The Perdue Chicken Cookbook Part 14

Serve reserved 1/2 cup sauce as a condiment with grilled chicken.

Oriental Grill "KUNG FU" CUTLETS Serves 4 When you see the sweet potatoes called for in this recipe, you might wonder, "Is there's a difference between sweet potatoes and yams?" And if there is a difference, "Does it matter?" According to sweet potato grower Tom Archibald from California, there is and it does. "The sweet potato's texture is close to an Irish potato's, while the yam's is moister and less firm and doesn't hold up as well," he says. "You can tell the difference between them because the sweet potato is light-skinned, while the yam has a bronze- colored or reddish skin."

4 boneless, skinless chicken breast halves or 1 package thin sliced roaster breast 2 sweet potatoes, scrubbed but not peeled 8 scallions, trimmed 1 tablespoon soy sauce 1 teaspoon sesame or vegetable oil 1/2 teaspoon ground pepper 1/2 cup tonkatsu sauce (recipe follows, or use bottled version) Place chicken b.r.e.a.s.t.s between sheets of plastic wrap and pound to 1/2 inch thickness. Skip previous step if using thin sliced roaster breast. Cut sweet potatoes into 1/2- inch slices. Place chicken and potatoes in a shallow bowl with scallions, soy sauce, oil and pepper; toss well.

Grill cutlets and potato slices 6 to 8 inches above medium- hot coals for 8 to 10 minutes per side or until cutlets are cooked through and potato slices tender. Grill scallions 10 minutes, turning once. Serve grilled cutlets and vegetables with tonkatsu sauce as condiment; add a favorite cole slaw as side dish.

Tonkatsu Sauce: In small bowl, combine 1/4 cup sweet and sour sauce, 1 tablespoon soy sauce, 2 teaspoon white vinegar, and 1 teaspoon Worcestershire sauce.

LEMON SPECIAL CHICKEN Serves 2-4 If you don't want to barbecue a half chicken, subst.i.tute chicken parts.

See table on page 12 for amounts to equal a whole chicken.

1 chicken, cut in half lengthwise 4 tablespoons b.u.t.ter or margarine, melted 1/2 teaspoon paprika 2 tablespoons sugar 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon salt or to taste 1/2 teaspoon ground pepper Grill chicken halves 5 to 6 inches above medium-hot coals for 35 to 45 minutes or until cooked through. In a small saucepan combine remaining ingredients. Make sauce of b.u.t.ter or margarine, paprika, sugar, lemon juice and Worcestershire. Turn and baste chicken with b.u.t.ter sauce 2 to 3 times.

MAHOGANY BARBECUED HENSServes 2 People often ask Frank if a Cornish game hen is a separate breed from regular chickens. The answer is mostly no and a little bit yes. Cornish game hens are young chickens, usually around five weeks; if they were just a couple of weeks older, they'd be sold for broilers, except for the Perdue ones. Perdue Cornish come from the Roaster breed which Perdue geneticist Norman Lupean developed, and which is only available through Perdue. Unlike broilers, roasters reach market size at twelve weeks. Both Perdue Cornish and the Oven Stuffer Roasters were bred to have the broadest, meatiest b.r.e.a.s.t.s in the industry.

2 fresh Cornish game hens 1/4 cup mustard 1/4 cup grape jelly 2 tablespoons oil Halve hens and remove backbones. In a small bowl combine remaining ingredients. Grill 5 to 6 inches above medium-hot coals for 30 to 40 minutes until cooked through, turning 2 to 3 times. Baste with mustard mixture during last 15 minutes.

MEXICALI CHICKENServes 4-6 When you buy a chili powder for use in a Mexican dish like this one, you can be pretty sure that as long as you stick with the same brand, it will be about the same "heat" next year as it was last year. Having this kind of quality control is difficult because, first, there are more than 5000 known varieties of chilies, each with their own degree of "heat" and second, the same variety grown in a different climate or different year will vary considerably. The chili powder manufacturers get a consistent product by adjusting the formulations each year.

