Poultry Recipes

POULTRY AND GAME

Modern methods of rearing poultry means that chickens, ducks and turkeys are readily available, 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, although roasting is still one of the most ways of serving poultry,

POT ROAST OF CHICKEN

Pot Roaast of Chicken
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.

ROAST PIGEONS

Roast Pigeons
Roast Pigeons

Cooking time: 1 hour    Serves  4

Plump pigeons (squabs) are excellent when roasted.Simmer the giblets in seasoned water to make the gravy. Mash the tender liver with 25 g/1 oz (2 tbsp) butter inside each of the 4 pigeons.Cover the birds with fat bacon rashers (slices).Roast just above the center of moderate to a moderately hot oven., 180 to 190 °C/350 to 375°F Gas mark 4 to 5 for 1 hour. Just before the end of the cooking time spoon some of the fat from the roasting tin into a frying pan (skillet) and fry 4 slices of bread.Serve the birds on the bread ,which should first be spread with the liver mixture , .Garnish with game chips and serve red currant jelly or Cranberry sauce (recipe is given below)

CRANBERRY SAUCE

Cranberry Sauce
Cranberry Sauce

Cooking time: 12 -15 minutes  Serves 6-8   

Cranberries have been known as crane berries and bounce berries too for they bounce quite vigorously when ripe.Although this is regarded quite rightly,as an american inspired sauce,cranberries were known in Scotland many years ago.This sauce is now highly esteemed in many countries. Cranberry sauce is splendid mixer with most savory dishes.

INGREDIENTSMETRIC/IMPERIALAMERICAN
sugar

port wine

water

cranberries
175 g/6 oz

3 tbsp

4 tbsp

450 g/1 lb
¾ cup

4 tbsp

5 tbsp

1 lb

 

 

BASIC BREAD STUFFING

 

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

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

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

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

CHESTNUT DRESSING NO 1
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

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.

 

CHESTNUT DRESSING NO 2

CHESTNUT DRESSING
CHESTNUT DRESSING

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

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.

 

ROAST DUCKLING a l’ ORANGE

ROAST DUCKLING al ORANGE
ROAST DUCKLING al ORANGE

YIELD: 48 portions EACH PORTION :  ¼ DUCK , 2 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


INGREDIENTS
QUANTITY
Duckling ( 5 to 6
lb)

Salt

Pepper
12


for seasoning

for seasoning

METHOD


1. Season cavity of ducks with salt and pepper.
2. Truss ducks and place breast up on racks in roast pan.
3. Roast in oven preheated to 400°F for 1 ½ to 2 hours.or until done turning as
required.

STEP TWO

INGREDIENTSQUANTITY
Oranges
Lemons
6
4

METHOD



4. Peel zest from oranges and lemons.Squeeze juice from zested fruit. Combine juices and reserve.
5. Cut zest in fine julienne and blanch in boiling water for 5 minutes.Drain well and
reserve.

STEP THREE


INGREDIENTS
QUANTITY
Sugar

Vinegar , wine

Orange juice

Espagnole
strained hot
(simmered with
duck trimming)
8 oz

8 oz

1 pt

4 qt



METHOD


6. Place the sugar in a saucepan.Cook over low heat until sugar is caramelized.
7. Add the vinegar and reserved fruit juices.Plus 1 pt orange juice.Reduce to half.
8. Combine with espagnole and hold over low heat.

STEP FOUR

INGREDIENTSQUANTITY
White wine (dry)1 pt

METHOD


9. When ducks are cooked remove to a clean pan and keep ducks warm.
10. Pour off all fat from pan. Deglaze pan with white wine and strain resulting liquor into sauce..Simmer sauce for about 5 minutes to finish.
11. Adjust seasoning and consistency as required.
12. Cut ducks in portion size , removing small breast, bones etc.
13. For serving sprinkle each duck portion with a small amount of blanched orange and lemon zest.Serve about 2 oz of sauce over each duck portion.

STEP FIVE

INGREDIENTSQUANTITY

Red currant
jelly

Cointreau

2 oz


8 oz

METHOD


If using Cointreau and/ or currant jelly they should be added to sauce with deglazing
liquor and simmered for about 5 minutes to finish sauce.

CURRIED CHICKEN

curried chicken
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

STEP ONE

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

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 and curry powder and cook for 10 minutes .Do not brown.

STEP THREE

INGREDIENTSQUANTITY
Chicken stock hot

Light cream hot

Salt
6 qt

1 qt

as needed

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 heat 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.

 

FRIED CHICKEN MARYLAND

FRIED CHICKEN MARYLAND
FRIED CHICKEN MARYLAND
 


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

INGREDIENTSQUANTITY
Chickens , whole

seasoned flour:
Bread flour

Salt

Pepper
25 (2 ¼ to 2 ½ lb ea)


2 lb

to taste

to taste

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

STEP TWO

INGREDIENTSQUANTITY
Eggs whole

milk

bread crumbs
6

1 qt

2 lb

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

STEP THREE

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

INGREDIENTSQUANTITY
Cream sauce
(recipe is
given below)

1 gal



METHOD

4. Prepare cream sauce

STEP FIVE

INGREDIENTSQUANTITY
Bacon slices
cooked

strips
Corn fritters

Powdered sugar
100



50

for fritters

METHOD


5. To serve ladle 2 oz .Cream sauce on plate or platter and.Place half disjointed chicken on sauce and top with two strips of crisp bacon ,placed cross ways .Sprinkle 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
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




1 lb


3 gal

3 tbsp
2 lb 10 oz




2 lb 10 oz


5 gal

2 oz


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
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

 

CHICKEN POT PIE WITH DUMPLINGS

chicken pot dumpling
chicken pot dumpling

Yield : 50 Portions EACH PORTION : 3 oz ,cooked meat ,

5 oz ,sauce and 1 dumpling

STEP ONE

INGREDIENTSQUANTITY
chicken meat
cooked
boned skinned
10 lb



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

STEP TWO

INGREDIENTSQUANTITY
Potatoes,
parisienne,
pieces

Carrots
parisienne

pieces
Pearl onions
medium

Frozen peas,
cooked
200



200



50


2 ½  lb

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

STEP THREE

INGREDIENTSQUANTITY
Chicken
veloute
(recipe given
below)


Dumpling
(recipe given
below)
8 qt





50


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