layer, skin side down. In a small bowl combine honey, lemon juice and salt.

Pour half of this sauce over chicken. Bake, covered for 30 minutes. Remove cover; turn chicken. Pour other half of sauce on chicken. Replace cover. Bake another 25 to 30 minutes or until cooked through, removing cover last 10 minutes for browning. Not to worry! Honey is itself a natural preservative and samples of honey have been found in the tombs of Ancient Egypt that were still edible. If it's crystallized, it may look bad, but it's still a wholesome food.

Just heat it gently until it reliquifies. Season breast with salt and pepper. Combine butter, honey, mustard and curry powder. Spoon half of sauce into a shallow baking dish. Add breast and turn to coat well. Bake, uncovered, for about 1 hour or until cooked through. Turn and baste with remaining sauce once during cooking time. I was curious enough that I went to the kitchen and made the recipe, expecting that this would be one of the recipes that I wouldn't include in this book.

But to my surprise, I discovered that yes, dill seed and canned mushrooms, along with the juice from the mushrooms, really do something terrific for chicken. It's not rich or creamy, but there's an attractive, aromatic flavor that permeates the chicken. In a shallow baking pan arrange chicken, skin side up, in a single layer. Add salt, pepper, mushrooms with liquid from can and dill. Cover with foil.

Bake at for 1 hour or until cooked through. A kiwifruit grower told me that kiwifruits are ripe when they're "soft as a baby's bottom. If your kiwifruit is hard when you bring it home, give it a couple of days to ripen on your kitchen counter. Remove giblets. Season hens inside and out with salt and pepper. Tie legs together, fold wings back and arrange in baking pan. In a small saucepan over medium-low heat, melt butter. Brush hens with 2 tablespoons butter, reserving remainder. Put hens in oven, and while they are cooking, prepare kiwi glaze.

Add sugar to remaining butter in pan and heat over medium-low until sugar dissolves. Add mashed kiwi and cook one minute. Remove from heat. After 45 minutes of cooking time, brush hens generously with kiwi glaze. Continue baking for 15 to 20 minutes or until juices run clear with no hint of pink when thigh is pierced.

If you want to minimize time in the kitchen using these recipes, here are some suggestions. Cooking time is only minutes at oF. A bone-in breast takes minutes. On days when time is short, pop a package into the microwave for "fast food. If you're in a hurry, don't bother to slice and chop your fresh ingredients.

The salad bar has probably done it for you. You can also find time savers such as shredded cheese and frozen chopped onion. The supermarket industry has watched restaurants and fast food stores take more and more of your food dollars away each year. They're now doing everything they can think of to reverse this trend and make supermarket shopping so attractive, quick, convenient and economical that you'll want to cook at home.

A pound of broiler parts that would take 40 minutes in a degree oven takes only minutes in the microwave. See Chapter Four, Chicken in the Microwave. Virtually every immigrant group arriving in America brought along favorite chicken soup recipes and often the treasured family soup pot, too.

If you grew up on canned, frozen, and dried soups, you may not realize how easy it is to make truly wonderful soups at home. If so, try it for yourself, perhaps with these American classics. All the soups are based on a key ingredient: rich, homemade chicken stock, made from either whole birds or from parts, in about three hours.

Stock takes little tending, just slow easy cooking to bring out all the flavor and wholesome goodness. Why not try making one of these soups now? And then, with the help of your freezer, enjoy the results many times in the coming months. An older bird will have developed more of the rich, intense chickeny flavor than the younger, milder-flavored broilers or Cornish hens. I've made soup from broilers and while it wasn't bad, it wasn't as good as it could be. They cook faster and are excellent when you need only a small amount of broth.

The richest flavor, by the way, comes from the muscles that are exercised most, which happen to be the dark meat muscles. All parts will make satisfactory soup, but the legs, thighs and necks provide the fullest flavor. It turns stock cloudy. And avoid a greenish cast by using only parsley stems and the white parts of leeks or scallions.

