COLLECTION: Chicken Recipes Vol.2 (of 3)

From: (Micaela Pantke)

Date: Fri, 30 Jul 93 10:56:43 +0200


From: (Stephanie da Silva)


1               chicken
1/2 teaspoon    turmeric
a tablespoon    of mixed herbs or "bouquet garni"
3               large onions, peeled and minced
3 tablespoons   oil
1/2 cup         butter, margarine or diet margarine, clarified
7               eggs beaten
1/2 teaspoon    salt
1 cup           chopped cilantro or parsley
2 cups          ground toasted almonds
1 tablespoon    cinnamon
12              filo dough sheets
1/4 cup         powdered sugar.
salt, fresh black pepper
pinch of saffron

Place chicken in a roasting pan.  If you use saffron threads, let them
soak in half a cup of water.  Pour on fowl.  Sprinkle salt, pepper,
turmeric and mixed herbs on top.  Roast chicken in oven at 400 f for 45
minutes to an hour.  Cool.  Remove skin and all bones.  Cube chicken.
Keep giblets, except for the neck, with all the spicy, herbed juice.
Set aside.

In a skillet, saute minced onions in oil.  Place in a bowl.

In the same skillet, with a little oil, fry the beaten eggs mixed with
salt and chopped cilantro.  Place in another small bowl.  Still in the
same oiled skillet, toast almonds until slightly brown and grind them in
a food processor.  Set aside.

Clarify the shortening, and everything is ready to be put together now.

On the bottom of the pan used to roast the chicken, after washing and
greasing it, stack 2 sheets of filo dough, letting edges overhang.
Brush on top some of the clarified shortening.  At broil, rapidly brown
these 2 sheets.  Then add cubed chicken, with all spices and juice.
Spread again 2 more dough sheets with some shortening brushed on.

Broil rapidly.  Add soft mixture of eggs with cilantro.  Cover with 2
more greased sheets.  Broil rapidly.  Add almonds mixed with cinnamon
and sugar.  Finish with your best-looking greased sheets.  Tuck in all
dough and bake 25 to 30 minutes at 400 F until golden grown.  Cool
slightly.  Sprinkle with remaining powdered sugar, making a decorative
crisscross with cinnamon on top.  Serve hot.  It can be reheated several
times.  It can also be frozen.

From: (Doreen Randal)


1.25 kg  chicken
1        red pepper sliced
1 cup    water
1/2 tsp  basil
salt and pepper
1        green pepper sliced
1        med. onion sliced
1        140g can tomato paste
1/2 tsp  oregano

Place chicken in a roasting bag.  Lay slices of peppers and onions over
the bird.  Mix tomato paste, water, oregano, basil, salt and pepper. 
Pour the sauce over the chicken and seal the bag to stop the luscious
juices escaping.  Puncture a couple of small holes in the top of the bag
with a skewer.  Place in a baking dish and bake 180 deg C.  for 1 1/4
hrs.  Cut chicken into serving pieces and spoon sauce over. 

Any left overs freezes well

From: (Stephanie da Silva)

(serves 4 as a pasta dish before the main meal.)

1 cup   flour
1       egg
1 tbl   water
1 tbl   olive oil (gives gummy texture)

Prepare two sheets of pasta rolled out to "6" on the Atlas machine.
You can knead by hand forever or use a food processor on the dough.

Egg wash
1       egg
2 tbl   water

Whisk together and brush on one side of each piece of pasta.  The egg
wash acts as a glue to hold the ravioli together during cooking.

6 oz.     cooked chicken (Chef Johnson called for smoked)
1/6 cup   cream
1/4 cup   mango ginger chutney (buy from your grocery store!)

Combine in food processor, or chop chicken finely with knife and mix
together.  (Chef Johnson called for some cayenne and more chutney, but I
cut it down to my taste because I thought it was too spicy.)

Prepare ravioli by putting 1-1 1/2 tsp lumps of chicken filling on one
piece of pasta in a 2xN matrix where N is ~10-12.  Place other piece of
pasta over this.  Egg side of both sheets should be toward the inside.
Cut ravioli with a knife or a ravioli wheel.  Seal ravioli with fingers
or by pressing with a fork.  Flour well and set aside.

You should make 20-24 ravioli. You will need 16 to serve. Expect a few
to fall apart while cooking.

When sauce is ready, cook ravioli until they rise.

1 cup   port wine
8       peppercorns, bruised or cracked
1       bay leaf
2       shallots, diced

Reduce over high heat until nearly dry.

1 cup chicken stock

Add and reduce until total volume is about 1/4 cup.

1 cup cream
1 tbl mustard

Add, whisk, and reduce until sauce naps. (Napping means: dip a
spoon in the sauce, wipe the back horizontally with your finger.
If the sauce does not run it is thick enough.)

Strain the sauce and keep warm. (Strained sauces come from
French tradition. You want a smooth pretty sauce with no chunks
of pepper and lumps of shallots.)

I adjusted the proportions in this recipe from Chef Johnson's
original. I used less cream and more port because I like the
greater flavor and color from the port.

