The Perdue Chicken Cookbook

by Mitzi Perdue

PERDUE PLUS FIVE

When was the last time you baked a pie from scratch?

I'm asking you this question because I'm guessing that you're like many other people who've told me that today they'd never have time to bake a pie from scratch. They might have once, but they don't have the time any more.

In the last few years I've asked this question to dozens and dozens of audiences when giving talks. Almost always, I get the same answer: that people who once had had the time to do a lot of cooking now seldom do. The want to eat well, they enjoy cooking, but they just can't find the time.

If you were to ask me that question, I'd have to answer that I haven't found time to bake a pie from scratch in years either. Frank keeps me so busy that sometimes I think that I'm married to a whirlwind. People joke that he's the only man you'll ever meet who can enter a revolving door in the compartment behind you and come out ahead of you. They also joke that he doesn't get ulcers$but he's a carrier.

Knowing quick recipes has become more important to me than ever, and this section contains a selection of the best. The heating and cooking time may take an hour or so, but your part in the kitchen should be no more than fifteen minutes. In this section, you'll find uncomplicated recipes with few steps, and none of the recipes have more than five ingredients in addition to chicken, salt, pepper and water.

If like me, you also are looking for ways to prepare meals that taste good, look good, give you more satisfaction than microwaving a store bought frozen dinner, but don't require a long time in the kitchen, this section is for you. BAKED ONION CHICKEN Serves 4 Recipes don't get much easier on the cook than this. Anne Nesbit developed it for Perdue Farms. One of her jobs as a Perdue home economist was to translate some of the world's most successful recipes into ones that were both easy to assemble and quick to prepare. "I'm an admirer of simple recipes," says Anne. "My heart was in this work because I believed in it. People want food that looks good and tastes good, but they don't have time to put a lot of work into getting there." I've never met Anne, except over the phone, but from this comment, I know I would like her. The recipe isn't fancy, and it may be old-fashioned, but it's a treasure when you're in a hurry. 1 chicken, cut in serving pieces dehydrated onion soup mix Preheat oven to 350oF. Roll chicken in dry soup mix, using about as much mix as you would salt. Place chicken in a single layer, skin side up, on baking sheet. Bake, uncovered for 55 to 65 minutes until cooked through. BASIC FRIED CHICKENServes 4 This is fried chicken in its simplest form. It's good enough so that the last time I made it, the grandchildren were making off with pieces almost as fast as I could cook them. Frank's daughter Anne Oliviero particularly recommends basic fried chicken served cold the next day for picnics. She and her family love to explore some of the islands off the coast of Maine, where they live, and cold fried chicken is just about always on the menu. 1/3 cup flour 1 teaspoon salt or to taste 1/4 teaspoon ground pepper or to taste 1 chicken cut in serving pieces 1/2 cup vegetable shortening In a large plastic bag combine flour with salt and pepper. Shake chicken in bag with mixture. In a large, deep skillet over medium heat, melt shortening. Cook chicken uncovered, heat for 20 to 30 minutes on each side or until cooked through. OVEN-FRIED CHICKEN, SOUTHWESTERN STYLE Any basic fried chicken recipe may be adapted for oven frying. It is a useful technique when cooking larger quantities of chicken and is less messy than stovetop frying. (Especially if you have a self-cleaning oven.) Simply follow the basic cooking instructions as given in the Southwestern version below. 1 chicken, cut in serving pieces 1 cup buttermilk 3/4 teaspoon Tabasco, optional Vegetable oil for frying 1/2 cup flour 1/2 cup corn meal 1 teaspoon salt 3/4 teaspoon chili powder 1/4 teaspoon ground pepper Place chicken in a large bowl. Sprinkle with Tabasco. Pour buttermilk over all and allow to marinate for 10 to 15 minutes. Preheat oven to 425oF. Place 1/2 inch of oil in the bottom of a heavy baking pan large enough to hold chicken without crowding. Place pan in oven to heat for 10 minutes. In a plastic bag combine remaining ingredients. Shake chicken in seasoned flour. Remove pieces one at a time and quickly slip into hot oil. Place in oven and bake for 20 minutes. Turn and bake for 10 to 15 minutes longer or until chicken is cooked through. Drain chicken on crumpled paper towels. BASIC ROAST CHICKENServes 4 Sometimes there is nothing else that will fill the bill like roasted chicken. Here's the easiest way to do it. You can brush the surface with melted butter, margarine or oil, but it isn't really necessary. 1 whole chicken 1 teaspoon salt or to taste 1 package (7-1/2-ounces) stuffing mix, prepared as directed on package Sprinkle cavity of chicken with salt. Stuff with favorite prepared stuffing. Or skip stuffing if you're really in a hurry. Place chicken in baking pan (no rack needed). ROASTING CHART

Approximate Additional Cooking

Cooking Time Amount of Time if Stuffed time

at 350F Stuffing if Stuffed Broiler/Fryer 1-1/4 to 2 hours 1-1/2 to 2 cups 15 to 20 minutes (2-1/2 to 4 pounds) Oven Stuffer Roaster 2-1/4 to 2-3/4 hours 3 to 3- 1/2 cups 20 to 25 minutes (5 to 7 pounds) Cornish Game Hen 60 to 75 minutes 1/2 to 3/4 cup 15 to 20 minutes (18-24-ounces)

BIRD OF PARADISEServes 4 The recipe calls for a chicken cut in serving pieces, but naturally you can substitute any parts that you particularly like, such as breasts or thighs. Three breasts or 6 thighs with drumsticks attached would come out to about the same amount as the 1 chicken called for in this recipe. 1 chicken, cut in serving pieces Salt and ground pepper to taste 1 egg, beaten 1/4 cup milk 1 teaspoon salt or to taste 1/3 cup grated Parmesan cheese 1/2 cup butter or margarine 1 cup sherry Season chicken with salt and pepper. In a shallow bowl combine egg and milk. Place cheese in a shallow baking pan. Dip chicken in egg mixture; then roll in cheese. In a large, deep skillet, over medium heat, melt butter. Add chicken and brown for 5 to 6 minutes on each side. Add sherry. Cover and cook at medium-low heat for 35 to 45 minutes or until cooked through. CORN CRISPED CHICKENServes 4 I grew up on this recipe. It's not new, but it's good and the preparation time is minimal. If you don't have cornflakes, you can substitute almost any breakfast flakes as long as they don't have raisins in them. (The raisins can scorch in the oven.) For variation, you can add 1 teaspoon dried italian seasonings or 1 teaspoon chili powder or 3/4 teaspoon curry powder to the cornflake crumbs. 1 cup cornflake crumbs 1 teaspoon salt or to taste 1/4 teaspoon ground pepper 1/2 cup evaporated milk, undiluted 1 chicken, cut in serving pieces Preheat oven to 350oF. On a sheet of wax paper combine cornflake crumbs, salt and pepper. Place evaporated milk in a shallow bowl. Dip chicken in milk; then roll in seasoned crumbs. Place chicken, skin side up, in a baking pan. Bake, uncovered for 1 hour, or until cooked through.

CUTLET PAILLARDS WITH BASIL BUTTERServes 4 When I made this recipe, I happened to be in a hurry, and didn't have time to get fresh basil so I used dried basil instead. Frank liked it and had seconds. The name "Paillard," by the way, comes from a European restaurant famous at the end of the 19th Century. 4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast 1 tablespoon olive or vegetable oil 6 tablespoons butter or margarine 3 tablespoons minced fresh basil, or 1 tablespoon dried 1 small clove garlic, minced 1 teaspoon lemon juice salt and ground pepper to taste lemon slices, for garnish Place chicken between sheets of plastic wrap and pound to 1/2 inch thickness. If using thin sliced boneless Roaster breast, omit placing in plastic wrap and pounding. Brush cutlets lightly with oil, Grill over hot coals 3 to 4 minutes per side, rotating to form crosshatch marks characteristic of paillards, or broil 3 to 4 minutes per side or until cooked through. Place butter, basil, garlic and lemon juice in a small pan and melt on the side of the grill. Spoon butter over paillards and season with salt and pepper. Garnish with lemon slices. EASY OVEN CHICKENServes 4 This recipe has been one of my favorites since college days. The true chicken flavor comes out with just a touch of garlic. 1 chicken, cut in serving pieces 1/4 cup olive or vegetable oil 1 teaspoon salt or to taste 1/4 teaspoon ground pepper 1 small clove garlic, minced Preheat oven to 350oF. In a shallow baking pan arrange chicken in a single layer, skin side up. Pour oil over chicken. Sprinkle with salt, pepper and garlic. Bake, uncovered, for about 1 hour, or until cooked through.

HONEY LEMON CHICKENServes 4 This recipe was originally designed for broiling, but this version requires less attention. 1 chicken, cut in serving pieces 1/2 cup honey 1/4 cup lemon juice 1 teaspoon salt or to taste Preheat oven to 350oF. In a shallow baking pan arrange chicken in a single layer, skin side down. In a small bowl combine honey, lemon juice and salt. Pour half of this sauce over chicken. Bake, covered for 30 minutes. Remove cover; turn chicken. Pour other half of sauce on chicken. Replace cover. Bake another 25 to 30 minutes or until cooked through, removing cover last 10 minutes for browning. HONEY-MUSTARD BAKED BREASTServes 4 Have you ever been concerned about whether the honey you have in your cupboard is fresh or whether it should be thrown out? Not to worry! Honey is itself a natural preservative and samples of honey have been found in the tombs of Ancient Egypt that were still edible. If it's crystallized, it may look bad, but it's still a wholesome food. Just heat it gently until it reliquifies. 1 whole boneless roaster breast salt and ground pepper to taste 4 tablespoons melted butter or margarine 1/2 cup honey 1/4 cup Dijon mustard 1/4 teaspoon curry powder Preheat oven to 350oF. Season breast with salt and pepper. Combine butter, honey, mustard and curry powder. Spoon half of sauce into a shallow baking dish. Add breast and turn to coat well. Bake, uncovered, for about 1 hour or until cooked through. Turn and baste with remaining sauce once during cooking time.

IT'S A DILLY CHICKEN When I read this recipe in the files, I noticed several hand-scrawled notes saying that it was really good, and someone described it as "a dilly of a recipe." Yet from reading the recipe, it didn't sound as special as the notes indicated, especially since the ingredients include canned mushrooms rather than fresh. I was curious enough that I went to the kitchen and made the recipe, expecting that this would be one of the recipes that I wouldn't include in this book. But to my surprise, I discovered that yes, dill seed and canned mushrooms, along with the juice from the mushrooms, really do something terrific for chicken. It's not rich or creamy, but there's an attractive, aromatic flavor that permeates the chicken. 1 chicken, cut in serving pieces 1 teaspoon salt or to taste 1/4 teaspoon ground pepper 1 can (4-ounces) whole small mushrooms (with liquid) 1/2 teaspoon dill seed Preheat oven to 350oF. In a shallow baking pan arrange chicken, skin side up, in a single layer. Add salt, pepper, mushrooms (with liquid from can) and dill. Cover with foil. Bake at for 1 hour or until cooked through.

KIWI GLAZED CORNISH HENSServes 2 Kiwifruit is only sweet and mild when it's fully ripe. A kiwifruit grower told me that kiwifruits are ripe when they're "soft as a baby's bottom." When they're underripe, they taste like something between a lemon and a crabapple. If your kiwifruit is hard when you bring it home, give it a couple of days to ripen on your kitchen counter. 2 fresh Cornish game hens salt and ground pepper to taste 3 tablespoons butter or margarine 1 tablespoon sugar 1 ripe kiwifruit, peeled and mashed Preheat oven to 350oF. Remove giblets. Season hens inside and out with salt and pepper. Tie legs together, fold wings back and arrange in baking pan. In a small saucepan over medium-low heat, melt butter. Brush hens with 2 tablespoons butter, reserving remainder. Put hens in oven, and while they are cooking, prepare kiwi glaze. Add sugar to remaining butter in pan and heat over medium-low until sugar dissolves. Add mashed kiwi and cook one minute. Remove from heat. After 45 minutes of cooking time, brush hens generously with kiwi glaze. Continue baking for 15 to 20 minutes or until juices run clear with no hint of pink when thigh is pierced.

FAMILY FAVORITES In contrast to the preceding recipes, these recipes have more ingredients and require more preparation time, but if you've got the time, they're worth it. If you want to minimize time in the kitchen using these recipes, here are some suggestions. Tips for Saving Time in the Kitchen

_To halve baking time, select boneless chicken breasts. Cooking time is only 15-20 minutes at 350oF. A bone-in breast takes 35-45 minutes.

_Stir fry chicken can be done in as little as 4 minutes.

_Cook double batches and freeze the extras in serving size packages. On days when time is short, pop a package into the microwave for "fast food."

_Take advantage of your supermarket's time-saving convenience items. If you're in a hurry, don't bother to slice and chop your fresh ingredients. The salad bar has probably done it for you. You can also find time savers such as shredded cheese and frozen chopped onion. (The supermarket industry has watched restaurants and fast food stores take more and more of your food dollars away each year. They're now doing everything they can think of to reverse this trend and make supermarket shopping so attractive, quick, convenient and economical that you'll want to cook at home.)

_Learn to cook chicken in the microwave. A pound of broiler parts that would take 40 minutes in a 350 degree oven takes only 6-10 minutes in the microwave. See Chapter Four, Chicken in the Microwave.

SOUPS

PHOTO: Pot of soup with fresh vegetables surrounding outside - 2

Wherever there are people and chickens, there are chicken soups. Virtually every immigrant group arriving in America brought along favorite chicken soup recipes and often the treasured family soup pot, too.

If you grew up on canned, frozen, and dried soups, you may not realize how easy it is to make truly wonderful soups at home. If so, try it for yourself, perhaps with these American classics. All the soups are based on a key ingredient: rich, homemade chicken stock, made from either whole birds or from parts, in about three hours. Stock takes little tending, just slow easy cooking to bring out all the flavor and wholesome goodness. Why not try making one of these soups now? And then, with the help of your freezer, enjoy the results many times in the coming months. Basic Guide to Chicken Soup

_Older, larger birds, such as the 5-7 pound roasters, make the best soups. An older bird will have developed more of the rich, intense chickeny flavor than the younger, milder-flavored broilers or Cornish hens. I've made soup from broilers and while it wasn't bad, it wasn't as good as it could be.

_Use roaster parts if you want to save time. They cook faster and are excellent when you need only a small amount of broth. The richest flavor, by the way, comes from the muscles that are exercised most, which happen to be the dark meat muscles. All parts will make satisfactory soup, but the legs, thighs and necks provide the fullest flavor.

_For clear, golden broth, do not add liver. It turns stock cloudy. And avoid a greenish cast by using only parsley stems and the white parts of leeks or scallions.

_As the stock cooks down, foam will float to the top. Skim it off, or strain it out through double cheesecloth when the stock is complete. Tie herbs and greens in cheesecloth as a "bouquet garni," so you won't inadvertently remove them during the skimming.

_Always simmer stock over low to medium heat. It's not a good idea to boil the stock for the same reason it's not a good idea to boil coffee; too much of the flavor would boil away into the air. _Leftover vegetables and those past their prime are good pureed in cream soups. When thickening such recipes with egg, prevent curdling by stirring a cup of hot soup first into egg, then back into soup. Also, be careful to keep the soup from boiling once you've added the egg.

_Most soups develop better flavor if you'll store them, covered, in the refrigerator for a day or two. To seal in the flavor while you're storing the soup, don't remove the fat that's on top. When you're ready to serve the soup you can lift the congealed fat off as a sheet. To remove the last particles of fat, place unscented paper towel on the surface. Draw towel to one side and remove.