Skim it off, or strain it out through double cheesecloth when the stock is complete. Tie herbs and greens in cheesecloth as a "bouquet garni," so you won't inadvertently remove them during the skimming. It's not a good idea to boil the stock for the same reason it's not a good idea to boil coffee; too much of the flavor would boil away into the air. When thickening such recipes with egg, prevent curdling by stirring a cup of hot soup first into egg, then back into soup.

Also, be careful to keep the soup from boiling once you've added the egg. To seal in the flavor while you're storing the soup, don't remove the fat that's on top. When you're ready to serve the soup you can lift the congealed fat off as a sheet. To remove the last particles of fat, place unscented paper towel on the surface.

Draw towel to one side and remove. Freeze some in quart- sized or larger containers for use in soups. Ladle the rest into ice cube trays or muffin cups for adding to vegetables, sauces, or gravies. Freeze and then transfer frozen stock cubes to a plastic bag or freezer container and keep frozen until ready to use.

The Perdue Chicken Cookbook Chapters

When reheating, make sure to bring the broth to a boil. Soups enriched with eggs are, unfortunately, not good candidates for reheating; they're apt to curdle. As I mentioned earlier, young chickens will not provide as rich a flavor as the older birds but the taste will still be good. Chicken stock is delicious served as a simple broth with herbs, shredded or julienne vegetables, slivers of meat, or rice.

It also is the base from which countless other soups are made. Place roaster along with giblets in a large stockpot 8 to 10 quarts or other large sauce pot. Wrap bay leaf, cloves, peppercorns, and thyme in cheesecloth as bouquet garni; tie closed with string. Add to stockpot along with remaining ingredients. Carefully skim stock from time to time with a ladle or spoon to remove fat particles and foam. To check roaster for doneness, pull back a leg or cut into meat close to bone; it is cooked when no pink color remains in meat. Remove pieces with a slotted spoon.

Cut away meat from bones and return bones to stock; simmer 30 minutes longer. See Chapter Cooking with Leftovers for uses for the cooked meat. Strain stock through a fine sieve. If you want, prepare in advance to this point and refrigerate or freeze. Skim off top fat before using. To make a soup, bring as much stock as needed to a simmer.

Then follow the soup recipe, adding chicken, vegetables, thickeners, seasonings, and garnishes. Speaking of fresh vegetables, do you know how to tell a good carrot? Look at the "crown," that's the stem end. If the crown is turning brown or black or has regrowth visible where the stem was, you've got a carrot that's been around awhile. If the crown and shoulders are a bright orange, you've got a nice, fresh carrot. Bring to a boil over medium-high heat. Cook potatoes 5 minutes; drain, rinse under cold water and set aside.

In large saucepan over medium-high heat, bring broth and sherry to a boil. Season with salt and pepper. Add onions, carrots, and celery and simmer 5 minutes. Stir in green beans and chicken and heat soup to boiling. Add zucchini and potatoes and simmer 1 minute longer or until vegetables are as tender as you like them. Other fresh vegetables may be added according to their cooking times. Minestrone happens to be one of Frank's favorites, although he skips the cheese because of its cholesterol.

In contrast, frozen corn is rushed from the fields to the freezer in just a few hours, and once frozen, it stops losing its sweetness. Strange as it may seem, with corn, frozen can taste fresher than fresh. Add onions and celery and cook 3 minutes longer. Stir in broth and bring to a boil, whisking constantly. Add potatoes and corn, season with salt and pepper and cook 5 to 10 minutes or until tender. Stir in chicken and cream, simmer 3 minutes and serve with oyster crackers.

Variation: Shellfish Chowder Add 1 cup chopped green pepper and 1 cup cooked crab or shrimp to soup when adding chicken. I'm skeptical about the popcorn, but if you're feeling adventurous, give it a try. Add other ingredients and reduce heat to low. Simmer for 3 minutes while making dumplings.