Prepare four individual plates. On each plate, pour an equal portion of
the sauce. Makes sure the sauce coats the entire center of the plate but
none of the side. Place four cooked ravioli on the place, and scoop
about 2 tbl of the chutney on the middle of the plate. It should look very

What sort of wine would go with this course?  I've had it with a
Chardonnay and with a German Riesling.  In both cases, the ginger, etc.,
overpowered the wine.  Perhaps an Alsatian Gewurztraminer would do
better, or perhaps this course just isn't suited to wine.  :-(

From: (Stan England)

Servings:  4

1 3/4 c  Long grain rice
1/2 c    Finely chopped shallots
1 t      Salt
2 T      Rendered Chicken fat or oil
2 T      Finely chopped garlic
2 c      Chicken stock

Wash rice.  Heat chicken fat over medium heat.  Add shallots and saute
until soft, translucent and fragrant.  Add garlic and aute until
gragrant.  Add rice and salt andsaute for 3 minutes.  Add chicken stock
and bring to a boil.  Stir once to loosen rice from the bottom of the
pan.  Boil until surface of rice appears dry and craters form on
surface.  Cover, reduce heat to low, and simmer for 20 minutes.  Remove
pan from heat and let rice sit, covered for 10 minutes before serving. 


From: Alan J. DeWeerd 

Source: Wisconsin State Journal


1 t      turmeric
1/2 t    salt
1/2 cup  fresh or canned unsweetened coconut milk
1 lb     chicken breasts, trimmed of skin and fat and cut into
1"x4"    strips not more than 1/4" thick
bamboo skewers
peanut sauce

Combine turmeric, salt, and coconut milk in a bowl.  Add chicken strips,
tossing to coat.  Cover and refrigerate 1 to 2 hours.  Meanwhile,
prepare peanut sauce and soak the bamboo skewers in cold water. 

Drain chicken and thread strips onto skewers.  Cook on grill over hot
coals or under broiler until just cooked through, 1 or 2 minutes per
side.  Serve with a bowl of peanut sauce on the side.  Makes 4 servings. 

Peanut Sauce
1/2"      piece fresh ginger root, peeled and minced
1 to 2    serrano or other hot chiles, seeded and minced
1 clove   garlic, minced
2         green onions, minced
1/3 cup   creamy peanut butter
1/3 cup   fresh or canned unsweetened coconut milk
2 to 3 T  fresh lime or lemon juice
2 T       fish sauce or soy sauce
1 t       sugar
1/4 cup   fresh cilanto

Combine ginger root, chiles, garlic, and green onions in a mixing bowl. 
Whisk in peanut butter, coconut milk, lime juice, fish sauce, and sugar. 
Taste and adjust seasoning if necessary.  Sprinkle with cilantro. 

From: (brian mikesell)


1/2 C  olive oil
1/4 C  lemon juice (use real lemon) or red wine vinegar (I use half of each)
1/4 C  red wine
1/2 t  minced garlic (I put more like 1 T.  I luvs me some garlic)
1 T    oregano
3      Whole Chicken Breasts cut into 1" squares.

Let marinade for at least 3 hours.  Then take skewers and put
onion-chicken-mushroom-chicken-green-pepper-chicken.  Do this for until
all the chicken is used up.  I don't like to make these until the guests
come over.  Participation required.  I also like to use different colors
of peppers - orange, red, etc. 

Grill these and brush with the leftover marinade.  Be sure to constantly
rotate.  Will take about 15 minutes. 

This is absolutely required when making chicken souvlaki:

Grilled Pita:
Store bought Pita Bread
Olive Oil
dab of butter

Grill the pita bread until they are kinda toasty on the outside.
Don't turn up the burner too high!  Pita should be brought
to the table warm

From: (Christy Strickland)

(Feeds 6-8 maybe more)

3 cans   (5 oz) boned chicken
3 tbl    flour
3 tbl    butter
1/4 cup  milk
1 can    cream of chicken soup
1 can    cream of mushroom soup
8 oz     shredded cheddar cheese
8 oz     shredded mozzarella cheese
1 pkg    (12 oz) spaghetti

Cook spaghetti separately - according to directions on package.

While spaghetti is cooking, mix chicken, flour, butter, milk and soups
in a large pan (4-6 quart pan) over medium heat (enough to melt butter). 
Then add 4 oz of each type cheese.  Mix well. 

After spaghetti is cooked add to the chicken mixture.  Pour into a 13x9
pan.  Top with remaining cheeses.  Bake at 350(F) for about 20-25
minutes or until cheese is melted. 

Serve with some type of bread and ENJOY! 

Another great thing about this dish is that it makes a great leftover. 

From: (Rich Holland)


Couple of chicken breasts
1 or 2 white onions
bunch of scallions (green onions, about 12)
black pepper 
soy sauce
garlic powder 
onion powder
chicken broth (boullion cube in a coup of water will do).

Put about 1/2 to 1 cup of peanut oil in wok, and put on stove on highest
heat -- keep the heat on HIGH the entire time you cook in the wok.  Add
the chicken when the oil is hot and cook until tender and no longer
pink.  While cooking, sprinkle garlic powder, onion powder, black pepper
on chicken.  Add about 2 tablespoons of sugar over chicken for sweet
taste.  More or less is fine.  When the chicken is done browning, add
the chicken broth and vegetables.  Cook for about 3 or 4 more minutes,
until broth starts to steam.  Squirt soy sauce over the whole thing,
probably about 1/4 to 1/2 cup.  Add some cold water with corn starch to
thicken the sauce, how much is up to you, I usually use about 3
tablespoons in 1/3 cup or so.  Stir it all together to coat everything
evenly and serve over a bed of rice.  Serve HOT. 

