The Perdue Chicken Cookbook Part 13

_To increase the heat, you can push coals together, add more coals or lower the grilling surface, or fan the fire and tap the ashes from the coals.

_To decrease heat, raise the cooking grid or sprinkle coals with a little water.

_Cook white-meat poultry until juices run clear and the meat reaches an internal temperature of 170o to 175oF and dark meat to 180o to 185oF on a meat thermometer.

_Grill smaller poultry parts and Cornish game hens directly over a single layer of coals on an open grill or hibachi.

_Grill whole birds and larger parts using the indirect method in a covered grill. Place a drip pan beneath the bird; the pan should be slightly larger than the bird. Fill the pan halfway with water, and surround it with a double layer of coals to provide longer, slower, oven-like cooking. Add extra coals to the outer edge of the fire as needed to extend grilling.

_To reduce the chance of overbrowning, apply tomato- based sauces or those containing sugar or other sweeteners only during last 20 to 30 minutes of grilling.

_To make breast quarters grill more quickly and evenly, cut through the wing joint to break it and bring the wing closer to the grill.

_Chicken should be well-done. If you don't want to take the usual time it takes, cook your chicken partially in the microwave and then finish it on the grill.

_The basic guidelines for timing chicken on the grill are:

Parts$Cook dark meat 30 minutes, white meat 15 minutes, basting and turning every five or so minutes.

Halves$First, grill skin side down for 5 minutes, then cook covered, skin side up, 35-40 minutes.

Wings$10 minutes per side.

Whole$(about 3 and 1/2 pounds...About 1 and 1/4 to 1 and 1/2 hours in a covered grill, 1 and 1/2 to 2 hours on rotisserie.

_Use tongs rather than a fork to turn food gently without losing juices.

_If you plan to use marinade as a sauce to be served with chicken during the meal, be sure to cook it before using. You want to avoid the cross-contamination that can come from contact with the uncooked chicken. Temperatures over 140 degrees will destroy any microbes.

BEER-BE-CUED CHICKEN Serves 2-4 This is one of the National Chicken Cooking Contest winners. It's been adapted slightly, and this version has the reputation of being particularly popular with men.

1 can (12-ounces) beer 1 tablespoon dark mola.s.ses 1 tablespoon onion juice 2 tablespoons lemon juice 1/2 cup ketchup 1 teaspoon salt or to taste 1 chicken, cut in half lengthwise In a shallow dish combine beer, mola.s.ses, onion juice, lemon juice, ketchup and salt. Add chicken, cover, and marinate 3 hours or longer, refrigerated. Grill chicken 5 to 6 inches above medium-hot coals for 35 to 45 minutes or until cooked through. Turn and baste with marinade every 10 to 15 minutes.

BONELESS b.r.e.a.s.t.s TANDOORIServes 4 to 6 In many eastern countries, yogurt is a favorite ingredient for marinades used to flavor and tenderize meats. One of the most famous of these recipes is India's Tandoori Chicken, which takes its name from the clay stove called a tandor in which it is cooked.

8 boneless, skinless chicken breast halves 1 cup plain yogurt 1/2 cup b.u.t.ter or margarine 1/4 cup fresh lemon juice 2 large cloves garlic, minced 1 teaspoon cinnamon 1 teaspoon ground c.u.min 1 teaspoon ground ginger 1 teaspoon turmeric 2 teaspoons ground coriander salt and ground pepper to taste lemon wedges for garnish 1/2 cup melted b.u.t.ter In large bowl combine yogurt, b.u.t.ter, lemon juice and spices. Place chicken b.r.e.a.s.t.s in mixture and turn to coat well. Cover and marinate for 3 hours or longer, refrigerated. Remove chicken from marinade and grill 5 to 6 inches above medium-hot coals for 10 minutes Turn and baste 2 to 3 times with marinade. Serve with lemon wedges.

BRANDY-ORANGE BARBECUED CORNISHServes 2-4 When choosing the brandy for this, I'd recommend a California brandy in preference to an imported one. The California ones tend to be lighter and more fruity, which makes them appropriate for this recipe.

2 fresh Cornish hens 1 tablespoon vegetable oil 2 tablespoons fresh lemon juice, divided 1/2 teaspoon ground ginger, divided salt and ground pepper to taste 1/4 cup orange marmalade 1 tablespoon brandy With kitchen string, tie drumsticks together. Rub hens with oil and 1 tablespoon lemon juice; sprinkle with 1/4 teaspoon ginger, salt and pepper.

