How To Make A chicken Pakora

Chicken pakora is a very delicious appetizer that is a street food in many countries of Asia like Pakistan and India and it is enjoyed by the folks especially when the weather is gloomy.It is usually taken with chai and I would prefer to have it with masala chai.Tomato sauce or ketchup is also a good combo with chicken pakoras.Chicken pakoras are prepared in many ways and today I am sharing a family recipe and I hope you will enjoy it.

chicken pakora
chicken pakora

Recipe Of Chicken Pakora

Preparation time: 10 mins cook time: 10 mins serving : 2 cuisine: Indian

Ingredients

!/4 kg or 250 grams boneless chicken

Gram flour/besan 1/4 cup

Rice flour 3 tbsp

Chili powder 1 tsp

Coriander powder 1/2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/2 tsp

Ginger garlic paste 1 tbsp

Egg white 1(from 1 egg)

Salt as needed

Cooking soda 1/4 tsp

Curry leaves 2 springs

Green chili 3-4

Oil for frying

Method

1 .Add gram flour, rice flour,coriander powder,chili powder,turmeric powder and garam masala powder in a mixing bowl.

2 .Mix everything by adding ginger garlic paste.At this stage it will resemble to crumbs.Then from 1 egg add only egg white.

3 .Now add the cooking soda and salt.

4 .To form a little thick batter mix everything with a little water.The consistency of the batter should be like if you dip a chicken piece into the batter it should coat the chicken piece.

5 .Then add all the chicken pieces to the batter.Then heat oil for deep frying.Now add green chili and curry leaves and fry them for a minute. Set them aside and this is a trick to give a nice flavor to the oil for the preparation of the pakoras.

6 . Now add the coated chicken pieces to the oil and fry them on a medium heat till the coated chicken pieces colour turns to golden brown.Now chicken pakoras are ready to serve.

Note: Use even chicken pieces as it will help the pakoras to cook perfectly and serve it with sauce.

If you want to skip green chili and curry leaves its fine but i recommend it.

Dont keep the batter unattended for a longer time as the batter will leave water .

Step By Step Preparation Of Chicken Pakora

1 .Add gram flour, rice flour,coriander powder,chili powder,turmeric powder and garam masala powder in a mixing bowl.

Chicken Pakora Preparation 1
Chicken Pakora Preparation 1

2 .Mix everything by adding ginger garlic paste.At this stage it will resemble to crumbs.Then from 1 egg add only egg white.

Chicken Pakora 2
Chicken Pakora 2

3 .Now add the cooking soda and salt.

ch pa 3
ch pa 3

4 .To form a little thick batter mix everything with a little water.The consistency of the batter should be like if you dip a chicken piece into the batter it should coat the chicken piece

ch pa 4
ch pa 4

5 .Then add all the chicken pieces to the batter.Then heat oil for deep frying.Now add green chili and curry leaves and fry them for a minute and set them aside and this is a trick to give a nice flavor to the oil for the preparation of the pakoras.

ch pa 5
ch pa 5

6 . Now add the coated chicken pieces to the oil and fry them on a medium heat till the coated chicken pieces colour turns to golden brown.Now chicken pakoras are ready to serve.

ch pa 6
ch pa 6

Tawa Chicken

This a quick tawa chicken fry with tandoori masala with few veggies made spicy with chilies and a lot of garnish. It is all pan fried.You can use any chicken masala powder or garam masala powder and because this dish is prepared in a dhaba style so tandoori masala/chicken masala is used in this dish.This dish is very easy to make because of its ingredients and also it is made in a pan which is available in every homes kitchen. This is a special dish for the persons who love to eat spicy food.

Tawa Chicken
Tawa Chicken

In order to give it a dhaba style and taste tandoori masala is used in the preparation of this dish because tandoori masala has all the ingredients in it which can make this dish a dhaba style tawa chicken.You can use tandoori masala or chicken masala of any brand available in the market but use only tandoori masala or chicken masala to prepare this dish.

