Bacon And Chicken Pate

Introduction To Chicken And Bacon Pate

Chicken And Bacon 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.

bacon and chicken pate
bacon and chicken pate

Ingredients,Quantities And Methods To Prepare Bacon And Chicken Pate

Ingredients,quantities and methods and techniques to Prepare the delicious and healthy bacon and chicken pate with techniques which will make the dish more delicious and wonderful.

Ingredients And Their Quantities To Prepare This Dish

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 2 tbsp or 3 tbsp in American

(16)Stuffed olives sliced 2 or 2 in American

(17) Sage sprig or sprig in American

Method To Prepare This Dish

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.Allow this jellied mixture to cool until it is the consistency of a thin syrup, then spoon over the pate.Arrange the sliced olives and 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 deep fry 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 and west African seasoning techniques 

 

Fried Chicken
Fried Chicken

Ingredients,Quantities And Methods To Prepare Fried Chicken

The ingredients,quantities  to prepare fried chicken are as under 

Ingredients And Their Quantities To Prepare Fried Chicken

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

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTSQUANTITY

Chickens , whole

seasoned flour:
Bread flour

Salt

Pepper

25 (2 ¼ to 2 ½ lb ea)


2 lb

to taste

to taste

Method To Prepare This Dish

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

Step Two To Prepare Fried Chicken

Ingredients And Their Quantities To Prepare This Dish

INGREDIENTSQUANTITY

Eggs whole

milk

bread crumbs

6

1 qt

2 lb

Method To Prepare This Dish

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 This Dish

Ingredients And Their Quantities To Prepare This Dish

INGREDIENTSQUANTITY
Salad oil1 qt

Method To Prepare This Dish

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 This Dish

Ingredients And Their Quantities To Prepare This Dish

INGREDIENTSQUANTITY

Cream sauce
(recipe is
given below)
1

1 gal 



Method To Prepare This Dish

4. Prepare cream sauce

Step Five To Prepare This Dish

Ingredients And Their Quantities To Prepare This Dish

INGREDIENTSQUANTITY

Bacon slices 
cooked crisp


Corn fritters

Powdered sugar

100



50

for fritters

Method To Prepare This Dish

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)

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)

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)

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

Introduction To Curried Chicken

Curried chicken is a Jamaican dish which is usually served with rice pilaf or boiled rice and chutney.

Chicken Curry
Chicken Curry

Ingredients,Quantities and Method to Prepare Curried Chicken 

Ingredients,quantities and method to prepare curried chicken by following this best recipe are as under 

Step One To Prepare Curried Chicken 

Ingredients And Their Quantities To Prepare Curried Chicken 

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

 

INGREDIENTSQUANTITY 

chicken meat 
cooked
boned skinned
12 lb

Method To Prepare This Dish

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

Step Two To Prepare This Dish

INGREDIENTSQUANTITY

Onions chopped 
fine

Butter 

Bread flour

Curry powder

2 lb


1 ½  lb

1 ½  lb

1 ¾ oz

Method To Prepare This Dish

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 This Dish

INGREDIENTSQUANTITY

Chicken stock hot

Light cream hot

Salt

6 qt

1 qt

as needed

Method To Prepare This Dish

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 chicken curry 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

Chicken Pot pie

Chicken Pot Pie
Chicken Pot Pie

Ingredients,Quantities and Method to Prepare Chicken Pot pie 

Ingredients,quantities and method to prepare chicken pot pie  are as under 

Ingredients And Their Quantities To Prepare Chicken Pot pie 

 

Yield : 50 Portions EACH PORTION : 3 oz ,cooked meat ,5 oz ,sauce and 1 dumpling

Step One To Prepare Chicken Pot pie 

INGREDIENTSQUANTITY

chicken meat
cooked 
boned skinned

10 lb

Method To Prepare Chicken Pot pie 

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

Step Two To Prepare Chicken Pot pie 

INGREDIENTSQUANTITY

Potatoes,
parisienne, 
pieces

Carrots 
parisienne 
pieces

Pearl onions 
medium

Frozen peas,
cooked

200



200



50


2 ½  lb

Method To Prepare This Dish

2.   Cook each vegetable separately in boiling , salted water ;drain.

Step Three To Prepare This Dish

INGREDIENTSQUANTITY

Chicken 
veloute
(recipe given
below)


Dumpling 
(recipe given
below)
8 qt





50

Method To Prepare This Dish


3.   Reheat chicken meat in chicken stock or vegetable liquor.Drain chicken meat and combine with vegetables and veloute , stirring gently to prevent breaking of chicken in small pieces


4.   Serve uniform portions in casseroles and top with dumpling.

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

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

7. Strain and reserve for intended usage.

VARIATIONS: With the addition of cream, the above sauce becomes a supreme sauce.With the addition of egg yolks and lemon juice it becomes sauce Allemande.

