Evening star., 1953-04-14
Chicken Is Everybody's Choice
By Violet Faulkner

DO you remember the days
when young broilers were avail
able only in the, spring Of the
year? We waited until almost
midsummer before the plump
fryers came on the market. And
you really never considered hav-
ing roast chicken until fall when
the birds were supposed to have
reached mature age. Those days
have changed completely.
With today'S modern produc-
tiop methods the tender, meaty
broaler-fryer chicken is not only
an sa1l-season bird, but an all
purpose one as well. It's equally
good for all methods of cooking
from broiling, frying and roast
ing on down through braising
and Stewing.
The current crop Of these
young chickens is bigger and
better than ever, the Poultry
and Egg National Board reports.
For the next few weeks the ma
jor broiler-growing areas of the
United States will send q total
of approximately IL million Of
these fine young birds to mar
ket each week. This represents
a 10 per cent increase over mar
ketingS of the comparable period
q year ago.
AS for cooking this versatile
bird. the methods are virtually
endless. Recently the Poultry
and Egg National Board sent
out a new collection of chicken
recipes under the title "Favorite
Chicken Dishes of Our Coun-
try's 48 Governors" Fifteen of
the Governors stated a prefer
ence for fried chicken; the rest
were divided between broiled
barbecued and made" dishes.
We selected a chicken marengo
as being a little different, this
the favorite of the Governor of
New York.
You may have seen the section
on chicken in the current issue
of Good Housekeeping maga-
zine. We tried the recipe for
oven-eaSy chicken and found it
even better than our favorite
method of oven-fried. It's so
easy, so painless, and the results
so satisfactory.
BAKED CHICKEN PARMESAN.
12 cup grated Parmesan cheese.
3 breasts Of young chicken or
l whole young chicken.
Fat for browning.
! Glove garlic, finely minced.
3 tablespoons flour.
ia cups chicken broth or bouil-
Ion.
12 cup sherry.
can a ounceS) mushroom
stems and pieces.
teaspoon salt.
u teaspoon pepper.
2 tablespoons finely chopped
parsley.
Bounce package spaghetti,
cooked.
Split chicken breasts in half
lengthWiSe. Rub ParmeSan cheese
on meat. Heat about a half inch
OF fat in a heavy skillet until q
drop of water just Sizzles. Start
browning meaty pieces first, slip
ping less meaty pieces in between
as the chicken browns. Turn as
necessary to brown and cook
evenly. When the chicken is
lightly Drowned, Is to 20 minutes,
remove from pan. Spoon off all
but 3 tablespoons of the fat.
Add garlic and cook until soft but
not Drowned. Stir in flour until |
smooth. Cook until frothy. Add |
broth or bouillon all at once with
sherry, mushrooms with the
mushroom liquid, salt and pep
per. Cook, stirring constantly,
until mixture thickens slightly. |
Place chicken in sauce. Cover |
skillet and place in q moderate |
oven $3.50 degrees F.) until the |
chicken is fork-tender, 80 to 40 |
minutes. For service, sprinkle |
with parsley. Makes 6 servings. |
Fat from cheese may collect in
the pan. Spoon it off and blend
with spaghetti or vegetables to be |
served with the chicken. II de-
sired, serve with additional Par |
meSan cheese.
SUPERIOR CHICKEN PIE.
l fricaSse chicken.
Salt
3 tablespoons butter or marga-
rine.
3 tablespoons flour.
cup undiluted evaporated milk. |
/ cup stock from chicken.
l (4-ounce) can mushrooms.
y cup blanched almonds.
Pastry (basis / cup -FOUR.
Cut chicken into pieces, cover
with. boiling salted water and |
cook slowly until tender. Cool.