Ingredients To Make Tawa Chicken

1 kg or 2 pounds chicken

1 cup diced green capsicum

1 cup diced onions

1 small tomatoes

4 split open green chilies

1 tablespoon minced ginger

5 crushed garlic

1 tablespoon freshly ground black pepper powder

1 teaspoon cumin seeds

10 curry leaves

2 tablespoons (chopped) coriander leaves

1/4 teaspoon salt

1 teaspoon lemon juice

1 pinch sugar

2 tablespoons oil

Ingredients for marination

1 tablespoon tandoori masala powder

1 teaspoon yoghurt

1 teaspoon ginger garlic paste

1 teaspoon lemon juice

1/2 teaspoon Kashmiri chili powder

1/4 teaspoon salt (tandoori masala has salt so adjust salt to taste)

1/4 teaspoon turmeric powder

Step By Step Preparation Of Tawa Chicken With pics

Tawa Chicken preparation 1
Tawa Chicken preparation 1

1 .After cleaning the chicken marinate it with tandoori masala,lemon juice,yoghurt, ginger garlic paste,turmeric powder,kashmiri chili powder and salt. Note that store bought tandoori masala and chicken masala has already salt in it so add only a little salt.

Ta Chicken preparation 3
Ta Chicken preparation 3

2 .In a wide tawa or pan heat oil and season with curry leaves and cumin seeds.

Ta C preparation 4
Ta C preparation 4

4 .Then saute capsicum,onions,crushed garlic and green chilies along with a pinch of sugar for a few minutes.

Ta C preparation 5
Ta C preparation 5

5 .Now add saute chicken in the wide pan and saute the chicken with onion mixture on a high flame

Ta C preparation 6
Ta C preparation 6

6 .At this stage saute the chicken thoroughly and taste the salt and add it if needed.

Ta C preparation 7
Ta C preparation 7

7 .Then add minced ginger,chopped tomatoes and freshly ground coarse black pepper powder.Saute it over high flame and then turn off the flame.

Ta C preparation 8
Ta C preparation 8

8 . Squeeze lemon juice on it if you like and garnish it with chopped coriander leaves and now roll it up in paneer paratha.

Notes

Serving: 4 persons

Boneless chicken is preferred for this recipe but you can use small pieces of chicken.

Tandoori masala is used in the preparation of this dish and you can use tandoori masala of any brand which is easily available to you or you can use any chicken masala or alternatively you can use (garam masala powder+chilli powder+food colour)

You must use coarsely ground fresh black pepper powder because that matters so please use only fresh coarse ground black pepper powder.

Chicken Spring Roll

Chicken spring roll is a famous finger food snack especially among kids.It is prepared very quickly and the combination of all the ingredients and the best cooking techniques makes these snacks a mouth watering snacks.

Total time to prepare this snack is 45 minutes in which preparation time=15 minutes and cooking time=30 minutes

These spring rolls are crisp from outside because of frying and have a delicious chicken filling inside that makes them very much in demand.

Chicken Spring Rolls
Chicken Spring Rolls

Muslims mostly make fried food during Ramadan and I am talking about majority of Muslims but fried foods are liked by most of the people and they are healthy if they are prepared in a healthy Way I mean to say if all the ingredients are healthy for instance the oil,chicken,vegetables all are fresh and this can happen only in home cooking because the chicken rolls available in the market are not good for the human health because the shop keepers means business and there is no way to figure it out that the ingredients used to make the rolls are fresh and healthy. The way of cooking of the cooks in the shops is not hygienic and even in 5 star hotels it is not very healthy.So if you are making the delicious foods by following good recipes in your homes kitchen than that is the best way to have a delicious, cheap and healthy food.

Chicken Spring Rolls 2
Chicken Spring Rolls 2

Chicken Spring Roll Recipe

Spring roll recipe Prep Time:15 minutes Cook Time:30 minutes Total Time:45 minutes Servings: 5  people Calories: 409 kcal Author: Zeeshan

Ingredients To Make Chicken Spring Roll

Take 10 spring roll wrappers

Finely sliced onion 1

Ginger garlic paste 1 tsp

Minced chicken 1 cup

Finely chopped 2 carrots

Finely cut 2 spring onions

Finely shredded 1 cup cabbage

For frying 2 tbsp oil

Salt to taste

Whiter pepper powder 1/4 tsp

Soy sauce 1 tbsp

Cornflour/cornstarch 1 tbsp

Method

In a non stick pan heat 2 tbsp oil.Add onion and cook till translucent.

Add the garlic ginger paste and saute for a minute.Then add the minced chicken and fry well till the chicken is thoroughly cooked.

Mix in carrots ,spring onions,salt,cabbage and toss.

Add soy sauce and pepper and mix well.cook until vegetables become soft.

Take the pan off the flame and set aside the pan to cool down.