In small bowl, combine marmalade, brandy, remaining lemon juice and ginger; set aside. Place hens on grill breast side up. Grill, covered 5 to 6-inches above medium-hot coals 50 to 60 minutes. After 40 minutes, brush hens with brandy-orange sauce. Cook, basting 3 to 4 times, until juices run clear with no hint of pink when thigh is pierced.

CHICK KEBABSServes 6 These chick kebabs go wonderfully with rice. As someone who grows rice commercially, it hurts me to say this, but for this recipe, I recommend a kind of rice I don't grow, the long grain kind that cooks up fluffy with each grain separate. (I grow short or medium grain rice which is always sticky, no matter how you cook it.) 6 boneless, skinless chicken breast halves 1/4 pound small, fresh mushrooms 1 can (7-1/2-ounces) whole white onions 1 green pepper, cut in one-inch squares Marinade: 1/4 cup oil 2 tablespoons vinegar 1 can (8-ounces) crushed pineapple 1 cup ketchup 2 tablespoons soy sauce 1 teaspoon curry powder 3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried 2 tablespoons brown sugar 1-1/2 teaspoons salt or to taste 2 teaspoons ground pepper 1 tablespoon fresh lemon juice 1 tablespoon cornstarch 1/2 cup water Cut chicken b.r.e.a.s.t.s into 1-inch cubes. Alternate chicken on skewers with mushrooms, onions and green pepper, then lay flat in shallow baking dish. Combine marinade ingredients except flour and water. Pour marinade over skewers. Cover and store in refrigerator 3 to 4 hours or overnight. Baste kebabs with marinade and grill 4 to 5 inches above medium-hot coals for 6 to 8 minutes until chicken is lightly browned and cooked through. In a small bowl dissolve cornstarch in water. Place remaining marinade in a small saucepan. Stir in cornstarch and heat, stirring until sauce is slightly thickened. Serve sauce over kebabs and rice.

CHICKEN ALMONDINEServes 6-8 You can save money buying the sesame seeds for this recipe in bulk, either from your supermarket or health food store.

The one drawback to buying them in bulk is that they have a limited shelf life and at room temperature, they can develop an off-taste due to rancidity. Keep bulk sesame seeds refrigerated or frozen if you won't be using them in a week or so.

8 boneless, skinless chicken breast halves 1-1/2 teaspoons salt or to taste 1/2 teaspoon paprika 6 tablespoons sesame seeds 8 tablespoons b.u.t.ter or margarine, melted 8 tablespoons sliced almonds 8 tablespoons dry vermouth aluminum foil Season chicken with salt and paprika; then roll in sesame seeds. Place each chicken piece in center of piece of foil; fold sides up to vertical position to hold liquids. Place 1 tablespoon b.u.t.ter, 1 tablespoon almonds and 1 tablespoon vermouth on each chicken piece. Close foil over chicken and seal well. Place packets on grill 5 to 6 inches above hot coals. Cook about 20 minutes, turning 2 to 3 times until chicken is cooked through.

CHICKEN TARRAGONServes 4 To make breast quarters grill more quickly and evenly, remember to cut through the wing joint to break it and bring the wing closer to the grill.

1 chicken, quartered 1/2 cup fresh lime juice 1/4 cup vegetable oil 1/2 cup chopped onion 1/3 cup chopped fresh tarragon or 2 tablespoons dried salt and ground pepper to taste Working from the cut side of breast and thigh quarters, carefully use fingers to separate skin from flesh and form a "pocket." In large bowl, combine lime juice and remaining ingredients. Place chicken in marinade and spoon some marinade between skin and flesh. Cover and refrigerate 1 hour or longer.

Drain chicken, reserving marinade. Grill chicken, uncovered, 5 to 6-inches above medium-hot coals 35-45 minutes or until cooked through, turning and basting frequently with marinade.

CHUTNEY BURGERSServes 4-6 Try this "Yogurt Sauce" along with the Chutney Burgers. In a small bowl combine 1/2 cup yogurt, 2 tablespoons chopped scallions, 2 teaspoons lemon juice, 1/2 teaspoon sugar, 1/4 teaspoon salt and a dash of Cayenne pepper.

1 package fresh ground chicken (about 1 pound) 2 tablespoons chutney 1 tablespoon fresh lemon juice 1/4 cup chopped scallion 1 teaspoon salt 6 individual pita pockets

In a mixing bowl, combine chicken and remaining seasonings.

Form into 4 to 6 burgers. Grill on lightly oiled surface, 5 to 6 inches above medium-hot coals, 5 to 6 minutes per side, or until burgers are cooked through. Serve in lightly toasted pita pockets topped with "Yogurt Sauce".

