12 Fowl Recipes – Quick Guide to Cooking Delicious Fowl Dishes Fowl presents something of a problem in a book designed for the hurried cook. Except for chicken, most poultry is at its best when roasted at a low, even heat or turned on a spit under the same conditions. Either method is slow. Goose, turkey, domestic duck, peacock, swan, guinea, and the dodo, if you can find one, are large and need from two to six hours of cooking. Even to broil a duck or roast a pheasant is too time-consuming for this book. In addition, most poultry requires some form of dressing, stuffing, or filling—depending on one's regional background—whose preparation will occupy you for some time before you can even start to cook the bird. No one of those reasons or all of them together seemed sufficiently cogent to eliminate a section on fowl, which form the basis for some delightful dishes. I accordingly selected a number of chicken recipes which are quick, and rounded out the dozen with methods for cooking three smaller birds and with two recipes, useful at any time but especially so at Thanksgiving or Christmas, to help use up leftover turkey. Inclusion among the chickens of a recipe for chicken livers may seem out of place, but the result is so appetizing—sometimes even startling—that I could not forbear using it, and where else could it go if not with chicken? The recipes for small fowl, that is, game hen, quail, and squab, are more or less interchangeable. Each bird is good when cooked in the mode of either of the others, although I think the recipe selected for each suits that specific bird better than it does the other two. Almost any fowl, especially chicken, may be substituted for turkey in the two final recipes. They were, however, designed specifically for turkey and bring out its flavour to the best
Are you looking for new ways to cook chicken? Break away from the usual fried recipe and try these 12 easy to prepare fowl dishes.
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12 Fowl Recipes – Quick Guide to Cooking Delicious
Fowl Dishes
Fowl presents something of a problem in a book designed for the hurried cook. Except for
chicken, most poultry is at its best when roasted at a low, even heat or turned on a spit under
the same conditions. Either method is slow. Goose, turkey, domestic duck, peacock, swan,
guinea, and the dodo, if you can find one, are large and need from two to six hours of
cooking. Even to broil a duck or roast a pheasant is too time-consuming for this book. In
addition, most poultry requires some form of dressing, stuffing, or filling—depending on
one's regional background—whose preparation will occupy you for some time before you can
even start to cook the bird.
No one of those reasons or all of them together seemed sufficiently cogent to eliminate a
section on fowl, which form the basis for some delightful dishes. I accordingly selected a
number of chicken recipes which are quick, and rounded out the dozen with methods for
cooking three smaller birds and with two recipes, useful at any time but especially so at
Thanksgiving or Christmas, to help use up leftover turkey.
Inclusion among the chickens of a recipe for chicken livers may seem out of place, but the
result is so appetizing—sometimes even startling—that I could not forbear using it, and
where else could it go if not with chicken?
The recipes for small fowl, that is, game hen, quail, and squab, are more or less
interchangeable. Each bird is good when cooked in the mode of either of the others, although
I think the recipe selected for each suits that specific bird better than it does the other two.
Almost any fowl, especially chicken, may be substituted for turkey in the two final recipes.
They were, however, designed specifically for turkey and bring out its flavour to the best
advantage. If you do not like turkey, and presumably some people do not or cannot get it, but
like the recipes, try guinea. You will be both surprised and pleased by the result.
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CHICKEN TETRAZZINI SERVES 4
Opera stars have given their names to many recipes, among them: Spaghetti Caruso, Mary
Garden Salad, Peach Melba, and Chicken Tetrazzini. The last, invented by Pavani when he
was chef of the Knickerbocker Hotel in New York City, has become a standard item on most
restaurant menus, not only because of its merit, which is great, but also because it may be
appropriately served at any meal, from luncheon to late supper. It is said that on a day when
the great soprano was indisposed, this recipe was concocted to tempt her appetite. But then
the diva's talent for eating was surpassed only by her talent for singing. Regardless of its
inception, it is a very handy recipe to have around. The chicken should be cut into thin strips,
but if freshly cooked chicken is not available you may substitute jarred or tinned chicken cut
into moderate pieces. The recipe also calls for truffles. These may be, and frequently are,
omitted.