_When freezing stock, allow 1/2- to 1-inch head room in containers so soup can expand. Freeze some in quart- sized or larger containers for use in soups. Ladle the rest into ice cube trays or muffin cups for adding to vegetables, sauces, or gravies. Freeze and then transfer frozen stock cubes to a plastic bag or freezer container and keep frozen until ready to use.

_Soup may be stored in the refrigerator two or three days or frozen for three to four months. When reheating, make sure to bring the broth to a boil. Soups enriched with eggs are, unfortunately, not good candidates for reheating; they're apt to curdle. BASIC CHICKEN STOCK Makes about 8 cups If you need to, you can make the following substitutions for the roaster: 1 stewing hen or spent fowl (5-7 pounds); 2 fresh young chickens (2-4 pounds); or 6 pounds fresh chicken parts, preferably dark meat portions. (As I mentioned earlier, young chickens will not provide as rich a flavor as the older birds but the taste will still be good.) Cooking times for meat will vary from 3 hours for stewing hens or spent fowl, to 1-1/2 hours for 2 smaller birds to slightly less time for parts. In each case, time from beginning of simmer and return bones to stock for an additional 1/2 hour after you've removed the meat. Chicken stock is delicious served as a simple broth with herbs, shredded or julienne vegetables, slivers of meat, or rice. It also is the base from which countless other soups are made. 1 roaster (5-7 pounds) chicken giblets, except liver 1 large bay leaf 2 whole cloves 1 teaspoon white peppercorns 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried 4 quarts water or enough to cover chicken generously 1 cup dry white wine, optional 2 medium onions, quartered 2 large carrots, sliced 2 ribs celery, sliced 1 leek, white part only, cleaned and sliced, optional 1 bunch fresh parsley, stems only 1 teaspoon salt or to taste Remove giblets from roaster and discard bird-watcher thermometer, if it has one. Place roaster along with giblets in a large stockpot (8 to 10 quarts) or other large sauce pot. Wrap bay leaf, cloves, peppercorns, and thyme in cheesecloth as bouquet garni; tie closed with string. Add to stockpot along with remaining ingredients. Cover pot and simmer over medium-low heat for 2-1/2 hours or until meat is tender. Carefully skim stock from time to time with a ladle or spoon to remove fat particles and foam. To check roaster for doneness, pull back a leg or cut into meat close to bone; it is cooked when no pink color remains in meat. Remove pieces with a slotted spoon. Cut away meat from bones and return bones to stock; simmer 30 minutes longer. (See Chapter 10: Cooking with Leftovers for uses for the cooked meat.) Strain stock through a fine sieve. If you want, prepare in advance to this point and refrigerate or freeze. Skim off top fat before using. To make a soup, bring as much stock as needed to a simmer. Then follow the soup recipe, adding chicken, vegetables, thickeners, seasonings, and garnishes. CHICKEN-IN-EVERY-POT SOUPServes 4-6 For the best flavor, use fresh vegetables, varying them according to the season. Speaking of fresh vegetables, do you know how to tell a good carrot? Look at the "crown," (that's the stem end). If the crown is turning brown or black or has regrowth visible where the stem was, you've got a carrot that's been around awhile. If the crown and shoulders are a bright orange, you've got a nice, fresh carrot. 1 cup potatoes, cut in 1/2-inch cubes 4 cups chicken broth 1/4 cup dry sherry 1 teaspoon salt or to taste 1/8 teaspoon ground pepper 1 cup onions, halved and thinly sliced 1 cup carrots, in 1/4-inch by 2-inch sticks 1 cup celery, in 1/4-inch by 2-inch sticks 1 cup fresh or frozen green beans, in 2-inch pieces 2 cups cooked chicken, in 1/4-inch by 2-inch julienne strips 1 cup zucchini, in 1/4-inch by 2-inch sticks Place potatoes in a saucepan with enough salted water to cover. Bring to a boil over medium-high heat. Cook potatoes 5 minutes; drain, rinse under cold water and set aside. In large saucepan over medium-high heat, bring broth and sherry to a boil. Season with salt and pepper. Add onions, carrots, and celery and simmer 5 minutes. Stir in green beans and chicken and heat soup to boiling. Add zucchini and potatoes and simmer 1 minute longer or until vegetables are as tender as you like them. Variation: Chicken Minestrone Add 1 cup chopped stewed tomatoes in their juice and 2 cups cooked, drained fusilli or other pasta and 1/2-cup cooked kidney beans when adding zucchini and potatoes. Stir in 1/2-cup grated Parmesan cheese just before serving. Other fresh vegetables may be added according to their cooking times. Minestrone happens to be one of Frank's favorites, although he skips the cheese because of its cholesterol. NEW ENGLAND CHICKEN 'N' CORN CHOWDERServes 4-6 Chowders are thick soups which take their name from the large French pot used in soup-making called a "chaudiere." You can use fresh corn in this recipe, but I deliberately suggested frozen corn first because frozen corn can actually taste sweeter and fresher than the fresh corn you buy at the supermarket. Corn loses 50% of its sweetness in just 24 hours at room temperature, and it can take days for corn to get from the fields to the supermarket to your house. In contrast, frozen corn is rushed from the fields to the freezer in just a few hours, and once frozen, it stops losing its sweetness. Strange as it may seem, with corn, frozen can taste fresher than fresh. 1/4 pound bacon or salt pork, diced 1 cup chopped onion 1/2 cup chopped celery 4 cups chicken broth 2 cups peeled potatoes, cut in 1/2-inch cubes 1 package (10 ounces) frozen corn or kernels from 2 ears of corn 1 teaspoon salt or to taste 1/8 teaspoon ground pepper 2 cups cooked, diced chicken 1 cup (1/2-pint) heavy cream Oyster crackers, for garnish In large saucepan over medium-high heat, saute bacon for 3 minutes until its fat has been rendered. Add onions and celery and cook 3 minutes longer. Stir in broth and bring to a boil, whisking constantly. Add potatoes and corn, season with salt and pepper and cook 5 to 10 minutes or until tender. Stir in chicken and cream, simmer 3 minutes and serve with oyster crackers. Variation: Shellfish Chowder Add 1 cup chopped green pepper and 1 cup cooked crab or shrimp to soup when adding chicken.

HEARTY LANCASTER CHICKEN, VEGETABLE AND DUMPLING SOUP Serves 4 This is a famous Pennsylvania summer soup made with extra vegetables for hearty winter eating. You can substitute noodles for the dumplings, or add crackers, pretzels $ and some people have told me that even popcorn works. I'm skeptical about the popcorn, but if you're feeling adventurous, give it a try. 6 cups chicken broth 2 cups cooked, diced chicken 1 teaspoon salt or to taste 1/8 teaspoon ground pepper 1/2 cup parboiled potatoes, cut in 1/2-inch cubes 1/2 cup parboiled carrots, cut in 1/2-inch pieces 1/2 cup shredded green cabbage 1 cup thinly-sliced leek, white and tender green parts only, or 1 medium onion, thinly sliced 1 package (10-ounces) frozen corn kernels from 2 ears of corn Knepp In large saucepan over high heat, bring broth to a boil. Add other ingredients and reduce heat to low. Simmer for 3 minutes while making dumplings. Knepp (Little Dumplings) 1 egg 3/4 cup flour 1/3 cup water 1/4 teaspoon salt or to taste 1/8 teaspoon baking powder Pinch ground nutmeg 1 teaspoon minced, fresh parsley, optional garnish In small bowl, beat egg; stir in flour, water, salt, baking powder, and nutmeg. Drop batter by half teaspoons into the simmering soup. When dumplings rise to top, stir in parsley and serve. Variation: Chicken Spinach Straciatella Omit dumplings. Clean and stem 1/2 pound fresh spinach; stack and cut into 1/2-inch strips. Whisk together 2 eggs with 1/2-cup grated Parmesan cheese. Stir in spinach with chicken, then heat soup just to boiling. Immediately pour in the egg mixture in a thin stream, while stirring. The goal is to end up with thread-like strands of cooked egg. Cook until soup simmers again; stir gently just before serving.

STEW FROM BAVARIAServes 4 If you like mild sauerkraut, instead of just draining it, as the recipe suggests, rinse it in a colander or strainer. 1 roaster boneless breast, cut into bite-size pieces salt and ground pepper to taste 2 tablespoons butter or margarine 1 medium onion, thinly sliced 1 pound sauerkraut, drained 1 can (16 ounces) whole berry cranberry sauce 1 large apple, peeled, cored and sliced 1/2 cup chopped walnuts (optional) Season breast pieces with salt and pepper. In a flame proof casserole or Dutch oven over medium heat, melt butter. Add chicken and onions. Saute until lightly browned, about 5 minutes. In a bowl combine sauerkraut, cranberry sauce and apples. Spoon over chicken and onions and toss gently. Cover and simmer over medium-low heat for 20 minutes. Sprinkle with walnuts just before serving.

MAIN DISH RECIPES RECIPES WITH CHICKEN BREASTS Unlike women, chickens have only one breast. A single serving would usually be a breast half. The recipes that follow will refer to "breasts" and "breast halves." A cutlet is a breast half (or thigh) that is both skinless and boneless and sometimes has been pounded to flatten. A scaloppine is a cutlet sliced almost in half lengthwise and then opened, like the wings of a butterfly or a thin slice from a large roaster breast. To save time, look for chicken scaloppine which have already been made for you: the Perdue thin-sliced Oven Stuffer Roaster Breasts are ready-made scaloppine.

The recipes will also specify whether to use a chicken breast or a roaster breast. You can interchange them, but the results will be different. A roaster has a more intense flavor and is juicier. It's also bigger, and requires longer cooking. BAKED BREASTS WITH CHEESEServes 4 When the Perdue Oven Stuffer Roasters and Roaster Parts first came out, Frank used to have recipe cards put in each one because it was a new product and most people didn't know how they should be cooked. The practice was discontinued once Roasters became well-known. The woman in charge of distributing recipes told me that sometimes the recipes on the cards became family favorites, and when a person lost one of the family favorite cards, he or she would actually take the trouble to write to Frank for a replacement. I asked how often this happens and learned that over the years, Frank has received thousands of letters requesting replacement cards. This is one of the recipes that people have asked for over and over again. 3 tablespoons butter or margarine, divided 1 roaster boneless breast salt and ground pepper to taste 2 scallions, thinly sliced 1 tablespoon fresh chopped parsley 1 and 1/2 teaspoons fresh thyme or 1/2 teaspoon dried 1/2 cup chicken broth 3 tablespoons dry white wine 3/4 cup grated Swiss cheese 2 tablespoons grated Parmesan cheese 2 tablespoons bread crumbs Preheat oven to 375oF. Lightly butter a shallow baking dish. Place chicken in baking dish and sprinkle with salt, pepper, scallions, parsley, and thyme. In a measuring cup combine broth and wine and pour over chicken. Cover and bake 20 minutes. In a small bowl combine cheeses and bread crumbs. Remove chicken from oven and sprinkle with cheese mixture. Dot with remaining butter and place under broiler until cheese is melted and golden. BERLINER SCHNITZEL BREASTServes 4 You'll notice that the "hard-cooked" egg in this recipe isn't called "hard-boiled." The reason is that the egg producers tell me that it's better never to boil an egg, but rather to cook it until it's hard in water that's just below boiling. If you cook your eggs in boiling water, they'll end up with an unattractive greenish color where the yolk meets the white. At lower temperatures, the yolk will be more tender and won't discolor. 1 roaster boneless breast or a package of thin sliced boneless roaster breast. 2 eggs 3/4 teaspoon salt or to taste Ground pepper to taste 1/3 cup flour 1 cup dry breadcrumbs vegetable oil 6 tablespoons butter or margarine 2 tablespoons fresh lemon juice 3 tablespoons capers, drained 1 hard-cooked egg, finely chopped 2 tablespoons minced fresh parsley Separate fillets from breast halves and then cut breast halves in half, lengthwise. Place breast pieces between sheets of plastic wrap. Pound chicken to a 1/4-inch thickness to form scaloppine. If using thin sliced breast skip this step. In a shallow bowl beat eggs with salt and pepper. Place flour and bread crumbs on sheets of wax paper. Dredge chicken in flour then dip in egg and coat with breadcrumbs. Heat 1/4-inch oil in a large skillet over medium-high heat. Add chicken and saute for 3 to 4 minutes per side or until cooked through. Remove to serving platter. Pour oil from skillet and wipe clean. Add butter to skillet and melt over medium heat. Add lemon juice and capers carefully to avoid spatters; pour over schnitzels. In a small bowl toss together hard- cooked egg and parsley and sprinkle over top. Serve with buttered noodles. BONELESS BREAST PARMESANServes 4 To get the best flavor from the tomatoes, make sure your supermarket doesn't store them on the chilling shelf and don't refrigerate them when you bring them home. Store them at room temperature and use them soon after you buy them. 1 roaster boneless breast or thin sliced boneless roaster breast 1 1/4 teaspoons salt, divided Ground pepper to taste 2 eggs, beaten 3/4 cup plain bread crumbs 3/4 cup grated Parmesan cheese 1/3 cup flour 1 pound fresh ripe tomatoes, chopped 1 small clove garlic, minced 3/4 cup olive oil, divided 2 tablespoons minced fresh basil or 2 teaspoons dried Separate fillets from breast halves and then cut breast halves in half, lengthwise. Place breast pieces between sheets of plastic wrap and pound to 1/4" thickness to form scaloppine. If using thin sliced breast, skip the previous step. In a shallow bowl beat eggs with 3/4 teaspoon salt and pepper. Place flour on a sheet of wax paper. On another sheet of wax paper combine bread crumbs and Parmesan cheese. Dredge cutlets in flour, dip in egg and roll in bread crumb mixture. Refrigerate while making sauce. In a small serving bowl combine tomatoes, garlic, 1/4 cup olive oil, basil and salt and pepper. In a large skillet over medium-high heat, heat remaining oil. Add chicken and saute for 3 to 4 minutes per side or until cooked through. Transfer to a warmed serving dish. Pass sauce separately. BREAST COQ AU VIN Serves 4 The famous food writer, Malcolm R. Herbert, tells a story that I've always loved about coq au vin (chicken in wine). According to Herbert, a lady lavished praise on Alexander Dumaine, one of France's outstanding chefs, for his version of chicken in wine.

"Madam, I'm not satisfied," Dumaine replied.

"But you have been making coq au vin for 30 years," the woman protested. "How can you not be satisfied?"

"That, madam, was practice."

According to Herbert, Dumaine's version of coq au vin uses red wine, white wine, and brandy, and it takes a good twenty-four hours to prepare. This version is a lot simpler, but still very good. The day I made it, I couldn't find pearl onions or small onions in my local supermarket, so I used a large white onion, chopped. The pearl onions would have been prettier, but the taste was fine. 2 tablespoons butter or margarine 1 roaster breast 1 cup dry red wine salt and ground pepper to taste 1 sprig each of fresh thyme and rosemary or 1/4 teaspoon each, dried 1 clove garlic, minced 16 pearl onions, if available, otherwise 8 small white onions, peeled and quartered, or 1 large onion, chopped. 1/4 pound fresh mushrooms, quartered 1 tablespoon cornstarch 1/4 cup water 2 slices bacon, cooked and crumbled 1 tablespoon fresh minced parsley In a Dutch oven over medium-high heat, melt butter. Add breast and brown on all sides, 12 to 15 minutes. Add wine, seasonings, garlic and onions. Cover and simmer 60 minutes. Add mushrooms and simmer 10 to 15 minutes longer or until breast is cooked through. Drain juices into a small saucepan; blend cornstarch and water; stir into pan juices and cook, over medium heat, stirring constantly, one minute or until sauce thickens and clears. Carve breast and serve with wine sauce. Garnish with crumbled bacon and parsley.

