Category: POULTRY

• Make a paste with the flour, garlic and lemon juice.   
• Coat the chicken with the paste and leave for half an hour.
• Put a little olive oil in a sauce pan.   
• Scrape the paste off the chicken and keep for the next step.   I forgot to scrape off the paste, but it worked well as a coating and hubby enjoyed it so I guess you could do it either way.  Fortunately my pan wasn’t too hot that it burned and all worked out well.
• Add the chicken and the fennel seeds to the pan and fry the chicken on each side.  I also omitted the fennel seeds – thought I had some, but didn’t after all.
• If the paste is quite thick, thin it with a little water or stock then add it to the pan and stir with a wooden spoon. Since I messed up above, I did add a little stock (thought about using wine, but didn’t want to mess with her recipe since it smelled perfect).
• Then add the rest of the stock, sage, salt and pepper. 
• Bring to the boil then lower to a very gentle simmer for about 20 minutes.  
• Mix the egg yolk with a little lemon juice.    
• Remove the chicken from the pan.   
• Stir in the lemon juice.  Keep stirring as it thickens, but don’t let it boil.
• Serve the sauce over the chicken with rice or potatoes and vegetables.

SIMPLE CHICKEN & FEATHER DUMPLINGS
1 rotisserie chicken picked clean
chicken carcass with enough water to cover
1 medium Vidalia onion, chopped small
2 stalks celery, sliced
1 cup baby carrots, chopped
3 tablespoons Wondra flour
1 cup milk, room temperature
2 tablespoons butter

• Cover chicken carcass with water. Bring to a boil and reduce broth to 7 cups.
• Save 4 cups aside for making the dumplings.
• Pour 3 cups through sieve into a large saucepan. Set aside.
• Melt butter and saute’ vegetables.
• Whisk together milk and flour until smooth.
• Gradually whisk milk mixture into broth mixture until well blended.
• Add in sauteed vegetables and chicken pieces.
• Simmer until desired consistency.

DUMPLINGS
2 cups sifted cake flour
1 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon white pepper
1 egg, well beaten
3 tablespoons butter, melted
2/3 cup milk

• Sift together flour, salt, pepper and baking powder.
• Add egg, butter and enough milk to make a moist, stiff batter.
• Drop by teaspoonfuls into the boiling liquid.
• Cover and cook 15-20 minutes ~ Watch closely!
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SOUTHWEST GRILLED CHICKEN
2 pounds chicken wings
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon oregano
1 teaspoon sea salt
1/2 teaspoon pepper.
1/2 teaspoon garlic powder
1/2 cup hot red pepper jelly

• Heat gas grill to medium high or a charcoal grill to medium hot fire.
• Wash and dry chicken wings.
• Mix spices together until well blended.
• Sprinkle 2 tablespoons on the spice mixture over chicken pieces.
• When grill is hot rub the grate with oil and grill chicken 20 minutes or so.
• Combine remaining spices with jelly.
• Brush chicken pieces with jelly and cook another 5 minutes or so turning every few minutes until browned and crisp.
• Let stand 5 minutes.

SAUCY SPICY GRILLED BBQ CHICKEN
2 pounds chicken wings
salt & pepper
1/4 cup ketchup
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon garlic rice wine vinegar
1 teaspoon crushed red pepper flakes
2 green onions, minced

• Heat gas grill to medium high or a charcoal grill to medium hot fire. 
• Wash and dry chicken wings. 
•  Generously salt and pepper the wings. 
• When grill is hot rub the grate with oil and grill chicken 20 minutes or so, turning every few minutes until browned and crisp. 
•  In a small bowl whisk together the ketchup, soy sauce, vinegar, sugar, pepper flakes and half of the onions. 
• When wings are done either brush them with the sauce or transfer the wings to a large bowl and toss with sauce. 
• Sprinkle with remaining onions.

BBQ CHICKEN CHILE CORNBREAD REDNECK CUPCAKES makes 15-18 cupcakes

• Toss chicken pieces with BBQ sauce and set aside for an hour before preparing muffins.
• Preheat oven to 375 degrees.
• Prepare the cornbread and fill baking cups 2/3 full.
• Drain chicken pieces of excess sauce.
• Top with a layer of meat.
• Top with a very thin slice of cheese.
•  Bake 20 minutes or until cornbread tests JUST done with a toothpick or until cheese oozes and goozes into the chicken pieces.

CHILE CORNBREAD
15.25 oz. can white corn
4 oz. can chopped green chiles, drained REALLY well
8.5 oz. can cream corn
8 oz. sour cream
1 egg
1 box JIFFY (small blue box) Corn Muffin Mix
1/2 cup melted butter

• Mix all together by hand. 
• Pour into greased 9×9 pan. 
• Bake 45 minutes at 350 degrees. 
• If doubling recipe, use a 13×9 baking pan and bake at 350degrees for 1 hour or golden brown and set.

PARSLEY, SAGE, ROSEMARY & THYME CHICKEN
6-7 pound chicken
1/2 cup white wine
1/2 cup chicken broth
2 cups baby carrots
1/4 cup butter, softened
1/4 cup chopped fresh parsely leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 small onion, cut into eighths
4 cloves garlic, minced

• Preheat oven to 325˚.
• Generously grease baking dish.
• Scatter onions, carrots and garlic along the bottom.
• In a small food processor pulse 3/4 of all the leaves together until well blended.
• Add butter until well blended.
• Working from the large cavity end of the bird, use your fingers to loosen the skin form the meat.
• Using a rubber spatula, place 2/3 of the butter mixture under the skin on both sides of the breast bone.
• Spread the remaining butter over the outside of the bird.
• Generously sprinkle the entire bird with salt and pepper.
• Sprinkle with remaining herbs.
• Roast 1 1/2 hours or until desired temperature.
• Remove from pan and let rest 15-20 minutes.
• Strain vegetables and make gravy with drippings if desired.
• Carve and serve.