Cooking corner Put spice into young chickens
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This is a digitised version of an article from The Cayman Compass's print archive. Occasionally, the digitisation process introduces transcription errors, or other problems.
See the article in its original context from January 1977.
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Also, eight weeks is not old enough to allow the full flavor development in the meat. These shortcomings, in the interest of cost control, can be made up for by the cook who will use cooking methods, herbs and spices designed to enhance the very delicate flavor of the young bird.
Following are some recipes based on versatile chicken.
WEST INDIES CURRY
3 pounds frying chicken, cut up
2 tbsps. cooking oil
1 tsp. salt
1 tsp. curry powder
½ tsp. ginger
1 clove garlic, minced
½ cup seedless raisins
1 cup orange juice
1 tbsp. cornstarch
1 tbsp. sugar
1 cup uncooked rice
½ cup chopped cashews
2 tsps. grated orange rind
Chutney (optional) in a 10-inch skillet. Drain off fat. Sprinkle chicken with salt, curry powder, ginger, garlic and raisins. Combine orange juice, cornstarch and sugar; mix until free of lumps. Pour over chicken. Cover and cook over low heat, turning several times, until chicken is tender, about 45 minutes. Meanwhile, cook rice according. cording to package directions.
Remove chicken to serving platter. Simmer sauce to thicken, if desired. Spoon over chicken. Stir cashews and orange rind into cooked rice and serve with chicken. Serve with chutney, if desired. Serves six.
ISLAND LIME
CHICKEN
3 pound frying chicken, cut up
2 tbsps. cooking oil 1 tsp. salt
3/4 cup light corn syrup
½ cup golden or medium rum
½ cup lime juice
1 tbsp. cornstarch
1 cup uncooked rice
1-2 tsps. grated lime rind
1 cup coconut, toasted Brown chicken in oil in a 10-inch skillet. Drain off fat.
Sprinkle chicken with salt. Combine syrup, rum and lime juice. Spoon two tablespoons over chicken. Cover and cook slowly until chicken is tender, about 45 minutes. Meanwhile, cook rice according to package directions.
Remove chicken from skillet; keep warm. Spoon excess fat from drippings. Add cornstarch to remaining syrup mixture and add to drippings in skillet. Cook, stirring constantly, until sauce is clear and thickened, about five to 10 minutes.
Pour sauce over chicken. Sprinkle with lime rind just before serving. Sprinkle cooked rice with toasted coconut and serve with chicken. Serves six.
FRICASSEE AND POTATO DUMPLINGS
1 broiler-fryer (about 4 pounds), cut up
7 medium potatoes (about 2½ pounds), peeled
1 medium onion, sliced
2 stalks celery, chopped
2 cloves garlic, crushed
4 tsps. salt
½ tsp. pepper
1 package (10 ounces) frozen peas and carrots ½ cup flour
Potato Dumplings: 1 egg, lightly beaten ¼ cup flour 1 tbsp. chopped parsley Salt and pepper In large kettle, combine chicken, potatoes, onion, celery, garlic, salt, pepper and six cups water. Bring to boil. Reduce heat, cover and simmer 45 minutes, or until chicken is tender.
If desired, meat be be separated from skin and bones; then chunked and returned to sauce. Add frozen vegetables.
To make dumplings: Remove one potato from broth. Mash with fork to measure one cup potato. Mix lightly with remaining dumpling ingredients. Thicken broth with flour, mixed to a thin paste with water. Cook three minutes. Then drop dumpling mixture, by tablespoons, into simmering sauce. When dumpings rise to the surface, cover pan and simmer 12 to 15 minutes. To serve: place two dumplings in each soup plate. Ladle meat and sauce over them.
Makes six servings.