CONFETTI BURGERSServes 4-6 A neat accompaniment for Confetti Burgers is halved Kaiser rolls, brushed with olive oil flavored with garlic. Place on outer edges of grill a few minutes until lightly toasted.

1 package fresh ground chicken (about 1 pound) 1/4 cup oat bran or bread crumbs 1/4 cup finely chopped onion 1/4 cup diced tomato 1/4 cup finely chopped carrot 1/4 cup finely chopped celery 1/4 cup finely chopped green pepper 1 tablespoon Worcestershire sauce 1 tablespoon fresh lemon juice 1 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoon ground black pepper 6 Kaiser rolls

In a mixing bowl combine chicken with vegetables and seasonings. Form into 6 burgers. Grill on lightly oiled surface 5 to 6-inches above medium-hot coals for 4 to 6 minutes per side or until burgers are cooked through.

Serve on toasted Kaiser rolls.

CHINESE GRILLED DRUMSTICKSServes 2-4 Hoisin sauce is available in Chinese groceries. It's slightly sweet, and thick, somewhat like ketchup.

5 roaster drumsticks salt and ground pepper to taste 1/4 cup hoisin sauce 2 tablespoons dry sherry 2 tablespoons cider vinegar 2 tablespoons honey 1 teaspoon minced fresh ginger 1 clove garlic, minced Season chicken to taste with salt and pepper. In a shallow bowl combine remaining ingredients. Roll drumsticks in sauce, reserving excess. Wrap drumsticks individually in aluminum foil, adding a spoonful of sauce to each package.

Grill 6 to 8-inches from hot coals, or bake 1 hour at 375oF, turning once. Unwrap drumsticks and place on grill, or broiling pan. Pour drippings from foil packages and remaining sauce into a small saucepan and heat. Grill or broil drumsticks turning and basting frequently with sauce for 15 minutes or until cooked through.

FIRE EATERS' CHICKENServes 4 This recipe gets its name from the rather large quant.i.ty of red pepper. If children and other non-fire eaters will be eating this, you will probably want to decrease the amount of red pepper substantially.

4 boneless, skinless chicken breast halves 3 tablespoons fresh lemon juice 2 tablespoons olive oil 2 garlic cloves, minced 1 teaspoon paprika 1/2 to 1 teaspoon crushed red pepper or to taste 1/2 teaspoon salt or to taste Lemon wedges (optional) In shallow dish, combine lemon juice, olive oil, garlic, paprika, pepper and salt. Add chicken to marinade, turning to coat both sides. Cover and refrigerate 1 hour or longer.

Drain chicken, reserving marinade. Grill chicken b.r.e.a.s.t.s, uncovered, 5 to 6-inches above medium-hot coals 6 to 8 minutes on each side until cooked through, basting occasionally with marinade. To serve, garnish with lemon wedges.

GAME HENS PESTOServes 4 Pesto is a sauce made with basil, parsley, garlic, olive oil and Parmesan cheese. If you're looking for a shortcut, you might be able to find ready-made Pesto in your supermarket.

2 fresh Cornish game hens 1/4 cup olive or salad oil 1/4 cup minced fresh basil or 1 tablespoon dried basil 1/4 cup minced fresh parsley 2 tablespoons grated Parmesan cheese 1 small clove garlic, minced 1/2 teaspoon salt or to taste 1 can (8-ounces) minced clams, drained 2 tablespoons dry white wine (optional) Halve hens lengthwise and remove backbones. Place 1 half on each of four 14-inch squares of heavy duty aluminum foil. Turn up edges of foil.

In bowl, blend oil, basil, parsley, cheese, garlic and salt. Add clams and wine. Divide among packets, spooning over hens. Bring two opposite sides of foil together and close packets securely using several folds and turning up ends to seal. Cook 4 to 6 inches above hot coals, 30 to 40 minutes, until cooked through, turning packets twice.

Packets may also be baked at 400oF for about 30 minutes.

GRILLED BREAST STEAK SALADServes 4 If you have leftovers, use them in a sandwich.

1 roaster boneless breast 3 tablespoons b.u.t.ter or margarine, melted 1-1/2 teaspoons Worcestershire sauce 1/4 teaspoon paprika salt and ground pepper to taste 1/4 cup red wine vinegar 2 teaspoons Dijon mustard 3/4 cup olive or vegetable oil 3 tablespoons minced red onion 3 cups spinach leaves, sliced into 1/2" strips 3 cups thinly sliced red cabbage Flatten breast halves slightly between sheets of plastic wrap. Combine b.u.t.ter, Worcestershire sauce, paprika, salt and pepper. Brush sauce liberally over chicken. Grill 5 to 6 inches above medium-hot coals for 8 to 10 minutes on each side or until cooked through. Remove and slice thinly on the diagonal. Combine vinegar and mustard in a small bowl. Slowly whisk in oil. Add red onion and season with salt and pepper. Place 2 cups spinach and 2 cups cabbage in a salad bowl. Arrange half of the chicken slices over top and spoon half of the dressing over all.