1/3 cup fresh lime juice 1/3 cup white vinegar 1 teaspoon chili powder 1 teaspoon salt or to taste 1/4 teaspoon ground pepper 1 whole roaster breast 2 tablespoons chopped, mild green chilies 1/4 cup ketchup Tabasco In large bowl, combine lime juice, vinegar, c.u.min, chili powder, salt and pepper. Place breast in marinade; cover and refrigerate 1 hour or longer. When coals are hot, arrange around drip pan filled halfway with water, close all vents. Drain breast, reserving marinade. Place breast skin side down on grill over drip pan. Grill, covered, 50 to 55 minutes, turning occasionally.

Meanwhile, in small saucepan over medium-high heat, combine reserved marinade, green chilies, ketchup and Tabasco to taste; bring to a boil. Reduce heat to low; simmer until slightly thickened. Remove from heat and brush over chicken during last 10 minutes of cooking time. Serve chicken with remaining sauce.

Grilled Fiesta Lunch MEXICALI CUTLETSServes 4 You could just heat the cutlets in the microwave, but the smoke from the barbecue will produce a particularly delicious result.

1 package breaded chicken breast cutlets, ready to eat 4 slices Monterey Jack or mild cheddar cheese 8 flour tortillas 1 ripe tomato, sliced 1 ripe avocado, sliced 1/2 cup sour cream 1/4 cup Mexican salsa Grill cutlets 5 to 6-inches above hot coals 3 to 4 minutes on each side or until crisp, browned and sizzling. In last 3 to 4 minutes, place a slice of cheese on each cutlet to melt. While cutlets are grilling, sprinkle tortillas with few drops of water and wrap in aluminum foil. Warm tortillas along edge of grill.

To serve, remove grilled cutlets to serving plates and top with tomato and avocado slices; add dollops of sour cream and salsa. Pa.s.s warm tortillas.

MISSISSIPPI SMOKY BARBECUED DRUMSTICKSServes 2 Try serving these with drumsticks frills for a special decorative touch. Fold heavy white paper (7-inches by 9- inches) in half, lengthwise. Fold in half lengthwise again and tape long edges closed. This produces a strip measuring 9-inches by 1-3/4-inches. Cut strip into two 4- 1/2-inch strips. On each, slash 1-inch cuts at 1/4-inch intervals along the entire length of the untaped folded edge. To "fluff" frills, press top of slashed edge. Tape frills in place around drumsticks just before serving.

5 roaster drumsticks salt and ground pepper to taste 1/4 cup finely chopped onion 1/4 cup finely chopped green pepper 1/2 cup ketchup 1 tablespoon Worcestershire sauce 1-1/2 teaspoons liquid smoke (optional) 2 tablespoons dark brown sugar 2 tablespoons cider vinegar 1/2 teaspoon cinnamon 8 to 12 drops Tabasco, or to taste Season drumsticks with salt and pepper. In a shallow dish 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 at 375oF 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.

NORTH CAROLINA GRILLED CHICKEN Serves 4-6 This was a National Chicken Cooking Contest winner.

2 chickens, cut in half lengthwise 1 cup b.u.t.ter or margarine (2 sticks), melted 2 envelopes (6-ounces each) Italian salad dressing mix 1/2 cup fresh lime juice 1 teaspoon salt or to taste Place chicken in a shallow dish. In a measuring cup combine remaining ingredients and pour over chicken; cover and refrigerate. Melt b.u.t.ter or margarine in saucepan.

Marinate turning occasionally, for 3 to 4 hours or overnight. 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.

PEPPERY GRILLED THIGH SALADServes 4 The arugula called for in this recipe is not essential and you can subst.i.tute watercress or even iceberg lettuce if you have to. But if you can find it, it's a fresh attractive taste. I used to grow arugula in my back yard garden, using seeds a friend brought back for me from Italy.

