Josef - The chicken cook book

Michel A. Josef

Broiling is cooking by dry heat from an electric element, a gas flame, or hot coals. The heat may come from above or below the chicken. The pan should be placed in the broiler so that the chicken is 5 to 7 inches from the heat. Regulate heat or pan position so that the chicken just begins to brown lightly in 10 minutes. .

Brush the chicken with fat , and season it . Chicken fat, butter, margarine, or any desired fat may be used for greasing. Greasing helps to give a uniform brown color and a crisp surface. Season both sides. Before greasing and seasoning, break the drumstick, hip, and wing joints to keep the bird flat during broiling. Flatten the greased and seasoned halves skin side down in the broiler pan.

The pan is used without the broiler rack so that the chicken is kept moist in its own juices. Select small, plump, tender chickens. . Season again. When the chicken is almost done, season again with coarse black pepper and paprika. Note the rich brown crust on the chicken.

Here is an example of a well-selected broiling chicken properly cooked. Broiling at low temperature assures uniform cooking and browning with minimum shrinkage and drying of the chicken. . Broil until tender and browned. To test for doneness, cut into the thickest part of the drumstick. Chicken should cut easily, and no pink be visible at the bone.

Or, test at the drumstick joint by pressing with the edge of a fork. The joint should yield easily. The broiling time varies from 30 to 50 minutes depending on the tenderness and the size of the chicken. . Broiled chickencrisp, tender, and golden.

Ingr e dients: 2 broiling chickens 4 tablespoons butter 2 tablespoons chopped parsley 1 teaspoon salt teaspoon pepper 1 cup sweet cream Instructions: Clean and split the chickens in half through the back. Ingr e dients: 2 broiling chickens 4 tablespoons butter 2 tablespoons chopped parsley 1 teaspoon salt teaspoon pepper 1 cup sweet cream Instructions: Clean and split the chickens in half through the back.

Brush with melted butter, and add parsley, salt, and pepper. Place on the broiling rack and broil both sides until tender and golden. Remove chicken and place in saucepan. Add sweet cream, cover tightly, and braise for hour. Season to taste.

Ingredients: 1 broiling chicken onion, chopped tablespoons butter Chicken liver, chopped 1 cup bread crumbs teaspoon nutmeg teaspoon salt teaspoon black pepper egg, beaten tablespoons melted butter teaspoon paprika Instructions : Clean and split the chicken in half through the back.

Saute onion in butter, add the chopped chicken liver, and cook for 10 minutes. Add bread crumbs, nutmeg, salt, pepper, and beaten egg. Mix well. Fill cavity of each half with stuffing, brush with melted butter, turn chicken over, and brush skin side with melted butter. Place chicken on the broiling rack, skin side down, broil slowly for 15 minutes.

Ingredients: 1 broiling chicken 1 cut lemon 3 tablespoons melted butter 1 teaspoon salt teaspoon pepper 1 teaspoon sugar teaspoon paprika Instructions : Clean and split chicken in half through the back. Ingredients: 1 broiling chicken 1 cut lemon 3 tablespoons melted butter 1 teaspoon salt teaspoon pepper 1 teaspoon sugar teaspoon paprika Instructions : Clean and split chicken in half through the back.

Rub entire surface of chicken with a cut lemon, squeezing the lemon to obtain plenty of juice. Brush with melted butter. Sprinkle with a mixture of salt, pepper, sugar, and paprika, coating each half of the chicken evenly. Place in the broiler pan (not rack) skin side down. Place the pan 5 to 7 inches under the heat source. Chicken should be broiled slowly.

Regulate heat or pan position so that chicken just begins to brown lightly in 10 minutes. Turn and brush with melted butter or drippings two or three times during broiling. Total cooking time varies from 35 to 50 minutes. The chicken is done when the meat on the thickest part of the drumstick cuts easily and there is no pink color visible. Serve with pan drippings poured over the chicken. . .

Outdoor barbecuing . Barbecuing at an outdoor fireplace at home or at a camping or picnic site provides an interesting and exciting method for cooking chicken. The heat for cooking comes from live coals behind or below the chickens. The chickens are dipped in barbecue sauce and placed on a spit, which turns slowly, allowing the chicken fat as it melts to baste and season the chicken. The barbecue sauce should be daubed on several times, as it adds flavor and color. The chicken should be cooked until well browned and the skin and meat begin to split, at which time it should be well done.

The more basting with barbecue sauce, the better the flavor. . Dip the chicken in barbecue sauce. Barbecuing is also a variation of broiling. Instead of brushing with fat, dip the chicken in the barbecue sauce. Then arrange it in the broiler pan without the rack, skin side down.

Fill the rib cavity of each half with barbecue sauce. Or the chicken may be broiled about half done as described, then dipped in the barbecue sauce for the final cooking. Barbecue at low temperature. Follow the same cooking directions given for broiling, turning, and basting with barbecue sauce. Test the doneness as for broiled chicken. Note the rich appearance of the chicken.

Serve the pan drippings over the chicken.

Ingredients: 2 broiling chickens (2 pounds each) 2 tablespoons butter clove garlic, minced cup finely diced onion 1 teaspoon Kitchen Bouquet 2 tablespoons lemon juice 1 teaspoon salt teaspoon sugar 1 teaspoon prepared mustard 1/8 teaspoon Tabasco sauce cup water Instructions : 1. Have the chickens split for broiling, removing the backbones. Arrange the chicken halves skin side up in a greased shallow baking pan. 2. Melt the butter in a saucepan, and add garlic and onion.

Let this cook about 2 minutes over moderate heat. Stir in Kitchen Bouquet. Add remaining ingredients, and mix well. 3. Brush the sauce over the chicken, and bake in a moderate oven (350 degrees F.) until chicken is tenderabout 1 hour. 4.

After 30 minutes, baste chicken with pan drippings. Serve with buttered tiny onions and peas. Garnish with radish roses in cucumber rings.

Ingredients: 3 broiling chickens, split in half cup butter or margarine, melted cup vinegar cup water teaspoons salt 1 teaspoon pepper 14-ounce bottle catsup Instructions : Prepare the sauce by mixing all the ingredients except the chicken. Dip the broiler halves in the sauce. Drain.

Flatten the chicken, skin side up, on wire netting or a grate placed over live coals. Cook slowly, turning occasionally and brushing with the sauce until well browned and tender. The skin begins to split when the meat is done. Allow about hour for cooking.