Books: The Perdue Chicken Cookbook
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PHOTO - DRUMSTICK CROWN ROAST - SPRING
DRUMSTICK CROWN ROAST ADDS WHIMSY TO EASTER FEAST
The symbols of Easter are happy ones, full of the joy of
the day$spring flowers and spring greens, new clothes,
cuddly animals and their chocolate look-alikes, jelly
beans, fancy breads and cakes, colored eggs and Easter egg
hunts. Catching the spirit of the day, Perdue Farms' home
economists developed a playful main course to "crown" the
Easter meal. It is a roast of drumsticks fashioned into an
edible crown by baking them upright around a coffee can.
When baking is complete, a corn bread stuffing that you
make replaces the can. The technique is not difficult and
the can actually helps brown the outside of the chicken.
Pilaf-Stuffed Crown Roast With Herb Gravy could be the
centerpiece to a Greek feast, including a classic Greek
soup, artichoke casserole, and salad with feta cheese.
Traditional touches such as a garnish of red-dyed hard-
cooked eggs and luscious rich baklava from the bakery will
add authenticity to the celebration. For an American-style
meal, serve Cornbread-Stuffed Crown Roast of Drumsticks
with Madeira Sauce. Either way, Happy Easter!
MENU
Hot Sherried Consomme
*Pilaf-Stuffed Crown Roast of Drumsticks with Herb Gravy
or
*Cornbread-Stuffed Crown Roast of Drumsticks with Madeira
Sauce
Creamy Cole Slaw
Maple Candied Sweet Potatoes
Wilted Lettuce Salad
Golden Chiffon Cake
*Recipe follows
PILAF-STUFFED CROWN ROAST OFServes 4-6
DRUMSTICKS WITH HERB GRAVY
10 roaster drumsticks
1 empty coffee can (12-16-ounces) with ends removed and
outside greased
Kitchen twine
1/3 cup olive oil
Salt and ground pepper to taste
1 1/2 teaspoons minced, fresh oregano or 3/4 teaspoon
dried, divided
1 1/2 teaspoons minced, fresh thyme, or 3/4 teaspoon dried
1/4 cup flour
1 clove garlic, minced
2 cups chicken broth or water
4 hard-cooked eggs, dyed red, optional garnish
Fresh bay leaves, thyme, oregano and marjoram, optional
garnish
GREEK EASTER PILAF (recipe follows)
Preheat oven to 375F. Place coffee can in center of a
round 9- or 10-inch cake pan. Arrange drumsticks around
can, narrow end up. With twine, tie drumsticks securely
around the can in 3 places, starting at the middle, then
bottom, then top. In a small bowl, combine oil with salt,
pepper, one half of oregano, and 1/2 of thyme; brush onto
drumsticks. Roast drumsticks for 1 hour, 10 minutes,
basting halfway through cooking time with any remaining
oil. Meanwhile, prepare Greek Easter Pilaf; keep warm.
Using two spatulas, remove roast with can to a warm 12-inch
platter or chop plate. Pour 1/4 cup pan juices into a
small saucepan. Whisk in flour and cook over medium heat
for 10 minutes, stirring constantly. Add garlic, broth,
and remaining oregano and thyme; bring to a boil, whisking
constantly. Season to taste with salt and pepper; strain
gravy into a warm sauceboat.
To serve roast, spoon stuffing into coffee can. Carefully
lift off can and gently press drumsticks against stuffing.
Garnish, if desired, with dyed eggs and fresh herbs.
GREEK EASTER PILAF
1/4 cup (1/2 stick) butter or margarine
1/2 cup chopped onion
1/4 cup pine nuts (pignoli)
1-1/2 cups converted rice
2-1/4 cups chicken broth or water
1/2 teaspoon salt or to taste
1/4 teaspoon ground pepper
1/2 cup currants or raisins
1/4 cup minced, fresh parsley
In a saucepan over medium heat, melt butter. Saute onion,
pine nuts, and rice in hot butter for 10 minutes, stirring
constantly. Stir in broth, salt, pepper, and currants and
bring to boil. Cover pot with tightly-fitting lid; reduce
heat to low. Cook rice 20 minutes or until tender. Fluff
with a fork and toss with parsley.
