The Post-Standard from Syracuse, New York • Page 22

THE POST-5TAND4RD, Syruue, Hurdiy, Jtdr 7, ItW Chicken Is Amazingly Adaptable ALICE F. KEEGAN HOW A A A FRIEND (He humble tiucken Jsr adapts to varic.ly ol recipes with aft tvet-tmai. Inj, tvir-appreciated Alacrity. type ol tbicktn lhal is last becoming beloved Icr its tremendous versatility la the "bro-hen," or laying hen of the broiler flocks. The Industry that produces the famous i chickens brings these hens to market when they've just passed the peak ot their laying days.

The National Broiler Council atfviiei thit there Is generous lupply of these chick- em no TV available In gnper- marketj where they ire identified is heavy slewing hens, 4)4 pounds or over. Like the other menrbers (he Broiler family, they ar? Kjecially produced meat-type chickens with fast-cooking properliej and a generous amount of plump, Icadiit meat. The average bro-hcn simmer: to don en ess in slightly over two hiotin snd will givs you plenty of debciously ten- tier meatier almost any recipe calling lor cocked chicken. So will the of edible rntal be that you. can consider the idea making 'three dishrs from one bio-hen clever, thrifty and highly nutritious For one dish, you might make CHICKEN EIVAN, the recipe for which originated jrt one of New York's elegant restaurants.

With the cooked breast meat from a bro-hen, you can whip up this glamorous dish quickly and simply. With the leg? and thighs, you could concoct an old- fashioned chicken salad and the giblets, neck, nicks and wingi could go In making bif pol of soup. Each individual dish, will be haarly enough for any appe- IHe and deliriously appropriate for ajiy occasion--thanks to your Iriend, the bro-hen! SIMMERED CHICKEN to. 6-pound bro-hen (slewing whole or cut in pieces 3 cups -water 1 medium onion, el feed 2 celery topa 2 bay leaves 1 teaspoon monsodiuin In lam ate "iVi teaspooni salt 10 peppercorns chicken In kettle with tlghl rutlng tid. Add water and remaining ingredients; rover.

Bring (a a boil; rsfluce heat and simmer 2 hours, or unlil tender. Add giblets and neck after hour. Continue to took. Remove from heal. Chill quickly by putting Ketlle in cold water with ice cubes.

Strain broth and remove meat from bones, II desired, skin may be removed. Refrigerate meal and broth tit Once. Use within a lew days, Use breast meat for the divan, legs and thighs for She salad, and giblets, neck, and back for ths soup. CHICKEN DINNER 1 package (10 ounces) frown broccoli large cooked chicken breasbj 3 tablespoons butter ar chicken fat 4 tablespoons flour teaspoon salt I cup chicken stock 1 cup evaporated milk. ct'p grated process American cheese Cook broccoli according 1o package directions, just yntfl lender; drain.

Place broccoli in a shallow taking dish. Slice each chicken breast in hall. over broccoli. Melt butter or add flour and sail; stir to stnodth Combine ducken slock and evaporated milt Gradually add IB flour mix- lure and cook, sliirmg stonily, until mixture thickens and comes to a bciL Remove from heat; add cheese- end stir until meKcd. Four over broccoli and chicken.

Bake in a moderate oven (375 degrees 20 minutes, or until heated through. Yield: 4 servings. CHICKEN SALftD 2 cooked chicken legs, diced 2 cooked chicken thighs, diced 1 cup diced: celery cup coarsely chopped nuts 4 ripe olives, coarsely cut cup mayonnaise or salad dressing teaspoon salt tti teaspoon Tabasco 2 tablespoons lemon fuire Vi teaspoon WcTcMlsrshire sauce Salad greens 1 grapefruit, sectioned Combine chicken with celery, nuts and olives. Mix mayonnaise, sail, Tabasco, lemon juice find Worcester- add to ttuckcC. Taw lujhtly.

Arrange salad greens uound edge at bout. Pile chicken salad howl. Arrange grapefruit sections Yield: 4 servings. i CHICKEN SOUP lablespooni chicken fat 1 medium onion, chopped I cup diced celery with lea vie 1 teaspoon irionwdium ilulamale 1 teaspoon gait Vi teaspoon thyme fy teajpoon Worcestershire sauce li teaspoon Tabasco 1 can. (20 ounces) lorn a Loss 1 cari (12 ounces) whole kernel corn Gifcleti, neck, wir.gi and back, cooked and diced.

cup raw ilce Put chicken fat in large isucepan; add onion and celery. Cook until onion lender, out not brown. Sprinkle with seasoning, tall, thyme, Worcestershire sauce and Tabasco. Add tomatoes, corn and diced chicken. Bring to i boil, EiJr In rice.

Reduce heat; simmer, covered. IS minutes. or until nee Is tender. Yield: SIMMERING ONE PLUMF, succulent bro-hen gi you the basis for three different menu items: soup, salad and CHICKEN" DIVAN. Simply Delicious! DOES HOT GINGERBREAD all flounced up with whipped cream, taste like feod for the gods, or Js a it smells so out-oMhis-world? The question has been puzzling cooks for centuries.