BREAST WITH APPLE-PECAN STUFFINGServes 4 Make sure that the pecans you use are fresh. In the shell, they'll last in a cool dry place for six months. Shelled pecans should be kept in the refrigerator, in an air tight container. If you plan to keep them for longer than half a year, freeze them. 1 roaster breast salt and ground pepper to taste 2 cups seasoned breadcrumbs 6 tablespoons butter or margarine, divided 1/4 cup hot chicken broth or water 2 apples, peeled, cored and chopped 1/2 cup chopped pecans Preheat oven to 375oF. Season breast inside and out with salt and pepper. In a bowl, combine breadcrumbs, 4 tablespoons butter, broth, apples and pecans. Stuff breast cavity and cover with aluminum foil. Carefully place breast, skin side up in roasting pan. Rub remaining butter over breast and bake about one hour and 15 minutes until juices run clear with no hint of pink when pierced. Remove stuffing and carve half of breast. BUTTERMILK PECAN CHICKENServes 4 The pecan halves are more appetizing-looking when you put them on top of the chicken during the last ten minutes of baking; the nuts get a delicious-looking brown. I come back to this recipe when I want something that's never fail. 1 egg 1/2 cup buttermilk 3/4 cup pecan halves, divided 1/2 cup flour 1/2 cup ground pecans 2 teaspoons paprika 1 teaspoon salt or to taste 1/4 teaspoon pepper 2 tablespoons sesame seed 4 chicken breast halves 1/4 cup oil In a mixing bowl beat egg with buttermilk. Chop 1/2 cup of pecans coarsely, reserving remaining halves for garnish. On a sheet of wax paper mix together chopped pecans, flour, paprika, salt, pepper and sesame seed. Dip chicken pieces in buttermilk mixture; then pecan mixture. Pour oil in shallow baking pan. Place chicken breasts, skin side down, in pan and turn to coat with oil; finishing with skin side up. Bake, uncovered, at 350oF 45 to 50 minutes, or until cooked through. During last 10 minutes of baking, place reserved pecan halves on top of chicken.

CHICKEN AVOCADO MELT Serves 4 For years I made it a kind of hobby to ask cookbook authors and recipe contest winners how they came up with their recipes. Since I don't invent recipes myself, the people who create the real winners seem to me as mysterious and impressive as someone who composes a hit song or writes a best selling novel. My favorite example of this is Marge Fortier, who won the $10,000 Grand Prize at the National Chicken Cooking Contest. She didn't do any tinkering, tasting, and adjusting the way most of us would. No, the complete idea for her recipe for Chicken Avocado Melt came to her seemingly out of nowhere. "I was vacuuming the living room," she told me, "when all of a sudden, I don't know how, the complete idea for the finished recipe just came to me. She grabbed a pencil and jotted down the entire recipe on the notepad that she always keeps handy$and won $10,000. Her recipe calls for chicken breast halves, but you can simplify things a little if you use thin sliced boneless roaster breast pieces instead. 4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast 2 tablespoons cornstarch 1 teaspoon ground cumin 1 clove garlic, minced 1/2 teaspoon salt 1 egg, slightly beaten 1 tablespoon water 1/3 cup cornmeal 3 tablespoons cooking oil 1 ripe avocado, peeled, sliced 1-1/2 cups shredded Monterey Jack cheese 1/2 cup sour cream, divided 1/4 cup sliced scallion greens 1/4 cup chopped sweet red pepper cherry tomatoes parsley sprigs Preheat oven to 350oF. Pound the chicken to 1/4" thickness. If using thin sliced breast, skip the previous step. In a shallow bowl, mix the cornstarch, cumin, garlic, and salt. In another bowl mix egg and water. Place cornmeal in a third small bowl. Coat chicken first with the cornstarch mixture, then with the egg, and finally with the cornmeal. (Marge Fortier says, "I always use cornstarch because it comes out thinner than flour".) In a large skillet over medium-high heat, heat oil. Add chicken and saute for two minutes on each side "to firm up the crust", then remove pieces to a shallow baking pan. Before putting cutlets in oven, top them with avocado slices and sprinkle with cheese. Bake for 15 minutes or until cooked through. Top each chicken breast with sour cream and a sprinkling of scallions and red pepper. Garnish with cherry tomato halves and parsley. Serves four. CHICKEN IN MUSTARD SAUCEServes 4 Home economist Michelle Scicolone developed this recipe for Perdue, and she has an ultimate compliment for it: "It's what I make all the time when I'm cooking at home." You get crunchiness and crispness but it's not fried. According to Michelle, it comes out just fine with any mustard that you have on hand or any chicken parts you have around. 1 roaster boneless breast or thin sliced boneless breast 3 tablespoons vegetable oil, divided 1/2 pound mushrooms, sliced (2 cups) 2 tablespoons minced, fresh parsley l tablespoon minced shallot or scallion l/8 teaspoon ground pepper l/2 cup chicken broth l/4 cup dry white wine l tablespoon Dijon mustard Slice breast thinly if using whole breast. In large skillet, over medium-high heat, heat 2 tablespoons oil. Add breast slices a few at a time, placing them so that pieces do not touch. Saute about 2 minutes per side, until chicken is lightly browned on both sides and cooked through. Remove from skillet; keep warm. Heat remaining oil. Add mushrooms, parsley, shallot and pepper. Stirring frequently, cook 2 minutes. Stir in broth and wine; bring to a boil and cook until liquid is reduced by half (about 1/3 cup). Reduce heat to low; stir in mustard until well blended. Spoon over chicken. HOT PINEAPPLE BREAST Serves 4-6 My teenage son Carlos says he likes this better cold the next day with a small handful of slivered almonds tossed over it. Myself, I like it hot, served over rice. If you have leftover chicken broth (as you probably will if you're using canned chicken broth), use it as part of the liquid you use to cook the rice. Also, if you like peppers to stay a bright green and don't mind if there's still some crunch to them, add them at the same time that you add the cornstarch rather than earlier in the recipe. They look pretty that way and pick up the bright red of the pimentos. 1 roaster boneless breast cut into 1/4" by 2" strips 4 tablespoons butter or margarine 1 green pepper, cut into strips 1 cup celery, sliced diagonally 1 20-ounce can pineapple chunks, with liquid 3/4 cup chicken broth 1/4 cup chopped onion 1 tablespoon fresh tarragon or 1 teaspoon dried 2 tablespoons cornstarch 1 4-ounce can pimento, drained and cut into strips 1/2 teaspoon salt or to taste In a large skillet or wok over medium-high heat, melt butter. Add chicken and saute for 5 minutes. Add green pepper and celery and cook 3 minutes, stirring. Drain pineapple, reserving liquid. Add drained pineapple, 1/2 cup of pineapple juice, broth, onion and tarragon. Bring mixture to a boil; reduce heat to medium-low and simmer 5 minutes. Blend cornstarch with 2 tablespoons water to make a smooth paste. (If you like the sauce quite thick, use an extra teaspoon of cornstarch.) Add to skillet and continue to cook, stirring, until thickened. Add pimento and serve immediately. LAYERED CHICKEN (Hawaiian) Serves 6-8 If you have a sweet tooth, this recipe could end up one of your favorites. Frank likes it a lot. Besides tasting delicious, it's also quite versatile. Once when I was making it, I happened to have leftovers of both chicken and rice, so I substituted them for the first two ingredients in this recipe. I also omitted the water and pineapple juice. If you make this substitution in the recipe, you won't need to bake it, but instead only keep it in the oven long enough to heat it through. It's not quite as delicious as the original, but it's still very good. By the way, the layered arrangement of this dish is typically Hawaiian; don't stir or mix the ingredients. 8 skinless, boneless chicken breast halves 1-1/2 cups quick-cooking rice, uncooked 1 can (3-1/2-ounces) shredded coconut 1 can (20 ounces) pineapple chunks, drained…reserve juice 3/4 cup water 2 teaspoons fresh lemon juice 4 tablespoons orange marmalade 4 tablespoons butter or margarine, melted 4 tablespoons soy sauce 2-1/2 teaspoons ground ginger Preheat oven to 350oF. Cut chicken into 1-inch cubes. Place half of chicken in bottom of large shallow baking dish. Arrange rice in layer on top of chicken, then remaining chicken in layer. Add layer of coconut; then layer of pineapple chunks. Dot marmalade in spaces between chunks of pineapple. Mix water, lemon juice and pineapple juice; pour over layers. Pour melted butter or margarine and soy sauce over all. Sprinkle ginger on top. Bake, covered, for 40 minutes or until chicken and rice are done. Remove cover during last 5 minutes of baking for browning. LEMON-PARSLEY BREASTServes 4 I have a friend who grows garlic in California who is a member of the Society of the Lovers of the Stinking Rose. He says, "The most common misconception about garlic is that garlic breath is bad breath." He and his fellow Lovers of the Stinking Rose believe that on the contrary, it's mouthwash breath that is unpleasant. Their slogan is, "Get rid of mouthwash breath; eat garlic!" This recipe probably won't give you either mouthwash breath or garlic breath, since cooked garlic is quite mild in its effects. 1 roaster boneless breast salt and ground pepper to taste 4 tablespoons melted butter or margarine, divided 1/4 cup bread crumbs 2 tablespoons minced, fresh parsley 2 tablespoons minced shallots or scallions 1 clove garlic, minced 1 lemon, thinly sliced Preheat oven to 375oF. Season breast with salt and pepper. Pour 3 tablespoons melted butter into a baking dish. Add chicken to dish and turn to coat with butter. In a small bowl combine bread crumbs, parsley, shallots and garlic and spoon over chicken. Drizzle with remaining 1 tablespoon butter. Top with lemon slices. Bake 25 to 30 minutes or until chicken is cooked through. MARYLAND BREAST OF CHICKENServes 4 This recipe calls for scallions. If you have trouble finding scallions, ask for green onions; they're the same thing. 3/4 cup butter or margarine, divided 1/4 pound fresh crab meat (or frozen, thawed) 1/4 cup thinly sliced scallions 1 tablespoon prepared horseradish 1 teaspoon tomato paste 1 tablespoon fresh lemon juice 2 tablespoons fresh breadcrumbs salt and ground pepper to taste 1/2 cup dry white wine 1 roaster breast 1 tablespoon vinegar Preheat oven to 375oF. Melt 2 tablespoons of butter and toss in a mixing bowl with crab meat, scallions, horseradish, tomato paste, lemon juice, breadcrumbs and salt and pepper. With your forefinger carefully loosen skin from the neck end of the chicken breast to form a pocket, taking care not to detach sides or bottom. Stuff crab mixture between breast and skin. Rub breast with 1 tablespoon butter; sprinkle with salt and pepper and place in roasting pan. Bake approximately one hour, until skin is brown and meat is tender. Remove to serving platter and keep warm. Skim off any fat from drippings; add wine and vinegar and bring to a boil. Reduce pan juices to about 1/4 cup and remove from heat. Whisk in remaining butter, strain into a sauceboat and serve separately. QUICK SWEET AND SOUR BREASTServes 4 In most cases, I prefer fresh produce to canned. Tomatoes are, at times, an exception. If you're buying out-of-season tomatoes, and if you don't know the source, there's a good chance that they were picked green and artificially ripened. One tomato grower told me she'd rather eat cotton than an out-of-season tomato because the taste was so disappointing. There is some good news on the subject, though. Tomatoes retain their flavor during canning exceptionally well, and canned tomatoes are picked vine ripe. If you want the next best thing to a vine-ripened tomato, and it's winter, try canned tomatoes, as suggested in this recipe. 1 roaster boneless breast salt and ground pepper to taste flour 5 tablespoons butter or margarine 1 medium onion, chopped 1 garlic clove, minced 1 medium green pepper, chopped 1 cup canned chopped tomatoes (with liquid) 1 can (8-1/4-ounces) cubed pineapple (plus 2 tablespoons pineapple juice from can) 3 tablespoons ketchup 2 tablespoons vinegar 1 tablespoon cornstarch dissolved in 3 tablespoons water Cut roaster breast into 1-inch pieces. Season with salt and pepper; coat with flour and set aside. In saucepan, over medium heat, melt 2 tablespoons butter and cook onions, garlic and green pepper for 5 minutes stirring often. Add tomatoes, pineapple and juice, ketchup and vinegar. Stir and simmer over low heat. Meanwhile, in a large skillet, over medium-high heat, melt remaining 3 tablespoons butter. Saute chicken, half at a time, until golden and cooked through, about 5 to 7 minutes per batch. Drain and place on serving dish. To sauce in pan, add dissolved cornstarch; cook, stirring, over high heat until sauce thickens. Pour over chicken pieces. STUFFED BREAST PARMENTIERServes 4 Parmentier, a French food writer from 200 years ago, popularized the use of potatoes. Before him, people worried that potatoes might be poisonous. Today, when the name "Parmentier" occurs in a recipe, it's a signal that there will be potatoes in it. 1 roaster breast salt and ground pepper to taste 1 pound boiling potatoes, unpeeled 1/4 pound bacon, cooked and crumbled 1/2 cup chopped red onion 1/2 cup chopped celery 2 tablespoons dry bread crumbs 1/2 cup sour cream 2 tablespoons butter or margarine, softened Preheat oven to 375oF. Season breast inside and out with salt and pepper to taste. Boil potatoes in salted water to cover until just tender, 30 to 45 minutes. Drain, cool slightly, peel and cut into 1/2-inch cubes. Toss with bacon, onion, celery, bread crumbs, sour cream and salt and pepper to taste. Stuff breast and neck cavities with potato mixture, wrapping exposed stuffing with foil. Place chicken breast-side-up in roasting pan. Rub skin with butter. Bake approximately 1-1/2 hours, until tender. Transfer to serving dish; remove foil and serve. RECIPES WITH CORNISH HENS

Have you ever wondered just what a "Cornish game hen" is?

It's a very young bird, usually about 5 weeks old, as opposed to a broiler, which is 7 weeks, or a roaster, which is 12 weeks. Typically, they're tenderer and slightly lower in fat than older birds.

