Chicken Recipes

2 whole chicken 1 tbsp. vegetable oil 1 egg 2 tsp. cornstarch 1 tsp. salt 1 tsp. soy sauce (light or dark) 1/4 tsp. white pepper Vegetable oil 1/4 c. all-purpose flour 1/4 c. water 2 tbsp. cornstarch 2 tbsp. vegetable oil 1/4 tsp. baking soda 1/4 tsp. salt 1/2 c. chicken broth 1/4 c. honey 3 tbsp. lemon juice 2 tbsp. light corn syrup 2 tbsp. vinegar 1 tbsp. vegetable oil 1 tbsp. catsup 1 clove garlic, finely chopped 1/2 tsp. salt Dash of white pepper Peel of 1/2 lemon 1 tbsp. cornstarch 1 tbsp. cold water 1/2 lemon, thinly sliced Remove bones and skin from chicken; cut each breast into fourths. Place chicken in shallow glass or plastic dish. Mix 1 tablespoon vegetable oil, the egg, 2 teaspoons cornstarch, 1 teaspoon salt, the soy sauce, and 1/4 teaspoon white pepper; pour over chicken. Turn chicken to coat both sides. Cover and refrigerate 30 minutes. Remove chicken from marinade; reserve marinade. Heat vegetable oil (1 1/2 inches) in wok to 350 degrees. Mix reserved marinade, the flou

2 skinless, boneless chicken breast, split 1 (16 oz.) can tomatoes 1 sm. can black olives 1 zucchini, sliced 1 summer squash, sliced 1 green pepper, sliced Handful of fresh green beans 1 med. onion, cut in wedges 1/2 tsp. oregano 1/4 tsp. basil Salt and pepper Garlic powder Mozzarella cheese, shredded Season chicken with salt, pepper and garlic powder. Brown chicken in large frying pan. Cover with tomatoes. Cover pan and simmer 20 minutes. Add fresh vegetables and top with oregano and basil - cover pan and continue to simmer for 20 minutes. Add black olives and cover with Mozzarella cheese. Continue to simmer until cheese is melted. Serve over white rice.

There are two ways to try to raise the production of chickens by using artificial lighting. If the housing is lit in the cooler hours before sunrise or after sunset, the chickens are able to eat more. If the day length is increased by using artificial lighting, laying hens are encouraged to lay more eggs. Day length must not be increased until just before young chicks start laying. Otherwise, it can lead to premature laying maturity. It is best to start raising the chicks when the days are getting shorter. If you need to start the growing period when the days are getting longer, try to artificially ensure a constant day length. Just before the laying period starts, lengthen the days by one hour a week until you have 14 hours of light per day. After production rates have reached a maximum, lengthen the amount of light per day by one hour a week until there are 16 hours of light. Once day length has been increased from 12 to 14 hours, you will need to provide artificial light after sun

Important factors when choosing the best breed of chickens for your situation are: price, market situation, experience, farm management, local preference and availability. The price will determine your choice. Modern hybrids are very expensive. They also need very good care and high quality, balanced feed to be productive. Local breeds are cheaper and better adapted to local conditions. With adequate care, they are reasonably productive. However, if you want to raise chickens on a larger scale and decide to buy balanced feed, it is better to choose the more expensive hybrids. It is important to consider the local market situation. Medium-weight hybrids should only be chosen if there is a good market for eggs and meat and a steady supply of good, balanced chicken-feed. If you want to concentrate on selling eggs, consider buying lighter, white layers. In all other situations, the heavier, usually brown breeds would be a better choice. If you live far from a market and mainly want to prod

4 boneless chicken breasts 6 ounces egg noodles 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of chicken soup 1 cup sour cream salt to taste ground black pepper to taste 1 cup crumbled Ritz crackers 1/2 cup butter Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish. Melt butter in a small saucepan, and remove from heat. Stir incrumbled crackers. Top casserole with the buttery crackers. Bake at 350F for about 30 minutes, until heated through and browned on top.

