Savor and share: Poultry


We’re asking for ideas for cooking poultry, and the pun possibilities are painful: Don’t duck your responsibility, don’t be a chicken (or a turkey), get a feather in your cap — we’ll skip anything involving goose. But do be a feathered friend and send your poultry recipes for the Recipe Box of Jan. 10.

You can post recipes using the comment link below or mail them to Recipe Box, Times Union, Box 15000, Albany, NY 12211. You might just win a cookbook for your efforts.

Please include your name, address, phone number and number of servings. (And please spell out measurements: teaspoon, tablespoon, cups, etc. It’s our style.)

Remember family favorite recipes for Jan. 3. And it’s not too early to think about something new — a recipe you just tried for the first time — for Jan. 17.

Categories: Reader favorites
Joe Stalvey

3 Responses

  1. eileen fischer says:

    From Alice Cahn of Danbury:
    CORNISH GAME HENS with White Wine-Mustard Sauce
    2 Rock Cornish Game hens, about 1 pound each, split in half and backbone removed
    Salt and freshly ground pepper, to taste
    4 tablespoons chopped fresh rosemary (or 2 tablespoons dried)
    4 tablespoons vegetable oil
    4 tablespoons (coarse) Dijon-style mustard
    1/4 teaspoon cumin
    1 tablespoon fresh lemon juice
    1 teaspoon Worcestershire sauce
    ¼ cup dry white wine
    ½ cup fine fresh breadcrumbs
    Heat broiler to high.
    Place hens on a flat surface and pound them with a meat pounder or mallet. Sprinkle the hens on all sides with salt, pepper, rosemary and oil.
    Combine mustard, cumin, lemon juice, Worcestershire sauce and white wine in a small bowl and set aside.
    Arrange hen halves neatly in one layer, skin side down, on a baking dish and place them under the broiler about 3 inches from the source of heat. Broil about 8 to 9 minutes; turn halves and broil about 3 minutes more.
    Turn off broiler and set oven heat to 450 degrees.
    Brush mustard mixture on both sides of the hens. Brush with pan drippings and sprinkle both sides with breadcrumbs. Put hens in oven skin side up and bake 15 minutes or until done. Transfer to a serving plate.

    From Valerie Duguay of Milford:
    Sticky Chicken
    Serves 4
    1 whole (3 1/2-pound) roasting chicken
    1 cup chopped onion
    Combine following spices in small bowl:
    1 teaspoon salt
    1 teaspoon paprika
    1/2 teaspoon cayenne pepper
    1/2 teaspoon onion powder
    3/4 teaspoon thyme
    1/2 teaspoon white pepper
    1/4 teaspoon garlic powder
    Rinse chicken inside and out and drain well. Rub the spice mixture inside and over the outside skin of the chicken. Place the chicken in a plastic bag, seal and refrigerate overnight.
    When ready to roast, place the chopped onion inside the cavity of the chicken.
    Place chicken breast side down in a roasting pan. Roast uncovered in a 250-degree oven for about five hours. Baste occasionally with pan juices that will start to run in the third or fourth hour. Chicken is done when juices caramelize on bottom of pan and chicken is golden brown.

    From Rose Sagliano of Bridgeport:
    Chicken Marsala
    Makes 4 servings
    2 tablespoons unsalted butter
    1 tablespoon vegetable oil
    4 skinned, boned chicken breast halves
    4 slices mozzarella cheese
    12 capers, drained
    4 flat anchovy fillets, drained
    1 tablespoon chopped fresh parsley
    1 clove garlic, minced
    3 tablespoons Marsala wine
    2/3 cup whipping cream
    Pinch salt
    Pinch pepper
    Heat butter and oil in a 10-inch skillet over medium-high heat. When foam subsides, add chicken; reduce heat to medium. Cook, uncovered, turning once until chicken is deep golden brown on both sides and cooked through, five to six minutes per side. Remove chicken from skillet to a cutting board. Top each chicken piece with one cheese slice, three capers and one anchovy fillet. Return chicken to skillet. Sprinkle with parsley. Cook covered over low heat just until cheese is semi-melted, about three minutes. Remove chicken from pan to a heated serving platter. Keep warm. Add garlic to drippings in skillet, saute over medium heat for 30 seconds. Stir in Marsala wine, cook, stirring and scraping up brown bites, about 45 seconds. Stir in cream. Cook, uncovered, stirring constantly until slightly thickened, about three minutes. Stir in salt and pepper. Spoon sauce over chicken.