Drop batter by half teaspoons into the simmering soup. When dumplings rise to top, stir in parsley and serve. Variation: Chicken Spinach Straciatella Omit dumplings. Stir in spinach with chicken, then heat soup just to boiling. Immediately pour in the egg mixture in a thin stream, while stirring. The goal is to end up with thread-like strands of cooked egg.

Cook until soup simmers again; stir gently just before serving. In a flame proof casserole or Dutch oven over medium heat, melt butter. Add chicken and onions. Saute until lightly browned, about 5 minutes. In a bowl combine sauerkraut, cranberry sauce and apples. Spoon over chicken and onions and toss gently. Cover and simmer over medium-low heat for 20 minutes. Sprinkle with walnuts just before serving. A single serving would usually be a breast half.

The recipes that follow will refer to "breasts" and "breast halves. A scaloppine is a cutlet sliced almost in half lengthwise and then opened, like the wings of a butterfly or a thin slice from a large roaster breast. To save time, look for chicken scaloppine which have already been made for you: the Perdue thin-sliced Oven Stuffer Roaster Breasts are ready-made scaloppine.

The recipes will also specify whether to use a chicken breast or a roaster breast. You can interchange them, but the results will be different. A roaster has a more intense flavor and is juicier. It's also bigger, and requires longer cooking. The practice was discontinued once Roasters became well-known.

The woman in charge of distributing recipes told me that sometimes the recipes on the cards became family favorites, and when a person lost one of the family favorite cards, he or she would actually take the trouble to write to Frank for a replacement. I asked how often this happens and learned that over the years, Frank has received thousands of letters requesting replacement cards.

This is one of the recipes that people have asked for over and over again. Lightly butter a shallow baking dish. Place chicken in baking dish and sprinkle with salt, pepper, scallions, parsley, and thyme. In a measuring cup combine broth and wine and pour over chicken. Cover and bake 20 minutes. In a small bowl combine cheeses and bread crumbs. Remove chicken from oven and sprinkle with cheese mixture. Dot with remaining butter and place under broiler until cheese is melted and golden. If you cook your eggs in boiling water, they'll end up with an unattractive greenish color where the yolk meets the white.

At lower temperatures, the yolk will be more tender and won't discolor. Place breast pieces between sheets of plastic wrap. If using thin sliced breast skip this step. In a shallow bowl beat eggs with salt and pepper. Place flour and bread crumbs on sheets of wax paper. Dredge chicken in flour then dip in egg and coat with breadcrumbs.

Add chicken and saute for 3 to 4 minutes per side or until cooked through. Remove to serving platter. Pour oil from skillet and wipe clean. Add butter to skillet and melt over medium heat. Add lemon juice and capers carefully to avoid spatters; pour over schnitzels.

In a small bowl toss together hard- cooked egg and parsley and sprinkle over top. Serve with buttered noodles. Store them at room temperature and use them soon after you buy them. If using thin sliced breast, skip the previous step. Place flour on a sheet of wax paper. On another sheet of wax paper combine bread crumbs and Parmesan cheese. Dredge cutlets in flour, dip in egg and roll in bread crumb mixture. Refrigerate while making sauce. In a large skillet over medium-high heat, heat remaining oil.

Perdue Buffalo Style Chicken Wings

Transfer to a warmed serving dish. Pass sauce separately. Herbert, tells a story that I've always loved about coq au vin chicken in wine. According to Herbert, a lady lavished praise on Alexander Dumaine, one of France's outstanding chefs, for his version of chicken in wine.

This version is a lot simpler, but still very good. The day I made it, I couldn't find pearl onions or small onions in my local supermarket, so I used a large white onion, chopped. The pearl onions would have been prettier, but the taste was fine. Add breast and brown on all sides, 12 to 15 minutes. Add wine, seasonings, garlic and onions. Cover and simmer 60 minutes. Add mushrooms and simmer 10 to 15 minutes longer or until breast is cooked through.