GRILLED CORNISH WITH VEGETABLESServes 2 If you want to skip tying the legs together, as called for in this recipe, the hens won't hold their shape as well and will look more relaxed. The advantage is that you may feel more relaxed.

2 fresh Cornish game hens salt and ground pepper to taste 2 tablespoons b.u.t.ter or margarine 1 medium carrot, cut into thin strips 1 small leek, cut into thin strips 1 rib celery, cut into thin strips 1/4 cup apple juice 1 tablespoon minced fresh parsley Season hens inside and out with salt and pepper. Tie legs together and fold wings back. Place each hen on an 18-inch square of heavy duty aluminum foil. Dot with b.u.t.ter.

Divide vegetables and apple juice among foil pieces. Fold edges up and seal tightly. Place packets on grill 5 to 6 inches above hot coals. Cook 60 to 70 minutes, turning 2 to 3 times until hens are cooked through. Or bake at 400oF one hour or until juices run clear with no hint of pink when thigh is pierced. Open foil packages carefully and sprinkle with parsley.

GRILLED DRUMSTICKS WITH FRUIT MUSTARDServes 2-4 Do you remember in the early 1980s a fast food chain had a popular advertising campaign based on the slogan, "Where's the beef?" One of my favorite Perdue ads is a full page ad showing Frank holding a drumstick with a big bite missing.

He's looking out at you, his eyebrows raised quizzically as he asks, "Who cares where the beef is?"

This recipe could have been used to cook the drumstick shown in the ad.

5 roaster drumsticks salt and ground pepper to taste 8 ripe apricots, or 1 can (16-ounces) drained and coa.r.s.ely chopped 1 tablespoon fresh lemon juice 1/4 cup Dijon mustard 3 tablespoons dark brown sugar 1/4 cup brandy 1 teaspoon Worcestershire sauce Season drumsticks with salt and pepper. Toss apricots with lemon; add remaining ingredients and toss. Wrap drumsticks individually with aluminum foil, adding a spoonful of sauce to each package. Grill 5 to 6 inches above hot coals or bake at 375oF for 1 hour, turning once. Unwrap drumsticks and place on grill, or broiling pan. Add drippings from foil packages to remaining sauce. Grill or broil drumsticks turning and basting frequently with sauce for 15 minutes or until cooked through.

GRILLED CUTLETS COSTA DEL SOLServes 4 This is one of Perdue's most popular and most requested recipes.

4 roaster boneless thigh cutlets 1/3 cup dry sherry 1 teaspoon paprika 1 teaspoon ground c.u.min 1 teaspoon sugar 1 teaspoon white vinegar salt and ground pepper to taste 1 clove garlic, minced Place cutlets between sheets of plastic wrap and pound to 1/2" thickness. In a shallow dish combine remaining ingredients. Add chicken and marinate for 1 hour or longer, refrigerated. Grill chicken 5 to 6 inches above medium-hot coals for 15 to 20 minutes or until cooked through. Turn and baste with glaze 2 to 3 times.

GRILLED CUTLETS GREEK STYLE WITH OLIVE OILServes 4 Olive growers like to point out that the lowest mortality rates due to cardiovascular disease are found on the Greek island of Crete where olive oil consumption is highest.

4 roaster boneless thigh cutlets 2 cloves garlic, minced 2 tablespoons fresh lemon juice, divided 6 tablespoons olive oil, divided 1/3 cup plain yogurt 1 teaspoon dried oregano salt and ground pepper to taste 4 ripe tomatoes, cut into wedges (3 cups) 2 cuc.u.mbers, peeled, halved and cut into 1/2" slices (3/4 cup) 2 tablespoons minced, fresh parsley or mint 1/2 cup pitted ripe olives Place cutlets between two sheets of plastic wrap and pound to 1/4" thickness. In a shallow dish whisk together garlic, 1 tablespoon lemon juice, 2 tablespoons olive oil, yogurt, oregano, salt and pepper. Add cutlets and turn to coat with marinade. Cover and marinate for 3 hours or longer, refrigerated. Grill cutlets 4 to 6 inches above medium-hot coals for 3 to 4 minutes on each side or until cooked through.