In a kadai heat sufficient oil and make a cornflour paste with 2 tbsp of water.

Place a portion of stuffing on each side of the wrapper.Roll tightly by folding the edges.

On the open ends apply cornflour and seal.Keep the rolls under a damp cloth.

Now deep fry the rolls in hot oil til golden brown.Serve hot.

Nutrition Value

Serving: 2 spring rolls

  Calories: 409kcal |  Iron: 0.5mg   | Sodium: 1042mg  | Cholesterol: 29mg  | Saturated Fat: 2.1g | Fat: 22.3g | Potassium: 344mg | Fiber: 1.7g | Sugar: 3.7g | Calcium: 40mg | Carbohydrates: 37g | Protein: 14.6g

Chicken Fricassee

Chicken Fricassee is a french dish which was the favorite dish of Abraham Lincoln.It is a french stew. Fricassee of chicken is found in both old cook books and also the new ones.

Fricassee of chicken is a great dish as it is delicious and also have a very good effect on a persons health as it contains vitamin C which is a primary antioxidant which help protect cells from damaging free radicals.It also reduces the risk of cardiovascular and low blood pressure.It also reduces the blood glucose level in your body and reduces your weight.It helps to protect your skin from wrinkling and protects your skin from drying.It helps in getting your digestive system moving and protects you from constipation.

Chicken Fricassee
Chicken Fricassee

Step One To Prepare Chicken Fricassee

Ingredients 

Yield: 50 portions: Each portion: 3 oz. chicken 5 oz, sauce

Pearl onions medium   100

Method 

Place onions in cool water to cover, bring to boil and simmer until done but not soft.

Step Two To Prepare Chicken Fricassee

Ingredients 

Mushroom caps small  50

Lemon juice  from 1 lemon

Method

2. Cook mushroom caps in small amount of boiling salted water with juice of 1  lemon.

Step Three To Prepare Chicken Fricassee

Ingredients 

There are no ingredients in this step.

Method 

3. Drain onions and mushrooms well.

Step Four To Prepare Chicken Fricassee

Ingredients 

Chicken meat cooked,boned and skinned  10 lb

Chicken veloute (recipe given below)  8 qt

Method 

4. Reheat chicken meat in stock it was cooked in;drain.

5. Combine drained vegetables and chicken meat with sauce, stirring gently to prevent breaking of chicken in small pieces.Serve with buttered noodles,if desired.

Chicken Veloute

Chicken Veloute
Chicken Veloute

Step One To Prepare Chicken Veloute

Ingredients

Butter or Margarine 10 oz

Bread flour  10 oz

Stock chicken (hot)  1 gallon

Seasoning  according to stock

Method

Melt butter in sauce pan, stir in flour to make a smooth roux.Cook roux slowly for 5 to 6 minutes; do not brown.

 Slowly whip in stock until thickened and smooth.Check seasoning.Continue to cook sauce for 30 minutes.

Strain and reserve for intended usage.

Variations: with addition of cream the above sauce becomes supreme sauce.With addition of egg yolks and lemon juice it becomes sauce allemande.

Bacon And Chicken Pate

Bacon and chicken Pate is a mixture of minced and lean meat mixed with fat.It tastes best when it is spread on slices and served to the guests in a garnished plate and it is served as an appetizer.

Chicken And Bacon Pate
Chicken And Bacon Pate

Recipe

Ingredients To Prepare Chicken Pate

Cooking time : 1 ½ hours  Serves 8

(1) Bacon rashers (slices)   225 g/8 oz  or   1/2 lb in American

(2) Raw chicken ,thinly sliced  350 g/12 oz Or 3/4 lb in American

(3) Butter 50 g/2 oz  or  1/4 cup in American

(4) Medium onions chopped  1 or 1 in American

(5) Garlic cloves crushed 1-2  or 1-2 in American

(6) Lambs Liver sliced 350 g/12 oz or 3/4 lb in American

(7) Salt and pepper to taste or to taste in American

(8) Mustard powder 1/2 teaspoon or 1/2 teaspoon in American

(9) Chopped thyme 1/2 teaspoon or 1/2 teaspoon in American

(10) Double heavy cream 2 tbsp or 3 tbsp in American

(11) Eggs 2 or 2 in American

(12) Stuffed olives ,sliced 100 g/4 oz or 3/4 cup in American

(13) To garnish:

