Category Archives: Poultry

Chicken BLT Underwood Spreads Style

Spreadable meat? Not fancy enough for food snobs? If you grew up in the States, chances are you tasted an Underwood deviled ham or chicken spread. Chances are you still enjoy ’em.

1 can (4.25 ounce) Underwood(R) Chicken Spread
1 Tablespoon mayonnaise
1 Tablespoon grated Parmesan cheese
2 slices crumbled cooked bacon
4 slices of bread, toasted
1 tomato, sliced
lettuce leaves

In a small bowl, combine Chicken Spread, mayonnaise, grated Parmesan and bacon pieces. Chill, covered for about 30 minutes. Spread chicken mixture evenly over two slices of toasted bread. Arrange tomato slices and lettuce on top of chicken mixture and top with remaining slices of toasted bread.

Weber Style Chicken Breasts

Try this grilling method for perfect chicken pieces. Brown directly above coals, then add a drip pan to finish off.

2 whole chicken breasts, halved, and boned
1/4 teaspoon salt
1/8 teaspoon pepper

Remove skin from chicken breasts, if desired. Rinse chicken and pat dry. Season with salt and pepper. Place in center of cooking grate. Brown by turning frequently for 8 minutes.

Add a drip pan above the coals, under the grate. Finish the chicken pieces off. Turn and continue cooking for about 5-8 minutes or until chicken is no longer pink and the juices run clear when pierced with fork.

Chicken Curry – Chef Paul Style

Serve this magic curry over rice with lots of sauce and your friends and family will love you more.

2 Tablespoons plus 1 – 1/4 teaspoons curry powder reserved
1 Tablespoon Chef Paul Prudhomme’s Poultry Magic(R) or Meat Magic(R) or Vegetable Magic(R)
3/4 teaspoon ground cinnamon
1/2 teaspoon ground tumeric
1/2 teaspoon ground coriander

1 lb. boneless chicken, cut into bite-size pieces, about 2 cups
4 Tablespoons unsalted butter
3 cups chopped onions
5 Tablespoons chopped jalapeno peppers
2 cups unpeeled chopped apples
1 cup sliced bananas
1/3 cup raisins
1/2 cup pecan pieces, roasted
1 – 1/2 cups chicken stock
3/4 cup unsweetened coconut milk
1/2 cup coconut flakes, tightly packed

Thoroughly combine the seasoning mix ingredients in a small bowl. Season the chicken evenly with 1 Tablespoon of the seasoning mix.

In a 4-quart saucepan combine the butter, onions, jalapeno peppers and the remaining seasoning mix. Stir frequently over high heat until the butter melts, about 5 minutes. Reduce heat to medium and cook for 20 minutes, stirring and scraping occasionally. Add half of the apples, the bananas, raisins and pecans. Cook, stirring frequently, until mixture is fairly mushy, about 20 minutes. (Add a little more butter if the mixture seems too dry.)

Increase the heat to high and add the chicken and the remaining apples. Stir frequently until the chicken becomes opaque, about 3 minutes. Add the remaining ingredients except rice and stir and scrape the pan well. Reduce heat to medium and simmer for 15 minutes.

Serve 3/4 cup of sauce and 3/4 cup of hot cooked rice per person.

Prepare ahead of time: 4 – 1/2 cups hot cooked rice

Attributed to: Chef Paul Prudhomme, (C)1999. Reprinted with permission.

Chicken with 40 Cloves of Garlic

I think the name says it all…

One 3 – 1/2 pound chicken
Salt and freshly ground black pepper
1 bouquet garni (1 bay leaf, 1 sprig each fresh thyme, parsley, rosemary, tied into a bundle with string
1/4 cup Extra Virgin Olive Oil
40 unpeeled garlic cloves (about 4 small heads)
2 Tablespoons Pernod

Preheat oven to 350 degrees F. Rub chicken inside and out with salt and pepper. Place bouquet garni in the cavity, tuck the wings under the back, and tie legs with string.

Place chicken in an oven-proof casserole. Combine oil, garlic cloves and salt and pepper to taste in a small bowl. Then pour over chicken and around chicken. Sprinkle chicken with Pernod, cover, and roast for 1 hour. Remove cover, increase heat to 400 degrees F, and continue roasting until brown, about 20 minutes. Test for doneness by piercing with a fork: the juices should run clear.

Remove from oven and allow to rest for 15 minutes before carving. Carve chicken and arrange on a serving platter surrounded with cooked garlic cloves. To eat garlic, squeeze interior out of peel with flat side of a knife and spread on chicken or on toasted French bread.

