101 Glorious Ways to Cook Chicken - 39-48

39. CHERRY OR GRAPE SAUCE

1 onion, chopped
2 tablespoon vegetable oil
2 teaspoon cornstarch
1 cup pitted bing cherries or white grapes
1/2 cup white wine
1 teaspoon grated orange peel
Sugar and salt to taste

Cook onion in vegetable oil over medium heat 5 minutes. Blend cornstarch and 1/2 cup juice from cherries or water. Add to onion. Cook, stirring constantly until thickened. Stir in wine, orange peel, sugar, salt. Add cherries, heat. Serve with broiled or pan fried chicken. About 1 1/2 cups.

40. ROAST CHICKEN

For golden crisp goodness, brush vegetable oil all over roasting chicken. Bake at 325 degrees (moderate oven) about 25 to 30 minutes per pound. Baste with vegetable oil every 30 minutes. Season with salt and pepper.

41. TRAVELER'S CHICKEN

1 fryer, disjointed
2 tablespoons vegetable oil
1/4 cup water
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon angostura bitters
2 tart apples, in wedges
1 orange

Brown chicken in vegetable oil. Combine water, salt, pepper and bitters, pour over chicken. Add apples, cover and cook slowly 20 minutes. Cut 6 wedges from center of orange, squeeze juice from ends, add all to chicken. Cover and simmer 5 minutes.
4 to 6 servings.

42. SOUTHLANDER'S RICE

1 onion, chopped
1/2 cup chopped celery
2 tablespoons vegetable oil
1/2 pound chicken giblets, chopped
2 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1 cup raw rice

Lightly brown onion and celery in vegetable oil, add giblets and cook a few minutes. Add remaining ingredients, bring to boil. Cover, cook very slowly 30 minutes or until rice is done. Fluff rice with fork.
4 to 6 servings.

43. CHICKEN IN THE GARDEN

1 cup sliced celery and leaves
2 tablespoons vegetable oil
2 cups diced cooked chicken or turkey
1 pkg. (10 oz.) frozen peas and carrots
3/4 cup chicken broth
1 tablespoon cornstarch
1 tablespoon soy sauce or 1 teaspoon salt
Dash pepper

Cook celery in vegetable oil for about 3 minutes. Add chicken, brown lightly. Add peas and carrots, half of broth. Cover and cook over low heat about 10 minutes. Combine remaining broth with cornstarch and soy sauce. Stir into skillet, cooking until thickened. Serve with noodles or rice.
4 servings.

44. CHICKEN YOGURT

1 fryer, disjointed
1/4 cup vegetable oil
2 onions, chopped
1 tablespoon paprika
1 teaspoon salt
1/2 cup chicken broth
1/2 pint yogurt

Brown chicken in vegetable oil, remove and brown onions. Add seasonings, broth and chicken. Cover and cook over low heat 30 minutes. Remove chicken. Blend yogurt into drippings. Pour over chicken. Serve on hot noodles.
4 servings.

45. SUNNY YAM SKILLET

1 fryer, disjointed
1/2 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup vegetable oil
1 onion, sliced
1 green pepper, cut in rings
1 unpeeled orange, sliced
1 can (22 oz) yams with liquid

Coat chicken with seasoned flour, brown in vegetable oil. Remove, pour off all but 2 tablespoons oil and browned bits. Cook onion until tender. Return chicken to skillet, top with green pepper, orange slices and juice squeezed from ends and yam liquid. Cover, simmer 10 minutes. Add yams, cook 10 minutes longer.
4 to 6 servings.

46. YAM NUGGETS

Combine 1 cup each diced cooked chicken or turkey and mashed yams. Season with salt and pepper. Dip small spoonfuls into a beaten egg, roll in crushed corn flakes. Deep fry just until browned in vegetable oil heated to 350 degrees. 10 to 12 nuggets.

47. IRISH NUGGETS

Substitute mashed white potatoes for yams in "Yam Nuggets." Add a dash of powdered thyme.

48. COUNTRY GARDEN CHICKEN

1 fryer, disjointed
1/4 cup flour
1 1/2 teaspoon pepper
Vegetable oil to depth of 1 inch in skillet
1 package (8 oz) frozen lima beans
1 1/2 cups chicken broth
1/2 teaspoon dried mint leaves, crushed
3 green onions, chopped
1 tomato, peeled and wedged

Coat chicken with seasoned flour. Brown in vegetable oil, remove from skillet. Pour off all but 2 tablespoons drippings and browned bits. Add lima beans, broth, mint and green onions. Cover and cook slowly about 15 minutes until beans are almost done. Add tomato. Cover, cook for 5 minutes.
4 to 6 servings.