All Cornish game hens are very young chickens, but the Perdue Cornish game hens have something else special about them. Frank directed the Perdue geneticists to breed the broadest breasted Cornish hens in the industry. Like the Perdue Roasters, the Perdue Cornish have exceptionally broad breasts. The ratio of meat to bone is therefore particularly favorable. BUFFALO-STYLE CORNISH PIECESServes 2 You can re-use the frying oil called for in this recipe, or any deep frying recipe, for that matter. As long as you never heat the oil to the smoking point and as long as you strain it through cheese cloth to remove any particles of food, you can use it over and over again. The oil is still good as long as it retains it's golden color. When it has turned a dark brown, it's time to replace it. If you don't have cheese cloth handy for straining, laundered nylon stockings make a good substitute. Creamy Blue Cheese Dressing 1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoons crumbled blue cheese 2 tablespoons minced fresh parsley 1 tablespoon fresh lemon juice 1 scallion, thinly sliced 1 small clove garlic, minced 2 fresh Cornish game hens salt and ground pepper to taste oil for deep frying 2 tablespoons butter or margarine, melted 2 tablespoons Tabasco In a small serving bowl prepare dressing by blending mayonnaise and sour cream. Stir in blue cheese, parsley, lemon juice, scallion and garlic. Chill. Quarter hens and remove backbones. Pat pieces dry with paper towels and season with salt and pepper. Heat oil to 375oF or until a small cube of bread sizzles when placed in oil. Deep-fry hens 10 minutes, turning once. Drain well. In a small bowl blend melted butter and hot sauce; brush on chicken pieces. Serve warm with Creamy Blue Cheese Dressing. CORNISH SAUTE WITH SUMMER SQUASHServes 2 To keep the olive oil called for in this recipe in its best condition, store it in an airtight container in a cool cupboard away from the light. It's not necessary to refrigerate it, and besides cold temperatures will make it cloudy and difficult to pour. 2 fresh Cornish game hens salt and ground pepper to taste 2 tablespoons olive oil 1 medium onion, sliced 1 clove garlic, minced 1 medium zucchini, sliced 1 medium yellow squash, sliced 1/2 cup chicken broth 2 tablespoons minced fresh parsley 1 tablespoon fresh lemon juice Halve hens and remove backbones. Season with salt and pepper. In a large skillet, over medium-high heat, heat oil. Add hen halves and brown on all sides, 10 to 12 minutes. Add onion and garlic; saute 3 to 4 minutes. Add squash, broth, parsley and lemon juice. Cover, reduce heat to medium-low, and cook 15 to 20 minutes or until hens are cooked through. GRECIAN HEN SAUTEServes 2 Do you know the easiest way to peel the fresh tomatoes called for in this recipe? Place the tomatoes in boiling water for about 20-40 seconds and you'll find that the skin slips off quite easily. The riper the tomato, the quicker the skin loosens in boiling water. 2 fresh Cornish game hens 2 tablespoons olive oil 1 clove garlic, minced 1 bay leaf 1 and 1/2 teaspoon minced, fresh oregano or 1/2 teaspoon dried salt and ground pepper to taste 1/2 cup white wine 2 ripe tomatoes, peeled and quartered 1/4 pound feta cheese, cut into 1/2" cubes 2 tablespoons ripe olives, sliced Cut hens into quarters and remove backbones. In a large skillet over medium-high heat, heat oil. Add chicken and brown 5 to 6 minutes per side. Add garlic, bay leaf, oregano, salt, pepper and wine. Cover and simmer over medium-low heat for 15 minutes. Add tomatoes and cook 10 minutes. Stir in cheese and olives. Cook 5 minutes longer or until hens are cooked through. Remove bay leaf before serving. HENS NORMANDY WITH APPLESServes 2 If you're not using the apples in this recipe the day you buy them, store them in the refrigerator. Apples age five times faster at room temperature than they do in the refrigerator so they'll keep fresher longer if you store them in the refrigerator instead of in a fruit bowl. 2 fresh Cornish game hens salt and ground pepper to taste 1 tablespoon minced, fresh sage or 1 teaspoon dried 3 tablespoons butter or margarine, melted 2/3 cup apple juice 2 Golden Delicious apples, peeled 1/3 cup chicken broth or white wine 1/2 cup heavy cream 1 tablespoon minced fresh parsley Season hens inside and out with salt and pepper. Put 1/2 of sage in each cavity. Tie legs together and fold wings back. Place hens in a flame proof baking pan just large enough to hold them comfortably. Brush with melted butter. Add apple juice to baking pan. Bake at 350oF 30 minutes, basting several times. Core and quarter apples; add to pan and baste. Bake 30 minutes, until hens and apples are tender, basting several times. Remove hens and apples to serving platter; keep warm. On top of stove, bring pan drippings to a boil; add broth or wine and cook until reduced by half. Stir in cream; cook 2 to 3 minutes until slightly thickened. Pour sauce over hens and apples. Sprinkle with parsley and serve. WINE-COUNTRY CORNISHServes 4 When you buy (or pick) the tomatoes called for in this recipe, store them at room temperature rather than in the refrigerator. The tomato farmers say that refrigerator temperatures destroy a tomato's flavor and texture. Try to use tomatoes soon after you buy them while they're still at their best. 4 fresh Cornish game hens salt and ground pepper to taste 3 tablespoons olive oil 1 large onion, thinly sliced 2 cloves garlic, minced 1 tablespoon flour 1/2 cup dry white wine or vermouth 1/2 cup chicken broth 2 tomatoes, peeled and chopped 2 tablespoons tomato paste 1 1/2 teaspoons minced, fresh oregano or 1/2 teaspoon dried Season hens inside and out with salt and pepper. Fold wings back and tie legs together. In a Dutch oven large enough to hold all 4 Cornish, over medium-high heat, heat oil. Brown hens on breast side. If you don't have a pan big enough to do four at a time, brown one or two at a time. Remove hens and reserve. Add onion and garlic and saute for 5 minutes. Stir in flour. Add remaining ingredients and season to taste with salt and pepper. Stir. Return hens to Dutch oven breast side up, and bring liquid to a boil. Reduce heat to medium-low, cover and simmer for 45 minutes. Cornish are done when juices run clear with no hint of pink when thigh is pierced. RECIPES WITH CHICKEN PIECES In the early 1970s, 75% of the chicken sold was whole chicken. Today it's less than 25%. If you want to substitute all legs or all breasts or some other combination, look at the table in the Introduction, page s 12-13 for a chart showing equivalent amounts of the different parts. BATTER FRIED CHICKENServes 4 I bet you can make this in less time than it takes to drive to the local fast food place and wait in line for service and drive back again. It should cost a lot less too. Remember, you can re-use the frying oil many times. Just don't let it get so hot that it smokes and be sure to strain it after you've finished with the frying. 1-1/3 cups flour 1 teaspoon salt or to taste 1/4 teaspoon ground pepper 2 teaspoons baking powder 1 cup milk 1 egg, beaten 1 chicken cut in serving pieces Oil for deep frying In a mixing bowl combine dry ingredients; add milk and egg gradually to make batter. Dip chicken in batter. In a deep fryer heat oil to 350oF. Add chicken and fry for 15 to 25 minutes until cooked through. BEER AND PRETZELS CHICKEN Serves 4 This dish is at its best when the bacon and pretzels are finely chopped. Use your blender or food processor to make the job easy. 1/3 cup flour 1 teaspoon paprika 1 teaspoon salt or to taste 1/4 teaspoon ginger 1/4 teaspoon ground pepper 1/2 cup beer 1 egg 1/2 cup finely crushed pretzels 1/4 cup grated Parmesan cheese 2 slices bacon, cooked crisp, crumbled 3 tablespoons minced, fresh parsley 1 chicken cut in serving pieces In a mixing bowl combine flour, paprika, salt, ginger and pepper. Add beer and egg; beat with a hand beater to make smooth batter. Mix crushed pretzels, Parmesan cheese, bacon and parsley in a large plastic bag. Dip chicken pieces one a time in batter; then place in bag with pretzel mix and shake to coat. Place coated chicken pieces in shallow baking pan, skin side up. Bake, covered, at 350oF for 30 minutes. Remove cover. Continue baking, uncovered, about 30 minutes longer or until chicken is cooked through. CAPITAL CHICKEN Serves 4 This is rather highly seasoned dish. Your family might prefer it with a little less ginger—but then again, maybe they'll love it this strong. 1 chicken, cut in serving pieces 2 teaspoons ground ginger 1/2 teaspoon dried oregano 2 tablespoons brown sugar 1 tablespoon flour 2 cloves garlic, sliced 1/2 cup rose wine 1/2 cup soy sauce 1/2 cup oil 1/4 cup water Preheat oven to 350oF. Place chicken in single layer, skin side up, in shallow baking pan. In a mixing bowl combine remaining ingredients and pour over chicken. Bake, uncovered for about 1 hour or until cooked through, basting occasionally. CHICKEN ORANGE-ANO Serves 4 When you're making this recipe, what if you find that your brown sugar has hardened into a brick and you can't measure it anymore? I used to take a hammer and wallop it and then use the pieces. But then a sugar cane producer told me that a short term emergency solution is to heat the sugar at 250 degrees in the oven until it softened. The advantage of this is that it works. The disadvantage is that whatever's left is twice as hard once it cools. You can re-heat it again, but it gets more brick-like with each heating. 1/3 cup flour 1 teaspoon salt or to taste 1/8 teaspoon ground pepper 1 chicken, cut in serving pieces 1/4 cup butter or margarine 1 can (6-ounces) frozen orange juice concentrate 1 can (6-ounces) water 2 tablespoons dark brown sugar 1/4 teaspoon dried oregano 1/2 teaspoon nutmeg In a large plastic bag, combine flour salt and pepper. Add chicken pieces and shake to coat. In a large skillet over medium heat, melt butter. Add chicken pieces and brown for 12 to 15 minutes per side. Remove chicken and reserve. Pour off and discard butter from skillet. Add remaining ingredients and stir to combine. Return chicken to skillet. Cover and cook over low heat for about 1/2 hour, turning chicken several times until cooked through. FRUIT AND NUT CHICKENServes 4 Inflation hits all of us, but in this recipe, you'll find one ingredient has come down in price over the years. In fact, it's come down spectacularly. In Roman times, raisins weren't just expensive, they were money. You could buy a young slave for 2 amphora (jars) of raisins. 2 tablespoons oil 1 chicken cut in serving pieces 1-1/2 cups orange juice 1 teaspoon salt or to taste 1/4 teaspoon cinnamon Ground pepper to taste 1/2 cup golden raisins 1/2 cup slivered almonds In a large skillet over medium heat, heat oil. Add chicken and brown for 12 to 15 minutes per side. Pour orange juice over chicken. Sprinkle salt, cinnamon, pepper, raisins and almonds on top. Cover and simmer for approximately 30 minutes or until cooked through. OVEN BARBECUED CHICKENServes 4 This isn't new or unique, but it's good. Of course, you can always use your favorite prepared barbecue sauce if you prefer. 1 chicken, cut in serving pieces 1 teaspoon salt or to taste 1/4 cup water 1/4 cup chili sauce 1/4 cup vinegar 2 tablespoons Worcestershire sauce 1/4 cup brown sugar 2 tablespoons oil Preheat oven to 350oF. Place chicken in single layer, skin side up, in shallow baking pan. In a mixing bowl combine remaining ingredients and pour over chicken. Bake, uncovered, for about 1 hour, or until cooked through. PHOTO: Drumsticks in bowl of rice - bread & glass of wine - 3 RECIPES WITH GROUND CHICKEN Ground Chicken is a perfect substitute for ground beef in dishes such as spaghetti, chili, meatloaf, lasagna or even plain burgers. And ground chicken has fewer calories and less fat than ground beef. It will vary according to the individual manufacturer's formulations, but ground chicken usually averages 60% less fat than the U.S. Department of Agriculture standard permits for regular ground beef. (Regular ground beef is about 30% fat.)

I was surprised to learn that there's actually a double standard for the beef industry and the poultry industry when it comes to describing fat content. Beef can be classified as "lean" at 22.5% fat, while chicken is only "lean" if it contains 10% or less fat.

I was also surprised to learn how complicated it is to make ground chicken. If I weren't connected with the industry, I would have thought that to get ground chicken, you just put it in a grinder the way you do to get hamburger, and that would be it. Ah, but it's not so! The fibers of chicken meat are shorter and more delicate than beef. To get the right texture took a full year of experimentation and fine tuning at Perdue. The skilled and knowledgeable food scientists working on the project had to discover which parts of the bird tasted best in hamburger, what size holes the meat should be forced through in the grinding machine, what temperature would be best, and so on. A difference of a mere 2 degrees in the meat's temperature meant the difference between a desirable texture and one that was merely passable.

I remember when the food scientists were first developing the ground chicken, that hundreds of people, including me, were involved in the taste testings. I also remember the first time Frank and I tried ground chicken outside of the laboratory. It happened at a barbecue at his son's house. Jim and Jan Perdue had chicken hamburgers and beef hamburgers grilling side by side, and Frank beamed like a kid with a new toy when he saw how the chicken burgers stayed plump and didn't shrink. Meanwhile the hamburgers, being 20% fat, were dwindling into hockey pucks. Basic Cooking Guide for Burgers: Saute: Shape one package fresh ground chicken into patties. Saute in a small amount of oil over high heat, 1 to 2 minutes on each side to brown. Reduce heat to medium and continue to cook 5 to 6 minutes on each side until thoroughly cooked and springs back to the touch. Broil: Shape one package fresh ground chicken into patties. Broil on a rack 4-inches from heat 5 to 6 minutes on each side until thoroughly cooked and springs back to the touch. Grill: Shape one package fresh ground chicken into patties. Place burgers on hottest area of lightly oiled grill 1 to 2 minutes on each side to brown. Move burgers toward the outside of the grill and continue to cook 5 to 6 minutes on each side until thoroughly cooked and springs back to the touch. CHICKEN STROMBOLI Serves 4 I've had this at a restaurant, made with bread dough, but I liked it better using this recipe with pie crust dough. The day I made it, I was late (as usual), and took a short cut: I used prepared pie crusts, the kind that come frozen and already shaped in aluminum pie pans. 2 tablespoons olive oil 1-1/2 cups thinly sliced onion 1 large green pepper, thinly sliced 1 package (about 1 pound) fresh ground chicken 1/4 cup tomato paste 1 clove garlic, minced 1 teaspoon dried oregano 1 teaspoon salt 1 prepared recipe pie crust mix 2 tablespoons butter or margarine, melted In a large skillet over medium-high heat, heat oil. Add onion and pepper and saute 3 to 5 minutes. Add chicken, tomato paste and seasonings and cook 8 to 10 minutes until chicken is cooked through. Preheat oven to 375oF. Roll out prepared pie crust into a round 1/8 inch thick. Cut circle in quarters to form 4 wedge shaped pieces. Place 1/4 of filling on the wide rounded end of each wedge; fold in sides and roll up. Place stromboli seam-side down on baking sheet, brush with butter and bake 30 minutes until pastry is lightly browned. CHICKEN BURGERS BORDELAISEServes 4 These are good just as they are, but I've also found that they're wonderful made into little cocktail sized meat balls to pass during parties. By the way, at one of my parties, I tried to determine whether it was better to use the maximum amount of pepper and mustard in this recipe or the minimum. Some guests liked the meat balls highly seasoned, and others preferred them mild, so I guess one isn't better than the other; it's just what your family or guests like. 1 package (about 1 pound) fresh ground chicken 1 to 1-1/2 teaspoons coarsely ground black pepper 1 tablespoon vegetable oil (optional) 1-1/4 cups red wine 1/4 cup minced shallots or scallions 1 tablespoon sugar 2-3 teaspoons Dijon mustard 1/4 teaspoon dried thyme 1 to 2 tablespoons butter or margarine 1 tablespoon minced fresh parsley Form chicken into 4 burgers. Press pepper into both sides. In a large, non-stick skillet, over medium-high heat, heat oil. Add burgers and brown for 2 minutes on each side. Salt burgers lightly and reduce heat to medium-low. Continue cooking 5 to 6 minutes per side until thoroughly cooked through. While burgers are cooking, combine wine, shallots, sugar, mustard and thyme in a saucepan. Cook over high heat 5 to 6 minutes until liquid is reduced to 3/4 cup. Remove burgers from skillet and keep warm. Add wine mixture to skillet and stir over medium heat to combine with pan juices. Whisk in butter and parsley. Spoon sauce over burgers and serve.