The more sugar you add, the sweeter it will taste.  I've used up to 1/2
of a cup in the past.  You basically want to coat the chicken with sugar
granuals when adding the sugar...This makes a nice sweet sauce, sort of
brownish in color (from the soy sauce)... 

From: (Sharon Teo)


For most stir fry recipes (at least the brown coloured gravy), this is
the recipe:

Basic Sauce:
1 tbsp   oyster sauce (I use "Lee Kum Kee" brand, from the oriental market)
1 tsp    soy sauce
pinch    of salt
1/4 tsp  sugar (or MSG)
1 tsp    corn flour
a little gound white pepper-optional

Mix all the above ingredients in 1/4 cup water till well blended.  Add
in to cooked chicken, vegetables, etc, and stir mixture over the heat
until gravy (sauce) thickens. 

Marinate and stir fry the chicken, by itself, first.  Brown some garlic
and/or ginger(according to your recipe), then stir-fry the vegetables. 
When vegetables are 3/4 cooked, add in the stir-fried chicken, basic
sauce, and stir-fry till the sauce thickens and is no longer 'cloudy'
looking.  Always remember to vary the sauce ingredients according to
taste, and if sauce becomes too thick, add in a little more water, and
if it thicken enough, add more cornflour blended into a little room
temperature water, first.(if the sauce is not thick enough)

From: (Tracy and Pete Deuel)

(Indian Grilled Chicken)

16 oz     plain yogurt
1/4 C     lime juice
2 cloves  garlic, finely chopped (or pressed)
2 tsp     salt
1/4 tsp   turmeric
1/2 tsp   coriander
1 tsp     ground cumin
1 1/2 tsp ground ginger
1/8 tsp   cayenne pepper (optional)
3         whole chicken breasts, split
1         large onion, finely chopped
1         large green pepper, finely chopped

1.  In large bowl, combine: yogurt, coriander, lime juice, cumin,
garlic, ginger, salt, cayenne pepper and turmeric

Stir to mix.  Add chicken pieces and toss to coat.  Cover mixture and
chicken with peppers and onions.  Cover.  Chill overnight (or longer). 

2.  Prepare hot coals or preheat oven broiler for 10 minutes.  Turn and
cook until done, approximately 15 to 20 minutes.  Baste with marinade
throughout cooking. 

Try serving this with rice; stir in the veggies (broil them or barbeque
them right along with the chicken). 

From: (Stephanie da Silva)


800g / 1.75 lb chicken legs  (6 legs?)
Butter for basting

The marinade:
50g / 0.25 cup  Yoghurt
40g / 6.75 tsp  ginger paste
40g / 6.75 tsp  garlic paste
3g / 0.5 tsp    white pepper powder
3g / 0.5 tsp    cummin powder
5g / 1 tsp      Mace-nutmeg-cardamom powder
3 g /0.5 tsp    Red Chilli Powder (substitute cayenne powder)
3g / 0.5 tsp    Tumeric
60ml / 4 Tbs    Lemon juice
20g / 2 Tbs     Gramflour
Salt to taste
75ml / 5 Tbs    Groundnut oil (Use any veg oil)

Clean, remove skin and debone chicken.  Cut each leg into 4 pieces - 24
tikka in all. 

Whisk yoghurt in a large bowl, add the remaining ingredients and mix
well.  Rub the chicken pieces with this mixture.  Keep aside for 3 1/2

Preheat the oven to 350 degrees F. 

Skewer the marinated tikka at least an inch apart.  Keep a tray
underneath to collect the drippings. 

Roast in a moderately hot tandoor for 6-7 minutes, basting at least
once.  In a charcoal grill, for about the same time, basting once.  In a
pre-heated oven, roast the tikka for 8-10 minutes, basting at least
twice.  Make sure that the chicken does not touch the sides or the
bottom of the oven. 

A tasty variation of the Murgh Tikka is the Tikka Harra Bharra (Tikka,
green all over), made with the addition of mint and corriander paste
(50g/3 Tbs) to the marinade. 


From: Vince McCoy 

I not real good at giving a number of servings for my recipes.  It depends
upon the size of the chicken and how hungry you are but I guess this should
serve at least 4 people.  It is a very flexible recipe that can be adjusted
for personal taste.


Qty       Measurement      Preparation           Ingredient
---       -----------      -----------           ----------
1         whole            cut-up or parts       Chicken
1/4       cup                                    Olive Oil
6-8       cloves           whole                 Garlic
6-8                        peeled/quartered      Potatoes
1         tsp              dried                 Rosemary
                           freshly ground        Black Pepper
1/2       cup                                    White Wine
          to taste                               Salt

Heat olive oil in oven proof skillet.  Add whole garlic cloves, saute
until cloves are a golden brown on all sides.  Prepare chicken by
washing throughly and then drying with paper towels.  When garlic is
brown remove from pan and set aside.  Add chicken pieces to skillet,
cook until skin is brown (chicken will not be done yet).  Add quartered
potatoes to the pan, fitting around and between chicken pieces.  Return
garlic cloves to the pan also fitting around chicken and potatoes. 
Season all with salt and pepper to taste.  Sprinkle rosemary over all. 
Add white wine around edges of skillet so as not to wash off spices from
chicken and potatoes.  Bring to a simmer on top of the stove, then cover
skillet and place in a 400 degree oven.  Cook until chicken is very
tender and potatoes are soft, about 35-40 minutes. 

Fresh rosemary may also be used in this dish, increase amount to 1
tablespoon.  If using new red potatoes the skin can be left on. 

