300 Chicken Recipes
1 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. black pepper
1/2 c. chopped shallots, green onions or sliced onions
2 tbsp. chopped fresh parsley
Wash and dry chicken. In Dutch oven, fry bacon until crisp. Remove bacon. Add
chicken, browning well on all sides. Remove to a 2 quart casserole dish as pieces
brown. Cut potatoes lengthwise into 3 slices. Add bacon fat. Brown on both sides.
Remove and place on top of chicken. Top potatoes with onions. Sprinkle with poultry
seasonings, salt, pepper, shallots and parsley. Top with bacon , then cover. Bake at
350 degrees for 40 minutes. You may add 2 cups green beans, broccoli, cauliflower or
squash. Layer extra vegetables on top of c hicken before adding potatoes and onions.
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CHICKEN STIR-FRY FEAST
1 c. raw Uncle Ben's original converted brand rice
1 lb. boneless, skinless chicken breasts
3 tbsp. cornstarch, divided
3 tbsp. soy sauce, divided
3 tbsp. dry sherry, divided
1 lg. clove garlic, minced
4 tbsp. peanut oil or safflower oil, divided
1 lg. carrot, julienned
1 lg. green or red bell pepper, cut into strips
1 lg. onion, sliced
1/4 lb. fresh mushrooms, sliced
Cook rice according to package directions. Meanwhile, cut chicken into 1-inch square
pieces; combine with mixture of 2 tablespoons cornstarch and 1 tablespoon each soy
sauce and sherry, and garlic. Let stand 30 minutes.
Mix remaining cornstarch, sherry and 2/3 cup water; set aside. Heat 2 tablespoons oil
in hot wok or large skillet until hot. Add chicken and stir-fry 4 minutes; remove. Heat
remaining oil in same pan. Add carrots, bell pepper and onion; stir-fry 4 minutes. Add
mushrooms; stir-fry 30 seconds. Stir in chicken and cornstarch mixture. Cook, stirring
until sauce boils and thickens. Remove from heat; stir in remaining soy sauce. Serve
over rice. Makes 4 servings.
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