Chicken stock   225 ml/8 fl oz or 1 cup in American

(14) Gelatin 7 g/¼ oz or 1 in American

(15) Dry sherry or coconut cream 2 tbsp or 3 tbsp in American

(16) Sage sprig or sprig in American

Method

De rind the bacon discard the rinds and cut the bacon into pieces the size of matchsticks.Cut the sliced chicken in matchstick pieces,too.Heat the butter in a large frying pan (skillet), fry the onion .garlic and liver for 5 minutes.Put this mixture through a mincer (grinder) or chop finely in a food processor. Blend the liver mixture with the bacon and chicken.Add salt pepper mustard , herbs,cream and eggs.Mix thoroughly then add the slices olives; turn these carefully in the bacon and chicken mixture. Spoon into the terrine or 900 g/2 lb ovenproof dish,smooth flat on top.Cover with a lid or buttered foil.Stand the dish into the bain marie (tin of cold water)and bake in the center of a very moderate ,oven ,160°C/325°F Gas mark 3,for 1¼  hours.Remove the lid or foil and place grease proof (waxed) paper and a light weight on top of the mixture.Allow to cool remove any excess fat from the top of the pate .Heat half the chicken stock in a saucepan, sprinkle the gelatin on top and stir to dissolve.Add the remaining cold stock and the sherry or coconut cream.Allow this jellied mixture to cool until it is the consistency of a thin syrup, then spoon over the pate.Arrange the sage leaves on the half set coating.Leave until firm.Serve with hot toast.This pate should be eaten within 48 hours of cooking.It can be frozen up to 1 month.

Fried Chicken

History of Fried Chicken

Scottish people were the first to make fried chicken by  deep frying the chicken in fat and it was without seasoning.There were in traditions in west African people to deep fry chicken in palm oil long ago.In American south the enslaved Africans and African Americans   combined the Scottish frying and west African seasoning techniques 

fried chicken maryland
fried chicken maryland

Recipe

Yield : 50 Portions   EACH PORTION : ½ chicken on 2 oz ,sauce with 2 strips bacon and fritter

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

Step One To Prepare Fried Chicken

Ingredients

INGREDIENTSQUANTITY

Chickens , whole

seasoned flour:
Bread flour

Salt

Pepper

25 (2 ¼ to 2 ½ lb ea)


2 lb

to taste

to taste

Method

1.  Disjoint and clean chicken.Season flour with salt and pepper and use to dredge chicken.

Step Two To Prepare Fried Chicken

Ingredients

INGREDIENTSQUANTITY

Eggs whole

milk

bread crumbs

6

1 qt

2 lb

Method

2.  Prepare egg wash by beating eggs in bowl and adding milk.Dip floured chicken in egg wash,then in bread crumbs, following standard breading procedures.

Step Three To Prepare Fried Chicken

Ingredients 

INGREDIENTSQUANTITY
Salad oil1 qt

Method

3.  Place chicken in ¼ in hot oil in heavy skillets.Fry until golden brown on both sides
.Remove and complete cooking in sheet pans or roast pans in 350° F oven.

Step Four To Prepare Fried Chicken

Ingredients 

INGREDIENTSQUANTITY

Cream sauce
(recipe is
given below)


1 gal 



Method

4. Prepare cream sauce

Step Five To Prepare Fried Chicken

Ingredients 

INGREDIENTSQUANTITY

Bacon slices 
cooked crisp


Corn fritters

Powdered sugar

100



50

for fritters

Method

5. To serve ladle 2 oz .Cream sauce on plate or platter and make ring of tomato sauce outside around cream sauce..Place half disjointed chicken on sauce and top with two strips of crisp bacon ,placed cross ways .Sprinkle corn fritter with powdered sugar and place on plate with chicken.

VARIATIONS: Serve fried chicken on chicken gravy.Garnish with rice fritter sweet potato croquettes and bacon.

FRIED CHICKEN VIRGINIA: Serve on tomato sauce garnished with grilled ham and mushroom caps.Use Virginia ham, if available.

NEW ENGLAND STYLE: Serve on light chicken gravy ; do not color gravy.Garnish with slices of fried salt pork and glazed tiny onions.