CORNBREAD-STUFFED CROWN ROAST OF DRUMSTICKS Serves 6
WITH MADEIRA SAUCE
10 roaster drumsticks
1 empty coffee can (12-16-ounces) with both ends removed
and outside greased
Kitchen twine
1/2 cup (1 stick) butter or margarine melted
Salt and ground pepper to taste
1 teaspoon ground sage
Dixie Cornbread Stuffing (recipe follows)
1/4 cup flour
2 tablespoons Madeira wine
2 cup chicken broth or water
Preheat oven to 375F. Place coffee can in center of a
round 9- or 10-inch cake pan. Arrange drumsticks around
can, narrow end up. With twine, tie drumsticks securely
around the can in 3 places, starting at the middle, then
bottom, then top. In a small bowl, combine butter with
salt, pepper, and sage; brush onto drumsticks. Roast for 1
hour, 10 minutes, basting halfway through cooking time with
remaining any butter. Meanwhile, prepare Dixie Cornbread
Stuffing, cover and bake in oven with roast during last 20
minutes of cooking time.
Using two spatulas, remove roast with can to a warm 12-inch
platter or chop plate. Pour 1/4 cup pan juices into a
small saucepan. Whisk in flour and cook over medium heat
10 minutes, stirring constantly. Add Madeira and broth;
bring to a boil, whisking frequently. Season to taste with
salt and pepper; strain gravy into a warm sauceboat.
To serve roast, spoon stuffing into coffee can. Carefully
lift off can and gently press drumsticks against stuffing.
DIXIE CORNBREAD STUFFING
1/4 pound lean bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup (1/2 stick) butter or margarine
1/2 pound fresh spinach, kale, or collard greens, cooked,
well drained and chopped*
1 package (8-ounces) cornbread stuffing mix
1 cup chicken broth or water
Salt and ground pepper to taste
In a medium-sized ovenproof skillet, over medium heat,
saute bacon, onion, and celery for 5 to 10 minutes or until
bacon is cooked. Add butter and heat until melted. Stir
in greens, stuffing mix, and broth; toss well. Season with
salt and pepper.
*Note: Or substitute 1/2 package (10-ounces) frozen
chopped spinach, kale, or collard greens, thawed and
drained.
MOTHER'S DAY DINNER -- WITH LOVE FROM THE KIDS
Photo: Chicken Bouquet is a centerpiece for Mother's Day.
Mother's Day became a national holiday in 1914. Since
then, it's a day of love and memories, with no gifts more
appreciated than the "I made it myself" or "I cooked it
myself" variety.
I remember so well the fledgling attempts by my oldest
child to cook for Mother's Day. Jose wasn't much more than
a toddler when he got the idea on his own to make hot cocoa
for a Mother's Day treat. While I was still in bed, he went
into the kitchen, turned on the electric stove, and started
to make the cocoa by setting a china cup full of water
directly on the hot burner. I came into the kitchen just in
time to prevent a disaster. As you can imagine, a quick
lesson on kitchen safety followed.
The Perdue Farms home economists want to be sure your kids
don't have a similar close call and recommend that all kids
be warned to stay away from the stove unless there's adult
supervision. But assuming that there's an adult around to
help, children can participate in making a wonderful treat
for their mother.
The recipe that follows is "a dinner bouquet for Mom."
Grade school children and older can create a bouquet of
chicken kebobs, helping to thread fruit and fresh boneless
thigh meat on skewers and to "plant" them in rice. For
younger children, even toddlers, Drumstick Blossoms are an
easy alternate recipe in which drumsticks are rolled in
Parmesan-flavored crumbs. Any age child can help scrub
vegetables and spoon sherbet into orange cups. Teenagers
can enjoy creating radish roses, making stir-fry rice, and
scalloping orange baskets to hold sherbet.