½ POUND THIN SPAGHETTI
2 TINS CONDENSED CREAM OF CHICKEN SOUP
1 CUP CREAM
4 TABLESPOONS SHERRY
¼ TEASPOON GRATED NUTMEG
SALT
PEPPER
½ POUND FRESH MUSHROOMS, THINLY SLICED
3 TABLESPOONS BUTTER
2 CUPS COOKED CHICKEN, CUT INTO THIN STRIPS
½ CUP THINLY SLICED TRUFFLES
¼ CUP GRATED PARMESAN CHEESE
Cook the spaghetti in a large quantity of rapidly boiling, salted water until tender, about ten
minutes. In a saucepan over a low fire, put the condensed chicken soup and thin it into a
sauce with the cream, stirring well with a wooden spoon until it is smooth. Add the sherry,
the nutmeg, and season to taste with salt and pepper. Sauté the thinly sliced mushrooms in the
butter until golden brown. (If you use tinned mushroom bits and pieces, they need not be
cooked.) Drain the spaghetti. Stir it and the sautéed mushrooms into half of the sauce; into the
other half stir the chicken and the sliced truffles. Grease a deep fireproof dish well with
butter, and put the spaghetti and mushrooms into it. Make a hole in this mixture, and pour the
chicken into that. Cover the whole with the grated cheese, place the dish in a moderate oven
(315° degrees), and cook until the cheese is lightly browned. Remove from the oven and
serve.
Peas alone among vegetables go well with this dish, and even they seem unnecessary. If you
follow it with Mixed Green Salad II (qv) you will have about all you require for a substantial
meal. You should serve wine with Chicken Tetrazzini. It does not matter too much what kind,
so long as it is light. And while it may be heresy to say so, I like red Chianti. Fragole Marsala
(qv) would be both appropriate and good for dessert.
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CHICKEN CARILLON SERVES 4
The name of this recipe might suggest that it had its origin in a medieval French monastery or
that it was concocted by a Gallic bell ringer's beautiful daughter. The latter would be nearer
the mark, but neither is true. The dish was invented in Washington when a man was conjured
by a highly placed witch woman into cooking her dinner and, no doubt as some orphic test,
was given only a frying chicken with which to do it. When he protested the paucity of
ingredients, the witch woman handed him a tin of minced clams and a bottle of cream,
together with an admonition, "I have given you three items, and that is enough; be off to the
kitchen." Thus admonished and equipped, he produced the following enchanting dish.
½ CUP FLOUR
1 TEASPOON SALT
½ TEASPOON PEPPER
6 TABLESPOONS BUTTER
1 CHICKEN, JOINTED
½ PINT CREAM
1 SMALL TIN MINCED CLAMS
4 SPRIGS PARSLEY
Sift the flour into a paper bag, add salt and pepper, and shake well. Into this bag place the
pieces of chicken, two or three at a time, and shake them up to dredge the chicken. Melt the
butter slowly in a skillet, and when the butter is hot, turn up the flame fully and quickly sauté
the chicken on all sides until it is golden brown. Turn down the fire, pour in the cream, and
simmer the chicken for about fifteen minutes, turning it from time to time. Do not allow it to
boil. Stir in the clams and their juice, replace the cover, and simmer another five minutes.
Garnish with parsley; serve on a hot platter.
Almost all chicken dishes have a natural affinity for rice.
Chicken Carillon is no exception. Boiled or steamed rice is excellent with it Chopped
broccoli or Brussels sprouts would add to the taste as well as to the color. A Persimmon Salad
(qv) or Beet Daishe (qv) is a good choice to follow. The wine should be white, and in view of
the clams, why not a Vouvray? A Rum Omelette (qv) seems a reasonable suggestion for
dessert.