Actually, pcientists lell a the mouth nose are so closely connected that much of. what we identify aj a taste is actually aroma. (Remember how flat lood tastes when you have a head cold-) Economical and deliciqus, Golden Crisped Chicken is destined -to become a party It's easy do in oven and is so delicious folks will ask for seconds, (left). Smart horncmakers can serve this Chicken Herb Bake lo Lheir families at a cosL of only abuui 50 cents pel serving, (right). Golden-Crisped Chicken 3 broiler-fryer chickens, cut In serving pieces Stt cups pacfeaffld COHI flakt crumbs 1 tablespoon sail Vi teaspoon, pepper aluminum to)I 1 Cup evaporated milk Combine corn Hake crumbs with salt and pepper in pie plate or shallow baking dish.

LJne 2 shallow baking f.heeU or pans wjth aluminum foil. Dip chicken pieces in evaporated milk then roll immediately jn i-asoned corn flake crumbs. Place chicken pieces, skin side up, in foil-lined pan; do not crowd Bake in a moderate oven 1 hours, or until tender At the end of hour, exchange place of pans on continue U) oake. No need to cover or turn chicken while cooking, YieJd: 12 servings. supper on Me terrace.

Start with chilled soup. FJace an unopened can or frozen condensed green pea wjth ham soup in a pan nf hot water lor 15 to 3D min- uted to thaw. In an blender, blend soup. 1 can cold milk, and 1 tablespoon concentrated orange juice until emoalL Place In refrigerator until serving time. Garnish irated orange rind and to 2 to 3.

Complete the menu with a makc-your-own sandwich tray Country Skillet Chicken 3'4to3-Jb. frying chicken. teaspoon pepper cut cup (i print) butler Vi cup real mayonnaise margarine milk iVi cups miik 1 tablespoon flour salt and drjf chicken pieces thoronshljf. Blend 'i cup wilk. Combine with salt and Roll chicken pieces in majonnaiie-milk mixture, then flour Brcrun chicken pieces on both sides in molted butler or margarine.

Add 2 milk, cover skillet and simmer tp 30 minutes or unlil tender. Remove chickeh from pan to warm platter. Blend 1 tablespoon flour mtg mixture in pan. Add cup milk and stir constantly oer heat until gravy 15 smoolh end thickened. 11 Uunncr pravy is desired, Increase milk.

Four avy over chicken. Yield: 4 servings. Guests will remember long Ihe mouth-watennjz aroma of STUFFED CHLLKEX ORIENTAL which tt the litsi Euul-sstisfymE bite. The ground ffl ger, tlCll pepper, inslant minced onion, parsley flakes, mushrooms and older i ingredients blend Into sat dry bouquet which pleases, above all, Ltie sense of smell, In many gourmet dishes, i i as Stuffed Chicken Oriental, taste-aroma is very subtle. The smallest hit of gtnger is used--certainly not enough trt llie s'liljiirbg a 'ingef lisle--but Ewecl-snappy spice does something delicious to Ihe stuffing, STUFFED CHICKEN, ORIENTAL cups onccflhed rice ibp.

butkpr QT JoaTf irlnc I 'i cups boJlJnf water i cup sliced fresh, mushrooms 1 cup diced celerr 1 Itap. InsUat minced onion 1 tbip. parley 1 tbsp. oranct rind 1 ibSp. soya 2 tap.

i tsp. ground tsl. ground blatk pepper 4ll to 3 Ib bit ken cup water 1 Lbjp. hoinr 1 Ibsji. cider 1 tsp.

soya sauce Broun ncc in 2 tablespoons the butter or margarine. Add boiling water and cook 15 miDules or until almost der. Saute mushrooms in remaining butter or margarine until limp. Add celery, onion, psrsley, orange rind, 1 fi the soya sauce. I teaspoon of the salt, ginger and black pepper.

Mix well Huh body and ciop caviVics -wiih thE -remaining 1 tablespoon joy a sauce. Fill u-ith rice Close cai iiies itt skewers and licmss. Rub shin at clueken with teaspoon oj the salt- Place nil rack, breast iidt up in shallow baking pan CooK In a pre-hcited slow oven (31! SO Heat wster. honey, ttaspoon soja sauce md the remaining 1 teaspoor. salt Bmsh over skin of chicken.

Continue cooking 2 or until chicken it basting 5t 20 minute intervals. Sirue vilh giblel YFELP; 5 GfflLET Cook gib- h-ts until tendtr in 3 cupi uigter and 1 lepspoon salt. Eeimcve frwm eiflfV snd cut into dice Mix 2 i teaspoons ilour until smooth ith cup aler. A4ti Elnek Csok until of thickness, Add diced piblels, 1 teajpcws TnlffiCfrd trttioift, spoon ground S'ng6 i Mi le' 1 spoon garlic powder, tea' spoon black pepper, sail io tarie, and teaspoan soya sauce. YIELD: 2 cups- Variations--South em Fried Chicken Nv.

