William Penn Life, 2015 (50. évfolyam, 1-12. szám)

2015-01-01 / 1. szám

are graded by overall quality and given an A, B or C.

Here are some basic tips to help you cook your poultry:

• Dry heat cooking methods-such as broiling, grilling, roasting, sautéing, pan frying and deep frying-work well with smaller birds. When frying a turkey, be especially cautious and use the proper equipment.

• To get a crispy skin on your bird, use a higher temperature when roasting. You can also turn up the temperature the last 30 minutes of cooking to get a darker, crispier skin.

• If you're roasting chicken pieces and want a juicier, more tender product, try baking your chicken at 300°F instead of 350°F and increase the cooking time by 10 minutes. The reduced heat and increased time will give you a perfectly cooked chicken piece every time.

• Before cooking any poultry, let it set on your counter for 30 to 45 minutes. A cold bird right out of the refrigerator will take longer to cook and will not hold any seasonings applied to its skin.

• Poultry has a neutral flavor and needs help to make it tasty. A basic application of salt and pepper with a sprinkle of paprika will make for a flavorsome meal.

Next month, we will look at more ways to prepare poultry creating scrumptious entrees. Until then, enjoy the recipes and have a great month!

Jó ítityf&tíftszMcs 8Jo.

Chicken Rice Piláf

2 tablespoons butter 2 tablespoons vegetable oil

1 onion, chopped

2 cups long grain rice 4 cups chicken stock

2 teaspoons salt

% teaspoon cayenne pepper

3 chicken breasts, cooked & diced small

Melt the butter and oil in a large saucepan over medium heat. Add the onion and cook until it is lightly brown, then remove from heat. Combine the rice and onion mixture in a casserole dish and place on a baking sheet. Stir thoroughly to coat the rice. Combine the chicken stock, salt and pepper in a saucepan and bring to a boil, then simmer for five minutes. Pour the stock over the rice mixture and stir to combine, then add the chicken. Bake in a preheated 350°F oven for 35 minutes. Remove from the oven and let rest for 10 minutes. Fluff with a fork, adjust taste with salt and pepper, then serve your guests.

Chicken Salad

with Cherries & Tarragon

3A cup mayonnaise At. cup plain yogurt

1 tablespoon tarragon, freshly chopped

2 pounds chicken meat, diced

2 cups cherries, chopped, dried or fresh Salt & pepper to taste

In a mixing bowl, combine the mayonnaise, yogurt and chopped tarragon and let set in refrigerator for 30 minutes. Stir in the chicken meat and coat with the dressing. Stir in the cherries and mix well. Adjust the taste with salt and pepper. Make sandwiches-or place in a chilled bowl garnished with fresh, whole Tarragon leaves—and serve your guests.

Chicken Soup II

3 pounds chicken cut into 8 pieces 5 quarts cold water

4 carrots, peeled & sliced I parsnip, peeled & sliced I onion, diced

I green pepper, diced 3 celery stalks, diced I tomato, seeded & chopped

1 kohlrabi, peeled & diced

2 tablespoons salt

I tablespoon whole black pepper

Cook chicken in the water, skimming the top frequently; keep water at a simmer to make a clear soup. Add all the vegetables and seasoning. Cook at a simmer until the chicken is tender. Strain and serve with homemade noodles or liver dumplings.

Turkey Chili

% cup vegetable oil 4 pounds ground turkey

2 medium onions, chopped I green pepper, chopped

I red pepper, chopped 4 cups water

3 pounds diced tomatoes 3 pounds kidney beans

'A cup garlic, minced 12 ounces tomato paste 'A cup chili powder

1 tablespoon paprika Zi tablespoon oregano

% teaspoon cayenne pepper

2 teaspoons cumin

2 tablespoons chicken base I teaspoon black pepper I tablespoon sugar

Heat the oil in a large pot or tilting skillet on medium heat. Place the ground turkey in the pot and cook until evenly brown. Stir in the onions and peppers, cooking until they are tender. Add the sugar and all the seasonings, stirring well. Pour water into the pot, then add the chicken base, stirring well. Stir in the diced tomatoes and tomato paste, then add the kidney beans and garlic. Bring to a boil, then reduce the heat to low and simmer for 30 minutes. Stir often to keep chili from sticking to bottom of pot.Taste to correct seasonings. Serve with shredded cheddar cheese. (Yes, this recipe makes a lot of chili, but it freezes very well. Enjoy!)

Trivia Answer: According to National Geographic, scientists have settled the old dispute over which came first—the chicken or the egg. They say that reptiles were laying eggs thousands of years before chickens appeared, and the first chicken came from an egg laid by a bird that was not quite a chicken. That seems to answer the question. The egg came first.