Editor's Note: Please see accompanying recipes and
photograph.
Menu
*Citrus Chicken Bouquet
or
*Drumstick Blossoms
Stewed Tomatoes
Idaho Baked Potatoes with Sour Cream
Succotash
Dinner Rolls
Berries and Cream
*Recipe follows
CITRUS CHICKEN BOUQUET Serves 4
4 roaster boneless thigh cutlets
1/4 cup fresh orange juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon grated orange peel
2 cloves garlic, minced
1-1/2 teaspoon minced, fresh ginger or 1/2 teaspoon ground
2 medium-sized green peppers, cut into 1-inch squares
2 tangerines, peeled and pulled into sections
1 medium-sized clean, glazed ceramic flowerpot
Garden Fried Rice (see recipe) or 5 - 6 cups cooked rice
Cut chicken thighs into 1-inch chunks. In shallow bowl or
non-metal container, combine orange juice, oil, soy sauce,
honey, orange peel, garlic, and ginger; mix well. Cover
and marinate chicken for 1 hour or longer, refrigerated.
Drain chicken; reserve marinade. Preheat broiler. On each
of four to six 12-inch skewers, alternately thread chicken,
green pepper, and orange sections. Broil kebabs, about 5
inches from heat, for 10 to 15 minutes or until chicken is
cooked through, turning occasionally and basting with
marinade.
To serve, spoon rice into flowerpot. Stand skewers in
rice.
Makes about 4 servings
NOTE: Kebabs can also be barbecued on an outdoor grill.
Cook over medium-hot coals for 10 to 15 minutes or until
cooked through, turning occasionally and basting with
marinade.
DRUMSTICK BLOSSOMSServes 4-6
Children can make this Mother's Day "bouquet" of
drumsticks. Served in a flowerpot it's whimsical and fun.
6 tablespoons butter or margarine, melted
1/3 cup grated Parmesan cheese
1/3 cup seasoned bread crumbs
1/4 cup sesame seeds
1/2 teaspoon paprika
Salt and ground pepper to taste
12 drumsticks
1 medium-sized clean, glazed clay flowerpot
1 small head Boston lettuce or green leaf lettuce
parsley sprigs, optional
Preheat oven to 375oF. Place butter in a baking dish. On
wax paper, combine Parmesan cheese, bread crumbs, sesame
seeds, paprika, salt, and pepper. Roll each drumstick in
melted butter, then in crumbs until well coated. Arrange
drumsticks in same baking dish, alternating direction of
drums to accommodate all pieces. Bake about 45 minutes or
until cooked through and golden brown.
To serve, separate lettuce into leaves; wash and dry. Line
bottom and sides of flowerpot with lettuce, allowing leafy
edges to extend above rim of flowerpot. Place drumsticks,
bone side down, on lettuce in flowerpot to resemble
flowers. Garnish with parsley sprigs, if desired.
FRANK PERDUE'S FOURTH OF JULY MENU
Frank has warm memories of his childhood, growing up on his
father's poultry farm on the Eastern Shore of Maryland. He
was part of the family business from the time he was so
small "he had to hold an egg with two hands."
Like any other farm family on Maryland's Eastern Shore, the
Perdues did not often get to enjoy a tender young broiler;
that was strictly springtime eating, when there were small
birds to spare. The rest of the year, chicken dinner meant
long, slow cooking of one of the venerable hens that
hatched the eggs that were the family business.
"If a holiday came along," says Frank, "we could be sure my
mother's big cast iron kettle would come out and it would
be time to cook up one of the older hens. That was great
eating!"
Here's the kind of Fourth of July menu that Frank grew up
with. Since you probably don't have an old stewing hen,
try an Oven Stuffer Roaster for the Eastern Shore Chicken
with Slippery Dumplings. Roasters are old enough to have a
lot of flavor, but young enough not to be too tough.