Herb Roast Chicken from Grandma’s Kitchen

A savory stuffed chicken for any occasion, not just special ones.

1 roasting chicken (about 4 pounds)
1 (12 oz.) package herbed bread stuffing
1 cup water
3 Tablespoons butter
1 large onion, chopped
3/4 cup frozen chopped spinach, thawed
2 oz. prosciutto or baked ham, cubed
2 cloves garlic, minced
2 teaspoons dried sage
1/2 teaspoon dried rosemary
2 Tablespoons heavy cream
2 Tablespoons lemon juice

Preheat oven to 350 degrees F. Place roasting rack in large roasting pan. Rinse chicken and pat dry with paper towels.

In a large bowl, toss stuffing with 1 cup water. In large skillet, melt butter over medium heat. Add onion, spinach, prosciutto, garlic, sage and rosemary to skillet; saute until tender, about 5 minutes. Add spinach mixture to stuffing. Stir in heavy cream and lemon juice; mix well.

Spoon stuffing loosely into chicken cavity, filling about 3/4 full. Fold skin over openings and close with metal skewers. Tuck wings under chicken. Place on roasting rack.

Roast chicken until an instant-read thermometer, inserted in the thigh, not touching bone, registers 180 degrees F. Chicken should be golden on the outside, about 1 hour and 45 minutes.

Turkey Breast ala Speedy

Although I am not a fan of meat cooked in a microwave here is a, sort of quick, method that produces very tender slices of turkey breast.


4 to 7 pound turkey breast, thawed
1 Reynolds Oven Bag, large size (14″ x 20″)
1 Tablespoon flour
1 medium onion, sliced
2 stalks celery, sliced
1 Tablespoon vegetable oil
1 teaspoon seasoned salt
1/8 teaspoon pepper


Shake flour into Reynolds Oven Bag, temporarily twist it shut and rotate it to coat all of the insides. Place the bag in a 2″ microwave-safe baking dish.

Add onion and celery to bag. Arrange ingredients in an even layer. Brush turkey breast with vegetable oil. Sprinkle with seasoned salt and pepper. Place turkey breast on top of vegetables in bag. Close the bag with the included nylon tie. Cut six 1/2″ slits in the top.

Microwave on MEDIUM or 50% Power until turkey breast registers 170 degrees F on a microwave safe meat thermometer, about 11-13 minutes per pound. Rotate dish every 15 minutes. If you don’t have a microwave safe thermometer probe, test for internal temperature every 15 minutes starting at 45 minutes. Let stand 10 minutes before serving.

Sunshine Barbecue Chicken

Grilling purists will cry foul, but here is a quick way to make tasty barbecue chicken, when the weather outside is frightful.

8 skinless chicken pieces
1 Reynolds Oven Bag, large size (14″ x 20″)
2 Tablespoons flour
1 cup of your favorite barbecue sauce
1/4 cup orange juice


Preheat your oven to 350 degrees F. Shake flour into Reynolds Oven Bag, temporarily twist it shut and rotate it to coat all of the insides. The flour keeps the bag from popping in the oven. Place the bag in a 13″ x 9″ x 12″ baking pan.

Add barbecue sauce and orange juice to bag. Squeeze bag to blend in flour. Add chicken to the bag. Turn bag to coat chicken with sauce. Arrange chicken in an even layer in the bag, in the pan.

Close the bag with the included nylon tie. Cut six 1/2″ slits in the top.

Bake until chicken is tender, 45 to 50 minutes. Remove the chicken, stir the remaining sauce and spoon over chicken before serving.

Mexican Seasoned Chicken Halves with Foster’s Fiesta Platter

* 8 – (1 to 1.5 – pound) Chicken halves marinated in any combination of mexican seasonings with a light sprinkling of chili powder and marinated at least overnight (this is a slightly dryish marinade).


* 2 – 16 oz cans of refried beans with 3 finely chopped green onions blended in, and 1/4 pound Queso Blanco folded in after the onions. (just heat on low while you are cooking the following rice).

* Seasoned Rice, I cheated and used a “bag ‘O blend” type. But it was recommended by the butcher at my local Latino Meat Market (Carniceria) in Glendale. (I’ll get the address for you later). They have both chicken and pork, already cut up and sitting in the afore mentioned red marinate, ready for the grill.

* 1 Pickled egg per plate, slice with hard boiled egg slicer and lay along the middle of the dish to border the area where the chicken will sit.

* Mexican style iceberg lettuce salad, sliced not chopped or torn, (Full round sliced beefsteak tomatoes, paper thin slices of small red radishes, fragrant slices of sweet onion separated into half rings, no dressing needed, once that chicken hits the plate.