RECIPES WITH THIGH & DRUMSTICKS If you haven't liked dark meat up until now, try these recipes with an open mind. Thigh meat, drumsticks, or the meat from any well-exercised muscle, has more flavor and is apt to be juicier. If Frank were going by taste alone and forgetting about calories, he would always choose thigh meat. I was present at a taste testing at Perdue when Teri Benson, a Food Technician, asked the dozen or so participants to rate the flavor of various parts of a chicken. The chicken was ground and fried in patties so none of us could identify which parts we were eating. We also couldn't be influenced by what our neighbors thought because each patty was coded and the breast meat or the thigh meat on my plate was in a different position from what they'd be on my neighbor's plate. The test was replicated with many different groups, but the results were fairly uniform: people prefer the flavor and juiciness of thigh meat. Try a few of these recipes; you may discover some new family favorites. WALDORF SALADServes 4 You could use other apples in this recipe, such as Red Delicious or Granny Smith, but the McIntosh with its characteristic crispness, juiciness, and mildly tart flavor works particularly well in this recipe. You can tell a McIntosh by its two-toned red and green skin. 1 quart chicken broth 4 roaster boneless thigh cutlets 1/4 cup fresh lemon juice 1 teaspoon Dijon mustard 1/4 cup vegetable oil 2 tablespoons minced, fresh parsley Salt and ground pepper to taste 1/2 cup celery, thinly sliced 1 to 2 McIntosh apples, unpeeled in 1/2-inch cubes (about 1 cup) 1/2 cup walnut halves 1 head Bibb or Boston lettuce In a 2 quart saucepan over medium heat, bring chicken broth to a boil. Add chicken and simmer over low heat for 30 minutes, uncovered. Drain thighs and cut into bite-size pieces. Reserve broth for other use. In a mixing bowl blend together lemon, mustard, oil, parsley, and salt and pepper. Toss warm chicken with sauce and allow to cool. Toss with remaining ingredients and serve on beds of Bibb or Boston lettuce. DRUMSTICKS WITH HERB SAUCEServes 2 When serving this recipe, take a tip from Bev Cox, a woman who not only is responsible for many of my favorite Perdue recipes over the years, but who is also famous for being one of the best food stylists around. She likes to have the garnishes mirror the seasonings, so if she had, for example, this chicken recipe with basil in it, she'd be apt to garnish it with fresh basil. She also believes that garnishes should be edible. These chicken drumsticks with new potatoes and green beans would be a simple dinner, but sprinkle the new potatoes with chopped chives, stick a red pepper ring around the green beans and you have something that looks special as well as tastes special. 5 roaster drumsticks salt and ground pepper to taste 1 clove garlic, minced 2 tablespoons olive oil Sauce: 1/4 cup minced fresh basil, or 1 tablespoon dried 1/4 cup minced, fresh parsley 1/4 cup thinly sliced scallions 2 tablespoons white vinegar 1 tablespoon minced fresh tarragon, or 1 teaspoon dried 1 tablespoon capers 1/4 cup olive oil Preheat oven to 375oF. Place drumsticks in a baking pan and season with salt and pepper. In a small bowl combine garlic and olive oil and baste drumsticks generously. Bake drumsticks for 60 to 75 minutes until tender and cooked through, turning and basting once. Meanwhile, in a bowl make sauce by whisking together remaining ingredients. Serve drumsticks, passing sauce separately. DRUMSTICKS ZINGARAServes 2 The word "zingara" is from a French sauce with mushrooms, ham, and truffles. In this version, I've skipped the truffles. 5 roaster drumsticks 3/4 cup (3-ounces) minced fresh mushrooms 3/4 cup (1/4 pound) minced ham 1/2 cup minced shallots or scallions 3 tablespoons Madeira or brandy, divided 1 1/2 teaspoons minced, fresh tarragon, or 1/2 teaspoon dried 4 tablespoons butter or margarine, softened, divided salt and ground pepper to taste Preheat oven to 375oF. Pull back the skin of each drumstick and cut lengthwise slits in the meat in 4 places. Pull skin back into place In a mixing bowl, combine mushrooms, ham, shallots, 1 tablespoon Madeira, tarragon, 3 tablespoons butter and salt and pepper. Stuff mixture under the skin of each drumstick and secure with toothpicks. Melt remaining butter and baste drumsticks. Bake for 60 to 75 minutes or until tender and cooked through. Remove to a serving platter and remove toothpicks. To drippings in pan, add 2 tablespoons Madeira and bring to a boil, stirring. Pour sauce over drumsticks.

CHILI THIGHS RELLENOS If you're making this recipe and you're not sure how old the eggs you have in your refrigerator are, the chances are that they're still good. As long as they're clean, dry, have been kept cold and have no cracks, and weren't cooked, they'll last for months in your refrigerator and still be suitable for cooking in dishes like this. Eggs that are several months old won't have the quality of a perfectly fresh egg, and I wouldn't use them for frying, but they're still edible. Do be sure they've been kept cold and have no cracks and are clean. 4 roaster boneless thigh cutlets 1 can (4-ounces) whole, mild green chilies, seeded 1 egg, beaten salt and ground pepper to taste 1/2 cup seasoned bread crumbs 1 tablespoon butter or margarine 1 tablespoon olive oil 1 can (8-ounces) tomato sauce 1/2 cup shredded Monterey Jack Cheese Open thighs and lay flat. Divide chilies in four equal amounts and place in the center of each thigh. Roll up and secure with toothpicks. In a shallow bowl, combine egg and salt and pepper to taste. Dip thighs in egg and roll in bread crumbs. Refrigerate 15 minutes. In a large skillet, over medium heat, melt butter with oil. Add thighs and cook, turning, 10 to 12 minutes or until brown on all sides. Spoon tomato sauce over thighs. Reduce heat to medium-low reduce heat and cover. Cook for 20 minutes or until thighs are cooked through. Sprinkle with cheese; cover and cook 2 minutes longer. INDONESIAN STIR-FRY THIGHSServes 4 This recipe originally called for much more ginger, but I like a milder flavor, so I reduced it. You may want to increase the amount suggested here if you like highly seasoned food. To store fresh ginger, keep it in the refrigerator in a plastic bag along with a dampened paper towel to keep it from drying out. 4 roaster boneless thigh cutlets 2 tablespoons peanut or vegetable oil 1/3 cup soy sauce, divided 3 tablespoons molasses 3 tablespoons rice wine or white distilled vinegar 2 teaspoons minced, fresh ginger or to taste 1 clove garlic, minced 1/4 teaspoon salt or to taste 1/4 teaspoon red pepper flakes or ground pepper pinch ground cloves 1/8 teaspoon nutmeg 1 teaspoon cornstarch 1 cup carrots, cut in match stick strips 1 cup peeled cucumber, halved, seeded and cut into match- stick strips 1/2 cup thinly sliced scallions Cut thighs into 1/8-inch strips. In a wok or large skillet over medium-high heat, heat oil. Add chicken and stir-fry for 2 minutes Add 4 tablespoons soy sauce, molasses, vinegar, seasonings, garlic and ginger; bring to a boil. Cover, reduce heat to medium-low and steam chicken 5 minutes, stirring once, until tender. In a small bowl dissolve cornstarch in remaining soy sauce and reserve. Add carrots and steam, covered, 2 minutes. Stir in cucumber, scallions and cornstarch mixture and stir until liquid comes to a boil. Serve over hot fluffy rice. ISLAND THIGHSServes 4 One of the best money-saving tips I know for buying food is one you can use in this recipe. A Pennsylvania mushroom grower told me that when you see slightly browned mushrooms on sale$and they're often a fraction of the price of the cosmetically perfect mushrooms$buy them. The mushroom flavor will be more intense since the mushrooms are older; they'll have dried slightly so you won't be paying as much for water; and you won't see the discolorations anyway if you're using the mushrooms for cooking. I've tried his recommendation many times, and I think he's right. 4 roaster boneless thigh cutlets 3 tablespoons cornstarch 2 tablespoons vegetable oil 1 cup sliced fresh mushrooms (4 ounces) 1 cup thinly sliced scallions 1 cup chicken broth 1-1/2 cups fresh snow peas or 1 package (6 ounces) frozen snow peas, thawed 3/4 cup seedless, green grapes, halved 2 teaspoons slivered lemon peel 1 teaspoon minced, fresh ginger, or 1/4 teaspoon ground Cut thigh cutlets into 1/4" by 2" strips. Toss with cornstarch to coat well. In a wok or large skillet, over medium-high heat, heat oil. Add chicken and saute until browned on all sides, 3 to 4 minutes. Add mushrooms and scallions. Saute, stirring until mushrooms are golden, about 1 minute. Stir in remaining ingredients. Cook, stirring, until sauce is thickened and smooth. Reduce heat and simmer 1 to 2 minutes. Serve over rice. POJARSKI STYLE THIGHSServes 4 Pojarski style dishes use ground meat. They are typically made from beef, veal, salmon, or chicken. One of the most famous Pojarski dishes is salmon shaped to look like a pork chop. Doing the same thing with chicken tastes and looks delicious and costs a lot less. 1 package fresh ground chicken (about 1 pound) 1/2 cup sour cream, divided salt and ground pepper to taste 1/8 teaspoon nutmeg 1/2 cup flour 2 tablespoons butter or margarine 1 cup sliced fresh mushrooms (4 ounces) 2 tablespoons minced fresh dill or parsley Mix ground chicken with 1/4 cup sour cream, plus salt and pepper to taste. Cover and refrigerate 15 minutes. Form mixture into four "chop" shaped cutlets and coat each lightly with flour. In a large skillet over medium heat, melt butter. Add cutlets and saute for 7 to 8 minutes on each side until lightly browned and cooked through. Remove to a serving dish and keep warm. Add mushrooms to skillet and saute 2 to 3 minutes. Add remaining sour cream and mix well. Spoon sauce over cutlets. Sprinkle with fresh dill. STIR-FRIED THIGHS WITH BEANSPROUTSServes 4 Stir frying isn't more difficult than regular frying, but one big difference is that the pan is kept hotter than would be usual for American-style frying. To tell if it's hot enough, place your frying pan$or wok if you have one$over high heat. The pan or wok is hot enough if a drop of water dropped onto it sizzles and then evaporates. Add the oil, and let the oil heat until it's almost at the smoking point. When adding the ingredients, stir them constantly until done. 4 roaster boneless thigh cutlets 1 tablespoon cornstarch 1 egg white, slightly beaten salt to taste 2 to 3 tablespoons peanut oil, as needed 1 or 2 cloves garlic, minced 1 red, sweet, bell pepper, cut into thin strips 1/2 cup thinly sliced scallions 1/4 pound (2 cups) snow peas, sliced diagonally 1/2 pound (4 cups) beansprouts, washed and drained 1/4 cup soy sauce few drops Tabasco, to taste Cut thighs into 1/4" strips. In a shallow bowl, combine cornstarch, egg white and salt. Add chicken, turning to coat well. Cover and refrigerate one hour. In a wok or large skillet over high heat, heat 1 tablespoon oil. Add thighs and garlic and stir-fry for 3 minutes. Remove chicken and set aside. Add additional oil to wok, if necessary. Add pepper strips and stir-fry one minute. Remove and set aside. Add scallions and snow peas and stir-fry one minute. Add beansprouts and cook, tossing, 2 minutes. Return chicken and pepper to wok and toss. Add soy sauce and Tabasco. Heat thoroughly. Serve over hot cooked rice. SWEET AND SOUR THIGHSServes 4 Cornstarch yields a more transparent sauce, and has roughly twice the thickening power of flour. The transparency makes it appropriate for oriental recipes like this one. 4 roaster boneless thigh cutlets 2 tablespoons peanut oil 1 1/2 cups sliced green pepper 2/3 cup sliced celery 1/2 cup sliced scallions, stems included 1 can (8-1/2-ounces) sliced water chestnuts, drained 6 ounces fresh or frozen (thawed) snow peas 1 can (8-3/4-ounces) pineapple chunks in syrup 1/2 cup chicken broth 1 tablespoon cornstarch 2 tablespoons sugar 1 1/2 teaspoons minced fresh ginger or 1/2 teaspoon ground 2 tablespoons vinegar 2 tablespoons soy sauce Cut thighs into bite size pieces. In a wok or large skillet, over medium-high heat, heat oil. Add thigh pieces and stir-fry 5 minutes. Add green pepper, celery, scallions and water chestnuts. Stir-fry 2 minutes. Add snow peas, pineapple and syrup and chicken broth. Reduce heat to medium and cook for 2 minutes, stirring often. In a small bowl, blend together cornstarch, sugar, ginger, vinegar and soy sauce. Add to wok and cook until sauce is slightly thickened, about 2 minutes. Serve over hot cooked rice. SZECHUAN STIR-FRY THIGHSServes 4 The woman in charge of supervising the entire Perdue recipe program, says that this is her personal favorite. 4 roaster boneless thigh cutlets 4 tablespoons peanut or vegetable oil 1 cup carrots, cut into matchstick strips 1/2 cup cashews 1 teaspoon hot chili pepper, finely chopped, or to taste 1 clove garlic, minced 2 teaspoons minced fresh ginger 1/4 cup soy sauce 1/4 cup dry sherry 1 tablespoon cornstarch Cut boneless thighs into strips (about 1/4" x 2"). In a wok or large skillet over high heat, heat 2 tablespoons oil. Add chicken and stir-fry for 2 to 3 minutes. Remove chicken and reserve. Add remaining 2 tablespoons oil to wok and add carrots, cashews, chili pepper, garlic and ginger. Stir-fry 3 minutes until carrots just begin to soften. Return chicken to wok. In a small bowl blend together soy sauce, sherry and cornstarch. Add to wok and cook, stirring constantly, until sauce boils and thickens. Serve over hot cooked rice. THIGH CHILIServes 4 This is a healthy, low-cholesterol chili. 4 roaster boneless thigh cutlets 2 tablespoons vegetable oil 1/2 cup chopped onion 1 large garlic clove, minced 1 green pepper, seeded and chopped 1 can (16-ounces) tomatoes, chopped, with liquid 1 can (16-ounces) kidney beans, drained 1 tablespoon chili powder salt and ground pepper to taste Tabasco, to taste Cut chicken into bite size pieces. In a Dutch oven over medium-high heat, heat oil. Add chicken, onion, garlic and green pepper and cook, stirring until chicken loses its pink color. Add remaining ingredients and stir. Simmer, covered, over medium-low heat for 30 minutes or until chicken is tender. Adjust seasonings according to taste. THIGH FLAUTASServes 4 You can tell if your avocado for the guacamole in this recipe is ripe by whether it yields to gentle pressure when you hold it between your palms. If there's some "give" to it, it's ripe. If it feels hard, like a baseball, it's not ripe. Wait a few days, and it will have a richer, creamer texture and flavor. You can speed the ripening by keeping the avocado in a paper bag, at room temperature, along with a banana or pear or apple. These fruits give off a ripening factor and the paper bag concentrates the ripening factor. 4 roaster boneless thigh cutlets 1 quart chicken broth 1/2 pound Monterey Jack or Cheddar cheese, coarsely grated (about 2 cups) 1/4 cup red or green chili salsa salt to taste 8 flour tortillas Vegetable oil, for frying 1/3 cup sour cream, optional Guacamole: 1 large ripe avocado 1 tablespoon fresh lemon or lime juice 1/2 cup chopped tomato 1/4 cup chopped onion 1 tablespoon red or green chili salsa In a large saucepan over medium-high heat bring chicken broth to a boil. Add boneless thighs, reduce heat to medium-low and simmer, uncovered, 30 minutes. Remove thighs, reserving broth for other use. Shred meat and place in a mixing bowl. Toss with 1-1/2 cups cheese, salsa, and salt to taste. Divide mixture among tortillas and roll up, securing with a toothpick, if necessary. In a large, heavy skillet over medium-high heat, heat 1/2-inch oil. Fry flautas in hot oil, turning to brown lightly on all sides. Transfer to serving dish and keep warm. To make guacamole, scoop out avocado flesh, chop and toss with lemon juice. Combine lightly with remaining ingredients. Serve flautas topped with guacamole, remaining cheese and sour cream, if desired. Chapter Two. Chicken for the Microwave

When I was organizing this chapter, I was tempted to include all of these microwave recipes in the "Cooking for Everyday" chapter. After all, the microwave is certainly becoming part of our everyday life.

The reason I didn't is$well, there are two reasons. First, if I put all the microwave recipes in one chapter, you won't have to waste time hunting for them. Second, there are a number of tips on using the microwave successfully, and I thought you might like to have them all in one place, also.

The microwave is a wonderful convenience, but in my case, I used to use it for reheating foods or for boiling water and not much else. Are you the same? Ah, but there's so much more to it than that! Having spent time with the Perdue food technologists and home economists, and especially after studying the techniques and recipes from Rita Marie Schneider, the home economist who developed the majority of the Perdue microwave recipes, I'm a convert now. I've come to appreciate the versatility of the microwave as well as the speed.