If you're unfamiliar with slippery dumplings, they are more
like noodles or won ton wrappers than conventional
dumplings. Sweet Potato Biscuits are a typical
accompaniment, and Frank is so particular about them that
the first six months of our marriage, I probably tried ten
different recipes before hitting on the one that
accompanies the Eastern Shore Chicken recipe. Sweet Potato
Biscuits are sweeter and chewier than the baking powder
variety eaten elsewhere.
Enjoy this Eastern Fourth of July feast.
Menu
*Eastern Shore Chicken with Slippery Dumplings
Turnip Greens
Corn on the Cob
Zucchini Parmesan
*Sweet Potato Biscuits
Iced Tea
Peach Cobbler
*Recipe follows
EASTERN SHORE CHICKEN WITH SLIPPERY DUMPLINGS Serves 6-8
Poached Roaster
1 whole roaster or 1 soup and stew hen
1/2 lemon
1 medium-sized yellow onion
2 whole cloves
Salt and ground pepper to taste
6 cups chicken broth or more if desired
Water
1 bay leaf
1 pound small white onions, peeled
1 pound carrots (about 6), peeled and cut into 1-1/2-inch
lengths
Rub roaster inside and out with lemon. Cut onion in half
and stick with cloves; place in cavity of roaster. Truss
bird by lacing up cavity and tying legs together. Season
with salt and pepper, and place in an eight-quart Dutch
oven. Pour in chicken broth and enough water to reach
halfway up sides of roaster; add bay leaf. Place over
medium heat; bring liquid to a simmer. Reduce heat to
medium-low. Cover and simmer, allowing 20 minutes per
pound for a roaster and 40 minutes per pound for a hen.
(To keep meat tender, do not allow to boil.) During last
45 minutes of cooking time, add onions and carrots.
Roaster is done if juices run clear with no hint of pink
when thickest part of thigh is pierced. (Hen should be
cooked beyond this time to tenderize.) Remove bird and
vegetables to serving platter and keep warm.
Add more broth or water to poaching liquid, if necessary,
to bring it halfway up sides of Dutch oven; bring to a
boil. Meanwhile prepare dumplings.
Slippery Dumplings
2 cups flour
1 cup warm water
1 teaspoon salt or to taste
In mixing bowl, combine flour, warm water and salt. Turn
onto a well-floured surface and knead dough 4 to 5 minutes
until it becomes elastic; reflour board as necessary. Roll
out kneaded dough as thinly as possible. With sharp knife,
cut into 1-1/2 to 2-inch squares. Add to boiling poaching
liquid and cook 5 to 7 minutes until "al dente." Remove
dumplings to a serving bowl.
Over high heat, cook poaching liquid until reduced and
slightly thickened. For a thicker gravy, add a small
amount of flour blended with cold water to poaching liquid.
To serve, pour some gravy over dumplings; pass the rest
separately. Carve roaster and serve with vegetables,
dumplings and gravy.
Note: You can substitute won ton skins for dumpling dough.
A typical side dishes for this dinner would be greens
sauteed with onion and a little salt pork.
SWEET POTATO BISCUITS Makes 12 to 15
This is how I cook sweet potato biscuits for Frank, with a
minimum of salt. You may prefer the biscuits with a little
more salt.
1 cup drained, canned sweet potatoes
1/4 cup syrup from canned sweet potatoes
2 tablespoons vegetable shortening
1 tablespoon sugar
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt, or to taste
Preheat oven to 425F. Grease a baking sheet. Rice or
mash potatoes until smooth; place in small saucepan and
stir in syrup. Cook over medium heat, stirring constantly,
until just warm. Stir in shortening and sugar; mix well.
In a mixing bowl, sift together flour, baking powder and
salt. Stir in sweet potato mixture; mix well with wooden
spoon or knead with hands for 1 minute. On floured
surface, roll or pat out dough to 3/4-inch thickness. With
1-1/2 to 2-inch round biscuit cutter, cut out dough. Bake
12 to 15 minutes until golden on top and cooked through.