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CHICKEN LIVERS IVY SERVES 4
Almost as versatile as lamb or veal kidneys, chicken livers are the hurried and harried chefs
friend. Combined with eggs, they make an excellent omelette for breakfast or luncheon;
broiled en brochette with tomatoes and bacon rolls, they are fine fare for luncheon or supper;
and cooked with wine, as in this recipe, they become a splendid dish for luncheon, dinner, or
supper. With a little preliminary work in the kitchen, these livers may be prepared in a
chafing dish, but they will then require about half again as much time. For nostalgic reasons I
have named this recipe after a very famous London restaurant, where I once had livers
cooked in a somewhat similar manner. I can only hope that your experience with these will
be as pleasant as mine was with those.
l½ POUNDS CHICKEN LIVERS
3/8 CUP FLOUR
¾ TEASPOON POWDERED SAGE
1 TEASPOON SALT
½ TEASPOON BLACK PEPPER
6 TABLESPOONS BUTTER
l½ CUPS CHICKEN BROTH OR CONSOMME
½ CUP MADEIRA
Cut the livers in half, remove any fat, and wash them. Place the flour in a small mixing bowl,
add the sage, salt, and pepper, and mix well. Dredge the livers with the flour mixture,
reserving what does not stick to the livers. Melt the butter in a large skillet, and when it is hot,
sauté the livers slowly, turning from time to time until they are cooked through, ten to twenty
minutes, depending on how well done you like them. Remove the livers to a warm place, and
add the remaining flour to the skillet, blending it well with the butter and the juices to make a
roux. Heat the chicken broth. Cook the roux, stirring constantly to prevent burning, until it is
brown. Remove from flame, and gradually add the chicken broth and the Madeira to make a
sauce, which should not be too thick. If it needs thinning use more broth, not more wine.
Place the chicken livers on a hot platter, and pour the sauce over them. Serve at once.
With the livers you should serve boiled rice flavoured with a few tablespoons of finely diced
and cooked green pepper and pimiento. Baked or broiled tomato halves go very well indeed
with this liver and rice combination, which might well be followed with Spinach Salad (qv)
or Salade Belgique (qv). A well-chilled Pies porter is suggested to accompany the main dish.
A Rum Omelette (qv) would conclude this meal in fine style.
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CREAMED CHICKEN HASH SERVES 4
Despite its lowly position in gastronomy, and despite allegedly humorous definitions of its
content, hash can be very fine food. It need not be made from leftovers. Nor is this one.
Freshly boiled or roasted chicken will give the best results; but you may use tinned chicken,
although it is not easily diced and is apt to be stringy. Creamed chicken hash is one of the
finest dishes ever concocted for that late, lazy breakfast which opens a vacation or delights a
Sunday morning. One word of caution: tamper with the seasoning, if you will, or the size of
the pieces of chicken, but do not ever add onions or potatoes. Mushrooms, thinly sliced and
sautéed in butter, may be included, but they alter the hash considerably and are not
recommended. If you wish to serve this hash at luncheon or supper, two tablespoons of dry
sherry added to the sauce just before you bring it to the table is an excellent idea. Finally, and
most important, is the dicing of the chicken and the green pepper. Both should be
exceedingly small, particularly the latter. The chicken should be in cubes of no more than
half an inch, and the pepper should be even smaller.
1 LARGE FINELY DICED GREEN PEPPER
2 TINS CONCENTRATED CREAM OF CHICKEN SOUP
½ PINT CREAM
3 CUPS FINELY DICED COOKED CHICKEN
1 TEASPOON SALT
½ TEASPOON FRESHLY GROUND PEPPER
Simmer the diced peppers for about five minutes in a cup of water; drain. In a saucepan, thin
the chicken soup slowly with the cream over a low fire. When the sauce has reached the
proper consistency, put in the chicken, the peppers, and the seasoning. Stir well, and continue
to cook until the hash is thoroughly hot. Serve on toast triangles or in patty shells. Garnish, if
you like, with a few pinches of paprika. For a green vegetable, either baby lima beans or
broiled tomatoes would be good selections. Better yet would be their omission in favor of an
Avocado Salad (qv). Coffee is splendid with this hash, but if you want a wine, a light one
such as Orvieto would be about right. For a dessert you might offer Bananas Senegalese (qv).