Chicken with Ginrersnap Gravy; Add 4 loaip. Eround to 'lour for coaling 1 chicken. Prepare ccuntry gravy (above), blend in 4 (ersnaps, crushed. No. 2--CrMtifhy CDAlines: Dip chiCKsa in milk or huttermilk, then coat with one ot these before frying brea.d crumbs, crushed dry cereal, fancy cracker crumbs or pretzels.

Each is delectable JfOi or Spicy Fried Chicken; To Hour or crunchy OraJife Glaxe: Grate peel from coaling-mix, add a little at an add half to tlaur mix- 15 glorious new lture Ior Coalln6 chicXcn. cooked, remove chickun and Nutmeg Allspice dishes. Mint Oregano Marjoram Savory Conandar Tarragon No. 4-Frlcd Chicken Chili Powder Poultry Seasoning Paprika Curry Powder keep warm Brain aU but 2 lablesp. drippings and browned bils- Stir in 2 Leasp.

corn si arch and Juice of 2 oranges, Stir, cooK whiJe mixture thickens Pour ovef i i Sprir.JsJe with remaining orange peel and chopped parsley No. 5--Pungent Orange Glaie: To Ihe orange glaze add Vi inusUrd- and A (eiieious, Idash of Tabasco. C--Chicken and Cook chicken, keep Slice large onions and rings, dip in seasoned flour or pancake mix, then fry in hot tpoly-unsainraicd pure vegetable oil; (375 degrees) for 3 mla. Turn occasionally. I 'Dram, sprinkle with salt No, T--Delhi Chicken; Keep fried chicken wajm.

To 2 tblsp. dripping: and browned bits add cup Lhinly sliced celery snd leaves (green is best). ciok sldwly 5 mm, Afld chicken broth, jlir well, cook 1 min. Add. 3 Jfjd quartered, and V4 cup cliuLiey.

Cover and cook 5 mir. Serve sauce with No, R--Chicken Almond Int: fried To 1 drippings And browned bits add eup (iivered almonds, blown lightly while Stirrlrtg. Siir in cup water, 2 tblsp rim en juice, 1 icasp. grated lemon pec) tesip. papn lea- Serve laueg 1 with chicken.

Garnish with chopped parslcy. BRIGHTEK A SUMMER MENU with this. Chicken that may be made with turkey or veal instead of lh chicken. Fol 1 May to scrvt main dtM 3 special luncheon, i molded main dish ideal. A hot MDP.

cool talad perfect warm weather menu. Try 1 Combine and heat a can of condensed la ma to soup with a can ot condensed chicken with rics soup, H4 soup caiu wit fir and Iwo ta- of cmmhled blue Follow with fresh fruit ealad lopped with Ltne sherbet. Perfect Chicken Mousse Thft elcver homrmaker with a busy schedule -welcomes slie can make beforehand when making her plitu int specifit euem. Molded anrt dishes are perfect choice. MOUSSE I plain fclitln rupi uld 3 copi dked oddked chicken, turkey or 1 cup 'i cop Jtlictd slutted 1 A cup blanched cup whipping cream, whipped CUPS tip bUlKr 3 lap.

Hit lip. celery flutanttte, optional Dash of pepper Sotlen pel alii in 4 cup cold miUc (or 6 minutes. Melt bulter in saucepan over low heat ind blend in flour Add milk slowly, stirring constantly and cook until sauce ii smooth and thickened. Remove from heat. Arid gelatin and itir unlil dissolved.

dressing Into mixture. Cool. fold In ntrtiainloK Ingredients. Pour Into lightly buttered (-cup ring mold or individual molrii. CM11 until Unmold on crisp lalari Oamlsli ivHh iiwiato and cucumber Serve with additional ihessirtg Makei 4 to 10 THEBFS TREASURE in this golden Stuffed Chicken Oriental: A subtly seasoned stuffing enhanced by 9 pinch of ground They Go Together Chicken in the Skillet The next time you feature corn 'ji chicken, try this recipe: 5 packages (1 pound each) chlcRen res ill, drumsticks, thighs or wings cop flour teaspoon salt Dash pepper tablespoon chopped onion poultry iMionlng clove larlie, minced I tablespoon! butter 1 cm 00 QUHCU) con- ol chicken coup Vt cup canned lorn a Iocs 2 tablespoon) a 111 or other while dinner wbiu Thaw chicken as directed on package: dust with mixture of (lour, Belt, Mnd pepper.

In ftlcillet, brown chicken, onion. poultry sea.wnlnK. and (Enrlic in butter. Add rcmnmlng In- Cover: cpok OPCT low heat IS mlmiirs or until chicken Ii tender, -aw imd then. K.ikcs 4 fervlnga.

Chicken India S-pnund chicken, -cut up 4 teaspoon black pepper teaspoon salt 1 IT pondered ginger pound butter or marjarini pints yopirt pinch tt chili powder Wipe chicken with damp cloth and dry. Prick all with sharp knile or lark and rub with the sill, pepper and ginger. Hell butter or margarine in heavy Dutrh oven. Add -chicken and bake it high temperature 10 turning, on nil sldos. Thtn diirc io Inw heat, add'jojurt and cover.

Baale frequentlj while cooklnjr. Dtirinj lut Jew minutes fprinXle with chiij powder ind Tobil cooking time Is itbout 41.