Serve warm.
SAY "BRAVO, CRISTOFORO COLOMBO" AND CELEBRATE ITALIAN STYLE
Columbus Day has been a national holiday in this
country since 1971. Its first official celebration,
however, dates to 1792, the three hundredth anniversary of
the exploration that brought Columbus and a crew of 120
sailors to the New World. The 1792 celebration took place
in New York City, where today's Italian-American population
equals the population of Genoa.
The first Columbus Day celebration included a gala
banquet$a thoroughly appropriate way to mark the event that
changed the eating habits of the Old World forever. The
enriching exchange of foods between the Old and New World
affected all the cuisines of Europe, but none more than
that of Italy. Imagine Italian cuisine without tomatoes or
peppers or corn.
To many of us "eating Italian" is a favorite
experience, and what could be a better excuse for a "festa
Italiana" than "Cristoforo Colombo Day". Here's a
complete menu for just such a holiday dinner. In fact, it
could be two dinners, because there's a choice of main
courses one with the color, spice and flare of southern
Italy, the other with the rich creaminess of the North.
Because large numbers of immigrants came from southern
Italy, especially from Naples and Sicily, lively southern
Italian dishes are most familiar to Americans. These
typically include tomatoes, olive oil, garlic, spices such
as cinnamon, raisins, and olives. Layered pastas and pizza
come from the South.
In the North, foods are lighter, more varied, and are
frequently delicate in flavor. Many dishes call for
butter, cream or cheese, and filled pasta and rice are also
served. Chicken is suited to either style of cooking, and
boneless Oven Stuffer Roaster thigh meat is as delicious
with a spicy tomato sauce as with wine and cream. In all
parts of Italy, fresh vegetables, fruit, and herbs are
important. Columbus' own city of Genoa is most closely
associated with the use of fresh basil.
Whether inspired by the North or the South, Columbus
Day is a time to wave the flags, both our red, white and
blue and the Italian red, white and green, and to salute
Christopher Columbus with a meal to remember.
REGIONAL ITALIAN COLUMBUS DAY MENU
Antipasto
*Brodo Genovese
*Chicken and Eggplant Agrodolce Siciliana
*"Rice Birds" Piedmontese in Wine and Cream Sauce
Broccoli Florets Parmigiano
Crusty Italian Bread
*Coppa Cristoforo Colombo
Cafe Espresso
*Recipe follows
BRODO GENOVESE:
CHICKEN BROTH WITH PASTA, CHEESE AND BASILServes 6-8
7 cups homemade chicken stock or 4 cans (13-3/4-ounces
each) chicken broth
1 cup small pasta such as tubetti (tiny tubes), farfalle
(bow ties) or conchiglie (shells)
1/4 cup minced fresh basil or Italian parsley
1 cup freshly grated Parmesan cheese
In large saucepan or Dutch oven over high heat, bring
chicken stock to a boil. Add pasta and cook until tender,
stirring occasionally, about 8 to 10 minutes. To serve,
ladle hot soup into bowls; sprinkle with basil and pass
grated cheese.
CHICKEN AND EGGPLANT AGRODOLCE SCICILIANAServes 6-8
1 large eggplant (about 1-1/2 pounds), cut into 1-1/2 inch
cubes
8 roaster boneless thigh cutlets
Salt and ground pepper to taste
1/2 - 3/4 cup olive oil, divided
2 cups sliced red onions
1/4 cup balsamic vinegar or red wine vinegar
4 cloves garlic, minced
1/2 teaspoon ground cinnamon
2 tablespoons honey
Grated rind of 2 oranges
1 can (16-ounces) whole plum tomatoes, drained and cut into
thin strips
Minced, fresh parsley and basil (optional)
Sprinkle eggplant with salt; let stand 30 minutes to
extract liquid; rinse and pat dry. Trim off any fat from
thighs and cut into 2-inch pieces.