WITH SOUR CREAM GRAVY: 2 parts chicken gravy , 2 parts sour cream ,season with vinegar to taste

VERMONT STYLE: Serve on chicken gravy. Garnish with baked tomato and Canadian Bacon

CREAM SAUCE NO 1 (LIGHT)

Recipe

INGRE
DIENTS
for
1 gal+3 gal+5 gal+

Butter 
Or 
marg
arine

Bread
flour

Milk

Salt

6 oz




6 oz


1 gal

1 tbsp

1 lb




1 lb


3 gal

3 tbsp

1 lb 12 oz




1 lb 12 oz


5 gal

2 oz

METHOD

1. Melt butter in thick bottomed sauce pot.Stir in flour to make roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown.

2.  Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth.

3. Simmer for 5 minutes stirring occasionally. Bring to a boil.

4. Strain through china cap

CREAM SAUCE NO 2 (MEDIUM)

Recipe

INGRED
IENTS
for
1 gal+3 gal+5 gal+

Butter 
Or 
marg
arine

Bread
flour

Milk

Salt

8 oz




8 oz


1 gal

1 tbsp

1 lb.8oz




1 lb.8oz


3 gal

3 tbsp

2 lb.10 oz




2 lb.10 oz


5 gal

2 oz

METHOD

1. Melt butter in thick bottomed sauce pot.Stir in flour to make roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown.

2. Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth.

3. Simmer for 5 minutes stirring occasionally. Bring to a boil.

4. Strain through china cap

CREAM SAUCE NO 3 (HEAVY)

Recipe

INGRE
DIENTS
for
1 gal+3 gal+5 gal+

Butter 
Or 
marg
arine

Bread 
flour

Milk

Salt

12 oz




12 oz


1 gal

1 tbsp

2 lb




2 lb


3 gal

3 tbsp

3 lb 6 oz




3 lb.6 oz


5 gal

2 oz

METHOD

1. Melt butter in thick bottomed sauce pot.Stir in flour to make roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown.

2. Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth.

3. Simmer for 5 minutes stirring occasionally. Bring to a boil.

4. Strain through china cap

Curried Chicken

This Delicious Curried Chicken Is So Easy To Make

This curried chicken is really easy to make and it is prepared within 30 minutes

chicken curry 1
chicken curry 1

Your family will not believe that this dish is being served right  from your  kitchen because this is a delicious dish as that of restaurant and healthy as like that a Mother prepares for her family.This curry will impress even the pickiest of the eaters.

After eating this your family will be thinking that either you have ordered it from a restaurant or you have taken some cooking lessons because it tastes so amazing.

 

curried chicken
curried chicken

Recipe

Yield : 50 Portions   EACH PORTION :4 oz chicken , 4 oz , sauce

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon  °    tbsp=tablespoon

Step One To Prepare Curried Chicken 

Ingredients 

 

INGREDIENTSQUANTITY 

chicken meat 
cooked
boned skinned
12 lb

Method 

  1.  Cut each leg in 4 pieces and each single breast in 4 pieces

Step Two To Prepare Curried Chicken

INGREDIENTSQUANTITY

Onions chopped 
fine

Butter 

Bread flour

Curry powder

2 lb


1 ½  lb

1 ½  lb

1 ¾ oz

Method

2.  Melt butter. Saute onions in butter until transparent.Add flour, curry powder and cook for 10 minutes .Do not brown.

Step Three To Prepare Curried Chicken 

INGREDIENTSQUANTITY

Chicken stock hot

Light cream hot

Salt

6 qt

1 qt

as needed

Method

3.  Add hot stock and cream gradually, stirring until thickened and smooth.Season to taste with salt.

4.  Reheat chicken meat in stock it was cooked in and drain well.

5.  Place heated chicken in pans ; pour sauce to cover generously in each pan. shake pan to mix sauce well with chicken without stirring .

6.  Heat in oven. Bake at 350° F . for 10 to 15 minutes .Serve hot.

Curried chicken is a delicious chicken dish and is very famous because of its taste so a lots of peoples like to have curried chicken in their dinner so we take extra care in introducing the best chicken recipes in terms of taste and health so that a person who follow our recipes will enjoy tasty and healthy chicken dishes

Almond Chicken

Almond Chicken History

Almond Chicken is an American Chinese cuisine dish which was basically made by the Chinese immigrants who migrated from China to different parts of United States Of America.These Chinese immigrants were expert at making almond chicken.