There's a reason I happen to have spent time with the Perdue experts. Once when Frank was microwaving nuggets for himself at HIGH, he found that by the time all of them were heated, one of them was badly overcooked and therefore, dried out and$what a dirty word this is in the Perdue household!$tough. Frank didn't know that the microwave was the problem and instead assumed it was his product that was at fault.

How can I even tell you about the crisis that one tough "tender" caused! Frank didn't seem as upset when a whole processing plant burned down the year before. Because of that one tough tender, he called the plant manager, the quality control people, the packaging people, the man who wrote the cooking directions, the food technologists, the woman who runs the tasting lab, and probably half a dozen other people as well. It didn't matter that it was the weekend$the situation had to be addressed immediately! He kept repeating disconsolately, "I have no right to sell a product like this."

Eventually, one of the Perdue food technicians came out to our house and checked the microwave and suggested that we'd get more even cooking if we used MEDIUM HIGH. She said that at this setting, the microwaves reach an equilibrium so heating is much more even. And when there are no hot spots and no cold spots, the chicken gets uniformly warm with no dried out tough parts.

While she was there, she had a number of other tips for me as well, and as I talked with other Perdue people, I collected still more. By now, knowing a few little tricks about the microwave, I know how to make much better use of it. Because of the time it saves in cooking, and the time it saves in clean-up (no baked on bits of food to scrub), I use the microwave about as often as my oven.

Tips for Using Your Microwave

_The best microwave tip I know is, learn about the "cold spots" in your microwave so you don't end up with unevenly cooked chicken. To learn your microwave's "cold spots," line the bottom of your microwave oven with wax paper and then spread an eighth-inch layer of pancake batter over it. Turn the oven on HIGH, and then check it at 30 second intervals. At some point, (in my case after a minute and a half), you'll see that in some places the batter is dried out and hard, while in others, it's still soupy, as if the heat hadn't touched it. Once I made this check, I gained an immense respect for the fact that microwaves don't necessarily cook evenly, and I've made sure to compensate ever since by stirring or turning foods as directed in microwave recipes.

_Do not use utensils with metal trim (including the gold trim on fine china), handle clamps, or fastening screws. Metal trim can cause arcing (sparking). Aluminum foil, in small amounts on the other hand, won't cause arcing in most microwaves as long as it doesn't touch the sides of the oven.

_The coverings used in microwave cooking have definite purposes: use plastic wrap to steam and tenderize; use wax paper to hold in heat without steaming; use paper towels to absorb moisture, yet hold in heat.

_To obtain a crisp, crunchy crumb-coated chicken, first cook covered with wax paper, then switch to a paper towel covering and, finally, complete cooking with chicken uncovered.

_If the bony parts of your chicken are overcooking before the meatier parts are done, shield the bony parts by placing strips of thin aluminum foil over them.

_If you're microwaving chicken livers, prick each one to allow steam to escape. Before I knew this tip, I've had them explode in the oven.

_Microwave recipes usually call for smaller amounts of seasonings than conventionally cooked dishes. Microwaving tends to intensify flavors, so you won't need as much seasoning.

_Don't ignore the standing time called for in some of these recipes. In microwave cookery, standing time allows further cooking to occur after you have removed the food from the microwave oven. Covering the food holds heat in and speeds this final, important step. When I've cheated on this step, I've found the chicken hard to carve and undercooked.

_When possible, arrange food in a circular or donut shape; without corners, food cooks more evenly from all sides. For example, if you're cooking drumsticks, arrange them like a wagon wheel with the meatier portions at the outer edge, and the drum stick end in the center.

_Thin foods cook faster than thick foods because microwaves lose power after they penetrate food.

_Ingredients also affect cooking time. Foods higher in sugar or fat heat faster and to higher temperatures than do those with lower sugar or fat content.

_When the recipe says "70% power," or MEDIUM HIGH, don't be tempted to get things done faster by going for 100% power. At 70% power, the microwaves cook the product more slowly but also more evenly, so there's less worry about cold spots.

ROASTED CHICKEN WITH ALMOND SAUCEServes 4 Of course you can serve the pre-cooked chicken just as it comes from the store, without doing anything else to it at all. I've done this many times with our Perdue Done It! roasted chicken when I've been in a hurry. But this recipe only takes a few extra minutes and you'll have a show piece at the end. As you're making it, be glad for a moment that you're not making this recipe in the year 1911. A typical recipe in a the December issue of The Wisconsin Farmer assumes that you've already plucked the bird and removed its head and feet. It directs you "to singe the bird over a burning newspaper on a hot stove." The stove would probably have been a wood-burning one, and in all probability, it would have been up to you to get the wood for the stove. When I think of then and I think of now, I'm glad that "We've come a long way, baby". 1 roasted chicken 1 tablespoon cornstarch 1 cup chicken broth 2 tablespoons Amaretto or other almond liqueur 1-1/2 teaspoons fresh lemon juice 1/4 cup sliced toasted almonds Heat pre-cooked roasted chicken in its own microwave tray following package directions. In 2-cup glass container, combine cornstarch, broth, liqueur and lemon juice. Cover with plastic wrap and microwave at HIGH (100% power) 3 or 4 minutes until bubbly and thick; stir twice during cooking. Add almonds. Slice chicken onto a platter and top with sauce.

FIVE-MINUTE ROASTED DRUMSTICKS 1 package roasted chicken drumsticks (4-6 per package). Following package directions, warm roasted drumsticks in a conventional oven or, using package tray, heat in a microwave oven. Brush with your favorite bottled barbecue sauce.

CHICKEN POCKET SANDWICHESServes 4 You could use regular chicken breasts for this, but the roaster breast has a richer, more chickeny flavor. ("Chickeny" is a word, by the way. Frank uses it all the time, and he ought to know.) 1 roaster boneless breast 1/4 cup olive oil 2 tablespoons fresh lemon juice 2 tablespoons finely chopped onion 1 clove garlic, minced 1/2 teaspoon salt or to taste 1/2 teaspoon dried oregano 1/8 teaspoon Cayenne pepper 4 pita breads Lettuce leaves 1 container (8-ounces) plain yogurt 3 tablespoons finely chopped green onion Cut chicken into 1-inch chunks. In 3-quart microwave-safe utensil, combine olive oil, lemon juice, onion, garlic, salt, oregano, and Cayenne pepper; add chicken chunks and stir. Cover with wax paper; microwave at HIGH (100% power) 10 minutes or until chicken has turned white. Stir mixture 3 or 4 times during cooking. Let stand, covered, 5 minutes. Cut each pita bread into 2 pockets, line with lettuce and spoon in chicken. In small bowl, combine yogurt and green onion; serve over chicken.

CHICKEN A LA MONTMORENCYServes 6 Any recipe with the word "Montmorency" is apt to have cherries in it. The sauce for this one is particularly good and Frank liked it enough to spread the leftovers on toast the next day at breakfast. If you don't want to microwave the roaster breast, just cook it in your oven, following the package directions. When I'm in a hurry, I use this microwave recipe, but breasts are the hardest part of the chicken to keep tender in a microwave because they're fairly dry to begin with, and if you overcook them, they'll get tough. 1 roaster breast 1 can (16-ounces) pitted dark sweet cherries 1/4 cup dry red wine Water 5 teaspoons cornstarch 2 tablespoons red currant jelly (optional) 1 tablespoon butter or margarine Salt and ground pepper to taste Place breast, skin side down, on microwave-safe roasting utensil. Cover with wax paper; microwave at HIGH (100% power) 5 minutes. Reduce power to MEDIUM HIGH (70% power) and cook 12 minutes per pound. Halfway through cooking time, turn breast, skin side up; brush with drippings in utensil. Re-cover with wax paper; complete cooking. Let stand, covered, 15 minutes. Test for doneness after standing; juices should run clear with no hint of pink when breast is cut near bone. Drain cherries, reserving syrup in a 4-cup glass container. Place cherries and red wine in small bowl. Add enough water to cherry syrup to measure 1 cup. Stir in cornstarch, mixing until well blended. Microwave at HIGH 3 minutes, stirring twice. Stir cherries with wine into thickened syrup. Continue cooking at HIGH 1 to 2 minutes or until mixture thickens and boils for 1 minute. Add jelly, if desir ed, and butter; stir until smooth. To serve, slice chicken and place on warm platter. Spoon some of cherry sauce over chicken slices; pass remaining sauce.

CHICKEN A LA NANCYServes 4 Unlike me, Frank does not enjoy puttering around in the kitchen. He loves the results, but cooking is not his favorite way to spend his free time. (He'd be more apt to watch a game on TV or visit with friends.) When he does cook, I can almost guarantee that it will be something quick and carefree. But there is one exception, and it's this recipe. I've never dared ask just who Nancy is, but Frank once won a cooking contest using her recipe, so he's been fond of it ever since. He says to point out that the cooked lemon with rind does remain as a part of the food. It adds an unusual taste and texture. If you don't like a strong lemony flavor, you might start by using half the lemon that the recipe calls for. That's what I do when I make this recipe. 4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast 1 tablespoon vegetable oil 1 clove garlic, minced 1/2 lemon with peel, very thinly sliced 1/2 pound fresh mushrooms, sliced 1/4 cup dry white wine 1 tablespoon flour 1/2 teaspoon salt or to taste 1/4 teaspoon ground pepper 1/4 teaspoon dried oregano 1 can (14-ounces) water-packed whole artichoke hearts, drained and quartered Place chicken breasts between sheets of plastic wrap. Pound to 1/4 inch thickness and cut into 2 inch squares. If using thin sliced boneless Roaster breast, skip the pounding and simply cut into 2 inch squares. Frying Pan Method: In a large skillet over medium heat, hat oil. Add garlic and saute until soft. Add lemon and mushrooms and saute 1 to 2 minutes. Add all other ingredients except artichokes. Fry, stirring frequently, approximately 15 minutes or until chicken is cooked through. Add artichokes and heat. aMicrowave Method: In 3-quart microwave-safe round dish, combine oil, mushrooms, lemon slices and garlic; cover with plastic wrap. Microwave at HIGH (100% power) 3 minutes, stirring once. In a 1-cup glass measuring cup, combine wine and flour; stir into mushroom mixture. Arrange chicken pieces on top of mushroom mixture and cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 6 minutes per pound, stirring mixture 3 times. Sprinkle with salt, pepper and oregano. Stir in artichoke quarters; re- cover and microwave at HIGH 2 minutes. Let stand, covered, 5 minutes.

CHICKEN THIGHS PARMESANServes 3-4 The Dijon mustard called for in this recipe is quite sharp before it's cooked. After heating in the microwave, you'll find that it loses much of its sharpness and leaves behind a subtle spicy flavor. Yellow mustard won't produce the same effect. 6 chicken thighs 1/2 cup seasoned bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup melted butter or margarine 1 tablespoon Dijon mustard 1 1/2 teaspoons Worcestershire sauce Remove skin from thighs. On wax paper, combine bread crumbs and Parmesan cheese. In shallow dish, combine butter, mustard and Worcestershire sauce. Brush thighs with butter mixture and then roll in crumbs to lightly coat both sides. Reserve remaining butter mixture and crumbs. Arrange thighs in circular pattern on microwave-safe roasting utensil; cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway through cooking time, turn thighs over; spoon on remaining butter mixture and sprinkle with remaining crumb mixture. Cover with a double thickness of paper towels. Complete cooking; remove paper towels during last 2 minutes cooking time. Let stand, uncovered, 2 minutes before serving.

CHICKEN WITH MANGO SAUCEServes 6 Mangos, which are rich in vitamins A and C, make a delicious, colorful and unusual sauce for a roaster breast. When mangos aren't available, try fresh or canned peaches. 1 roaster breast 1 tablespoon butter or margarine 1 tablespoon cornstarch 2 tablespoons brown sugar 1/2 cup fresh orange juice 2 ripe mangos, peeled and cut into chunks 2 tablespoons cherry- or orange-flavored liqueur Salt and pepper to taste Place skin side down on microwave-safe roasting utensil. Cover with wax paper; microwave at HIGH (100% power) 5 minutes. Reduce power to MEDIUM-HIGH (70% power) and cook 12 minutes per pound. Halfway through cooking time, turn breast skin side up; brush with drippings in utensil. Re- cover with wax paper and complete cooking. Let stand, covered, 15 minutes. Test for doneness after standing; juices should run clear with no hint of pink when breast is cut near the bone. In a 4-cup glass container, place butter. Microwave at HIGH 30 seconds or until melted. Stir in cornstarch until blended; stir in brown sugar and orange juice. In blender or food processor fitted with steel blade, puree mango chunks. Stir pureed mangos into orange juice mixture. Microwave at HIGH 4 minutes, stirring twice. Add liqueur; microwave 1 minute longer. To serve, slice chicken and place on warm platter. Spoon some of mango sauce over slices, then pass remaining sauce.

CURRY-GLAZED BREASTServes 4 Curry powder is a blend of many spices, so you don't need to combine spices yourself. Indian Curry Powder is mild and Madras Curry Powder is quite hot. 1 whole roaster breast 2 tablespoons butter or margarine 1/4 cup honey 2 tablespoons Dijon mustard 2 teaspoons curry powder 1/4 teaspoon salt or to taste Place breast bone side down on a microwave-safe roasting utensil. Place butter in a 2-cup glass container; microwave at HIGH (100% power) 45 seconds. Stir in honey, mustard, curry powder and salt; brush mixture all over breast. Cover with wax paper; microwave at MEDIUM-HIGH (70% power) 12 minutes per pound. Baste breast and rotate utensil 3 or 4 times during cooking. Let stand, covered with wax paper, 15 minutes. Test for doneness after standing; juices should run clear with no hint of pink when breast is cut near bone.

HAM AND CHICKEN ROLL-UPSServes 4 If you can't easily find the prosciutto called for in this recipe, substitute any thinly sliced ham, such as the pre- sliced ham you find in the deli section of your supermarket. Or try thin slices of smoked turkey ham. If you slice the cooked Roll-Ups crosswise, they make wonderful hors d'oeuvres or appetizers. 4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast 1 tablespoon olive oil 1 teaspoon dried rosemary, crumbled Salt and ground pepper to taste 4 thin slices prosciutto Place chicken breast halves between 2 sheets of plastic wrap and pound to 1/2-inch thickness. Skip the previous step if you are using thin sliced boneless roaster breasts. Brush breasts with olive oil to help seal in moisture; sprinkle with rosemary, salt and pepper. Roll up each breast half, starting from narrow end. Wrap a slice of prosciutto around each roll. In 8-inch square microwave-safe baking dish, place chicken rolls seam side down. Cover with wax paper. Microwave at HIGH (100% power) 8 minutes, rotating dish 2 or 3 times during cooking. Let stand 5 minutes. Check for doneness after standing; juices should be clear with no hint of pink when chicken is cut near center.

