365 More Ways to Cook Chicken (365 ways) (2 page)

2.
Dip chicken pieces into milk, then shake a few pieces at a time in seasoned cornflake crumbs to coat completely. Arrange, skin side up, in a single layer without touching, in a 10x15-inch jelly roll pan or a 9xl3-inch baking dish. Drizzle melted butter over chicken.

3.
Bake without turning until chicken is crispy brown outside and white throughout and juices run clear when pricked, 40 to 45 minutes.

Prep: 5 minutes Cook: 1 hour 35 minutes Chill: 1 hour Serves: 6

Rich homemade stock made from a stewing hen is the traditional cure for whatever ails you. Of course, the grandmother is the secret ingredient, which I’m afraid no cookbook can provide. If you wish, you can add noodles, vegetables, or matzo balls when you reheat the soup.

• 1 (4- or 5-pound) cut-up stewing hen or chicken
  

• 2 large onions, quartered
  

• 2 large celery ribs with leaves, quartered
  

• 2 large carrots, quartered
  

• 1 parsnip, quartered
  

• ½ cup parsley sprigs
  

• 1 bay leaf
  

• 1½ teaspoons salt
  

• ¾ teaspoon whole black peppercorns
  

1.
In a large stockpot, place all ingredients and enough water to cover by 1 inch, about 4 quarts. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, 1½ hours. Add additional water if needed to keep chicken and vegetables covered.

2.
Strain soup, reserving chicken but discarding vegetables and herbs. When chicken is cool enough to handle, pull meat off bones in chunks. Refrigerate broth for at least 1 hour, then spoon off congealed fat.

3.
To serve, reheat broth. Add chicken meat and simmer 2 minutes, or until heated through.

Prep: 20 minutes Cook: 1 hour 39 minutes Chill: 1 hour Serves: 6

Start with a stewing hen or large cut-up chicken. If you can get them, slice fresh pasta sheets into noodles or squares for an old-fashioned effect. Otherwise choose broad dried egg noodles.

• 1 (4- or 5-pound) cut-up stewing hen or chicken
  

• 2 medium onions, quartered
  

• 2 celery ribs with leaves, quartered
  

• 2 carrots, quartered
  

• ½ cup parsley sprigs
  

• 1 teaspoon salt
  

• ½ teaspoon freshly ground pepper
  

• 2 tablespoons chopped fresh dill or 2 teaspoons dried
  

• ½ pound fresh pasta sheets or broad egg noodles
  

• 2 cups frozen mixed vegetables
  

1.
In a large stockpot, place chicken, onions, celery, carrots, parsley, salt, pepper, and enough water to cover by 1 inch, about 4 quarts. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, 1½ hours. Add additional water if needed to keep chicken and vegetables covered.

2. Strain soup, reserving chicken and broth separately; discard vegetables and parsley. When chicken is cool enough to handle, pull meat off bones in chunks. Refrigerate broth for at least 1 hour, then spoon off and discard congealed fat.

3.
At serving time, in a large pot, bring degreased chicken stock and dill to a boil. If using pasta sheets, cut into 3x½-inch strips. Add fresh or dried noodles and frozen vegetables to boiling broth. Boil until noodles are tender, about 2 minutes for fresh or about 7 minutes for dried. Return chicken to pot and heat through, about 2 minutes.

Prep: 15 minutes Cook: 2 to 2½ hours Serves: 6

• 1 whole roasting chicken (5 to 6 pounds), giblets reserved
  

• 1 tablespoon butter, softened Salt and freshly ground pepper
  

• 1 medium onion, quartered
  

• 1 bay leaf, broken in half
  

• 2 tablespoons flour
  

1.
Preheat oven to 400°F. Rinse chicken inside and out and pat dry. Rub skin with butter, then season generously with salt and pepper inside and out. Place onion in chicken cavity and tie legs together with white kitchen string. Place chicken on a rack, breast side up, in a shallow roasting pan.

2.
Roast chicken for 30 minutes. Reduce oven heat to 350° and continue to roast until an instant-reading thermometer inserted into thigh registers 180°, 1½ to 2 hours longer. Add chicken liver to bottom of roasting pan about 15 minutes before chicken is done.

3.
While chicken is roasting, place neck, gizzard, and bay leaf in a small saucepan and cover with about 3 cups water. Bring to a boil, reduce heat to medium-low, cover, and simmer 45 minutes. Strain and reserve 2½ cups broth. Chop giblets and liver.

4.
When chicken is cooked, remove to a platter and let stand 15 minutes before carving. Pour pan juices into a measuring cup and let stand 5 minutes to allow fat to rise to the top. Return 2 tablespoons fat to the roasting pan; discard remaining fat, reserving drippings. Heat fat in roasting pan set over medium-high heat. Whisk in flour and cook, stirring, until golden, about 2 minutes. Slowly whisk in reserved broth and cook, stirring, until bubbly and lightly thickened, about 4 minutes. Stir in chopped giblets. Season with salt and pepper to taste. Carve chicken, discarding onion, and serve with giblet gravy.