When the population of Chinese immigrants started to grow at a reasonable rate in the US the Government of the US put laws in place so that these Chinese immigrants cannot purchase and own land in the US.These Chinese immigrants started to live together as ghettos which is also called China town which is situated in the city in the US named as San Francisco and it was at that time when these Chinese immigrants started their own small business in the form of small hotels and restaurants and they are owned by these Chinese immigrants.In these restaurants different foods were introduced to appeal the taste buds of the American people.In order to win the hearts of the American peoples these Chinese immigrants added some American touch in their Chinese food and that was the time when the American Chinese cuisine were introduced by these restaurants in China town and almond chicken was part of that American Chinese cuisine.

These restaurants initially served foods like pork chops dishes,apple dishes bean and egg dishes and changes were made in the food to suit more American palate.These Chinese immigrants first gave their catering services to miners and railroad workers and they introduced their Chinese food by adapting local ingredients to the peoples who are unfamiliar to these kind of foods.

American Chinese food is basically the style of food prepared in Guangdong province of China from where the majority of Chinese people came from china to the US before the closure of the immigration from US in 1924.

The most influential cuisine which has influence on the Chinese American cuisine is the Cantonese cuisine which is the cuisine of Toisan District of Guangdong province from which the most of the Chinese immigrants came to the US from china.

Ingredients 

Almond Chicken
Almond Chicken

Cooking time: 2 ¼ hours   Serves  6

This combination of almond and lemon flavors is perfect with chicken .Nuts,almonds in particular, have been used with chicken for many centuries.

(1) For the stuffing Of Almond Chicken

Soft breadcrumbs  100 g/4 oz or 2 cups in American

(2) Almonds blanched and flaked  100 g/4 oz or 1 cup in American

(3) Grated lemon rind 1 teaspoon or 1 teaspoon in American

(4) Lemon juice 2 tbsp or 3 tbsp in American

(5) Chopped parsley 2 tbsp or 3 tbsp in American

(6) Chopped lemon thyme 1 teaspoon or 1 teaspoon in American

(7) Butter or margarine melted 50 g/2 oz or 1/4 cup in American

(8) Salt and pepper to taste or to taste in American

(9) Egg 1 or 1 in American

(10) Chicken with giblets except livers 1.8 kg/4 lb or 4 lb in American

(11) Medium onions sliced 1 or 1 in American

(12) Water 600 ml/1 pint or 2½ cups in American

(13) Parsley sprig or sprig in American

(14) Lemon thyme sprig or sprig in American

(15) For the sauce:

Butter or margarine 25 g/1 oz or 2 tbsp in American

(16) Flour 25 g/1 oz or 2 tbsp in American

(17) chicken stock (recipe given below) 600 ml/1 pint or 2½ cups in American

(18) Ground almonds 50 g/2 oz or 1/2 cup in American

(19) Lemon juice 1 tbsp or 1 tbsp in American

(20) Egg yolks 2 or 2 in American

(21) Almonds blanched and flaked 25 g/1 oz or 1/4 cup in American

Method

Mix together all the ingredients for the stuffing .Put into the neck end of the chicken and sew or skewer the skin over the stuffing to enclose it completely.

Put the chicken giblets except the liver which tends to give too strong a flavor to the stock into a very deep casserole. Cover with a very well fitting lid.

Cook in the center of a very moderate oven,160°C/325°F Gas mark 3,for 2 hours.Lift the chicken on to a heated dish and keep hot.

Heat the butter or a margarine in a saucepan, stir in the flour and cook for 2 to 3 minutes.Strain the stock from the casserole into the pan (it should still be about 600 ml/1 pint (2 ½ cups).If some of the stock has evaporated,add a little water to give the right amount.Whisk or stir as the sauce comes to the boil and thickens very slightly.Whisk in the ground almonds .Blend the lemon juice and egg yolks in a bowl.Whisk on a little of the hot sauce, then add to the pan and simmer gently for 10 minutes; do not allow to boil.Season to taste.

To serve this dish first spoon the stuffing on to a dish.Carve the chicken and place over the stuffing.Coat with about the quarter of the sauce and the almonds.Serve the rest of the sauce separately.

Serve with cooked rice and broccoli or another green vegetable.

Quick And Easy Chicken Recipes

Chicken And Game

Roasting is still one of the most ways of serving chicken. For nowadays there is an excellent choice of both fresh or frozen birds.The birds are young and tender and therefore suitable for most methods of cooking through best chicken recipes.