Preheat oven to 350oF. In large heavy skillet over
medium heat, heat 2 tablespoons oil. Add chicken, half at
a time; saute 2 to 3 minutes until lightly browned, adding
more oil if necessary. Remove pieces with slotted spoon to
large, covered casserole or baking dish. Add 2 to 4
tablespoons oil to skillet; stir in eggplant and cook 5
minutes until golden, adding more oil if necessary. Add to
casserole.
Pour vinegar into skillet, scraping and stirring to
remove pan glaze; add garlic, cinnamon, honey orange rind,
and salt and pepper to taste. Pour vinegar mixture into
casserole. Cover and bake 15 minutes. Stir in tomato
strips, re-cover and bake 15 minutes longer. Garnish with
minced parsley and basil, if desired. Serve with hot
crusty Italian bread.
PHOTO: Roaster Thigh "Rice Birds"
"RICE BIRDS" PIEDMONTESE IN WINE AND CREAM SAUCEServes 6-8
8 roaster boneless thigh cutlets
Salt and ground pepper to taste
4 tablespoons butter or margarine, divided
2 tablespoons chopped onion
3/4 teaspoon minced, fresh rosemary or sage, or 1/4
teaspoon dried
2 ounces chopped prosciutto or ham
1 cup cooked rice
4 tablespoons grated Parmesan cheese
1/2 cup (2-ounces) grated or diced Italian fontina or
mozzarella cheese
2 tablespoons olive oil
1 cup chicken or beef broth
1/2 cup dry white wine
1/2 cup heavy cream
1 tablespoon minced, fresh parsley
Trim off and discard any fat and sprinkle chicken with salt
and pepper. Place between 2 moistened pieces of plastic
wrap; pound until about 1/4 inch thick.
In large heavy, oven-proof skillet over medium heat,
melt 2 tablespoons butter. Add onion and 1/8 teaspoon
rosemary; cook, stirring occasionally, 2 to 3 minutes,
until tender but not brown. Stir in prosciutto; cook 1
minute longer.
In small bowl, combine onion mixture, rice, and
cheeses; season with salt and pepper to taste. Place 1
heaping tablespoon rice stuffing 1 inch from end of each
pounded thigh. Roll up thighs into neat "packages",
folding edges in over stuffing; tie packages with kitchen
string.
In same skillet over medium heat, melt remaining
butter with oil. Cook Rice Birds in butter-oil on all
sides until lightly browned, about 8 to 10 minutes. Cover
skillet and simmer 35 minutes. Transfer "birds" to serving
platter; cut strings and keep warm.
Add broth, wine, and remaining rosemary to skillet,
scraping bottom to incorporate any browned bits. Stir in
cream; cook over medium-high heat until sauce is thick
enough to lightly coat the back of a spoon. Return birds
and any juices to skillet; cover with sauce and cook
briefly just until heated through.
Arrange Rice Birds and sauce on serving platter and
sprinkle with parsley.
COPPA DA FESTA CRISTOFORO COLOMBOServes 8
Amarettini (small almond-flavored biscuits) or large
Amaretti, crushed
1 pint each strawberry, vanilla and pistachio ice cream
Amaretto liqueur (optional)
Colored candy sprinkles or nonpareils
16 cocktail toothpick flags of Italy and USA (8 each)
For each serving: In bottom of large, stemmed glass,
place 1 teaspoon Amarettini biscuit. Alternately scoop
strawberry, vanilla and pistachio ice cream on top,
sprinkling about 1 teaspoon Amarettini between each scoop.
Pour a little Amaretto or other liqueur on ice cream, if
desired. Top with sprinkles and insert a flag of Italy and
USA. Repeat with remaining ingredients. Serve immediately
or place coppas in freezer until ready to serve.
PHOTO: Chicken Kebabs are tailgate party heroes
PHOTO: Thanksgiving Roaster Nested in Sage Dressing takes
an...
