Books: The Perdue Chicken Cookbook
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Mitzi Perdue >> The Perdue Chicken Cookbook
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CURRIED CHICKEN RAJServes 10-12
This is another dish that works well for a buffet. It's
easy to serve and easy to eat since the guests don't need
to cut anything.
2 whole roaster breasts 2 and 1/2 to 3 pounds each
1/2 cup butter or margarine
8 cups chicken broth
3/4 cup raisins
1/4 cup curry powder
1/2 cup flour
1-1/4 teaspoons salt or to taste
1/4 teaspoon Cayenne pepper or to taste
1/4 teaspoon ground pepper
2 cups light cream or half and half
1/4 cup minced fresh parsley
Puffed Pastry Hearts
(see recipe) or toast points
Chutney, slivered toasted almonds, other condiments,
optional
In 4-quart Dutch oven or large, deep skillet over high
heat, bring chicken broth to a boil. Add roaster breasts
and enough water to cover, if necessary. Reduce heat to
low; simmer chicken for 70 minutes. Cool chicken in broth.
Remove meat and cut into 1/2-inch cubes; discard skin and
bones. Reserve 3 cups broth for recipe; save remainder for
another use.
In same Dutch oven or skillet over medium-high heat, melt
butter, stir in chicken, raisins, and curry powder; saute
for 1 minute. Stir in flour, seasonings, reserved 3 cups
broth, and cream; bring to a simmer. Reduce heat to low
and simmer 5 minutes, stirring frequently. Stir in
parsley. Serve chicken with Puff Pastry Hearts or toast
points, accompanied by chutney, toasted almonds, or other
condiments, if desired.
JUST PLAIN BARBECUED CHICKEN Serves 50
If you visit the Delmarva Peninsula (Delaware, Maryland,
Virginia) in summer, you may come across some of the
chicken barbecues that take place here. This is one of the
popular recipes for crowds.
50 chicken breast halves
25 drumsticks
2 quarts oil
2 quarts vinegar
8 tablespoons salt or to taste
3 tablespoons ground pepper
In a 2 gallon container, combine oil, vinegar, salt and
pepper. Grill chicken 5 to 6 inches above medium-hot coals
for 20 to 30 minutes or until cooked through. Turn and
brush with sauce every 10 to 15 minutes.
SWEET 'N SMOKEY CHICKEN Serves
30-40
My step daughter-in-law, Jan Perdue, says that when Frank's
son Jim was courting her, he invited her over for dinner
and served Sweet 'n Smokey Chicken for two. Jan was
enchanted with his culinary skill and thought that this
would be a sample of what marriage to him would be like.
She learned later that this is just about the only thing he
cooks. Fortunately, she enjoys cooking and doesn't mind.
30 chicken breast halves
15 chicken drumsticks
15 chicken thighs
8 medium onions, sliced
2 quarts ketchup
1 cup prepared mustard
2 cups vinegar
1 quart maple syrup
1/4 cup hickory smoked salt or to taste
2 teaspoons ground pepper
Preheat oven to 350oF. Place chicken in a single layer,
skin side up on top of onion slices in the bottom of 2 to 3
large baking pans. If possible keep breast halves in a
separate pan from legs and thighs as they will cook more
quickly. In a 2 gallon container combine remaining
ingredients and pour over chicken. Bake chicken, uncovered
for 45 to 60 minutes or until cooked through. Check breast
meat for doneness after 45 minutes.
TREASURE ISLAND CHICKENServes 30-40
A school-lunch chicken recipe contest produced this one.
The winner adapted it from an old family recipe.
30 chicken breast halves
15 chicken drumsticks
15 chicken thighs
1/2 pound butter or margarine
1/2 cup flour
3/4 cup sugar
1 teaspoon dry mustard
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1 quart orange juice
2 tablespoons salt or to taste
Preheat oven to 350oF. Place chicken in single layer, skin
side up, in 2 to 3 large baking pans. Keep breast halves
in a separate pan as they will cook more quickly than the
legs and thighs. In a large saucepan over medium heat,
melt butter. Stir in flour, sugar, spices, orange juice
and salt and cook, stirring constantly until thickened.