4 boneless roaster thigh cutlets 1 teaspoon coa.r.s.ely ground or cracked black pepper 3 tablespoons Worcestershire sauce, divided 1/2 cup olive oil or vegetable oil, divided salt to taste 1 tablespoon Dijon mustard 2 tablespoons wine vinegar 1 tablespoon minced shallot or scallion 1 small head bibb or Boston lettuce, torn into pieces 1 bunch arugula, well rinsed, torn into pieces 1 head Belgian endive, torn into pieces 1/2 pound green beans, cooked tender-crisp 1 tablespoon minced fresh basil (optional) 1 tablespoon minced fresh parsley Open cutlets and flatten slightly to even thickness; press pepper into both sides of cutlets and place in a shallow baking dish. Add 2 tablespoons Worcestershire sauce; turn chicken to coat well. Cover and refrigerate 1 hour or longer. Remove cutlets from marinade; brush with 1 tablespoon oil and sprinkle lightly with salt. Grill cutlets, uncovered, 5 to 6-inches above medium-hot coals 25 to 35 minutes or until chicken is cooked through, turning occasionally.

In salad bowl, combine mustard, vinegar and shallot.

Gradually whisk in remaining oil. Slice warm cutlets and add any meat juices to dressing. Arrange greens around edges of 4 dinner plates. Toss chicken and beans with dressing and mound equal portions in middle of greens. To serve, drizzle salads with any remaining dressing and sprinkle with minced herbs.

PRAIRIE BARBECUED CHICKEN Serves 2-4 Besides adding flavor, vinegar makes an excellent tenderizing agent in this$or any$marinade.

1/2 cup b.u.t.ter or margarine, melted 1/2 cup cider vinegar 1 bottle (15-ounces) ketchup 1 teaspoon salt or to taste 1 teaspoon ground pepper 1 cup water 1 chicken, cut in half lengthwise In a shallow dish combine b.u.t.ter, vinegar, ketchup, salt, pepper and water. Add chicken and turn to coat well; cover and refrigerate. Marinate chicken several hours or overnight. Grill 5 to 6 inches above medium-hot coals for 35 to 45 minutes or until cooked through. Baste with marinade and turn 3 to 4 times.

PHOTO: "Spring "B" list, 1985, Father's Day Barbecue PROVENCAL HERB DRUMSTICKSServes 2-3 The flavorful combination called "herbes de Provence", consisting of basil, thyme, oregano, and other herbs, is typically used in marinades in the south of France, where grilling is often done over cuttings from grape vines.

6 chicken drumsticks 1/2 cup red wine 1/3 cup water 1 tablespoon wine vinegar 2 garlic cloves, minced 1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried 1 bay leaf 1 tablespoon tomato paste 2 teaspoons anchovy paste (optional) 1/2 teaspoon salt or to taste 1/4 teaspoon ground pepper 1 tablespoon olive oil With fork, pierce drumsticks to help seasonings to penetrate. In large bowl, combine remaining ingredients except oil; whisk in oil. Add chicken to marinade; cover and refrigerate 1 hour or longer. Grill drumsticks, uncovered, 5 to 6-inches above medium-hot coals 35 to 45 minutes or until cooked through, turning and basting frequently with marinade.

RUSSIAN GRILLED CORNISHServes 2-3 For a traditional Russian Cornish, use a heavy iron skillet to weight hens while grilling. Called tabaka-style in Russia, pressed chicken is popular because it browns quickly and holds its shape well.

2 fresh Cornish game hens 6 tablespoons fresh lemon juice 1 clove garlic, minced 1 tablespoon vegetable oil Kosher salt and pepper to taste lemon wedges (optional) With poultry shears or sharp knife, cut along both sides of backbone and remove. On flat surface, spread out hens skin side up and press down on breast bones to flatten.

In a dish combine lemon juice and garlic. Add hens to marinade, turning to coat well. Cover and refrigerate 1 hour or longer.