HEAVENLY CHICKENServes 4 If you're using fresh asparagus spears for this, here's how to tell the tender part from the part that's too tough and fibrous to be good eating. Take the bud end of an asparagus spear in one hand and the butt end in the other and then bend the spear until it breaks. The part on the bud side is tender enough to use. The spears will always break at just that point. But don't throw away the tough end. If you peel the tough end with a potato peeler, you'll get down to the tender, edible part underneath and can use that portion also. Cook the leftover parts until tender and use them in soups or omelettes. 4 chicken breast halves 12 fresh or frozen asparagus spears 1/4 cup water 1/4 cup butter or margarine 4 tablespoons flour 1/8 teaspoon ground ginger 1 1/2 cups chicken broth 1/2 cup dry white wine Salt and freshly ground pepper to taste 1/4 cup chopped pecans 1/4 cup crushed crackers On microwave-safe roasting pan, arrange breasts, bone side up, in a circular pattern. Cover loosely with plastic wrap; microwave at MEDIUM-HIGH (70% power) 8 minutes per pound. Halfway through cooking time turn breasts over; re- cover with plastic wrap and complete cooking. Let stand, covered, 10 minutes. Rinse asparagus and remove tough end. On microwave-safe rack, arrange asparagus with stem ends toward outside. Place rack in microwave-safe utensil. Add water; cover with plastic wrap. Microwave at HIGH (100% power) 5 to 7 minutes or until tender-crisp. Let stand, covered, 3 to 5 minutes. In 4-cup glass container, place butter; microwave at HIGH 1 minute. Blend flour and ginger into melted butter. Gradually add chicken broth, wine, salt and pepper, stirring constantly. Microwave at HIGH 5 minutes or until thick and smooth, stirring 3 times. In 12 x 8-inch microwave-safe dish, arrange cooked asparagus, with stem ends toward outside; pour half of wine sauce over asparagus. Arrange chicken breasts on top with meatier portions toward outside; spoon remaining sauce over breasts. Sprinkle pecans and cracker crumbs on top; cover with a double thickness of paper towels. Microwave at MEDIUM-HIGH 5 minutes or until heated through.

MICROWAVE MARMALADE DRUMSTICKSServes 4 This recipe calls for a microwave-safe utensil. Do you know how to tell for sure if your utensil is suitable?

1. Place the utensil and a cup of water side by side in the microwave oven.

2. Turn the oven to the HIGH setting for 1 minute. If the dish is warm, then it is absorbing microwave energy. Do not use it in the microwave oven. 5 roaster drumsticks 2 tablespoons butter or margarine 3/4 cup finely chopped onion 1/2 cup orange marmalade (You can also use current jelly) 1/2 teaspoon curry powder In 9-inch microwave-safe utensil, combine butter and onion. Cover; microwave at HIGH (100% power) 5 minutes. Blend in marmalade and curry powder; turn drumsticks in mixture. Place drumsticks with meatier portions toward outer edge of utensil; cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 12 minutes per pound. Halfway through cooking time, turn chicken over, re-cover with wax paper and microwave remaining time. Let stand, covered, 15 minutes.

SAUCY MICROWAVE CHICKEN WINGSServes 4 To make an attractive presentation, try tucking the tip of each wing under to form a triangle. 1/2 cup honey 1/4 cup soy sauce 2 tablespoons ketchup 1 small clove garlic, minced 16 chicken wings In 12 x 8-inch microwave-safe utensil, combine all ingredients except wings; turn wings in mixture. Cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 8 minutes per pound, turning wings over 3 to 4 times during cooking. Let stand, covered, 10 minutes.

TEX-MEX DRUMSTICKSServes 4 Removing skin from chicken is an easy way to reduce calories, and because moisture doesn't evaporate readily in microwave cooking, the chicken will remain juicy and flavorful. 6 chicken drumsticks 1/4 cup finely chopped pecans 1/4 cup fine, dry bread crumbs 1 tablespoon minced fresh parsley 1 teaspoon chili powder 1/4 cup taco-flavored or other pourable salad dressing Remove skin from drumsticks. On wax paper, combine pecans, bread crumbs, parsley and chili powder. Brush drumsticks with taco dressing, then roll in crumb mixture to coat all sides. Reserve crumbs and dressing. On microwave-safe roasting pan, arrange drumsticks in circular pattern, with meatier portions toward outside. Cover with wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway through cooking time, turn drumsticks over, spoon on remaining dressing and sprinkle with reserved crumb mixture. Cover with a double thickness of paper towels. Complete cooking, removing paper towels during last 2 minutes. Let stand, uncovered, 5 minutes before serving.

MICROWAVE CHICKEN BREASTS PAPRIKASHServes 4 One way of avoiding having your eyes tear when the slicing the onion in this recipe is to do the cutting under running tap water. The vapors that hurt your eyes won't have a chance to get into the air, but instead will just wash down the drain. 2 tablespoons vegetable oil 2 green peppers, thinly sliced 1 large onion, thinly sliced 1 can (8-ounces) tomato sauce 1 tablespoon sweet paprika 1/2 teaspoon dried marjoram 1/2 teaspoon salt or to taste Ground pepper to taste 4 chicken breast halves 1 container (8-ounces) commercial sour cream 1 tablespoon flour In a 12 x 8-inch microwave-safe utensil, combine oil, peppers and onion. Cover with plastic wrap; microwave at HIGH (100% power) 5 minutes. Stir in tomato sauce, paprika, marjoram, salt, and pepper. On top of tomato mixture, place breasts bone side up with meatier portions toward outside. Cover with wax paper; microwave at HIGH 5 minutes; reduce power to MEDIUM-HIGH (70% power) and cook 10 minutes per pound. Halfway through cooking time, turn breasts over and stir mixture. Re-cover with wax paper and microwave remaining time. Let stand 5 minutes. Stir sour cream and flour into tomato mixture. Cover; microwave at HIGH 1 minute. Stir and let stand 2 minutes. Pour over chicken breasts.

CORNISH HENS WITH LEMON TARRAGON SAUCEServes 4 You can get more juice from a lemon if you roll it around on a flat surface first while pressing your palm against it fairly hard. This ruptures the little juice sacks. You'll also get more juice if the lemon is at room temperature rather than just out of the refrigerator. 2 fresh Cornish game hens 1/4 cup flour 1 1/2 teaspoons fresh tarragon, divided, or 1/2 teaspoon dried 1 cup chicken broth Juice of one lemon (about 1/4 cup) Salt and ground pepper to taste 1/2 pound fresh asparagus, or substitute green beans 2 teaspoons water With sharp knife or poultry shears, cut hens in half, lengthwise. Remove and discard backbone and skin. Coat hen pieces lightly with flour and sprinkle with half of tarragon. Place hens bone side up, with legs to inside, on a microwave-safe roasting utensil. In a 4-cup glass container, combine chicken broth, lemon juice, remaining tarragon and pepper. Microwave at HIGH (100% power) 3 to 4 minutes, or until boiling. Baste hens with half of hot broth. Cover with wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes per pound combined weight of hens. Halfway through cooking time, turn hens bone side down and baste with remaining broth mixture. Re- cover and complete cooking. Let stand, covered, 10 minutes. Slice asparagus diagonally into 1-inch pieces and place in a 2-quart microwave-safe utensil with water. Cover; microwave at HIGH 3 TO 4 minutes. Let stand 2 minutes; drain and set aside. When ready to serve, add asparagus to lemon sauce and pour over hens.

MICROWAVE HENS JUBILEEServes 2 This is a close cousin of CHICKEN A LA MONTMORENCY, but it's spicier and less sweet. 2 fresh Cornish game hens 1 can (16-ounces) dark sweet cherries in syrup 1/4 cup dry sherry 2 tablespoons cornstarch 1/2 cup chili sauce 1 clove garlic, minced Salt and freshly ground pepper to taste With poultry shears or sharp knife, split hens lengthwise, removing backbone, if desired. In 12 x 8 microwave-safe utensil, arrange hens, bone side up with meatier portions to outside. In 2-quart microwave-safe utensil, drain liquid from cherries; blend in sherry and cornstarch. Add cherries, chili sauce, garlic, salt and pepper. Microwave at HIGH (100% power) 3 to 4 minutes, stirring once, until mixture begins to boil and thicken. Pour sauce over hens. Cover loosely with wax paper. Microwave at MEDIUM-HIGH (70% power) 8 minutes per pound, turning the hens over halfway through cooking time. Re-cover with wax paper and microwave remaining time. Let stand, covered, 10 minutes.

PINEAPPLE BAKED CORNISH HENSServes 4 Green peppers and most other fresh vegetables are ideal for microwaving. They retain their clear color and stay crunchy and fresh tasting. For extra color, substitute 1/2 sweet red pepper and 1/2 green pepper for the single whole green pepper. 2 fresh Cornish game hens 1 green pepper, cored, finely chopped 1 medium onion, finely chopped 2 teaspoons vegetable oil 1 can (8-ounces) crushed pineapple in natural juices 2 tablespoons soy sauce 2 teaspoons dry mustard 1/2 teaspoon ground ginger With poultry shears or sharp knife, split hens lengthwise and remove and discard skin. Place hens bone side up on a microwave-safe 12 x 8-inch utensil, arranging with legs to inside. In a 2-quart microwave-safe utensil, place green pepper, onion and oil. Microwave at HIGH (100% power) 2 to 3 minutes or until pepper is tender. Add pineapple, soy sauce, mustard and ginger; microwave at HIGH 1 to 2 minutes. Baste hen halves with half of pineapple mixture. Cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 10 minutes per pound combined weight of hens. Halfway through cooking time, turn hens bone side down and baste with remaining pineapple mixture. Re-cover and complete cooking. Let stand, covered, 10 minutes. Serve with pineapple sauce.

ROSEMARY HENS WITH LIGHT WINE GRAVYServes 4 Game hens are sold both fresh and frozen. If you've selected a frozen one, follow your microwave manufacturer's directions for defrosting and turn and rearrange the birds frequently for even defrosting. I've tried game hens both fresh and frozen, and I found that there's enough of a difference in flavor and tenderness to make me strongly prefer fresh. 2 Cornish game hens 6 sprigs fresh parsley 1 small onion, halved 1 clove garlic, halved 3 small carrots, peeled, cut in 1/2-inch slices (1 cup) 2 medium tomatoes, peeled and cut in wedges, or 6 cherry tomatoes, halved 1 medium zucchini, cut in 3/4-inch slices (1 cup) 1/4 pound mushrooms, quartered (about 1 cup) 1/2 cup chicken broth 1/4 cup dry white wine 1 and 1/2 teaspoon minced, fresh rosemary or 1/2 teaspoon dried Salt and freshly ground pepper to taste 2 tablespoons cold water 2 teaspoons cornstarch Into each hen cavity, place 3 sprigs parsley, 1/2 onion and 1/2 garlic clove. Place carrots, tomatoes, zucchini and mushrooms in a microwave-safe baking dish. Combine chicken broth, wine and 1/4 teaspoon rosemary; pour over vegetables. Cover with plastic wrap and microwave at HIGH (100% power) 5 minutes. Arrange hens, breast side down, on top. Sprinkle with remaining rosemary and pepper. Cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 11 minutes per pound combined weight of hens. Halfway through cooking time, stir vegetables; turn hens breast side up and rotate dish. Re-cover with wax paper. Remove hens to serving platter, reserving juices for gravy. Using slotted spoon, arrange vegetables around hens and cover with foil; allow to stand 10 minutes. Cut hens in half to serve. To prepare gravy, in a 4 cup glass container, combine water and cornstarch. Slowly add reserved cooking juices (about 3/4 cup) from hens; stir to blend. Microwave at HIGH 2 minutes or until thickened, stirring twice. Serve with Cornish hens.

HONEY MUSTARD ROASTERServes 8 Covering is a key technique in successful microwave cooking. In a conventional oven a sweet honey-mustard basting sauce could overbrown. Instead, in the microwave it dries as the roaster skin cooks and it forms an attractive golden glaze on the bird. 1 whole roaster (about 6 pounds) 4 tablespoons butter or margarine 1/2 cup honey 1/4 cup Dijon mustard 1/4 teaspoon curry powder 1 teaspoon salt or to taste 1/8 teaspoon ground pepper Remove giblets from roaster. With rounded wooden picks, fasten skin across cavity and neck openings. Place roaster, breast side down, on microwave-safe roasting pan. Melt butter in a 1-cup glass measuring cup by microwaving at HIGH (100% power) 1 minute. Stir in honey and remaining ingredients; brush roaster with mixture and cover with wax paper. Microwave at HIGH 5 minutes. Reduce power to MEDIUM-HIGH (70% power) and cook 12 minutes per pound, brushing frequently with honey mixture. Halfway through cooking time, turn roaster breast side up; complete cooking. Let stand, covered, 20 minutes. Test for doneness after standing; juices should run clear with no hint of pink when thigh is pierced. Pour drippings from utensil into remaining sauce mixture in measuring cup; microwave at HIGH 2 minutes or until heated through. Serve sauce with roaster.

MEXICAN MICROWAVE CHICKEN CASSEROLE Leftover Mexican Chicken Casserole makes a fast and delicious taco filling. Shred chicken, reheat in sauce and serve with shredded lettuce and cheese and a dollop of sour cream. 2 tablespoons butter or margarine 1 large onion, chopped (1 cup) 1 large green pepper, chopped (1 cup) 1 clove garlic, minced 1 can (14.5 ounces) tomato sauce 2 tablespoons flour 1 teaspoon salt or to taste 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon ground pepper 1 chicken cut in serving pieces 1 can (17-ounces) corn, drained In 3 to 5-quart microwave-safe utensil, combine butter, onion, pepper and garlic. Cover with plastic wrap; microwave at HIGH (100% power) 3 to 5 minutes or until onion and pepper are tender. Stir in tomato sauce, flour, salt, cumin, oregano and pepper. Place chicken pieces, bone side up with meatier portions toward outside of utensil, on top of mixture. Cover with wax paper; microwave at HIGH 5 minutes. Reduce power to MEDIUM-HIGH (70% power) and cook 10 minutes per pound. Halfway through cooking time, turn chicken pieces over; re- cover with wax paper and microwave remaining time. Let stand, covered, 10 minutes. Remove chicken pieces to serving dish; cover. Add corn to sauce in utensil; cover with plastic wrap. Microwave at HIGH 2 minutes. To serve, pour sauce over chicken.

PLUM-SPICED CHICKENServes 4 The plum sauce is a low-fat way to make the chicken develop an attractive color as it cooks in the microwave. 1 chicken, cut in half lengthwise 1 cup plum jelly or preserves 1/2 cup chicken broth 1/4 cup chopped onion 3 tablespoons red wine vinegar 1 1/2 teaspoons soy sauce 1/2 teaspoon ground ginger 1/2 teaspoon Chinese five-spice powder (optional) Place chicken halves, skin side down, on microwave-safe roasting utensil, set aside. In a 4-cup glass container, combine jelly and remaining ingredients. Microwave at HIGH (100% power) 4 minutes, stirring 3 times. Brush chicken halves with sauce; cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 10 to 12 minutes per pound, brushing chicken frequently with sauce. Halfway through cooking time, turn chicken halves over; brush with sauce. Re-cover with wax paper; complete cooking. Let stand, covered 15 minutes.

STUFFED CHICKEN CHARLESTON STYLEServes 4 The microwave oven makes it possible to make this succulent roast chicken and all the trimmings in less than an hour. To complete the meal with "baked" potatoes, you can microwave them during the chicken's standing time. 1 whole chicken 4 strips uncooked bacon, diced 1/4 cup chopped onion 1/4 cup chopped celery 1 1/2 cups packaged cornbread stuffing 1/4 cup coarsely chopped pecans 5 tablespoons butter or margarine, melted, divided 1/2 cup plus 2 tablespoons dry sherry, divided 2 tablespoons water 2 tablespoons minced fresh parsley 1 teaspoon salt or to taste Ground pepper to taste Remove giblets. In 1 1/2-quart microwave-safe utensil place diced bacon; cover with paper towel. Microwave at HIGH (100% power) 3 minutes or until crisp, stirring twice. With slotted spoon, remove bacon to paper towel to drain; set aside. Reserve drippings. In same 1 1/2-quart microwave-safe utensil, combine onion and celery; cover with plastic wrap. Microwave at HIGH 2 minutes. In a mixing bowl, combine onions and celery with stuffing, pecans, and cooked bacon. In cup, blend 2 tablespoons butter, 3 tablespoons sherry and water; toss with stuffing. Spoon stuffing loosely into cavity and neck openings of chicken. With rounded wooden picks, fasten skin across cavity and neck openings. Combine 1 tablespoon butter with 1 teaspoon sherry; brush on chicken. Place chicken, breast side down, on microwave- safe roasting utensil; cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 10 minutes per pound, brushing chicken frequently with butter-sherry mixture and drippings. Halfway through cooking time, turn chicken breast side up; re-cover with wax paper. Complete cooking. Let stand, covered, 15 minutes. Test for doneness after standing; juices should run clear with no hint of pink when thigh is pierced Pour pan drippings into a 2-cup glass container. Add 1/2 cup sherry to roasting utensil to loosen pan juices; pour into container with drippings. Microwave at HIGH 3 minutes; stir in remaining 2 tablespoons butter and parsley. Serve chicken, sliced, with stuffing and gravy.

