I wish I didn’t have to turn the oven on, but it’s the plan and it’s healthy, too. Roast chicken, broccoli (with cheese sauce to those that want it), and mashed potatoes. A good, healthy dinner for everyone. I’m trying to be more aware of that.

Lisa and David are working on Halloween decorations out front. Blow-ups will be going up soon. Both Megan and Nellie are helping. Feels like home here today.

Chicken roasters are on sale at Price Chopper this week for only 88 cents a pound. I stopped this morning and got two that I’m roasting for dinner. One was 6, the other 6 1/4. I like to roast start the roasting at 400 degrees for 15 minutes, then down to 350 for the remaining time. It takes about 2 – 2 1/2 hrs for this size bird, unstuffed.

Unwrap the roasters. Put the giblets, neck, etc into a small saucepan, cover with cold water and turn on a low heat. Rinse the chicken with cold water. Drain from end to end. Turn the wings under and place in roaster pan. Since I had two roasters, I put them in my great, big turkey roaster.

I love the flavor of rosemary, marjorum, and thyme on the roasters, but some of the folks in the house are food texture picky. They don’t like the texture of the rosemary, especially. So I put them in my spice grinder into almost a powder.

I usually combine soft butter, and some olive oil, then mix in the herb mixture, I put this under the skin and rub all over the chicken. A bit of salt and pepper. And it’s ready for the oven.

Today, I only had some hard margarine. I tried to soften it in the microwave, but it melted. So I added the olive oil. Set up each chicken and poured some into the space under the skin. Set them back down, and then poured the rest all over the chickens. I sprinkled the herb over the top, maybe a little too think.

I covered the roasting pan with aluminum foil. Put in the oven at 350 for 1 1/2 hrs. Then removed the aluminum for the last hour and it came out great. Pictures to come as soon as I get a chance to download them from the camera.

Title: Valley Chicken
Categories:
Yield: 4 Servings

3 1/2 lb Chicken; cut up
ds Salt
ds Pepper
ds Thyme
1/4 lb Bacon; diced
2 tb Oil
1/2 lb Mushrooms; sliced
1 sm Onion; chopped
2 Apples; peeled and sliced
1/4 c Dark rum
1/2 c Apple juice
1/2 c Heavy cream
2 tb Finely chopped parsley
Hot cooked rice

Season chicken with salt, pepper and thyme. Render
bacon, remove from pan and add oil. Brown chicken
in hot fats. Add bacon, mushrooms, onion and
apples.

Heat rum, ignite and pour, flaming, over chicken.
Add apple juice; cover and simmer until chicken is
tender, about 40 minutes.

Arrange chicken on heated platter. Stir cream into
sauce and heat through. Pour over chicken; garnish
with parsley and serve with rice.

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Title: Honey Baked Chicken
Categories:
Yield: 4 Servings

3 lb Cut up chicken
1/3 c Butter; melted
1/3 c Honey
2 tb Mustard
1 ts Salt
1 ts Curry powder
Hot cooked rice

Arrnange chicken, skin side up, in a 13x9x2″ pan
and top with combined remaining ingredients,
except rice. Bake at 350° 1 1/4 hours, basting
occasionally. Serve with hot rice.

MMMMM

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Chicken Breasts with Garlic Cream & Onions
Categories:
Yield: 4 Servings

1 1/2 c Chicken broth
10 sm White onions; peeled
3 Whole cloves
1/4 ts Tarragon or thyme
4 tb Butter
4 tb Oil
4 tb Flour
Salt and pepper
2 Chicken breasts; split and
.. skinned
1/2 lb Mushrooms; sliced
2 Cloves garlic; minced
1 c Light cream

Insert cloves into one of the onions. Bring broth,
onions and tarragon to a boil; reduce heat and
simmer until tender, about 10 minutes.

Melt 2 tablespoons each butter and oil in a large
skillet. Combine 2 tablespoons flour, salt and
pepper in a bag and shake chicken. Brown chicken.
Add onions and broth, cover and cook gently 20
minutes.