Remove hens from marinade, rub lightly with oil and sprinkle with salt and pepper. Place hens on grill, skin side up, and top with a heavy iron skillet or other pan filled with 1 pound heat-proof object, to flatten. Grill, 5 to 6 inches above medium-hot coals. After 15 minutes turn hens and replace weight. Continue grilling for another 15 to 20 minutes or until hens are well browned and cooked through. To serve, garnish hens with lemon wedges.

SANTA FE CHICKEN HEROServes 4-5 Thin-sliced roaster breast couldn't be easier or faster to grill for this hearty update of the submarine/hoagy/hero sandwich. This is a complete Tex-Mex meal in one.

1 roaster thin-sliced boneless breast (1 1/4 pounds) or 4 skinless, boneless, chicken breast halves b.u.t.terflied 1 tablespoon vegetable oil Salt and ground pepper to taste Cayenne Chili powder 5 to 6 thin slices Monterey Jack cheese with chilies 5 to 6 slices French or Italian bread 2 tablespoons melted b.u.t.ter or margarine 5 to 6 leaves Romaine lettuce 1 tomato, thinly sliced 1 avocado, peeled, pitted, sliced and tossed with lemon juice 1/2 cup prepared salsa Rub chicken lightly with oil and season with salt, pepper, Cayenne and chili powder. Grill, 5 to 6-inches above medium-hot coals about 2 minutes on each side. Top chicken with slices of cheese; grill 1 to 2 minutes longer or until cheese is melted.

Brush bread with melted b.u.t.ter; grill alongside chicken 1 to 2 minutes on each side until golden brown. To serve, place a lettuce leaf on each toasted bread slice. Evenly divide chicken, slices of tomato and avocado on top. Serve sandwiches open-faced with salsa.

SEASONED BARBECUED CHICKENServes 2-4 This recipe calls for Sauterne wine, which is a fairly sweet wine. You can use another white wine if you can't find Sauterne; the results will still be good, just different.

1 chicken, cut in half lengthwise 1 cup Sauterne wine 1/2 cup oil 1/2 cup fresh lemon juice 1/4 cup soy sauce 1 tablespoon onion juice 1 clove garlic, minced 1/2 teaspoon salt 1/2 teaspoon ground pepper Place chicken in a shallow dish and add remaining ingredients. Turn chicken to coat with marinade. Cover and refrigerate for 3 hours or longer. Grill chicken 5 to 6 inches above medium-hot coals for 35 to 45 minutes or until cooked through. Turn and baste with marinade 3 to 4 times.

SOY AND SESAME THIGH KEBABSServes 4 Thigh meat is a good choice for barbecuing because it's naturally juicy and doesn't easily dry out or toughen. If you want to grill some vegetables at the same time, reserve some of the marinade and baste the vegetables with it. Try serving the kebabs over rice.

4 roaster boneless thigh cutlets 1 teaspoon minced, fresh ginger or 1/2 teaspoon dried 2 cloves garlic, minced 2 tablespoons sesame seeds 1/3 cup soy sauce 1 tablespoon white vinegar 4 tablespoons vegetable oil Tabasco, to taste Flatten cutlets slightly with a meat pounder. Cut each thigh into 6 or 8 pieces. In a shallow dish, combine remaining ingredients. Add thigh pieces and toss to coat well. Cover and marinate one hour or longer, refrigerated.

Thread chicken onto skewers; reserve marinade. Grill kebabs 5 to 6 inches above medium-hot coals for 20 to 30 minutes until cooked through Turn and baste often with marinade.

SWEET AND SOUR ROASTER b.r.e.a.s.t.sServes 3-4 Boneless roaster b.r.e.a.s.t.s grill quickly and make an impressive dish for guests. Because they are skinless, they absorb marinades well, but should be turned and basted often to keep the meat moist. Without basting, they can quickly get dry and tough.

