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From: seb@ahutb.UUCP (s.e.badian)
Newsgroups: net.cooks
Subject: Re: Chicken spices
Message-ID: <608@ahutb.UUCP>
Date: Mon, 1-Apr-85 09:09:21 EST
Article-I.D.: ahutb.608
Posted: Mon Apr  1 09:09:21 1985
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REFERENCES:  <2530@nsc.UUCP>

Garlic, garlic and more garlic. I've made cornish game hens with 40
cloves(my mother gave me the recipe; our family believes in keeping the
vampires away the old world way) which is incredible. I have yet
to make the recipe for duck with 40 cloves in the Silver Palate
cookbook, but it sure looks tempting. I've also made something
called Kelly's Asian Chicken from the Garlic Lover's Cookbook(from
Gilroy, CA, of course) which contains mass quantities of garlic, honey
and vinegar. It's quite wonderful and not near as garlicky as the
you would think.

I also like tarragon on my chicken(a herb, not a spice). There's a
good recipe for chicken in tarragon cream sauce in the 60 Minute
Gourmet(or More of, I can't remember which).

The only real spice I can think of that I use on chicken is paprika.
Being Hungarian, chicken paprikas is near and dear to my heart. With
spatzle. Yum!

If anyone would like the recipes I've mentioned, drop me a note and
I'll post them. 

Sharon Badian   ihnp4!hocsp!ahutb!seb