In a different pan, sauté mushrooms and garlic in
remaining butter and oil. Add remaining flour,
season and stir until smooth. Add cream, stir
until smooth.

Remove chicken and onions to a platter and keep
warm. Combine broth and cream sauce and heat until
smooth, stirring constantly. Adjust seasonings and
pour over chicken.

Makes 4 servings.

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Title: Chicken or Turkey Curry
Categories:
Yield: 6 Servings

1/2 c Thinly sliced celery
1/2 c Finely chopped onion
2 Cloves garlic; minced
3 tb Chicken stock
4 tb Cornstarch or arrowroot
2 c Milk
1 c Unsweetened applesauce
6 tb Tomato paste
4 ts Curry powder
4 Frozen bouillon cubes*
6 c Cooked chicken or turkey
.. pieces

In a large skillet, sauté onion, celery and garlic.
Stir in cornstarch, milk, water, applesauce,
tomato paste, curry powder and bouillon cubes.
Cook, stirring, until bubbly and thickened. Add
chicken or turkey and heat through.

Variation:

Serve over rice and sprinkle with raisins, chopped
green pepper or chopped hard cooked egg white.

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Title: Frozen Bouillon Cubes
Categories:
Yield: 16 Servings

2 c Chicken or beef stock
1/2 c White wine
1 Bay leaf; broken in half
1 Clove garlic; minced

Boil all ingredients in a saucepan until reduced
by half. Cool. Pour into ice cube trays and freeze
until solid. Remove from trays and place in
plastic freezer bags. Freeze up to three months.
Add 1 cube to wok or skillet for sauteing or stir
frying.

MMMMM

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Chicken Lasagna
Categories:
Yield: 4 Servings

8 oz Lasagne noodles; cooked
10 oz Frozen spinach; thawed and
.. squeezed dry
3/4 c Cottage (or Ricotta) cheese
3 tb Grated Parmesan cheese
4 c Creamed chicken*

*See separate recipe.

Lightly grease an 8-inch square baking dish.

Cover bottom with 1/4 of the lasagne noodles,
cutting to fit if necessary. Layer in the
following order:

Spinach, 1/4 of the noodles, cottage cheese, 1/2 of
the Parmesan cheese, 1/4 of the noodles, creamed
chicken, remaining noodles and Parmesan cheese.

Cover and refrigerate up to 3 days or freeze up to
3 months.

To serve: Preheat oven to 350°. Loosely cover with
foil and bake until hot, 30 minutes if
refrigerated and about 1 1/2 hours if frozen.

Makes 4 servings.

MMMMM

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Creamed Chicken
Categories:
Yield: 1 Servings

2 tb Butter or Margarine
2 tb Flour
1/4 ts Salt
1 c Chicken stock
1 c Milk
2 c Chicken; cooked
2 Egg yolks
1/4 c Cream
1/2 ts Lemon juice
2 ts Parsley

Melt butter, stir in flour and seasonings and cook
until bubbly. Slowly add chicken stock and milk;
cook until thick and smooth, stirring often. Dice
up chicken and add to sauce. Beat the egg yolks a
bit and add the cream. Just before serving, add
this to the chicken mixture and cook 2 minutes.
Add lemon juice and parsley and serve immediately.
This is even better served over hot popovers. It
makes it a bit fancier.

MMMMM

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Raspberry Chicken
Categories:
Yield: 4 Servings

4 Boneless skinless chicken
.. breast halves
1/4 ts Salt
1/4 ts Pepper
1/4 c Butter
1/3 c Chopped onion
1/3 c Raspberry vinegar
1/3 c Whipping cream
1 c Fresh raspberries
Fresh mint sprigs; for
.. garnish

Sprinkle chicken with salt and pepper. Fry 5
minutes on each side in melted butter. Remove
chicken from skillet, add onion and sauté until
tender. Replace chicken; add vinegar and cook,
covered, 5 minutes. Remove chicken; keep warm.

Reduce heat to low, add cream and 3/4 cup of the
berries; heat, stirring gently. Spoon sauce over
chicken and top with remaining berries. Garnish
with fresh mint sprigs, if desired.

Makes 4 servings.

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