From: (Stephanie da Silva)


Curried Yogurt Sauce
2        whole chicken breasts, skinned, boned, cooked and cubed
1/2 cup  Italian dressing
1        medium green apple, cubed
1/4 cup  thinly sliced celery
1/4 cup  sliced almonds, toasted
3 tblsp  raisins
2        avocados, seeded, peeled and cubed
4        pita breads, halved
8        pieces curly greenleaf lettuce
Cherry tomatoes, optional

Prepare Curried Yogurt Sauce.  Marinate chicken in Italian dressing 4 to
8 hours.  Stir in apple, celery, almonds and raisins.  Add Curried
Yogurt Sauce.  Gently fold in avocados.  Place lettuce in pita halves
and fill with chicken mixture.  Garnish with tomatoes. 

Curried Yogurt Sauce:
1 cup         plain low-fat yogurt
1/2 to 1 tsp  curry powder
1/4 tsp       mace

Stir ingredients together.

From: (Mary Jane Kelly)

This dish is loosly based on Madam Wong's Beef with Oyster Sauce. 


1 lb    boneless chicken breast, pounded flat and cut into smaller pieces
1       egg white
1 T     cornstarch
oil for deep-frying
1/2 lb  asparagus, cut diagonally into 2 inch pieces
1       red bell pepper, seeded and cubed
3       scallions thinly sliced julienne
1       clove of garlic, minced
1/2 t   ginger finely minced

Combine for sauce:
3 T  oyster sauce
1 T  light soy sauce
1 T  sherry
1 T  sugar

Mix cornstarch and eggwhite to form a pasty sauce.  Add cut-up chicken,
mixing by hand to combine.  Let sit 30 minutes. 

Heat several cups of oil in wok.  When oil is hot, add chicken, cooking
until it changes color, about 3-5 minutes.  Drain and set aside. 

Remove all oil except 2 T.  Add asparagus and bell pepper, stir frying
about 2 minutes until bright and crunchy.  Remove and set aside. 

Using about 1 T of remaining oil, sautee scallion, garlic, and ginger. 
Fry 1 minute or until scallions are wilted and fragrant. 

Add sauce ingredients.  Stir until boiling.  Add chicken and vegetables. 
Stir until combined and hot.  Serve immediately. 

From: (Pat Churchill)

Source: Lebanese Cookbook by Dawn, Elaine and Selwa Anthony (Ure Smith)
        ISBN 0 7254 0468 X

(Serves 4-6)

1        large chicken
1 cup    ghee or substitute
12 cups  water
2        medium onions, finely chopped
1 clove  garlic, crushed
1        cinnamon stick
4 tsps   salt
3/4 cup  chick peas soaked overnight
500g     (1lb) coarsely ground meat
1/2 tsp  cinnamon
1/2 tsp  black pepper
3/4 cup  risone pasta or broken up vermicilli
1 cup    rice washed and drained
1/2 cup  slivered almonds

In a large saucepan brown the chicken in 1.4 cup of the ghee.  Add eight
cups water, half the chopped onions, the garlic, cinnamon stick and 2
tsps of salt.  Bring to the boil, cover and continue to cook until the
chicken is tender enough for the meat to fall off the bones. 

While the chicken is cooking, drain the soaked chickpeas and place in a
large pot with four cups of water.  Bring to the boil, cover and simmer
vigorousy until just tender.  Drain and set aside. 

In another saucepan lightly brown the almonds in a little ghee.  Remove
and set aside. 

Add 1/4 cup ghee to the saucepan and heat.  Fry the meat in the ghee,
stirring occasionally unti brown all over.  Turn down the heat to simmer
and cook until nearly tender - approximately 15 minutes.  Stir in the
cinnamon, black pepper and the remainder of the onions and the salt and
continue to cook for a further 25 minutes.  Remove from the saucepan and
set aside. 

Place the remaining half cup of ghee in the same saucepan and saute the
pasta or vermicelli until golden brown.Add the rice and saute a further
few minutes.  Pour five cups of the boiling broth from the cooked
chicken (make up the quantity with water if necessary).  Bring to the
boil, add the cooked meat and onion minture and the cooked chick peas. 
Stir well.  Cover, simmer until the rice is tender and the liquid
absorbed - approximately 20 minutes.  Turn off the heat and allow to
stand for 10 minutes.  Serve the chickpea and rice mixture on a platter
garnished with the almond and chicken pieces. 

That looks like an awesome amount of ghee.  I think I would be using a
lot less and cooking in a non stick pan.

From: (Doreen Randal)


1 large chicken                       
1 stalk celery halved (with leaves)   
1 small onion halved                  
4 sprigs parsley                      
2 whole cloves                        
1 carrot peeled and halved
1 tsp salt
1 small bay leaf
1/2 tsp thyme

4 Tbs    butter                          
1 cup    chicken stock                   
1/8 tsp  pepper                        
1/2 cup  cream
1/2 cup  flour
1/2 tsp  salt
1/4 cup  chopped parsley

Put the chicken in the crockpot and cover with water.  Add celery,
carrot, onion and salt.  Tie parsley, bay leaf, cloves and thyme in a
small square of cheese cloth, add to the pot.  Cover and cook on LOW for
7-9 hrs. 
Melt 4 Tbs butter in a medium saucepan.  Stir in flour and cook over low
heat for several mins.  Gradually stir in stock.  Simmer until smooth. 
Add salt, pepper, parsley and cream.  Remove chicken from pot, slice and
serve with the creamy sauce. 