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CHICKEN OPORTO SERVES 4
Few indeed are the foods whose flavour is not improved by the inclusion in their recipe of a
little wine—"for your stomach's sake," of course, or some brandy. I have even heard of
people—odd, I am sure—marinating good steak in bourbon whisky. Sherry is the normal
wine for seasoning, but chicken, which is not one of the few foods referred to above, has an
affinity also for port. This recipe produces a fine chicken dish for parties. It derives from
several other similar but much more elaborate recipes, and in my opinion is as good as any of
them. Besides being simpler and quicker than the originals, it contains fewer calories—an
item, I am told, of some consequence in certain circles. It is, nevertheless, a fairly rich dish,
and two pieces of chicken per customer will usually be sufficient. If you and your guests
enjoy the pyrotechnics of burning alcohol at the dining table, you may use a chafing dish in
the final step of Chicken Oporto.
4 TABLESPOONS BUTTER
8 PIECES CHICKEN
SALT
PEPPER
1/3 CUP PORT
3 TABLESPOONS FLOUR
2/3 CUP CHICKEN BROTH
2/3 CUP CREAM
2 TABLESPOONS CHOPPED PARSLEY
¼ CUP BRANDY
¼ CUP KIRSCH
4 SPRIGS PARSLEY
Melt the butter in a large skillet. When it is hot but not brown, put in the chicken and sauté it
over a fairly high flame for about five minutes. Turn the chicken, season with salt and pepper,
and continue to sauté it for another five minutes. Turn again, season with salt and pepper, and
continue cooking, turning occasionally for ten minutes more. Cover the pan, reduce the heat a
little, and let the chicken cook for fifteen minutes, when it should be done. Remove the
chicken to a warm place. Add the port to the juices in the skillet, and then add the flour,
stirring it well and cooking slowly to make a liquid roux. Gradually add the chicken broth
and the cream, separately. Stir them well into a sauce, which should be on the thick side. Add
the chopped parsley and cook the sauce for about five minutes over a low flame. Return the
chicken to the skillet—here is the place to introduce the chafing dish if you like—and see that
it is well covered with the sauce. Place the brandy and kirsch in a small saucepan, bring to a
boil, ignite, and pour, still blazing, over the chicken. Mix well. Place on a large platter,
garnish with sprigs of parsley, and serve at once.
Photo owned by Sjschen
With this particular chicken dish, noodles are better than rice. If possible you should use
green noodles, if only to add color. Baby beets, unless you think the combination too
reminiscent of Christmas, would make a good green vegetable, as would carrots. A raw
Spinach Salad (qv) or something equally simple should follow. The wine, and this dish calls
for wine, should be white. If champagne is not to your taste—this is a good champagne
dish—the driest of Sauternes will blend very well with the chicken. Raspberry Fluff (qv),
which is very light, would make a good final course.
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CHICKEN TARRAGON SERVES 4
A sumptuous dish for dinner is chicken cooked in white wine strongly impregnated with
tarragon. Recipes for this chicken vary, from the extremely simple one carried on the label of
some tarragon containers, to a very complex one reported by Alice B. Toklas in her
entertaining book on cooking for Gertrude Stein. The one described below lies between. It is
a fine dish with a subtle flavour. You may use a whole, large chicken, jointed, or buy
individual pieces. For this quantity I suggest: two breasts split, and four legs and thighs. The
broth may be made from the other parts of the chicken as described under Chicken Paprika.
Or you may make the broth from chicken extract and water, but make it strong.