The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1937-05-25
These
Chicken
Recipes
By JEAN GREEN

Chicken is now at its best.
In buying your chicken you
will want to get the proper size
for your needs. You should
specify whether you want them
for broiling, frying, roasting,
or stewing. Young chickens
are best when used for broiling
or frying.
Chickens up to two pounds are
used for broiling and are split in
halves. The size from two and
one-half to three and one-half
pounds are used for frying.
Chickens over three and one-haH
pounds are used for roasting, For
large families it is best to buy
several birds rather than one large
one as this will give each member
Of the family a helping of his
favorite pieces Of drumstick,9
breast, etc.
To prepare chicken for frying
have it cut in pieces. Then wash
well. Add salt, and pepper, and
flour and place in q paper sack,
Place the chicken in the sack and.
shake well. This will coat each
piece Of chicken with flour. Fry
in a heavy skillet. Measure equal
amounts Of butter and shortenina
in the skillet. Brown the chicken
on both sides, then turn the fire
low and cook slowly until tender.
This will be about 80 minutes.
If you should be one of the few
people who do not like fried
chicken, then here are other ways
to enjoy these tender young
chickens.
Chicken Fricasse E.
2-pound chicken
/ veal knuckle
VI cup Of chopped onion
" cup of chopped green pepper
n teaspoon of paprika
" cup of chopped ripe olives
2 cups Of uncooked noodles
" cup Of grated cheese
Cut the chicken in pieces as for
frying, and brown in fat. Put in
the Dutch oven with the veal
knuckle, cover with boiling water,
and cook for 8 hours. Take out
the meat, cut it in small pieces.
discard the bones, and return
chopped meat to the broth. Add
the chopped onion, green pepper,
salt, and paprika. Add noodles
and cook until tender. Just be-
fore serving add the chopped
olives and the grated cheese. Heat
only until the cheese has melted.
BrOiIed Chicken
2-pound chicken
1-S cup Of olive oil
" teaspoon Of salt
" teaspoon Of paprika
2 teaspoons Of garlic vinegar
2 tablespoons Of water.
Preheat the broiler at least 10
minutes. Make q dressing Of the
salt. paprika, garlic vinegar and
oil. Clean, dress and split the
chicken. Place it meaty side up on
the broiler rack. Brush the surface
Of the chicken well with the dress.
ing. When slightly brown, brush
again with the dressing and then
turn q moment later. With the
bony side now up, brush heavily
with the dressing so that the shell
like cavity holds some Of it. Basic
frequently, especially the wings
and the legs.
At least 20 minutes Of broiling
and baSting with each side being
exposed to the heat is necessary.
Next place in q covered roast.
ing pan three tablespoons Of water
and one tablespoon Of tle dress.
ing. When the chicken is done.
remove and put in the rooster.
basting it again just before COW
ering. Place in an oven set at
$50 degrees. There is just enough
heat to keep the chicken hot
and still moist until serving time
even if the meat must be delayed.
Serve on q platter and pour over
the chicken any liquid left in tho
rooster. This serves four.
Chicken Casserole with F4RfE
2-pound chicken
teaspoon Of salt ..--
slices Of pineapple
" cup Of raisins
" cup OF chopped almonds
" cup Of olives (optionaD
tablespoons Of butter
tablespoons Of tomato sauce
tablespoons of brown Sugaf
" cup orange juice.
Disjoint the chicken, rub it with
pepper.
Chop the pineapple. Mix with
the chopped almonds. raisins and
olives.
Place and layer of chicken in
the casserole. Add o layer of the
chopped fruit. Continue until all
are used.
Mix the tomato sauce, sugar.
butter and orange juice. Pour
over the chicken. Bake in an
oven set at $50 degrees for hour
and quarter. Turn the chicken
once and haste well.