1 roaster boneless breast 1/2 cup diced onion 1/4 cup soy sauce 2 tablespoons vegetable oil 2 tablespoons minced fresh ginger 1/2 cup brown sugar 1 tablespoon cornstarch In a shallow dish, combine onions, soy sauce, oil and ginger. Place chicken in marinade; cover and refrigerate 1 hour or longer, turning occasionally.

Drain chicken, reserving marinade. Grill b.r.e.a.s.t.s 5 to 6- inches above medium-hot coals 10 to 12 minutes on each side or until cooked through.

Meanwhile, in small saucepan over medium heat, combine marinade with sugar and cornstarch; bring to a boil.

Reduce heat to low; simmer 5 to 6 minutes or until thickened. Baste chicken generously with sauce during last 10 minutes of cooking time. To serve, spoon remaining sauce over chicken.

SWEET AND SOUR DRUMSTICKS Chicken drumsticks are wonderfully tasty to eat by hand at all outdoor functions. And as a matter of fact, if you've ever wondered about the etiquette of eating chicken with your fingers, Frank says, "When in doubt, do!"

3/4 cup apricot preserves 3/4 cup chili sauce 1/3 cup brown sugar 1/4 cup red wine vinegar 2 tablespoons vegetable oil 2 tablespoons grated onion 1 tablespoon fresh grated orange rind 2 tablespoons fresh orange juice 12 chicken drumsticks In a large measuring cup combine all ingredients except for chicken. Reserve half of sauce to serve with cooked chicken. Brush remaining sauce over legs and grill 5 to 6 inches above medium-hot coals for 25 to 30 minutes until cooked through. Turn and baste with sauce 2 to 3 times.

Transfer to serving dish and serve with remaining sauce.

SYRIAN GRILLED b.r.e.a.s.t.serves 4 I like pistachios in recipes because they are relatively low in saturated fats and they're also lower in calories than most other nuts. Weight Watchers International endorses pistachios for just this reason.

1 roaster boneless breast or 1 roaster thin-sliced boneless breast 2 tablespoons fresh lemon juice 1/4 cup olive oil 1 tablespoon fresh mint or 1 teaspoon dried 1 small clove garlic, minced salt and ground pepper to taste 1/2 cup chopped pistachios Cut breast pieces in half, removing tenderloin pieces.

Place pieces, including tenderloin pieces, between sheets of plastic wrap and pound to 1/4" thickness to form cutlets. Or use the already sliced roaster breast and skip the cutting and pounding. In a shallow dish combine lemon juice, olive oil, mint, garlic, salt and pepper. Add chicken to marinade. Cover and refrigerate for 1 hour or longer, turning occasionally. Grill cutlets 4 to 5 inches above medium-hot coals for 2 to 3 minutes per side until cooked through, brushing often with the marinade. Sprinkle with pistachios before serving.

SZECHUAN WINGSServes 4 When you buy wings for these recipes, if they come from Perdue, the odds are that they won't have any tiny hairs on them. That's actually a considerable engineering feat. In theory the singeing machines at the processing plants should burn the little hairs off, but in practice, the birds are wet by the time they get to the singeing machines and the hairs can be stuck down so the flame doesn't reach them. Seeing this, Frank told the engineers at the processing plant, "You know when you wash your hands in the men's room and they have those hot air driers? Design one that's got an engine like a 747 and we'll hit the wing with that and dry the hairs so they'll stand up." The idea worked, but not completely. After the initial effort, the machines still missed one or two hairs. For research into the solution to this minor detail, the company has spent more than $100,000 over the years.

24 chicken wings 3 tablespoons soy sauce 3 tablespoons chili sauce 3 tablespoons white vinegar 1 tablespoon vegetable oil 1 tablespoon minced fresh ginger 1 tablespoon sugar 1 tablespoon crushed red pepper (less if you don't like it hot) salt to taste Fold wing tips behind tip of large joints to form triangles. In large bowl, combine soy sauce and remaining ingredients. Place wings in marinade; cover and refrigerate 1 hour or longer.