From: (Doris Woods)


1        fryer cut up
1        medium onion sliced
1 clove  minced garlic (I use 2)
1        12oz can tomato sauce ( I use Hunt's low salt)
2 tbs    olive oil
2 tbs    tomato paste
1/2 tsp  cinnamon
Fresh oregano (Has to be fresh, dried is not the same) use your own judgement
Salt and Pepper to taste

2 cups cooked orzo (1/2 cup/person)

Brown Chicken in olive oil and remove from pan.  Add onions and garlic
and sautee until translucent.  Add tomato paste and mix well.  Add
tomato sauce, cinnamon and oregano.  Mix well and add chicken with

Cover and reduce heat and simmer until chicken is done about 30 to 40

Serve 1 or 2 pieces chicken per person.  Serve sauce over orzo salt and
peper to taste.

This is not only excellent but also very simple to make.

From: (Sue Stigleman)


2 1/2 to 3 pound  fryer
3 T         shortening
1/2         poultry seasoning
1 t         salt
1/2 t       pepper
1           large onion finely chopped
3 T         butter
2 T         tomato sauce
2 cups      walnuts, finely chopped
3 1/2 cups  water
1 t         salt
1/2 t       cinnamon
2 t         lemon juice
1 cup       fresh pomegranate juice (or 2-3 T syrup) (or double if desired)
1 T         sugar

Wash and prepare chicken for frying.  Saute the chicken with seasoning
in shortening until light brown on all sides. 

Alternatively: bake chicken at 350 degrees for 45 minutes.  Put chicken

Saute the onions in 3 T butter until golden brown.  Add tomato sauce and
saute for a few minutes. 

Add walnuts to the sauteed onions and saute over medium fire for about 5
minutes, stirring constantly.  Be careful not to burn the walnuts. 

Add water, seasoning, lemon juice, and pomegranate syrup.  Cover and let
cook on a low fire for about 35 minutes.  Taste the sauce and if you
find it a little sour add the sugar. 

Arrange chicken pieces in this sauce. 

Cover and let simmer for 20-25 minutes.  Serve with white rice. 

From: (Christy Corse Kalahar)


4         boneless chicken breasts
1 can     condensed cream of mushroom soup
1/2 can   milk
1/4 cup   or so chopped onions
2 cloves  garlic

In a nice deep pan with a lid (frying pan) brown chicken breasts on
medium to high heat until golden brown.  Remove from pan.

Add onions and saute for a couple of minutes and then add garlic and
cook for about a minute more.

Add can of soup to onion and garlic mixture and stir in about a half of
the cans worth of milk.  Heat until bubbly.

Add chicken to pan and submerge in sauce.  Cook covered for about 10
minutes or until chicken is cooked thoroughly.

Serve over rice or noodles.

From: (E. Roy Weintraub)


1 roasting chicken
Master sauce

In large pot, cover chicken 3/4 to all the way with sauce.  Boil chicken
for 20 to 30 minutes, turning the chicken over halfway through the time. 

Chicken then is removed from pot -- it will be golden color.  Place
chicken, breast down, on roaster in preheated very hot oven, 475-500F. 
Roast until done, turning chicken to breast side up halfway through. 
Cooking time will vary with weight of chicken.  Total cooking time is
around an hour for a 2-3 lb roaster.  Chicken is done when juices run

Chicken will have very crisp skin, and will be very moist inside, from
the two cooking modes.  Sometimes, in the summer when I don't want the
oven heat, I put the chicken, cut into two split halves, on the grill
instead of the oven.  Carve as a roast chicken, and use plum sauce as a

(We usually serve this chicken with rice and stir fried broccoli.)

Master sauce: 
equal parts water and soy sauce
with garlic, ginger, and spring onions added

Simmer at length to combine flavors.  Can be frozen, reboiled, skimmed,
etc.  I have a sauce that is a half-dozen years old at present - I add
more garlic, ginger, onions, soy sauce, to replenish as needed. 

From: (Stephanie da Silva)


4         Cornish game hens
4 cloves  garlic, crushed
1         onion, quartered
salt and pepper
1 can     (20 oz) chunk pineapple in juice
1/4 cup   mango chutney
1 tsp     tarragon
Spicy Rice

Preheat oven to 400F.  Stuff cavity of each hen with garlic clove and
onion quarter.  Tie legs with string.  Sprinkle with salt and pepper.
Place in roasting pan.  Cover with foil.  Roast for 30 minutes.  Drain
pineapple, reserving juice.  Combeing 2 tablespoons of the reserved
juice with mango chutney and tarragon (reserve remaining juice and
pineapple for Spicy Rice).  Brush hens with chutney glaze.  Roast 15
minutes longer.  Serve with Spicy Rice.

From: (mw. C.A.E. le Clercq)


Here a recipe for what we call 'kipfilet' (chicken fillet): part of the
chicken with no bones or fat.  It's really easy, but very delicious.

1     chicken fillet per person.
1     egg, beaten, in a dish
chipped coconut, in a dish
a tin with pineapple slices

Rub fillets in with pepper and salt and sojasauce.  Dip first in beaten
egg and then in chipped coconut, so that they get entirely covered.

Put them in a frying pan with some not too hot butter: be careful that
the fillets don't stick to the pan and that the coconut does not get too
dark.  They will be done in about ten minutes.  Check to be sure.