Drain juices into a small saucepan; blend cornstarch and water; stir into pan juices and cook, over medium heat, stirring constantly, one minute or until sauce thickens and clears. Carve breast and serve with wine sauce. Garnish with crumbled bacon and parsley. In the shell, they'll last in a cool dry place for six months. Shelled pecans should be kept in the refrigerator, in an air tight container. If you plan to keep them for longer than half a year, freeze them.

Season breast inside and out with salt and pepper. In a bowl, combine breadcrumbs, 4 tablespoons butter, broth, apples and pecans. Stuff breast cavity and cover with aluminum foil. Carefully place breast, skin side up in roasting pan. Rub remaining butter over breast and bake about one hour and 15 minutes until juices run clear with no hint of pink when pierced. Remove stuffing and carve half of breast. I come back to this recipe when I want something that's never fail.

On a sheet of wax paper mix together chopped pecans, flour, paprika, salt, pepper and sesame seed. Dip chicken pieces in buttermilk mixture; then pecan mixture. Pour oil in shallow baking pan. Place chicken breasts, skin side down, in pan and turn to coat with oil; finishing with skin side up. Bake, uncovered, at oF 45 to 50 minutes, or until cooked through. During last 10 minutes of baking, place reserved pecan halves on top of chicken.

Since I don't invent recipes myself, the people who create the real winners seem to me as mysterious and impressive as someone who composes a hit song or writes a best selling novel. She didn't do any tinkering, tasting, and adjusting the way most of us would. No, the complete idea for her recipe for Chicken Avocado Melt came to her seemingly out of nowhere.

Her recipe calls for chicken breast halves, but you can simplify things a little if you use thin sliced boneless roaster breast pieces instead. In a shallow bowl, mix the cornstarch, cumin, garlic, and salt. In another bowl mix egg and water. Place cornmeal in a third small bowl. Coat chicken first with the cornstarch mixture, then with the egg, and finally with the cornmeal. Marge Fortier says, "I always use cornstarch because it comes out thinner than flour". In a large skillet over medium-high heat, heat oil. Add chicken and saute for two minutes on each side "to firm up the crust", then remove pieces to a shallow baking pan.

Before putting cutlets in oven, top them with avocado slices and sprinkle with cheese. Bake for 15 minutes or until cooked through. Top each chicken breast with sour cream and a sprinkling of scallions and red pepper. Garnish with cherry tomato halves and parsley. Serves four. According to Michelle, it comes out just fine with any mustard that you have on hand or any chicken parts you have around.

In large skillet, over medium-high heat, heat 2 tablespoons oil. Add breast slices a few at a time, placing them so that pieces do not touch. Saute about 2 minutes per side, until chicken is lightly browned on both sides and cooked through. Remove from skillet; keep warm.

Heat remaining oil. Add mushrooms, parsley, shallot and pepper. Stirring frequently, cook 2 minutes. Reduce heat to low; stir in mustard until well blended. Spoon over chicken. Myself, I like it hot, served over rice. If you have leftover chicken broth as you probably will if you're using canned chicken broth , use it as part of the liquid you use to cook the rice.

Also, if you like peppers to stay a bright green and don't mind if there's still some crunch to them, add them at the same time that you add the cornstarch rather than earlier in the recipe. They look pretty that way and pick up the bright red of the pimentos. Add chicken and saute for 5 minutes. Add green pepper and celery and cook 3 minutes, stirring. Drain pineapple, reserving liquid.

osinequf.gq:Customer reviews: The Perdue Chicken Cookbook

Bring mixture to a boil; reduce heat to medium-low and simmer 5 minutes. Blend cornstarch with 2 tablespoons water to make a smooth paste. If you like the sauce quite thick, use an extra teaspoon of cornstarch. Add to skillet and continue to cook, stirring, until thickened. Add pimento and serve immediately. Frank likes it a lot. Besides tasting delicious, it's also quite versatile.

Once when I was making it, I happened to have leftovers of both chicken and rice, so I substituted them for the first two ingredients in this recipe. I also omitted the water and pineapple juice.