Note: veloute may also be prepared with fish stock or veal stock but then would be specifically be identified as fish veloute

Dumplings

Ingredients,Quantities and Method to Prepare Dumplings

Ingredients,quantities and method to prepare dumplings are as under 

Ingredients And Their Quantities To Prepare This Dish

Yield: about 30 dumplings  Each portion: 1 oz dumpling

Step One To Prepare This Dish

Ingredients And Their Quantities To Prepare This Dish

Cake flour 1 lb

(2) Baking powder 4 tsp

(3) Salt 1 tsp

Method To Prepare This Dish

(1) Combine and sift flour, baking powder and salt

Step Two To Prepare This Dish

Milk about 1 pt

(2) Parsley ,chopped (optional) about 2 tbsp

Method To Prepare This Dish

(2)  Add about 1 pt milk and mix lightly.Do not over mix.Consistency should be slightly softer than biscuit dough.

(3)  Drop 1 oz portions from spoon NO 40 scoop about 1 in apart in hot thickened sauce.Cover and cook for 20 to 25 minutes.

Almond Chicken Recipes

Almond chicken
Almond chicken

Ingredients,Quantities And Method In This Chicken RecipesTo Prepare Almond Chicken Dish

Ingredients,quantities and method mentioned in this almond chicken recipes to prepare almond chicken dish are as under 

Ingredients And Quantities In Almond Chicken Recipes

Cooking time: 2 ¼ hours   Serves  6

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

(1) For the stuffing:

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

Method To Prepare Almond Chicken Recipes

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.

Almond Chicken Recipes History

Almond Chicken Recipes is an American Chinese cuisine dish Recipes which were 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 recipes..

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 recipe 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.

Quick And Easy Chicken Recipes

Chicken,Poultry And Game

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.Although roasting is still one of the most ways of serving chicken.

Pot Roast Of Chicken

Pot Roaast of Chicken
Pot Roast of Chicken

Ingredients,Quantities And Method To Prepare Pot Roast Of Chicken

Ingredients,quantities and methods To Prepare Pot Roast Of Chicken

Ingredients And Their Quantities To Prepare Pot Roast Of Chicken

Weigh the roasting chicken to ascertain the cooking time,see below .Heat 50 g/2 oz (¼ cup) 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 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 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

Ingredients,Quantities And Methods To Prepare Basic Bread Stuffing

Ingredients,quantities and methods to Prepare Basic Bread Stuffing

Ingredients And Their Quantities To Prepare This Ground Beef Recipe

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 To Prepare Basic Bread Stuffing


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 To Prepare This Dish

2 . Saute celery and onions in fat until tender

Step Three To Prepare This Dish

INGREDIENTSQUANTITY
Poultry Seasoning

Salt

Sage

Parsley Chopped
3/4 oz

1 ½ oz

¾ oz

1 ½ oz

Method To Prepare This Dish


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

chestnut dressing
chestnut dressing

Ingredients,Quantities And Methods To Prepare Chestnut Dressing No 1

Ingredients,quantities and methods to Prepare Chestnut Dressing No 1

Ingredients And Their Quantities To Prepare Chestnut Dressing No 1

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

Step One To Prepare Chestnut Dressing No 1

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 To Prepare Chestnut Dressing No 1


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

CHESTNUT DRESSING NO2
CHESTNUT DRESSING NO2

Ingredients,Quantities And Methods To Prepare Chestnut Dressing No 2

Ingredients,quantities and methods to Prepare Chestnut Dressing No 2

Ingredients And Their Quantities To Prepare Chestnut Dressing No 2

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

Step One To Prepare Chestnut Dressing No 2

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 To Prepare Chestnut Dressing No 2


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.