Pour sauce over chicken. Bake, uncovered, for 45 to 60
minutes or until cooked through. Check breast meat for
doneness after 45 minutes.
TEXAS BARBECUED BREASTSServes 10-16
Turn chicken breasts with tongs instead of a fork, which
could pierce the meat and cause it to lose some of its
juiciness.
1 cup tomato sauce
1/4 cup red wine vinegar
1/4 cup chili sauce
1/4 cup brown sugar
3 tablespoons grated onion
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon Tabasco (optional)
16 chicken breast halves
In a large saucepan over medium heat combine all
ingredients except chicken and bring to a boil. Grill
chicken 5 to 6 inches above medium-hot coals for 25 to 30
minutes or until cooked through. Turn and baste 3 to 4
times with sauce during cooking.
CHAPTER SEVEN$
CHICKEN FOR TOMORROW$OR NEXT WEEK.
In an ideal world, we'd always have food at its
freshest and we'd eat it right after it was prepared. In
the real world, though, there are many, many times when
cooking ahead is useful. You're giving a party and you
don't want to be frazzled the day of the event. Or you've
got a busy week coming up and you want to do better by your
family than just giving them calorie-laden, greasy take-out
food. Or you're having house guests, and you want to spend
the time with them instead of in the kitchen. Or maybe
there's only one or two of you at home, and you've
discovered that it's simpler to make a recipe for four and
freeze part of it for use later.
In my own case, my freezer is always full. One reason
is that Frank often invites three or four people the last
minute, and it helps to have emergency food on hand.
Equally often, after I've made a meal, he'll call at 6:00
p.m. and tell me that we're eating out with one of the
poultry distributors or suppliers, and I end up freezing
what I've just cooked. As I wrap the food in foil and
wedge it into the freezer, I remind myself, "This meal
isn't going to waste, it's a head start on a future meal."
When you know the principles for successful
freezing$and I'll get to them in a moment$you can freeze
just about any of the recipes in this cookbook. The recipes
in this chapter are different from the rest because they
not only can be cooked ahead, often they should be cooked
ahead. Some of them require marination, others improve
with age, and still others adapt so well to cooking the day
before that they belong in this chapter. Use this chapter
for recipes to use when you want to cook a day or so ahead
of time, and also, use it for tips on how to freeze foods
successfully.
There are just a few principles needed to master the
technique of cooking ahead, and once you know them, you'll
have faster, better-tasting, healthier and safer meals to
show for it.
_The biggest boon to food preparation ahead is the
freezer. Everything freezes from the point of view of food
safety, but there's a lot of variation in palatability. For
best flavor and texture, don't freeze the following foods
in your home freezer:
_Milk products $ they'll curdle.
_Boiled eggs $ the whites get watery.
_Custards $ they'll lose texture, get lumpy.
_Mayonnaise $ it may separate.
_Most foods that you fry at home (except french
fries and onions) $ they can get an unattractive "warmed-
over" taste. It's actually the fats turning slightly
rancid.
_Cooked potatoes $ they darken and get an
unattractive texture. (If you're going to freeze stew, add
cooked potatoes later on when you're reheating the stew.)
_Fresh greens, celery, and carrots $ they get
limp.
_Fresh tomatoes $ their high water content
causes them to collapse when thawed. (However, you can
freeze tomatoes if you're going to use them in a cooked
form, such as in a pasta sauce.)
_Gravy $ the fat will separate out and puddle.
(If you must freeze gravy, cut way back on the fat when
you're making the gravy, and stir constantly when you're
reheating it so as to keep the fat from separating.)
_Heavily spiced foods $ most herbs, salts,
onions, fade away, but garlic and cloves will seem more
intense. Pepper has a tendency to turn bitter. Curry
takes on a musty flavor.
_Synthetic flavors $ use real vanilla rather than
synthetic because synthetic vanilla can have an off-flavor
after freezing.
_Highly salted foods $ salt tends to attract
moisture and uneven freezing may result because salt slows
down the freezing process.
_Even if you're freezing food for only a couple of
days, be careful of packaging. Air that's in the package
will affect the color, flavor and texture. The container
should be air tight, or the food will get freezer burn and
lose nutritional value, and palatability.