Pot Roast Of Chicken

Pot Roaast of Chicken
Pot Roast of Chicken

Recipe Of Pot Roast Of Chicken

Ingredients 

Weigh the roasting chicken to ascertain the cooking time .Heat 50 g/2 oz (¼ cup) butter or dripping in a large saucepan or deep casserole. Turn the chicken in this until golden in color. Remove from the pan or casserole. Put in at least 450 g/1 lb prepared mixed root vegetables in to the container.A little diced bacon can be added for flavor or a few diced frankfurter sausages with 2 tablespoons chopped herbs, such as parsley and rosemary.Half cover the vegetables with well seasoned water or a mixture of water and wine.Place the chicken on top of the vegetable mixture .Cover the pan or casserole very tightly.If the lid is a bad fit, place a piece of foil under this, for the small quantity of liquid evaporates rapidly with an ill fitting lid.

If cooking Chicken in sauce pan :

calculate the weight of the chicken and allow 25 minutes per 450 g/1 lb from the time the liquid in the saucepan begins to simmer gently.Check once or twice during cooking to make certain there is still sufficient liquid.To achieve the effect of roasting,the liquid should never more than half cover of the vegetables.

If cooking Chicken in the casserole in the oven:

Heat the bed of vegetables and liquid in the covered container in a moderate oven, 180°C/350°F Gas mark 4, for about 20 minutes.Place the chicken on top of the hot vegetables and allow 22 to 25 minutes per 450 g/1 lb.Lift the chicken from the saucepan or casserole and carve or joint. Serve with the well strained vegetables. Garnished with chopped herbs.The liquid from the saucepan or casserole makes an excellent gravy.

Basic Bread Stuffing

Recipe

Ingredients

YIELD : 50 portions EACH PORTION : 3 oz

scale : oz= 1 ounce pt = 16 ounce qt= 32 ounce ea=each serving

1 gallon= 3.78 liter tsp=teaspoon tbsp=tablespoon

Step One To Prepare Basic Bread Stuffing

INGREDIENTSQUANTITY
Bread 2 to 4 days old6 lb

Method


1. Trim bread removing crusts and cut it in cubes and soak it in cold water and then 
drain it.

Step Two To Prepare Basic Bread Stuffing

INGREDIENTSQUANTITY
Celery chopped

Onions chopped 

Butter 
Or salad oil
or Bacon fat
1 lb 

3 lb

12 oz


Method

2 . Saute celery and onions in fat until tender

Step Three To Prepare Basic Bread Stuffing

INGREDIENTSQUANTITY
Poultry Seasoning

Salt

Sage

Parsley Chopped
3/4 oz

1 ½ oz

¾ oz

1 ½ oz

Method


3. Combine vegetables, seasoning and bread and toss lightly to blend.
4. Place in greased baking pan and cover with greased paper.Bake at 350°F to 375°F
for 1 hour.

Chestnut Dressing No 1

Recipe

Ingredients 

YIELD: 50 portion EACH PORTION : 4 to 5 oz

scale : oz= 1 ounce    pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTSQUANTITY
Celery diced 
small

onions chopped 
medium

Bacon fat
Or sausage fat

Fresh bread 
crumbs

Milk

eggs whole 
beaten

Parsley chopped

Black pepper

Chestnuts cooked 
peeled,
coarsely chopped

Salt
2 lb


4 lb


1 pt


4 qt


2 qt

8


3 oz

2 tsp

3 lb



to taste

Method


1. Saute celery and onions in fat until soft.Mix crumbs milk and eggs together. Add 
onions parsley chestnut salt and pepper.Mix well.

2. Put dressing in greased baking pan and cover with a sheet of greased paper.

3. Bake at 300°F for 45 minutes.

Note: When using dried chestnuts soak them overnight before cooking

Chestnut Dressing No 2

Recipe

Ingredients 

scale : oz= 1 ounce      pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

YIELD: 50 portions EACH PORTION: about 3 ½  oz

INGREDIENTSQUANTITY
Onions finely
minced

Bacon fat

Dry white bread 
cubed

Chicken stock
hot

Eggs whole
beaten

Parsley chopped

Black pepper

Sage ground

Chestnuts cooked
peeled 
chopped 

Salt
4 lb


1 pt

4 qt


1 ½ qt


6


3 oz

2 tsp

1 tbsp

3 lb



to taste

Method


1. Saute onions in fat until soft.Mix bread cubes ,chicken stock and eggs together.Add 
onions, parsley, chestnuts, sage, salt and pepper.

2. Put in greased baking pan and cover it with sheet of greased paper.

3. Bake at 350°F for 45 minutes.