Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site ut-ngp.UUCP Path: utzoo!watmath!clyde!burl!ulysses!allegra!bellcore!decvax!genrad!panda!talcott!harvard!seismo!ut-sally!ut-ngp!kjm From: kjm@ut-ngp.UUCP (Ken Montgomery) Newsgroups: net.cooks Subject: Chicken spices Message-ID: <1560@ut-ngp.UUCP> Date: Thu, 4-Apr-85 21:00:24 EST Article-I.D.: ut-ngp.1560 Posted: Thu Apr 4 21:00:24 1985 Date-Received: Sun, 7-Apr-85 03:27:11 EST References: <2530@nsc.UUCP> Distribution: net Organization: U.Texas Computation Center, Austin, Texas Lines: 143 [] At last!! An excuse to print recipes for chicken! First, the spices. I use several combinations depending on the ethnic origin of the dish (I take great liberties with recipes) or the flavor that I want to achieve. MEDITERRANEAN COOKING: Oregano, rosemary, marjoram, bay, garlic, basil, tarragon, savory, paprika, thyme, parsley. INDIAN: curry, garam masala, chutney as a side dish for curried chicken ENGLISH: Parsley, sage, rosemary, thyme, leek, onion. GENERAL: mustard seed, celery, pepper, "Spike", cumin, caraway, cinnamon (YES), mace, nutmeg, dill. (I like to experiment). I'll follow with three recipes I invented. Again, as with all my recipes, measurements are approximate since I cook by the pinch and handful method. BASIC BAKED CHICKEN 1 Whole chicken 1 cup red or white wine garlic salt "Spike" commercial seasoning parsley (dried) Preheat oven to 400 degrees. Place the chicken in a baking pan (I line mine with foil to reduce messmaking) and sprinkle with the seasonings to taste. You may want to add some salt, that in the garlic salt is enough for me, but may not be enough for some. Pour half the wine inside the cavity and the rest over the chicken. Poke the chicken several times with a fork. Cover tightly with aluminum foil and poke a few steam escape holes. Place in oven (top rack) and bake for 30 min. at 400, then reduce heat to 375. Bake for about 1 hour or until done. (I poke it to see if red juice oozes - not done - and twist the drumstick. If the drumstick turns easily at the joint it is done. Really sanitary people use thermometers, but fryers nowadays are sometimes too small for the thermometer to be placed properly.) Some people suggest baking the whole time at 400 - 450 to destroy some microbes, but I have found the chicken results dry and tough at those high temps. That is why I bake at high heat for 30 min. If you like gravy, you can make it out of the drippings, or just use the drippings directly. If you like to brown the chicken, just remove the foil and leave uncovered in oven for ten minutes. ANOTHER KIND OF BAKED CHICKEN 1 large onion 1 cut-up chicken, or pieces of your choice 1 c. flour garlic salt parsley rosemary bay paprika 1 c. white wine 1/4 c olive oil Preheat oven to 400. Slice onion very thinly. Sprinkle chicken with garlic salt and dredge with flour. Heat the olive oil in a skillet and saute the onions until they are clear. Add about 1/4 to 1/2 teaspoons of parsley, and rosemary. Stir. Transfer the onions to a casserole dish that can be covered. Re-heat the oil. Brown the dredged chicken lightly and transfer to casserole dish (I use a terracotta one, by the way). Pour in the wine. Sprinkle about 1/2 to 3/4 tsp paprika on the chicken mixture and stir around. Stick in two bay leaves. Cover and put in oven. Bake at 400 for 45 minutes, reduce heat to 375. Bake till done. You can also add mushrooms, or peppers, or any other thing that strikes your fancy to this dish. The sauce can be served over rice with the chicken. CHICKEN IN TOMATO SAUCE 2 chicken breasts 6 cloves garlic, minced 2 tbsp. olive oil, fresh parsley if desired. Oregano 1 small onion garlic salt thyme 1/2 c. red wine 1 tsp. vinegar 1 can tomato sauce, or 1 c. Pomi strained tomato. Preheat oven to 400. (If you use a terracotta casserole, DO NOT preheat). In a mortar, make an alioli sauce by mixing the olive oil, the garlic, and 1/4 tsp. of oregano. Brush this on to the chicken parts and put in the casserole. Slice onions finely and place over the chicken in the casserole. Pour in the tomato sauce or the strained tomato, the wine, the vinegar, and sprinkle with garlic salt, 1/2 tsp. Thyme, and (if desired) 1 Tbsp chopped fresh parsley. Mix all of this around on top of the chicken so it gets all around it. Cover the casserole. Bake 45 min at 400, then at 375 until done. ENJOY! From the kitchen of Andy Albert, at this address. -- The above viewpoints are unrelated to those of anyone else, including our cats and my employer. Posting for Andrea Albert I remain Ken Montgomery "Shredder-of-hapless-smurfs" ...!{ihnp4,allegra,seismo!ut-sally}!ut-ngp!kjm [Usenet, when working] kjm@ut-ngp.ARPA [for Arpanauts only]