Then take them out and keep them warm.  Turn up the heat and put in the
same frying pan pineapple slices along with the juice from the tin.
Keep the slices moving and brown them in about a minute or two.

Serve the pineapple and the juice with the chicken.

Goes well with rice and a salad.

From: (Jeremy)


I don't have the exact proportions with me but an excellent dish in the
summer is cold poached chicken with tuna basil sauce.  Poach (or even
grill) the chicken breasts in the morning and chill them for at least
six hours. 

The night before combine reasonable proportions of canned tuna fish(one
can), yogurt (just a touch), about 1/3 of a cup of basil, juice from
half a lemon and three or four anchovies.  Mix it all in the blender and
achieve a decent consistancy by adjusting the ingredients.  To serve put
a dollop of the sauce on the chicken, sprinkle with paprika and garnish
with a basil leaf.  Excellent and easy.  (Sorry about not having the
complete recipe.)

From: (Doris Woods)


1         cornish game hen cut-up in pieces, ie: wings, thighs breast etc
Olive oil
1/2 tbs   butter
2         baby eggplant peeled and diced
Asparagus stalks in thirds (I used leftovers)
1         cubano pepper chopped
1         small onion chopped
2 cloves  garlic minced
1 tsp     ginger
Curry powder to taste
1/2 cup   sour cream (can substitute plain yogurt)
Leftover Lentil Dahl (optional)
2 cups    chicken stock
1/2 cup   dried rice
1/2 cup   dried orzo

Start the stock for the rice and orzo.  When the stock is boiling add
the rice and orzo and lower to simmer.  Cook like you would normal rice.

In a heavy frying pan (mine is a cast iron chicken pan) on high add the
olive oil (use your own judgement) and butter.  Sautee the onions,
garlic and pepper with the ginger and a liberal amount of curry powder.
Add the pieces of hen and brown.  Remove pieces and set aside.  Add
eggplant and asparagus until eggplant is tender being careful not to
burn onion etc.

(Now if you are not going to use Dahl add about a 2/3 cup of stock and
let simmer for about 5 min until hot.  Then take a little of the juice
out and mix with sour cream.  Put mixture back in and add hen.  Cover
and simmer for about 30 to 40 min until juices run clear when you
puncture chicken with fork).

If you are going to use some Dahl, skip the stock and add the sour cream
or yogurt right away.  Mix until creamy, then add the Dahl also mixing
well.  Place hen pieces on top.  Simmer covered for 30 to 40 min.  Serve
over rice-orzo mixture

Add salt and pepper to taste Although I added a little salt I didn't use
pepper because it was seasoned pretty well.

Things you can add that would probably be good:

Chopped tomato

From: (Sue Gundersen)

Source: 365 Ways of Cooking Chicken


4          Cornish game hens
4          strips of bacon, chopped
1/4 cup    each of onion, celery, pecans and fresh parsley
1 1/2 cup  packaged cornbread stuffing
3/4 cup    water
8 tblsp    butter
Salt and pepper

Wash hens and season with salt and pepper

Fry bacon remove from pan add onion and celery for 30 seconds

Preheat oven to 350.  In bowl combine bacon, onion, celery and cornbread
stuffing.  Add water and 1/4 cup melted butter, mix well.  Stuff hens
loosely and baste with remaining butter.  plce hens in shallow baking

Bake for 1 hour and 15 minutes, basting it every 15 minutes.  When done
remove hens and pour fat into bowl, add remaining water and boil down to
1/3.  Add parsley and pour over hens. 

From: (Carolyn Giberson)


1.  Split the birds in 2 along the backbone and breastbone.

2.  Place in a ziplock bag along with a good measure of tarragon,
chopped garlic, and freshly ground black pepper. 

3.  Add enough vermouth to cover all, and seal. 

4.  Let marinate all day. 

5.  Roast at 350 F until just done (no pink juices), basting with pan
juices every 15 minutes (takes about 45 minutes). 

From: lauraa@dragonwings.EBay.Sun.COM (Laura Aden)


2        cornish game hens
Olive Oil
oregano  (to taste - I use 1/2 tsp)
salt     (to taste)

1/4 stick butter

Bread cubed for stuffing  (approx 2 cups)
celery                    (1 stalk - sliced thin)
onion                     (1/4 cup diced and sauted)
poultry seasoning         (to taste - I use 1 tsp)
sage                      (to taste - I use 1 tsp)
Water                     (1 cup - this is also to taste - if you
                           like dryer stuffing, use less water)
butter                    (3 tlb spoons)

Boil 1 cup of water, add all ingr.  except for bread cubes and let boil
for 4 minutes.  Remove from heat and add bread cubes and mix well. 

Rub olive oil all over the hen (inside and out), sprinkle w/salt and
oregeno (inside and out), stuff w/the stuffing. 

Put in over @ 450 for 20 minutes, lower temp to 350 and cook for 30
minutes (or until done - when poked the juice of the hen is clear). 

Remove hens from over and bakeing dish.  Add the butter and water to the
the baking dish and heat for a couple minutes to make a sauce. 