In a large bowl, combine tomatoes, cuc.u.mbers, red onion, black olives, remaining lemon juice, 4 tablespoons olive oil and salt and pepper to taste. Sprinkle with parsley or mint before serving. Cutlets may be served hot with salad as a side dish or served cold sliced and added to salad.

GYPSY BURGERS Serves 4-6 What I like best about chicken burgers, as opposed to hamburgers, is that chicken burgers don't shrink much when you cook them.

1 package fresh ground chicken 3/4 cup chopped scallion, divided 1/2 cup sour cream, divided 2 teaspoons paprika 1 teaspoon salt 1/4 teaspoon ground pepper Pinch Cayenne pepper 8 to 12 slices Italian or French bread

In a mixing bowl, combine chicken, 1/3 cup scallions, 2 tablespoons sour cream, and remaining ingredients. Form into 4 to 6 burgers. Grill on lightly oiled surface 5 to 6 inches above medium-hot coals, 5 to 6 minutes per side or until cooked through. Serve on toasted slices of Italian or French bread, topped with sour cream and scallions.

PHOTO: Hawaiian glazed wings HAWAIIAN GLAZED WINGSServes 2-4 The natural juiciness of chicken wings makes them a good choice for barbecuing. This can make either a nice meal for a few, or appetizers for several.

10 chicken wings 1/2 cup vegetable oil 2 tablespoons fresh lemon juice 1/2 teaspoon seasoned salt or to taste Marmalade Pineapple Glaze: 1/4 cup orange marmalade 1/4 cup pineapple preserves 1/2 cup soy sauce 1 teaspoon Dijon mustard 2 tablespoons white wine vinegar In a large bowl toss wings with vegetable oil, lemon juice and seasoned salt. In a small bowl combine glaze ingredients. Drain wings and grill 6 to 8 inches above medium-hot coals for about 20 minutes or until golden brown and cooked through. Turn and baste 2 to 3 times with glaze.

HERB BARBECUED b.r.e.a.s.t.sServes 4 Frank always removes the skin from chicken, and often, that means losing some of the herbs and spices. I like this recipe because even if you remove the skin at the end of the barbecuing, the flavoring is still there.

4 chicken breast halves 1/2 cup softened b.u.t.ter or margarine 2 tablespoons chopped scallions 2 tablespoons minced, fresh parsley 1 and 1/2 teaspoons minced, fresh rosemary, or 1/2 teaspoon dried 1/2 teaspoon salt or to taste 1 small clove garlic, minced 1/8 teaspoon ground pepper Working from the wide "neck end" of b.r.e.a.s.t.s use finger tips to carefully separate skin from meat to form a pocket. In a small saucepan combine remaining ingredients. Place about 2 tablespoons of b.u.t.ter mixture in pocket of each breast. Close skin flap at neck edge with a small skewer or toothpick. Melt remaining b.u.t.ter mixture and reserve for basting. Grill chicken 6 to 8 inches above medium-hot coals for 25 to 30 minutes or until cooked through turning and basting chicken every 8 to 10 minutes with b.u.t.ter.

HONEY MUSTARD GRILLED HENS Serves 2 I've found that hens cook a little faster and are more attractive when served if you remove the backbone before cooking.

2 fresh Cornish game hens salt and ground pepper to taste 4 tablespoons b.u.t.ter or margarine 2 tablespoons honey 1 1/2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce Halve hens and remove backbones. (See page ___ for directions on doing this.) Season with salt and pepper.

In a small saucepan, melt b.u.t.ter; stir in remaining ingredients. Grill hens 6 to 8 inches above hot coals 20 to 30 minutes or until cooked through, turning often.

Baste with sauce during last 10 minutes of cooking time.

HOT AND SPICY PICK-OF-THE-CHICKServes 4-6 Are you familiar with the spice, "c.u.min", called for in this recipe? It's the dried fruit or seed of a plant in the parsley family. It's sometimes subst.i.tuted for caraway seed and is a princ.i.p.al ingredient in both curry powder and chili powder.

1 jar (5-ounces) roasted peppers, drained 1 can (4-ounces) mild green chilies, drained 2 tablespoons brown sugar 2 tablespoons vegetable oil 2 tablespoons lime juice 1-1/2 teaspoons Tabasco 1 teaspoon ground c.u.min 1 teaspoon salt or to taste 2 to 3 sprigs fresh coriander (optional) 1 package chicken parts (about 3 pounds) In food processor or blender, combine all ingredients except chicken; puree until smooth. Set aside 1/2 cup sauce.

Grill chicken, uncovered, 5 to 6-inches above medium-hot coals 40 to 50 minutes or until cooked through, turning and basting with remaining sauce 3 to 4 times during grilling.