_It's critical to have a both your refrigerator and
freezer cold enough. The best indicator of a good freezer
temperature is brick-hard ice cream. If ice cream stored in
your freezer is soft, turn the control to a colder setting.
As for the refrigerator, check the drinking temperature of
milk. If it's very cold, you've probably hit 40 degrees,
which is what you're aiming for. If the milk isn't cold
enough, or if it sours too quickly, move the control to a
colder setting.
_Here's a great tip if you're freezing chicken in a
polyethylene bag: lower the bag, with the chicken in it,
into a pan of water to force out the air. Be sure the bag
opening is above water. Press entire surface area of bag
to squeeze out air bubbles. Twist end of bag and fold
over. Secure with fastener and label.
_Here's a convenient way to freeze casseroles for
later use that Joy Schrage from Whirlpool Corporation told
me:
1. Line the casserole dish with foil,
leaving 2" collar all around.
2. Add casserole ingredients and bake.
3. Cool and freeze in uncovered casserole
4. When frozen, lift casserole and foil out
in one piece
5. Cover with foil or place in a
polyethylene freezer bag. Press air out, then seal tightly,
label, date and freeze. Place in a polyethylene freezer
bag.
6. To thaw, take frozen casserole out of
bag and foil, and place in the casserole dish it was
originally baked in.
This type of freezing frees the casserole dish for
other uses while the casserole is in the freezer.
_Homemade "TV" dinners: Place leftovers in serving
portions on sectioned plastic trays. Cover, chill, tightly
with plastic wrap and seal. Then wrap entire tray in foil.
Label, date and freeze. To reheat, remove foil, puncture
plastic wrap to make steam vents, and heat dinner in
microwave.
_To keep chicken pieces from sticking together in your
freezer so that you can take out just the quantity you want
without prying several pieces apart or thawing more than
you need, do the following:
1. Spread pieces in a single layer on a cookie
sheet
2. Place unwrapped in freezer
3. Once frozen, remove chicken pieces from
cookie sheet, and store in polyethylene freezer bag
5. Place bag in freezer, label and date
_Freezing tip - use freezing tape to seal freezer wrap
or suitable plastic wrap. Freezer tape is made with a
special adhesive designed to stick at low temperatures.
_Whole birds to be roasted should be thawed before
cooking. Broilers, and birds to be cooked by other methods
can start being cooked when thawed enough for pieces to
separate.
If you'll follow the suggestions above, you'll find
that most of the foods you cook can be prepared ahead of
time and if necessary, frozen. This means that, with the
exception of fried foods, just about all the recipes in
this book can be considered cook-ahead foods.
So, whether you're cooking for a party, for the week's
meals, for houseguests, or for yourself, enjoy the recipes
that follow$and all the others in this book as well.
CRISPY CORNISH A LA BLEUServes 2
There are easily 50 varieties of blue vein cheeses for sale
in this country. Probably the most famous are the French
Roqueforta, the Italian Gorgonzola, the English Stilton,
and the American Treasure Cavea. Personally, I like the
American varieties best.
2 fresh Cornish game hens
Oil for deep frying
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup minced onion
1/4 cup crumbled bleu cheese
1 small clove garlic, minced
Celery sticks
Cut hens into 8 pieces each. Fry in deep hot oil at 375F,
turning once, until golden brown on both sides, about ten
minutes. Drain well on paper towels. Refrigerate if not
serving right away.
In a small bowl combine remaining ingredients except
celery. Cover and chill. Serve hens warm, at room
temperature or cold with bleu cheese dip and celery sticks.
CHICKEN SOUFFLEServes 4
This is a nice prepare-ahead item. It's really best if
stored overnight in the refrigerator before baking so the
flavors have a chance to blend.
4 eggs, beaten
1 teaspoon minced, fresh thyme or 1/4 teaspoon dried
1 teaspoon minced, fresh basil or 1/4 teaspoon dried
Ground pepper to taste
2 cups cooked, shredded chicken
1/4 pound ham, roughly chopped
1 tablespoon minced, fresh parsley
1/2 cup grated Parmesan cheese, divided
3 cups chicken broth
1/2 loaf (5 ounces) Italian bread, roughly torn into chunks
1 cup grated mozzarella cheese
In a mixing bowl combine eggs, thyme, basil and pepper.