Grill wingettes, 5 to 6-inches above medium-hot coals 15 to 20 minutes or until cooked through. Turn and baste frequently with marinade.

TEXAS TWISTER BARBECUED CUTLETSServes 4 There are a number of tips for keeping brown sugar soft. My stepdaughter, Sandy Spedden, recommends adding a slice of fresh apple to the box once you've opened it. Close the box with the apple slice inside, and put in a sealed plastic bag.

4 roaster boneless thigh cutlets 1 tablespoon vegetable oil salt and Cayenne pepper to taste 1 clove garlic, minced 1/4 teaspoon ground c.u.min 1 tablespoon brown sugar 1/2 cup ketchup 1/4 cup cider vinegar 1/8 to 1/4 teaspoon Tabasco, to taste Flatten cutlets slightly with a meat pounder. Rub lightly with vegetable oil and sprinkle with salt and Cayenne pepper. In a small mixing bowl, combine garlic, c.u.min, brown sugar, ketchup, vinegar and Tabasco. Grill cutlets 4 to 5 inches above medium-hot coals for 15 to 20 minutes until cooked through. Turn and baste 2 to 3 times with sauce.

NOTE TO PERSON WHO LAYS OUT THE BOOK: CAN WE HAVE THE MARINADES AND BASTING SAUCES ON A SEPARATE PAGE, PROBABLY AT THE BEGINNING OF THE CHAPTER?

MARINADES AND BASTES Basting has no tenderizing qualities, but it does add a special flavor to poultry. Marinating for half an hour or more will enhance both flavor and tenderness.

BEER MARINADEMakes about 2 cups 3 tablespoons spicy brown mustard 3 tablespoons brown sugar 3 tablespoons vegetable oil 1 tablespoon Worcestershire sauce 1 teaspoon Tabasco 1 teaspoon salt or to taste 1/2 teaspoon ground pepper.

1 can (12-ounces) beer 1 extra large onion, peeled and sliced into rings In large, shallow baking dish, combine first 7 ingredients; stir in beer. Add onion and 4 to 6 pounds chicken to marinade. Cover and refrigerate 1 hour or longer, turning occasionally. To grill, drain poultry and use marinade for basting. Onion rings may be grilled 2 to 3 minutes per side and served with poultry.

CHUTNEY BARBECUE SAUCEMakes about 1-1/2 cups You'll get a deeply browned chicken with this recipe.

1 jar (8-1/2-ounces) mango chutney 1/3 cup wine vinegar 1 tablespoon spicy brown mustard 1 tablespoon brown sugar 1/4 teaspoon Cayenne pepper In small bowl, combine all ingredients. Use as basting sauce for grilling 4 to 5 pounds of chicken during last 10 to 15 minutes cooking. Lightly oil poultry before cooking, and turn often to avoid burning.

FIREHOUSE BARBECUE SAUCEMakes about 3 cups This barbecue recipe was developed by Robert Baker of Cornell University in 1946, then published by New York's state Extension Service with directions for quant.i.ty grilling. Dr. Baker's updated version of the recipe is somewhat lower in salt. You can refrigerate the extra sauce for several weeks.

1 egg 1 cup vegetable oil 1 cup cider vinegar 3 tablespoons salt or to taste 1 tablespoon poultry seasoning 1/2 teaspoon ground pepper In blender or medium-sized bowl, blend or beat egg. Add oil and beat again. Stir in remaining ingredients. Use as a basting sauce for grilling 8 to 10 pounds of chicken, basting frequently. For milder, less salty flavor, baste less often.

ORIENTAL MARINADEMakes about 1 cup If you're using this marinade for kabobs, avoid a sticky cleanup by using disposable wooden skewers; to prevent burning, soak skewers in water for 30 minutes before use.