CHEESY MICROWAVE THIGHSServes 4 Chicken thighs and drumsticks are fairly uniform in size, making them an ideal choice for quick cooking in the microwave. 6 chicken thighs 4 tablespoons butter or margarine, divided 1 cup finely chopped onion 2 tablespoons flour 1/2 teaspoon salt or to taste 1 cup milk 1/2 cup grated Swiss cheese 1/4 cup grated Parmesan cheese 2 tablespoons white wine Pinch freshly grated or ground nutmeg Minced, fresh parsley (optional) Remove and discard skin from thighs. In a 12 x 8-inch microwave-safe utensil, combine 2 tablespoons butter and onion. Microwave at HIGH (100% power) 5 minutes. Arrange thighs in a circular pattern on top of onions. Cover with wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway through cooking time, turn thighs over; re-cover with wax paper and microwave remaining time. Let stand, covered, 10 minutes. Place remaining butter in 4-cup glass container; microwave at HIGH 30 to 50 seconds. Blend in flour and salt; gradually stir in milk, mixing well. Microwave at HIGH 3 to 5 minutes, stirring frequently, until mixture boils and thickens. Add cheeses, wine and nutmeg; stir until cheese is melted. Pour sauce over chicken thighs; cover with wax paper. Microwave at MEDIUM-HIGH 2 to 3 minutes or until heated through. Garnish with parsley if desired.

CHICKEN MARENGOServes 3-4 Frank admires Napoleon because he was such an effective leader and motivator of men. But Frank has another reason to like the famous French general. Napoleon liked chicken so much that during his campaigns, he ate it almost every night. In 1800 when Napoleon was fighting in Italy, the supply wagons were late and his chef had to scour the countryside for whatever food he could find. The result was a chicken dish made with olive oil, mushrooms, tomato, garlic and other ingredients available from the nearby farms. Napoleon liked the dish so much that he named it "Chicken Marengo," in honor of the battlefield where he had just been fighting, and from then on ordered it served to him after every battle. 6 chicken thighs 2 teaspoons olive oil 2 cups coarsely chopped fresh plum tomatoes 1/2 cup chopped green pepper 1/4 cup finely chopped onion 2 cloves garlic, minced 2 tablespoons minced, fresh parsley 1/2 teaspoon dried oregano 1/4 teaspoon ground pepper 1/2 teaspoon salt or to taste Remove and discard skin from thighs. In 3-quart microwave- safe utensil, combine remaining ingredients; cover with plastic wrap. Microwave at HIGH (100% power) 5 minutes, stirring twice. Arrange thighs in circular pattern on top of tomato mixture; spoon mixture over thighs. Cover with wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway through cooking time, turn thighs over; re-cover and complete cooking. Let stand, covered, 10 minutes before serving.

CHINESE CHICKENServes 4 The shape of foods affects cooking results. Thin areas cook faster than thicker ones, so meatier portions should always be placed toward the outer edge of the utensil where microwave energy is greater. 4 chicken drumsticks 4 chicken thighs 1/4 cup melted butter 2 tablespoons soy sauce 1/4 teaspoon ground pepper 1/8 teaspoon minced, fresh ginger 1 can (3-ounces) chow mein noodles 1/4 cup sliced almonds Salt to taste Remove and discard skin from drumsticks and thighs. In small bowl, mix butter, soy sauce, pepper and ginger. In blender or food processor fitted with steel blade, finely chop chow mein noodles, almonds and salt; transfer to wax paper. Brush chicken with soy mixture, then roll in noodle mixture to coat all sides. Arrange on microwave-safe roasting pan, with meatier portions toward outside; cover with wax paper. Reserve remaining soy and noodle mixture. Microwave at MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway through cooking time turn legs and thighs over; spoon on remaining soy mixture and sprinkle with remaining noodle mixture. Cover with a double thickness of paper towels. Complete cooking, remove paper towels during last 2 minutes. Let stand, uncovered, 5 minutes before serving.

DRUMSTICKS LITTLE ITALY STYLEServes 4 Do you know how to tell when rice is done? The aim of cooking rice is to have all the little starch granules inside each grain swell with water but not burst. You can tell that rice is undercooked if you pinch a grain and feel a hard or gritty core. You can tell that it's overcooked if you look at a grain closely and find that the edges are split and ragged. It's perfectly cooked if the grain is the same smooth shape as the uncooked grain, only puffed, swollen and soft. 1 cup chopped, canned tomatoes 3/4 cup long grain rice 1 cup chicken broth 1/2 cup dry white wine 1 medium onion, chopped 1 large clove garlic, crushed 1/2 teaspoon dried thyme 5 roaster drumsticks Salt and ground pepper to taste 2 tablespoons or more minced, fresh parsley In a 3 quart microwave-safe utensil combine tomatoes and rice. Stir in broth and wine; add onion, garlic, thyme, and mix well. Cover with plastic wrap; microwave at high (100% power) 5 minutes. Arrange drumsticks over top of mixture, with meatiest portions to the outer edge of utensil. Re-cover with plastic wrap; microwave at HIGH (100% power) 5 minutes then at MEDIUM-HIGH (70% power) 12 minutes per pound. Halfway through cooking time stir and turn drumsticks over. Re-cover and complete the cooking. Let stand, covered 10 minutes before serving. Test for doneness after standing; juices should run clear with no hint of pink when drumstick is pierced. Season with salt and pepper. Add parsley to rice mixture for garnish.

OLIVE MICROWAVED CHICKENMakes 6 Drumsticks When you saw the title of this recipe, did you hesitate because you were concerned that the calories in olives could wreck your diet? Not to worry! Olives are actually a fairly low calorie food, with the average one having only 4-5 calories. The largest jumbo olive has only 12 calories. 6 chicken drumsticks 1 cup slivered onion strips 1/2 cup slivered green pepper strips 1/2 cup thawed lemonade concentrate 1/2 cup ketchup 1/4 cup sliced pimento-stuffed olives 1/4 cup sliced pitted ripe olives 2 teaspoons Worcestershire sauce 1 clove garlic, minced Remove and discard skin from drumsticks. In a 12 x 8-inch microwave-safe utensil, combine remaining ingredients; cover with plastic wrap. Microwave HIGH (100% power) 5 minutes, stirring once. Turn drumsticks in sauce to coat. Arrange drumsticks in circular pattern in sauce with meatier portions toward outside of utensil. Cover with wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway through cooking time, turn drumsticks and spoon sauce on top. Re-cover with wax paper; complete cooking. Let stand, covered, 10 minutes before serving.

PENNSYLVANIA DUTCH-COUNTRY DRUMSTICKSServes 2 When you're buying the apples for this recipe, you can tell which ones are Red Delicious by looking at the base of the apples. A Red Delicious always has five knobs or points at the base. 5 roaster drumsticks Salt and ground pepper to taste 6 tablespoons butter or margarine, divided 1/2 cup apple juice (1/4 cup for microwave) 1 tablespoon soy sauce (1-1/2 teaspoons for microwave) 1/4 cup brown sugar, firmly-packed (1/8 cup for microwave) 2 Red Delicious apples, peeled, cored and cut into 8 wedges each 2 tablespoons sugar Conventional Method: Season drumsticks with salt and pepper. In a large skillet over medium heat, melt 3 tablespoons butter. Add drumsticks and brown for 4 to 5 minutes per side. In a measuring cup combine apple juice, soy sauce and brown sugar and pour over drumsticks. Cover and simmer 20 minutes. Turn and simmer 25 minutes longer. Ten minutes before end of cooking time, in another skillet, over medium-high heat, melt remaining butter. Add apple wedges and brown on one side. Sprinkle with sugar and turn. Brown other side. Transfer chicken to serving dish and top with apple wedges. Spoon sauce over top. aMicrowave Oven: Place 2 tablespoons of butter in a 9-inch microwave-safe utensil. Microwave at HIGH (100% power) 40 seconds. Combine 1/4 cup apple juice, 1 1/2 teaspoons soy sauce and 1/8 cup firmly packed brown sugar with melted butter. Place drumsticks in apple juice mixture and turn to coat well. Arrange drumsticks with meatiest portions toward outer edge of utensil. Cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 12 minutes per pound. Half way through cooking time turn drumsticks and spoon sauce over each. Re-cover and complete cooking. Let stand, covered, 5 to 10 minutes. Place 2 tablespoons butter in a 2-quart microwave-safe utensil. Microwave at HIGH 40 seconds. Sprinkle butter with 2 tablespoons firmly packed brown sugar; stir. Place apple wedges in brown sugar mixture; toss gently to coat. Microwave at HIGH 3 minutes, stir. Microwave an additional 3 minutes or until apples are tender. Transfer chicken to serving dish and top with apple wedges. Spoon sauce over top.

ROASTER THIGHS IN WINEServes 4 For the longest shelf life and the best flavor, don't wash the mushrooms called for in this recipe until just before using them. And don't soak them, just lightly mist them or wipe them with a damp paper towel. With soaking, they easily become waterlogged and lose some of their flavor. 4 roaster boneless thigh cutlets 4 strips uncooked bacon, diced 1 cup Burgundy or other dry, red wine 2 tablespoons cognac or brandy 16 small whole onions, peeled 8 ounces sliced, fresh mushrooms, 2 cups 3 tablespoons flour 2 teaspoons minced fresh parsley 1 bay leaf 1 1/2 teaspoons minced, fresh thyme or 1/2 teaspoon dried Cut thigh cutlets in half. In 3-quart microwave-safe utensil, place bacon; microwave at HIGH (100% power) until crisp, 3 to 4 minutes. Combine wine and Cognac and add to utensil with remaining ingredients; stir well. Arrange thighs, with thicker portions toward outer edge, on top of vegetables. Cover with wax paper; microwave at HIGH 5 minutes. Reduce power to MEDIUM-HIGH (70% power) and cook 12 minutes per pound. Halfway through cooking time, stir vegetable mixture and turn cutlets over. Let stand, covered, 15 minutes before serving.

SPICY AFRICAN DRUMSTICKSServes 4 If you eliminate the crushed pepper in this recipe, it could be a dish children would love. Be sure the peanuts you use in the recipe are fresh. Once a package has been opened, keep it in the refrigerator since peanuts rapidly go rancid. As an emergency first aid measure for peanuts that aren't as fresh as you wish they were, try this tip I got from a peanut farmer in Georgia. Put the peanuts in a sieve and pour boiling water over them. The hot water will wash away some of the oils that are responsible for the off-flavor. 6 chicken drumsticks 2 tablespoons vegetable oil 1 cup chopped onion 1 garlic clove, minced 1 can (16-ounces) tomato puree 1/2 teaspoon salt or to taste 1/8 teaspoon crushed red pepper 1/4 cup peanut butter 1/4 cup chopped peanuts Remove and discard skin from drumsticks. In a 12 x 8-inch microwave-safe utensil, combine oil, onion and garlic. Cover with plastic wrap; microwave at HIGH (100% power) 5 minutes or until onions are tender. Stir in tomato puree, salt and red pepper. Arrange drumsticks in utensil with meatier portion toward outside; spoon tomato sauce over top. Cover with wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway through cooking time, turn drumsticks over; re-cover with wax paper and microwave remaining time. Remove drumsticks to serving platter; cover with foil and let stand 10 minutes. Stir peanut butter and peanuts into tomato sauce. Cover with plastic wrap; microwave at HIGH 2 minutes. To serve, spoon sauce over drumsticks.

CORNUCOPIA STUFFED ROASTERServes 8 A roaster stuffed with vegetables and rice is a tasty meal in one dish. The stuffing doesn't increase the cooking time, which is about one hour less in a microwave than required for conventional roasting. 1 whole roaster (about 6 pounds) 1/4 cup hot water 1/4 cup butter or margarine 1 cup frozen peas and carrots 1 1/2 cups cooked rice 2 tablespoons minced fresh parsley 1/2 teaspoon dried thyme 1 teaspoon salt or to taste Browning spray (optional) Remove giblets. In a 1-cup glass measuring cup, place water and butter; microwave at HIGH (100% power) 1 minute. In 1-quart microwave-safe utensil, place peas and carrots; cover. Microwave at HIGH 4 minutes, stirring once; drain. In a small bowl, combine rice, melted butter mixture, peas and carrots, parsley, thyme and salt. Place in cavity of roaster; with rounded wooden picks, fasten skin across cavity opening and at neck. Place roaster, breast side down, on microwave-safe roasting pan. Spray with browning spray or brush roaster with melted butter if desired; cover with wax paper. Microwave at HIGH 5 minutes. Reduce power to MEDIUM-HIGH (70% power). Cook 12 minutes per pound, brushing with drippings several times during cooking. Halfway through cooking time, turn roaster over, using paper towels to protect hands. Pour off drippings and reserve, if desired. Baste roaster with drippings or use browning spray; cover with wax paper and complete cooking. Let stand, covered with aluminum foil, 20 minutes. Test for doneness after standing; juice should run clear with no hint of pink when thigh is pierced. To serve, spoon stuffing into serving bowl and slice roaster. CHICKEN WING PAELLAServes 4-6 Paella is a Spanish dish with a mixture of rice, vegetables, meat and sometimes shellfish. I lived in Spain for a couple of years and came to the conclusion that there must be almost as many versions of Paella as there are Spanish cooks$which means that you have a lot of latitude to vary the ingredients according to what you have handy in your refrigerator. I like this better the next day, when the different flavors have had a chance to "marry." 10 chicken wings 1 pound sweet Italian sausage links 1 teaspoon browning sauce 1 large onion, chopped 1 sweet red pepper, cut into thin strips 1 medium-sized zucchini, chopped 1 can (16-ounces) tomatoes, undrained 1/2 cup hot water 1 teaspoon salt or to taste 1 teaspoon dried oregano 1/2 teaspoon paprika 1/2 teaspoon ground turmeric 1/2 teaspoon Tabasco 2 cups hot cooked rice 1 cup frozen peas, thawed Cut wing-tip section from wings. Set tips aside to cook later in soup or stew, if desired. Brush sausages with browning sauce; cut into 1-inch pieces. In 3-quart microwave-safe dish, place sausage pieces; cover with wax paper. Microwave at HIGH (100% power) 6 to 7 minutes, or until sausage loses its pink color, stirring twice. With slotted spoon remove sausage. To drippings in dish, add onion, red pepper and zucchini; cover with plastic wrap. Microwave at HIGH 5 minutes, stirring twice. Add tomatoes, browned sausages, water, salt, oregano, paprika, turmeric and Tabasco; stir to blend. Arrange chicken wings in circular pattern on top of tomato mixture. Cover with plastic wrap; microwave at HIGH 5 minutes. Reduce power to MEDIUM-HIGH (70% power); cook 10 minutes per pound. Halfway through cooking time, turn wings over; re-cover and complete cooking. Stir in hot cooked rice and peas; microwave at HIGH 3 minutes. To warm for serving, cover with plastic wrap to speed cooking and microwave at HIGH until heated through. Let stand 5 minutes before serving.