From: (Valeri Erkkila)

Source:  Land O' Lakes Treasury of Country Recipes


1/4 cup  (50 ml) milk
1        egg,  slightly beaten
1/3 cup  (75 ml) all-purpose flour
1/3 cup  (75 ml) crushed corn flakes
1/4 tsp  (1 ml) salt
Pinch of pepper
2 whole  boneless chicken breasts, skinned and halved
6 Tbsp   (90 ml) butter or margarine
1 tsp    (5 ml) minced fresh garlic
2 Tbsp   (30 ml) lemon juice
1 cup    (250 ml) sliced (in 1 inch segments) green onions
1 cup    (250 ml) fresh mushrooms, halved
Lemon slices and fresh parsley for garnish

In small bowl combine milk and egg.  Combine flour, crushed corn flakes,
salt and pepper.  Flatten each chicken breast half to about 1/4 inch
thickness by pounding between sheets of wax paper.  Dip chicken into
milk mixture, then into flour mixture, turning to coat.  In 10 inch (25
cm.) melt 4 Tbsp.  (60 ml) butter.  Add garlic and chicken.  Cook over
med.  heat, turning occasionally, until golden brown (5 to 6 min.  or
until cooked through.)

Place chicken on serving platter; keep warm.  Add remaining 2 Tbsp.  (30
ml) butter to drippings in pan.  Stir until butter melts.  Stir in lemon
juice.  Add green onions and mushrooms.  Continue cooking, stirring
occasionally, until heated through.  (2 to 4 min.) Spoon over chicken. 
Garnish with lemon slices and parsley. 

From: (Doreen Randal)

Source: Edmonds Cookery book, p92


3 lbs    chicken pieces
3 cups   cornflakes
1/2 cup  coconut
1 tsp    ground ginger
1        chicken stock cube
3 Tbs    orange drink powder
1 tsp    nutmeg
seasoned flour
1        beaten egg with water and a little orange drink powder

Crush cornflakes, not too fine and mix with orange drink powder,
Crumbles stock cube, coconut, nutmeg and ginger.  Roll chicken pieces in
flour and dip in egg mixture, then in cornflake mixture.  leave pieces
to dry several mins.  Place chicken pieces on a rack in a baking dish
and bake in mod.  oven 180 degs C (350 degs F) for 45-50 mins or until

Serve with fresh orange slices sprinkles with French dressing and
freshly ground pepper and a tossed salad.

From: (Chu, Robert K.T.)


1+ lb         sirloin tip roast or round steak
4+            medium potatoes
1             large onion
1/2 - 2/3 lb  mushrooms
4             carrots
1 Tb          curry
salt, pepper to taste (I think around 1/2 Tbsp of pepper)
2 Tb          soy suace
2 tsp         sugar
1/4 cup       flour
green zucchini, optional, add five minutes before done

Dice sirloin, potatoes, onion, mushrooms (1/4 - 1/2 inch cubes), slice
carrots.  Saute separately. 

Combine with curry, salt, pepper, add water to cover, boil 20 minutes. 
While boiling add soy sauce and sugar and perhaps some more salt and

Mix flour to 1/2 cup warm water. 

Add flour mixture and boil 1-2 minutes. 

Serve with rice.

From: jojo@leland.Stanford.EDU (Joanne Spetz)


6         chicken drumsticks (white meat is okay), marinated *
1         large onion, chopped
1         bell pepper, cubed
2         carrots, chopped
2         white potatoes, cubed (any potatoes will do)
1 c       coconut milk (from can)
1 c       chicken broth (canned ok)
2-3 Tbsp  curry powder **
1/2 Tbsp  turmeric
1 Tbsp    chili powder

** I use this chinese-style powder that comes in a red and yellow can

* Marinade:
2 Tbsp  sherry (dry)
1 Tbsp  cornstarch
1 Tbsp  soy sauce
white pepper to taste

Heat oil in stockpot/dutch oven on a stove.  Add chicken (after
marinating for about 15-30 minutes) and brown.  Remove chicken and
reserve.  Brown vegetables in oil for about 5-10 minutes until onion is
soft.  Remove to bowl.

Place seasonings in oil and brown for 30 seconds.  Add stock and coconut
milk.  Return chicken and vegetables to pot.  Cook about 30 minutes
covered, then remove cover and cook an additional 20-30 minutes, until
chicken is cooked through.

Serve over rice.  Garnish with fresh cilantro (coriander leaves) if

From: PLANCHAJ@ctrvax.Vanderbilt.Edu (Tony Planchart)


1/4 tsp Tumeric powder
Coriander to taste (1/2 tsp is starting point)
Cumin to taste (1/2 tsp; optional)
1-2 tsp plain yogurt
Chili powder to taste (can be cayenne, ground red pepper, etc.)
Salt to taste

1 Lb of fresh chicken (sliced, diced or shredded... your choice)

Mix the above ingredients making sure to thoroughly coat the chicken. 
You may want to add a little bit of oil to facilitate coating the
chicken.  Allow to marinate for approximately two hours. 

two cloves of garlic, chopped
1/2 cup chopped onion

Add enough oil to a skillet to fry the garlic and onion.  Add 1/2 tsp of
sugar and allow it to caramalize over medium heat.  Add garlic and fry
until golden brown, then add onion and fry until tender. 

Place the marinated chicken in the garlic/onion mixture and fry it over
low heat (do not add any more oil).  Cover it and allow it to fry until
done.  Stir occasionally. 

When chicken is done, grate about a tsp of fresh cinnamon over it and
serve immediately over a bed of steamed rice.  Enjoy! 