Add chicken, ham, parsley, 1/4 cup Parmesan cheese and
broth. Combine thoroughly and set aside. Butter an 8" x
12" baking dish. Place bread chunks in the bottom. Cover
with egg mixture followed by Mozzarella cheese and
remaining Parmesan. Refrigerate 1 hour or longer. Preheat
oven to 350oF. Bake for 45 minutes until puffed and golden
brown.
CHICKEN AND STUFFINGServes 6
I wouldn't serve this to a gourmet club, but it's an easy,
cook ahead dish for a relaxed family meal when you don't
want to spend a lot of time in the kitchen. It's also an
ideal way to have the taste of stuffed chicken -- with
easier serving qualities. You can make it ahead of time, up
to the point of baking.
2 cans (10-1/2-ounces each) condensed cream of chicken
soup, divided
1 can (10-1/2-ounces) chicken broth
2 eggs, beaten
1 package (7-1/2-ounces) herb seasoned stuffing mix
3 cups cooked chicken, cut in chunks
1 teaspoon salt or to taste
1/8 teaspoon ground pepper
1/2 cup milk
2 tablespoons chopped canned pimento
Preheat oven to 350oF. In a mixing bowl whisk together one
can of undiluted soup, broth and eggs. Add stuffing mix and
toss. Place stuffing in bottom of a baking dish. Arrange
chicken on top of stuffing and sprinkle with salt and
pepper. In a large measuring cup combine remaining can of
soup and milk and pimento and pour over all. Bake,
uncovered, for 35 to 45 minutes or until hot and bubbling..
CHICK-O-TATO CASSEROLE Serves 4-6
This tastes better reheated, after the flavors have had a
chance to blend. You can make it today and it will taste
better tomorrow.
1/3 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup ketchup
1/2 cup water
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 teaspoon salt or to taste
1/4 teaspoon ground pepper
1 chicken, cut in serving pieces
4 medium potatoes, peeled and thickly sliced
Preheat oven to 350F. In a large skillet, over medium
heat, heat oil. Add onion, celery and green pepper and
cook, stirring often, for 6 to 8 minutes or until softened.
Add ketchup, water, vinegar, sugar, Worcestershire sauce,
mustard, salt and pepper and simmer at low heat for about
15 minutes. Place chicken in bottom of a baking dish and
tuck potatoes around chicken pieces. Pour sauce over all.
Bake, covered, for 50 to 60 minutes or until cooked
through. If planning to re-heat, remove from oven when
slightly under cooked.
CHOICE CHEESY CHICKEN Serves 4-6
There's no last minute attention required for this recipe.
Prepare it a day ahead, right up to the point of baking.
1 clove garlic, peeled
1/2 cup (1 stick) butter or margarine
1 cup bread crumbs
1/2 cup grated sharp Cheddar cheese
1/4 cup grated Parmesan cheese
1 teaspoon salt or to taste
1/8 teaspoon ground pepper
6 skinless, boneless chicken breast halves
With the broad side of a large kitchen knife crush garlic
slightly to release flavor. In a small saucepan over low
heat melt butter with garlic clove. Set butter aside for
1/2 hour for maximum garlic flavoring. On a sheet of wax
paper combine bread crumbs, cheeses, salt and pepper. Dip
chicken in garlic butter, then roll in cheese mixture.
Tuck sides under to form a neat roll. Arrange chicken in a
large shallow baking pan and drizzle with any remaining
butter. Cover and refrigerate if making ahead. When ready
to bake, preheat oven to 350oF. Bake chicken for 35 to 45
minutes or until crisp, golden and cooked through.
PHOTO: New Year's Eve - Cold "Chicken Tonnato" Buffet
COLD CHICKEN TONNATOServes 6-8
This is an elegant company recipe, and it works well if you
make it the day before. I've made it with water-packed
tuna, but oil-packed would work also.