RECIPES OF OLD SOUTH ARE TODAY'S THANKSGIVING TREASURES
Even before George Washington declared Thanksgiving a
national holiday, its celebration had spread from
Massachusetts Colony to all America. In the Old South,
Thanksgiving could mean weeks of preparation, days of
celebrating and a house that overflowed with guests.
Modern times have inevitably relaxed some standards of
southern hospitality, but not necessarily when it comes to
setting a sumptuous table.
Here's a Carolina version of a Thanksgiving bird. It's an
Oven Stuffer Roaster complete with a nest of stuffing. The
stuffing is cooked outside instead of inside, so it soaks
up the pan juices and develops a lightly crusted surface.
Several of Perdue Farms' home recipe testers tried the
stuffing-nest method and found it not only wonderful
eating, but an appealing presentation as well.
THANKSGIVING DAY DINNER DELIGHT
*Roaster Nested in Sage Dressing with Sweet Potato Puff
*Creamed Giblet Gravy
String Beans Almondine
Creamy Cole Slaw
Cranberry Salad
Sour Dough Dinner Rolls
Southern Pecan Pie
*Recipe follows
ROASTER NESTED IN SAGE DRESSING WITH SWEET POTATO PUFF
AND CREAMED GIBLET GRAVY Serves 6-8
1 whole roaster
Salt and ground pepper to taste
3 cups hot water
1 loaf (1-1/4 to 1/1-2 pounds) day-old white bread
1 cup chopped onion
1-1/2 cups chopped celery
1/4 cup minced, fresh parsley
1-1/2 tablespoons minced fresh sage or 1-1/4 teaspoons
dried sage
1/4 teaspoon dried thyme
2 eggs
1 tablespoon butter or margarine
Creamed Giblet Gravy (recipe follows)
Preheat oven to 350F. Remove giblets and sprinkle inside
of bird with salt and pepper. Tie legs together and fold
wings back. Place roaster in roasting pan or baking dish
along with giblets. Pour in 2 cups hot water. Roast 1-1/4
hours, basting occasionally with pan liquids.
Meanwhile, prepare dressing: tear bread into 1/2-inch
pieces; place in large bowl with onion, celery, parsley,
3/4 teaspoon salt, 1/2 teaspoon pepper, sage, and thyme.
Mix well and set aside. After 1-1/4 hours, remove roaster
from oven.
Reserve giblets and pour 2 cups of pan juices through
strainer into a medium-sized saucepan; reserve for gravy.
Add water to remaining pan juices, if necessary, to bring
liquid to 1-1/2 cups. Ladle into bowl with dressing
mixture; add eggs and mix until thoroughly moistened.
With hands, mold stuffing around outside of roaster to form
a "nest." Brush butter over breast. Return roaster to
oven; continue cooking 45 minutes to 1 hour longer or until
dressing is cooked and lightly browned and juices run clear
with no hint of pink when roaster thigh is pierced.
If desired, serve nested roaster from roasting pan. Or run
spatula under bird to loosen it and carefully transfer to
heated platter, keeping dressing intact. Serve with
Creamed Giblet Gravy.
Creamed Giblet Gravy
2 cups reserved pan juices
Reserved roaster giblets, chopped
3/4 cup milk
1/4 cup flour
Salt and ground pepper to taste
Chop giblets and add to pan juices; over medium heat, bring
to a simmer. In small bowl, make a smooth paste of milk
and flour. Whisk flour mixture into pan juices and
continue whisking until gravy is thickened. Season with
salt and pepper to taste.
BOURBON SWEET POTATO PUFFServes 6
If you have a sweet tooth, you'll love this recipe. Frank
does.