From: (Stephanie da Silva)


3 cups    milk
2 cups    coconut
3 cloves  garlic, minced
1 Tbl     ginger root, chopped
2         apples, cored and diced
2         onions, chopped
2 Tbl     curry powder
1/2 cup   butter, softened
1/2 cup   flour
1/2 tsp   salt
1/2 cup   cream
3 cups    cooked chicken
1 cup     pineapple, diced

Combine milk and coconut.  Simmer.  Add garlic, ginger, apples, and
onions.  Blend curry powder and 2 Tbl butter.  Add to coconut mixture.
Cook at low heat for 3 hours.  Stir occassionally.  Remove from heat.
Cool several hours, or overnight.  Strain.  Heat thoroughly over low
heat.  Blend flour with remaining butter.  Add to mixture.  Stir until
mixture thickens.  Stir in salt and cream.  Add chicken and pineapple.
Cook over a low heat 1/2 hour.

For the aloha touch, serve curry in a scooped-out pineapple shell.
Serve with steamed rice.  Serve crisp chopped bacon, chutney, pickles,
shredded coconut, chopped nuts, raisins, chopped hard boiled eggs and
dried apricots (that have been soaked in water, drained and finely
chopped) as condiments

From: (Daniel Hobbs)


1 chicken cut up, or your favorite pieces
  (I use thighs and legs -- about 2 pounds worth)
1 jar anybody's spaghetti sauce
dried oregano, garlic salt, or other additives
1 crock pot
1 full working day

1.  Cut chicken into pieces, if needed. 

2.  Dump chicken pieces into crock pot. 

3.  Dump 1 jar spaghetti sauce over chicken. 

4.  Shake dried oregano and garlic salt (or your other favorite
additives to spaghetti sauce), to taste. 

5.  Put lid on crock pot and turn the pot on LOW. 

6.  Have a nice day, don't worry, be happy.  

7.  Come home, fix a pot of rice or pasta, maybe a salad, and a loaf of
french bread. 

8.  CAREFULLY remove the chicken from the crock pot to a serving platter
(it's tender and will fall apart at the slightest provocation), then
spoon the leftover liquid into a gravy boat or whatever you serve
spaghetti sauce in. 

9.  Fight over who gets the top pieces with all the oregano and garlic
salt piled on top. 

From: (Vida Halligan)

Source: _Microwave Super Chicken Baker_


        \   /--\  / -------Wings
         \ / /\ \/
          |  ||  |
         /   ||   \
     \   |   ||   |   /
      \   \  ||   /  /

Basting Sauce:
2 tblsp  soy Sauce
2 tblsp  french Mustard
Crushed clove Garlic
1 Pinch  Ginger - dried
1 pinch  Your Favorite Herb e.g. Thyme or Oregano
(Ingredients may be varied to suit individual tastes)

1. Place Chicken on baker as per illustration.
2. Basted Chicken all over with sauce using Basting Brush.
3. Cover with TENTED Paper Towel or oven bag to avoid splatter.
4. Recommended cooking Time - 10 Mins. per 500 grams on High (650 watt oven).
5. Best results obtained using fresh unfrozen chicken.
6. If Frozen allow defrosting time prior to above procedure.


Source: Julia Child


Take a whole chicken and slice down the bake bone so it lays out flat. 
Turn on broiler, brush chicken with butter and cook 5 min, then baste,
repeat till chicken has cooked 20 min (should be skin side down).  Turn
chicken over and baste add thyme and red pepper sauce. 

Cook on skin side up 10 minutes, take chicken out turn oven onto 400
degrees, in a bowl add 3T mustard, minced onion, and 2T of chicken

Rub on skin of chicken then cover with bread crumbs, cook in oven about
10-20 min or until crumbs are brown.  

From: (Todd A. Scalzott)


Mix about a cup of flour with some black pepper, thyme, and marjoram. 
About a tsp of each. 

Dredge boneless chicken breasts in the flour and then brown in butter in
a skillet. 

Remove the chicken, add about a 1/4 cup of vermouth and cook down to a
glaze.  Add a couple tablespoons of dijon mustard (I like LOTS), stir,
add about a half cup of heavy cream, and simmer.  

Add approx 1/4 cup of chicken broth, mixed with some of the leftover
flour mixture and pour in the sauce to thicken.  Add a tablespoon or so
of lemon juice.  Add the chicken breasts and simmer until hot. 

1) Cut up the chicken breasts into small strips before dredging in the
flour.  It really tastes better this way, I think. 

2) Add sliced fresh mushrooms to the sauce, letting them cook up a bit
with the sauce. 

3) Add artichoke hearts to the sauce, just before adding back the

From: (Carolyn Giberson)


Here is a good thing to do with a whole chicken:

1.  prepare a marinade using soy sauce (1/2 cup), honey (1/4 cup),
vinegar (any kind, 1/4 cup), chopped garlic (2 tbsp or so), and minced
ginger root (2 tbsp or so).  The proportions are a matter of taste. 

2.  Place your rinsed chicken in a ziplock bag and cover with marinade. 
Seal to exclude air so chicken is fully contacted by the marinade.  Let
marinate at least 8 hours or overnight for a more intense flavor. 

3.  When ready to roast, place breat side down in a shallow pan.  Roast
about 20 - 25 minutes per pound, 350 F.  Baste with the marinade or pan
juices every 15 minutes.  Turn the chicken breast side up during the
last half hour.  Chicken should be a nice mahogany color when done. 
Keep a close eye on it though; the marinade can scorch a little with all
that honey in it. 



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