  2. Lemon and Wine Chicken

    4 Thin Chicken cutlets (one per person)-pounded thin
    Flour-1 cup
    Olive oil
    White wine-1/2 cup
    Butter-1 tbsp
    Salt and pepper each thin chicken cutlet. Dredge in flour and shake off excess. Heat frying pan on medium heat and then add 2 tbsp of olive oil and 1 tbsp butter. After butter melts, add chicken and lightly brown both sides. Remove chicken from pan and add 1/2 cup white wine and juice of 1 lemon. Let reduce so the sauce thickens and then add 1 tbsp butter. Add back chicken to pan so it reheats and serve with sauce. Add capers if desired. Serves 4.

  3. eileen fischer says:

    From Vicki Socci of New Canaan, this week’s cookbook winner:
    Lemon-Garlic Turkey Breast
    Makes 6 servings
    3 pounds turkey breast
    1/2 cup lemon juice
    6 cloves garlic, minced
    1/4 teaspoon dried parsley
    1/4 teaspoon dried tarragon
    1/4 teaspoon dried rosemary
    1/4 teaspoon dried sage
    1/4 teaspoon salt
    1/4 teaspoon freshly ground pepper
    1/2 cup white wine
    Place the turkey breast in a slow cooker. In a small bowl, combine lemon juice, all the herbs and white wine. Pour the sauce over the turkey breast. Cover and cook on low eight to 10 hours or on high for four to five hours.

    From Mary Evers of Stratford:

    1 fryer, cut up
    Salt and pepper, to taste
    2 tablespoons chicken fat (or butter)
    2 cups chopped onions
    2 green peppers, diced
    2 cloves garlic, minced
    1 (1-pound 12-ounce) can diced tomatoes
    1 teaspoon chili powder
    1 bay leaf
    2 teaspoons salt
    2 (l-pound) cans kidney beans, drained
    Sprinkle chicken with salt and pepper. Saute in large heavy skillet using butter or chicken fat. Add onions and peppers and cook 3 to 4 minutes. Add remaining ingredients, except beans, cover and simmer over low heat for 25 minutes. Stir in beans and heat about 10 minutes. Serve.

    From Mary Evers of Stratford:
    1 fryer, cut up
    1 (6-ounce) can frozen lemonade concentrate
    3/4 cup water
    1/2 cup flour
    1 teaspoon salt
    1/4 teaspoon pepper
    1/2 cup salad oil
    In a deep bowl marinate chicken in a mixture of the lemonade and water. Place in refrigerator for two hours or longer. Drain, reserving liquid. Mix together dry ingredients and pour into paper bag. Shake chicken pieces in a paper bag, covering chicken in flour mixture. Heat oil in a metal baking pan and brown chicken. Pour drained lemonade over chicken, then place pan with chicken in oven. Bake, uncovered, at 350 degrees for 50 to 60 minutes, basting several times. Serve.

    From Mary Evers of Stratford:
    Makes 4 servings
    Giblets from 2 or 3 chickens
    Salt and pepper, to taste
    1 chopped onion
    7 chopped celery tops
    1 minced onion
    1/2 green pepper, diced
    1/2 bay leaf
    1/2 cup raw rice
    3/4 teaspoon salt
    1/8 teaspoon pepper
    1 1/2 cups chicken broth
    Simmer giblets in water to cover with salt and pepper to taste, chopped onion and celery tops until giblets are tender. Add remaining ingredients.
    Cover and cook until rice is tender, about 15 minutes.

    From Ellie Potter of Danbury:
    Rice and Chicken
    Serves 4
    3 tablespoons olive oil
    4 chicken breasts
    2 cloves minced garlic
    1 cup diced onion
    3/4 cup diced green pepper
    1 (8-ounce) can tomato sauce
    2 cubes or packaged chicken bouillon
    2 3/4 cups water
    1 cup rice
    Over medium heat, heat oil and saute chicken breasts until brown. Take out of pan. Saute onion, pepper and garlic until soften, about five minutes. Add tomato sauce, bouillon and water. Mix well. Spray an 11- by 7-inch baking pan with cooking spray and add rice and chicken breasts. Top with tomato mixture. Bake covered for 40 to 45 minutes until rice has absorbed the liquid.

    From Mary Ann Arlio of Trumbull:
    Chicken Italiano
    8 chicken thighs
    1/2 cup chopped onions
    1/2 cup pitted olives
    2 tablespoons capers
    1/2 teaspoon each oregano, salt and rosemary
    1/4 teaspoon garlic powder
    1 (14.5-ounce) can diced tomatoes
    1/4 cup water
    1 tablespoon cornstarch
    Brown chicken thighs in a skillet on medium heat. Put into a slow cooker. Top with onions, olives and capers. Sprinkle on the herbs and pour tomatoes over all. Cook on low for eight hours. Remove all but the juice from the cooker. Blend water and cornstarch until smooth. Increase setting of cooker to high. Stir in water and cornstarch. Cook 10 minutes. Serve with rice.