3/4 cup pineapple juice 1/4 cup soy sauce 3 tablespoons peanut or vegetable oil 2 tablespoons minced fresh ginger 1 tablespoon brown sugar 2 to 3 garlic cloves, minced 1/2 teaspoon crushed red pepper (optional) 1/2 teaspoon salt or to taste In wide, shallow bowl, combine all ingredients. Add 3 to 4 pounds chicken to marinade; cover and refrigerate 1 hour or longer, turning occasionally. To grill, drain poultry and use marinade for basting.

TRADITIONAL BARBECUE SAUCEMakes 1-1/2 cups Barbecue sauces differ from marinades in how they are used.

A marinade is used to flavor meat before cooking and for basting during grilling. Barbecue sauces are used for basting during cooking and are frequently re-cooked and later served as a sauce at the table.

1 cup chili sauce 1/2 cup brown sugar 1/4 cup vegetable oil 2 tablespoons cider vinegar 2 tablespoons soy sauce 1 tablespoon spicy brown mustard 1-1/2 teaspoons minced fresh oregano, or 1/2 teaspoon dried 1 to 1-1/2 teaspoons liquid smoke (optional, but I recommend it, if you can find it.) In small bowl, combine all ingredients. Use as basting sauce for grilling 4 to 5 pounds chicken during last 10 to 15 minutes of cooking. Turn poultry often to avoid scorching.

WINE AND GARLIC MARINADEMakes about 1-1/4 cups 1 cup dry white wine 1/4 cup olive oil 6 to 8 garlic cloves, minced 3 lemon slices 1 tablespoon minced, fresh thyme or 1 teaspoon dried 1 tablespoon minced, fresh basil, or 1 teaspoon dried 1 teaspoon salt or to taste 1 bay leaf (optional) 1/2 teaspoon ground pepper In wide, shallow bowl, combine all ingredients. Add 3 to 4 pounds chicken to marinade; cover and refrigerate 1 hour or longer, turning occasionally. Grill poultry and use marinade for basting.

CHAPTER SIX CHICKEN FOR CROWDS

Do you have a wedding coming up? A school reunion?

Or you just want to have the crowd over? Well guess what!

I recommend chicken for the menu! Seriously, it's a good choice because it's on almost everyone's diet, most people like it, and it's probably the most economical main course that can be served to crowds.

Frank and I both enjoy entertaining. There are many months in the year when we entertain 50 a.s.sociates (that's the term used at Perdue Farms for employees) each week, and at Christmas time, it has gotten up to 300 in a week.

People who know that Frank and I entertain a lot sometimes ask why I don't have the parties catered. The fact is, I don't want to hire somebody to do what I enjoy doing anyway.

Besides, it wouldn't fit in with our lifestyle to have catered affairs. Frank is actually a frugal and down-to- earth man. He travels economy cla.s.s, is careful to turn the lights off when we leave the house, and before we married, he cooked for himself and washed his own dishes. (Now I do it.) It's a real compliment when Frank says that someone is "tight as the bark on an oak tree."

Still, I know we're all busy, so I'm in favor of any shortcuts that help save time even if they cost a little extra. And yet, as a former New England Yankee, I am always in favor of spending money carefully. Here are some of the tips that I've learned that may help you, whether you're cooking for eight or a hundred:

_Plan a simple menu with everything done in advance, except simple heating or reheating. Most cookbooks suggest that you have only a few dishes that require last minute work, but I don't want the ha.s.sle of worrying about any; I've found that last minute things always come up, and it's wonderful to know that they're not going to upset your schedule or leave you in a state of frazzlement. In my own case, I'm always working harder the day before the party than the day of the party.

_Check that you've got refrigerator or freezer s.p.a.ce for all perishables.

_Check that you have the pots and pans and storage containers for the foods you'll be preparing.

_Write a detailed schedule for yourself including the menu and shopping list. I like to have a copy of the menu visible on my refrigerator, partly because it gives me confidence as I check off each dish as it's completed, but mostly because I remember one party when I forgot a dish that I had cooked and was faced with leftover string beans for thirty.