8 chicken cutlets (about 2 pounds skinless, boneless
chicken breast halves, pounded thin, or 2 thin sliced
boneless roaster breasts)
1/2 cup flour, seasoned with salt and ground pepper to
taste
1/2 cup (1 stick) butter or margarine
2 cans (13-ounces) tuna, drained
8 anchovies
2 cloves garlic, peeled
1 cup olive oil
4 tablespoons white vinegar
4 tablespoons light cream
2 tablespoons capers
Dip cutlets in flour to coat lightly, shake off excess. In
a large skillet over medium-high heat, melt butter. Add
cutlets and saute until cooked through, about 5 minutes;
turn once. Drain cutlets on paper towels. Chill. In a
blender or food processor, combine tuna, anchovies, garlic,
oil, vinegar and light cream. Blend until pureed. Pour
sauce over cold cutlets, sprinkle with capers. May be
loosely covered and refrigerated overnight before serving.
EASY CHICKEN CORDON BLEUServes 4
This is another recipe that can be fixed, except for
frying, on the day before. For variation, try Swiss cheese
and Canadian bacon. For a sauce, make a white sauce with
chicken broth. If you're in a hurry, undiluted cream of
chicken soup makes a handy substitute, but it's definitely
a second choice compared to a good, homemade white sauce.
Garnish with parsley sprig.
4 skinless, boneless chicken breast halves or 1 thin sliced
boneless roaster breast
4 tablespoons butter or margarine
1 tablespoon minced, fresh parsley
4 slices ham
4 slices sharp cheese
1 egg, beaten
1 cup bread crumbs
Place chicken between sheets of plastic wrap and pound to
1/4 inch thickness. Skip the preceding step if you're
using the thin sliced boneless roaster breast. Spread
chicken with butter and sprinkle with parsley. Place a
slice of ham and a slice of cheese on each chicken breast,
folding to fit. Roll, jelly-roll fashion, and secure with
toothpicks. Dip chicken in beaten egg and roll in bread
crumbs. Fry in deep fat at 350oF for 12-15 minutes or
until golden brown and cooked through. Remove toothpicks
before serving.
FIESTA TORTILLA STACK 6-8
servings
The flavors in this recipe blend and get better if you make
it the day before, but I have also served it the same day
when I was in a hurry. It does need at least a couple of
hours for the flavors to develop. I've made this recipe
with coriander and without; it works well either way.
Coriander, by the way, is also known as cilantro or Chinese
parsley, so if you can't find "coriander" in your market,
look for it by its other names.
1 cup cooked, shredded chicken
1/2 cup mayonnaise
3 tablespoons chopped, fresh, cilantro (also called
coriander or Chinese parsley), if available
1/2 teaspoon salt
1 package (8 ounces) cream cheese
1 can (7 ounces) whole kernel corn, drained
2 tablespoons taco seasoning mix
1 dozen 8-inch flour tortillas
Cherry tomatoes
1 small head lettuce
In a mixing bowl combine chicken, mayonnaise, cilantro and
salt. In a separate small bowl combine cream cheese
drained corn and taco seasoning mix. Place 2 flour
tortillas, one on top of other. Spread with 1/3 of chicken
mixture, then two tortillas and corn mixture. Continue
until mixtures are used up.
Chill for at least 4 hours to develop flavors. Remove from
refrigerator half an hour before serving. Garnish with
tomatoes and serve on a bed of lettuce.
GARDEN BREAST CHEVREServes 4
Chevre means goat in French, and the title of this recipe
comes from the goat cheese in it. Frank, by the way, loves
goat cheese.
1 whole roaster breast
salt and ground pepper to taste
6 ounces mild creamy goat cheese or cream cheese, softened
1 medium carrot, coarsely grated
1 small zucchini, unpeeled and coarsely grated
1/4 cup snipped fresh or frozen chives
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried
1 tablespoon vegetable oil
Preheat oven to 375o F. Working from the top of the breast
use finger tips to carefully loosen the skin from the meat
on the breast to form a pocket. Do not detach skin on
sides or at base of breast.. Combine cheese, carrot,
zucchini, chives, rosemary and salt and pepper. Stuff
vegetable mixture evenly under skin of breast. Brush with
oil and place skin side up in a roasting pan. Bake for
about one hour and 15 minutes or until juices run clear
with no hint of pink when a cut is made near the bone.