Prep: 15 minutes Cook: 44 to 49 minutes Serves: 6

• 2 tablespoons vegetable oil
  

• 1 onion, chopped
  

• 2 garlic cloves, crushed through a press
  

• 2 teaspoons dry mustard
  

• ¼ teaspoon cayenne
  

• 1 cup ketchup
  

• 1 cup bottled chili sauce
  

• 3 tablespoons molasses
  

• 2 tablespoons Worcestershire sauce
  

• 3 tablespoons cider vinegar
  

• 1 cup ginger ale
  

• 4 pounds chicken breasts, thighs, and/or drumsticks
  

1.
Heat oil in a nonreactive medium saucepan. Add onion and cook over medium heat, stirring, until onion is softened, about 3 minutes. Stir in garlic, mustard, and cayenne. Cook 1 minute. Add remaining ingredients except chicken. Bring to a boil; reduce heat to medium-low and simmer, stirring often, until lightly thickened, about 15 minutes. Use immediately or refrigerate up to 2 weeks.

2.
Prepare a medium fire in a charcoal or gas grill. Grill chicken, skin side down, 10 minutes. Turn skin side up and grill 5 minutes. Brush with some sauce and grill, brushing with additional sauce, until chicken juices run clear when pricked, about 10 to 15 minutes longer. (White meat parts will take less time than legs and thighs.) Boil remaining sauce and serve with grilled chicken.

Prep: 20 minutes Cook: 39 to 44 minutes Serves: 4 to 6

Some say this dish traveled to Savannah, Georgia, via the West Indies, but others insist the recipe was delivered directly by a sea captain selling spices. However it arrived, this southern American classic, distinctive because of the curry seasoning and currants, makes a great one-pot meal. Serve over steamed rice.

• 1 chicken (about 3 pounds), cut into 8 pieces
  

• ½ teaspoon salt
  

• ½ teaspoon cayenne
  

• 2 tablespoons vegetable oil or Butter
  

• 1 medium onion, coarsely chopped
  

• 1 medium green bell pepper, coarsely chopped
  

• 1 large garlic clove, crushed through a press
  

• 2 teaspoons curry powder
  

• 1 teaspoon dried thyme
  

• ½ teaspoon ground mace
  

• 1 (14½-ounce) can stewed tomatoes with juices
  

• ½ cup dry white wine or chicken broth
  

• ¼ cup currants or raisins
  

1.
Season chicken with salt and cayenne. Heat oil in a Dutch oven. Cook chicken over medium-high heat, turning once or twice, until golden brown, about 8 minutes. Remove chicken from pan.

2. Add onion, bell pepper, and garlic to drippings in pan. Reduce heat to medium and cook, stirring often, until vegetables are softened, about 5 minutes. Add curry powder, thyme, and mace. Cook, stirring, 1 minute. Stir in stewed tomatoes and juices, wine, and currants. Return chicken to pan, stirring to cover with vegetables.

3.
Cover, reduce heat to medium-low, and simmer until chicken is tender and white throughout, 25 to 30 minutes.

Prep: 15 minutes Cook: 25 to 32 minutes Serves: 4

This is a great do-ahead dish. If you opt, however, to assemble the casserole just before serving, omit the baking and simply brown the top under a broiler.

• 2½ tablespoons butter
  

• 2 tablespoons flour
  

• ¼ teaspoon ground nutmeg
  

• ½ cup chopped or thinly sliced scallions
  

• 1½ cups chicken broth
  

• ½ cup light cream or half-and-half
  

• 2 tablespoons dry sherry
  

• ½ cup grated Parmesan cheese Salt and freshly ground pepper
  

• ¾ pound cooked chicken, cut into ¾-inch cubes (3 cups)
  

• 2 (10-ounce) packages frozen chopped broccoli, thawed
  

• 2 tablespoons plain dry bread crumbs
  

1.
In a large saucepan, melt 2 tablespoons of butter over medium heat. Stir in flour and cook, stirring, for 1 to 2 minutes. Add nutmeg and scallions, then slowly whisk in broth and cream. Bring to a boil, whisking constantly until sauce thickens, 1 to 2 minutes. Reduce heat to medium-low and simmer 3 minutes. Stir in sherry, ¼ cup of cheese, chicken, and broccoli. Spoon into a shallow 2-quart casserole. (Can be prepared early in day and refrigerated. Return to room temperature before baking.)

2.
Preheat oven to 375°F. Melt remaining ½ tablespoon butter, and mix with bread crumbs and remaining ¼ cup cheese. Sprinkle over top of casserole.

3.
Bake casserole until heated through and crumbs are browned, 20 to 25 minutes.