6 medium-sized cooked sweet potatoes or 1 can (40-ounces)
sweet potatoes, drained
1/4 cup (1/2 stick) unsalted butter or margarine, melted
3 eggs
1/2 cup firmly packed brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 to 2 teaspoons grated orange rind
1/4 cup bourbon
1 package (10-ounces) marshmallows
Preheat oven to 350F. Butter a 1-1/2-quart souffle dish
or casserole. Peel cooked sweet potatoes. In large bowl,
combine potatoes with remaining ingredients except
marshmallows. With electric mixer or food processor, beat
or process until fluffy. Turn mixture into prepared dish
or casserole; arrange marshmallows over top. Bake 20
minutes or until marshmallows are puffed and golden.
PHOTO: Black & White - 3 Platters, 1 sm. bowl soup, 2
chopsticks
CHANUKAH IS A FESTIVAL OF FUN AND FOOD
Chanukah is a Jewish holiday, a day of remembrance, a
festival of lights, and most of all, a family party that is
celebrated during eight joyful days. Chanukah was first
celebrated more than 2,100 years ago, following the defeat
of the Syrian army by the Macabees. After driving the
Syrians from Jerusalem, the Jewish temple was ceremonially
cleansed. During the cleaning, a flask of oil belonging to
the high priest was found. It contained enough oil to burn
one night. Instead, it burned miraculously for eight days
and eight nights. That is why a special eight-branch
menorah (candlestick) is lit each Chanukah night at
sundown, beginning with a single lighted candle on the
first night and building to a full eight.
As with all Jewish holidays, traditional foods are part of
the celebration. Fried and sauteed dishes have special
Chanukah significance because of the oil used in cooking
them. Holiday Chicken Saute is a favorite meal in one
family in which there are two small boys who still prefer
fingers to forks. Their mother, who is a food consultant,
once asked Frank what he thought of such table manners.
His answer: "That's why we sell our drumsticks with built-
in handles."
With most of America's Jewish settlers having come from
Eastern Europe, holiday foods served in that part of the
world are most popular here. For Chanukah, this means
crisp, brown potato latkes (Yiddish for pancakes). Latkes
are usually served with fresh applesauce and dairy sour
cream. Before the arrival of the food processor, hand
grating the potatoes was a traditional pre-dinner part of
the ritual, with everyone taking turns at grating potatoes
-- and sometimes knuckles.
In Israel, fried jelly doughnuts are frequently served
instead of latkes, and many Sephardic Jews (from
Mediterranean countries), serve fried pastries unique to
each country. Among them are Moroccan fichuelas. These
crisp, honey-coated pastries are great fun to twirl in hot
oil and shape into pinwheels - but beware of the little
fingers near hot oil.
PHOTO: Chanukah for Families
FAMILY CHANUKAH SUPPER PARTY
*Holiday Chicken Saute
*Potato Latkes
*Applesauce
*Fichuelas De Chanukah
*Recipe follows
HOLIDAY CHICKEN SAUTEServes 4-6
6 chicken drumsticks
6 chicken thighs
2 tablespoons vegetable oil or chicken fat
3 small zucchini, cut into 1/2-inch slices
3 medium-sized carrots, peeled and cut into 1/2-inch slices
1 large onion, sliced into rings
2 tablespoons fresh lemon juice
2 tablespoons honey
1 lemon, thinly sliced
1 teaspoon salt or to taste
1 teaspoon paprika
1 tablespoon cornstarch
2 tablespoons cold water
In large, deep skillet or Dutch oven over medium-high heat,
heat oil. Saute drumsticks and thighs in hot oil until
lightly browned on all sides, about 15 minutes. Remove
from skillet. To pan drippings, add zucchini, carrots, and
onion; saute 3 minutes. Return chicken to skillet; Add
lemon juice, honey, lemon slices, salt, and paprika.
Reduce heat to medium-low; cover and cook 20 to 25 minutes
longer or until chicken and vegetables are tender.
In cup, place cornstarch; add water and blend to form a
smooth paste. Stir into skillet and cook until slightly
thickened. To serve, arrange chicken, lemon slices and
vegetables on large platter; spoon sauce on top.
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