Chill, wrap tightly and refrigerate if not serving
immediately. It's good served at room temperature, but
it's also good reheated.
COLD CORNISHServes 2
To get the best flavor from the green beans in this recipe,
choose ones that are fresh and young. The bean growers say
that if the bean is fresh, it will snap easily when broken.
If it bends instead of snapping, the bean has been around
too long. Also, check the maturity of the developing seeds
inside the pods. You want the seeds to be immature, and you
can tell this by making sure that they don't bulge inside
the pods. If the seeds are bulging, you can count on the
green beans being tough and leathery.
2 fresh Cornish game hens
2 tablespoons olive oil
2 large tomatoes, coarsely chopped, or 1 can (16 ounces)
whole tomatoes, chopped, drained
1 medium zucchini, sliced
1 cup fresh green beans, cut into 2-inch lengths
4 scallions, sliced
1/4 cup minced fresh basil or 1 tablespoon dried
1 teaspoon salt or to taste
1/8 teaspoon ground pepper
1 cup chicken broth
1/3 cup Feta cheese (optional)
Quarter hens, remove backbones. In a large skillet, over
medium-high heat, heat oil. Add hens and brown on all
sides, 12 to 15 minutes. Add remaining ingredients. Cover
and simmer 20 minutes or until hens are cooked through.
Refrigerate. Serve cold, sprinkled with cheese.
KICK-OFF KABOBSServes 6
Frank is an avid sports fan, and he constantly astonishes
his friends by knowing obscure facts and dates concerning
the various players and games. This is a an easy dish to
serve your sports fans.
6 skinless, boneless chicken breast halves
1/4 cup flour
1 teaspoon salt or to taste
1/8 teaspoon ground pepper
1 egg, slightly beaten
2 tablespoons water
1/2 cup fine dry bread crumbs
1/4 cup grated Parmesan cheese
3 tablespoons butter or margarine
Preheat oven to 375oF. On a sheet of wax paper, combine
flour, salt and pepper. In a shallow dish beat together
egg and water. On a separate sheet of wax paper blend
bread crumbs and cheese. Dip chicken into flour, then
egg, then bread crumb mixture turning to coat well on both
sides. Arrange chicken in a buttered baking dish. Dot
with remaining butter. Bake for 15 minutes. Turn and bake
15 to 20 minutes longer or until cooked through. Cut each
breast half into four pieces and thread onto wooden
skewers. Wrap in foil or place in plastic container and
refrigerate until needed. Serve with assorted dips.
Herbed Sour Cream Dip - In a small bowl combine 1 cup sour
cream, 3 tablespoons minced fresh parsley, 1 teaspoon dried
tarragon, 2 tablespoons minced scallions, 2 tablespoons
snipped fresh or frozen chives, and 1/2 teaspoon salt or to
taste.
Instant Spiced Dip - In a small bowl blend together 1 cup
mayonnaise, 1/4 cup bottled French dressing, 1/4 cup chili
sauce, 1 teaspoon horseradish sauce, 1 teaspoon
Worcestershire sauce, 1/2 teaspoon dry mustard, 2 cloves
garlic, minced and salt to taste. (If you're in a hurry,
substitute 1/2 teaspoon garlic salt for the fresh garlic
and the salt.)
MARINATED BROILED CHICKEN Serves 2-4
Marinating provides an opportunity for flavors to penetrate
the chicken. The marinating time can vary tremendously and
the results will still be tasty. I like to marinate
overnight, in the refrigerator, but even three hours can
add a lot to the flavor or your chicken.
1 chicken, cut in half lengthwise
1/2 cup peanut or vegetable oil
1/2 cup soy sauce
1 teaspoon minced, fresh ginger or 1 teaspoon ground
2 cloves garlic, minced
Salt to taste
Place chicken in a shallow dish. Add remaining ingredients
and turn to coat well. Cover and marinate refrigerated for
at least 3 hours. Place chicken skin side down on broiler
rack. Pour half of marinade mixture in cavity of chicken.
Broil 9 to 10 inches from broiler for about 30 minutes.
Turn chicken, brush with remaining mixture. Broil 20 to 30
minutes longer or until cooked through.
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