Any basic fried chicken recipe may be adapted for oven frying. 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. 1 chicken, cut in serving pieces 1 cup buttermilk 3/4 teaspoon Tabasco, optional Vegetable oil for frying 1/2 cup flour 1/2 cup corn meal 1 teaspoon salt 3/4 teaspoon chili powder 1/4 teaspoon ground pepper Place chicken in a large bowl. Sprinkle with Tabasco. Pour buttermilk over all and allow to marinate for 10 to 15 minutes. Preheat oven to 425oF. Place 1/2 inch of oil in the bottom of a heavy baking pan large enough to hold chicken without crowding. 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 f

Some of your recipes call for roasters. 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 1970s, 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. One o

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 ch

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. They also joke that he doesn't get ulcers-but he's a carrier. Knowing quick recip

8 chicken breasts, cooked, cubed 1 pkg. wide noodles 1/4 c. butter, melted 1 can cream of mushroom soup 1 can cream of chicken soup 1 pt. sour cream 1 tbsp. sherry 1/4 c. grated onion 1 tsp. seasoned salt Paprika, optional Bake chicken 45 minutes in broth and water. Remove chicken, cool and cube. Cook noodles in broth and water according to package directions, being careful not to overcook. Drain, put in bottom of 13 x 9 x 2 inch greased casserole. Drizzle butter over noodles. Mix all remaining ingredients except chicken. Add chicken on top of noodles; then spread sour cream mixture over all. Sprinkle top with paprika. Bake at 350 degrees for 20-30 minutes or until top is slightly brown and casserole is heated through

4 whole chicken breasts (8 halves) 3 (7 oz.) cans tomato paste 8 cans water 2 peppers 2 onions 1 clove garlic, crushed 1 (8 oz.) can mushrooms, stems and pieces Oil Basil parsley Salt and pepper 6 oz. wine Put oil in bottom of pan to cover. Brown garlic and slice 2 onions very thin and brown. Add mushrooms. Add 3 cans tomato paste and cook on low for 15 minutes. Add 8 cans water, salt, pepper, basil, and parsley. Cook for 3/4 hour. Fry sliced peppers until soft and set aside. Brown chicken (coat first with flour, salt, and pepper), then fry in hot oil. Put chicken, peppers, sauce, and mushrooms in a large pan and mix well. If it"hugs" chicken too much, add 1 can water. Cook about another hour, or so, or until chicken is soft. Add wine last 20 minutes.

2 tbsp. margarine 8 med. skinless, boneless chicken breast halves (1 1/2 lb.) 2 c. fresh mushrooms, halved 2 cloves garlic, minced 3 tbsp. dry sherry 1/2 tsp. tarragon, crushed 1/2 tsp. lemon pepper seasoning 1 (14 1/2 oz.) can chicken broth 1/4 c. sour cream Hot cooked spinach or egg noodles Quartered fresh lemon slices (optional) 1/3 c. flour In 12-inch skillet, melt margarine over medium high heat. Add chicken, mushrooms, garlic, sherry, tarragon, and lemon pepper seasoning. Cook, uncovered, for 10-12 minutes or until chicken is no longer pink, turning once. Remove chicken and mushrooms with a slotted spoon. In a screw top jar, combine chicken broth and flour; shake until blended. Add mixture to the skillet. Cook and stir over medium high heat until thickened and bubbly. Remove about 1/2 cup of mixture from skillet and stir into sour cream. Return to skillet along with chicken and mushrooms. Heat through; do not boil. Serve over hot cooked noodles. Garnish with lemon slices, if desi

1 c. raw Uncle Ben's original converted brand rice 1 lb. boneless, skinless chicken breasts 3 tbsp. cornstarch, divided 3 tbsp. soy sauce, divided 3 tbsp. dry sherry, divided 1 lg. clove garlic, minced 4 tbsp. peanut oil or safflower oil, divided 1 lg. carrot, julienned 1 lg. green or red bell pepper, cut into strips 1 lg. onion, sliced 1/4 lb. fresh mushrooms, sliced Cook rice according to package directions. Meanwhile, cut chicken into 1-inch square pieces; combine with mixture of 2 tablespoons cornstarch and 1 tablespoon each soy sauce and sherry, and garlic. Let stand 30 minutes. Mix remaining cornstarch, sherry and 2/3 cup water; set aside. Heat 2 tablespoons oil in hot wok or large skillet until hot. Add chicken and stir-fry 4 minutes; remove. Heat remaining oil in same pan. Add carrots, bell pepper and onion; stir-fry 4 minutes. Add mushrooms; stir-fry 30 seconds. Stir in chicken and cornstarch mixture. Cook, stirring until sauce boils and thickens. Remove from heat; stir in

1 stick margarine or butter 1/2 c. milk 10 chicken breast halves, deboned 10 slices Swiss cheese 1 can cream of chicken soup 1 pkg. Pepperidge Farm herb dressing mix (sm.) Place chicken breast in large flat baking dish. Sprinkle with salt and pepper (salt sparingly). Place 1 slice of cheese on top of each breast. Mix can of soup with 1/2 cup milk and pour over chicken. Melt margarine or butter and mix with dressing mix and spread over chicken. Bake at 325 degrees uncovered for 1 1/2 hours.