14—Lancaster Farming. Saturday, April 15,1967
Tfj
Farm Wife and Family
or t
By Mrs. Richard C. Spence, Food Editor
The Versatile Frying Chicken . . .
You c;ui piepare a frying chicken in the
a ic«U6St vanetv of ways of any type chicken
\ou buv. This chicken, or bioiler-fiyei as it is
sometimes called, is a young biid Because it
is voting, it is good fried, bioiled, roasted, bar
becued or even stewed if you wish
The oldei birds, stewing chicken or hen
ai e more tender if you cook by moist heat
steaming or stewing
The bioilei-fiyei is about 10 weeks old
and weighs less than 4 pounds “Stewing chick
en “ ‘‘hen" 01 “fowl” is an older, less tender
bud ~ ~ .
Bioilei-lrveis. as all poultiy, are perish
able The flavor deteriorates if the bird is held
undei poor stoiage conditions or for too long
a time ,
A chilled, fresh bird is best a hould
if used light away. However, month,
vcm can keep it in youi lefn
geiator a dav oi two if you
stoic in the coldest section To
sloie pioperlj umviap and dis
coid the stoie wiapping paper
i>iid caidboaicl tiay Rewnap the
bud loosely, in foil or mois
tme-pioof papei
Fiesh buds can be fiozen
v ith good quality up to one
year But cooked chicken slices
oi pieces coccied with broth 01
giavj shouldnt be fiozen long
ei than si\ months Slices with
out gia\\ should be used with
in one month Cooked chicken
dishes should be used within
six months alter fi eezing, while
fiozen lued chicken ought to be
used within foui months Froz
en sandwiches of poultry meat
&
o
used within
LEMON-BLUE CHEESE
CHICKEN
1 cup salad oil
1 teaspoon grated lemon peel
m cap lemon juice
1 2 cup finely crumbled blue
cheese
2 tablespoons Worcestershire
sauce
1 teaspoon salt
l 4 teaspoon pepper
2 bioiler-fryer chickens
(2 to 3 pounds each)
Salt and peppei to season
Combine salad oil. lemon
peel, lemon juice, and cheese,
blend thoroughly Add Worces
tershire sauce, salt and pepper.
Cover, let stand for at least 1
hour for flavors to blend (Male
cs about 2 cups sauce.)
Cut chickens in halves or
quarters Season with salt and
pepper Place on cool broiler
pan. skin side down. Brush with
sauce Broil 4 to 5 inches from
source of heat: turn chicken
frequently, basting each time
with additional sauce. When
chicken is evenly browned and
tender (about 30 minutes), re
move to hot serving platter and
garnish with chopped parsley,
serve with lemon wedges and
remaining sauce 4 servings.
CHICKEN POLYNESIAN
6 chicken breasts (halved)
1 cup sour cream OR 1 cup
buttermilk, cultured
2 teaspoons salt
1 garlic clove, cut in pieces
1, 4 cup flour
1 to 3 tablespoons fat or oil,
as needed
Vi cup water
*4 cup chopped onion
1 tablespoon flour
V-t teaspoon ginger
1 whole clove (spice)
1 1 2 teaspoons curry powder
2 tablespoons almonds,
chopped or slivered, toasted
OR 2 tablespoons shredded
coconut
SPENCE
one
Marinate chicken in soui
cream or butleimilk combined
with salt and garlic for 1 hour
Dram chicken, resetve liquid
Roll chicken pieces in cup
flour Biown in hot fat about 10
minutes Add watei. cover, and
cook slowly until chicken is
tender about 1 hour Add
onion and cook until tendei
Skim off anv excess fat Re
move gailic from soui cieam oi
buttermilk Blend 1 tablespoon
flour and spices with soui
cream oi bulteimilk Add slow
ly to chicken mixtuie Stir con
stantly until thickened Remove
whole clove Serve chicken
topped with sauce and garnish
ed with almonds or coconut
ALSO FOR SPRING
FLAGSTONE a wide selection of
sizes and thicknesses
SPLIT RAIL FENCE featuring
LOCUST POSTS
FOR YOUR LAWN Armour Vertr
green fertilizer, selection of
hoses, garden tools, special
purpose gadgets.
HOME CENTER
45 North Broad St., Lititz
Phone; 626-2123
MENU SUGGESTION: Serve
with rice, minted peas, and a
pineapple salad. Have fruit for
dessert.
COUNTRY GRAVY CHICKEN
1 cup flour
5 teaspoons salt
I- teaspoon pepper
3 large chicken breasts,
halved
u j cup (V 2 slick) butter
1 tablespoon flour
1 cup milk
•fe clove garlic, diced, OR Vi
teaspoon garlic powder
V-> teaspoon salt
2 tablespoons chopped
parsley
Vz teaspoon rosemary
V'4 cup chopped green onions
Vi cup diced celery
1 can (4 ounces) sliced mush
rooms, drained
Mix flour, salt and pepper in
a paper bag. Shake chicken
pieces, one at a time, in bag to
coat thoroughly. Brown chicken
in melted butter in large skillet.
Arrange chicken pieces in 2-
quart shallow casserole. Blend
in 1 tablespoon flour with the
fat remaining in the skillet to
form a smooth paste Remove
liom heat. >dd milk, garlic and
salt, stu until blended. Return
to heat and cook, stiiring con
stantly, until mixture reaches
simmeiing point Set aside.
Sprinkle the parsley, losemary,
onion, celeiy and mushrooms
evenly ovei the chicken in the
casserole Top with prepared
giavy and bake in a preheated
350 degree oven foi 45 minutes.
Selves 6.
HOT CHICKEN SANDWICH
6 slices whole wheat bread,
toasted
I'., to 1-2 pound sliced, cooked
chicken
1 recipe chicken sauce'
2 to 3 large tomatoes, yielding
6 slices
REDWOOD FURNITURE
SPECIALS
4 bacon slices, cut in third!
and partly cooked
6 stuffed olives, sliced
Place toast slices in a shallow
utensil that can be put under
(lie broiler. Cover with cooked
sliced chicken. Pour hot sauce
over the sandwiches. Arrange
tomato slices on top of sand*
wiches. Top with sliced bacon
and olives Broil until sand
wiches arc hot and bacon is
ci isp.
1 to 3 tablespoons butter or fat
3 tablespoons flour
l k teaspoon salt
I*2 cups chicken broth OR mix
ture of - IVz cups milk,
whole or skim and 3
chicken-flavored bouillon
cubes.
Melt fat over low heat; blend
in flour and salt. Heat and stir
until bubbly. Add broth or milk
and bouillon cubes slowly, stirr
ing constantly. Cook over low
heat, stirring constantly, until
thickened. NOTE: Chicken fat
adds extra flavor. Yields Vh,
cups sauce.
VARIATION; Mushroom
sauce Saute Vz cup sliced
flesh or canned mushrooms m
the fat befoi e adding the flour.
Use milk instead of chicken
hi oth
ALL THIS . . .
• 6 ft. Table with Benches 2 full inches
thick
• Chaise Lounge with Cushion
• Chaii with Cushion
PLUS
• Col fee Table and
• End Bench
5-piece set ONLY $89.95
a regular §lO5 value
Other redwood specials...
Slatted Chair NOW $12.49 Was $14.39
6’ Table, lls” thick, rustic
NOW $26.66 Was $29.89
End Bench NOW $2.19 Was $2.88
* *
■» CHICKEN SAUCE
I