_To keep chicken pieces from sticking together in your freezer so that you can take out just the quantity you want without prying several pieces apart or thawing more than you need, do the following:
1. Spread pieces in a single layer on a cookie sheet
2. Place unwrapped in freezer
3. Once frozen, remove chicken pieces from cookie sheet, and store in polyethylene freezer bag
5. Place bag in freezer, label and date
_Freezing tip - use freezing tape to seal freezer wrap or suitable plastic wrap. Freezer tape is made with a special adhesive designed to stick at low temperatures.
_Whole birds to be roasted should be thawed before cooking. Broilers, and birds to be cooked by other methods can start being cooked when thawed enough for pieces to separate.
If you'll follow the suggestions above, you'll find that most of the foods you cook can be prepared ahead of time and if necessary, frozen. This means that, with the exception of fried foods, just about all the recipes in this book can be considered cook-ahead foods.
So, whether you're cooking for a party, for the week's meals, for houseguests, or for yourself, enjoy the recipes that follow$and all the others in this book as well. CRISPY CORNISH A LA BLEUServes 2 There are easily 50 varieties of blue vein cheeses for sale in this country. Probably the most famous are the French Roqueforta, the Italian Gorgonzola, the English Stilton, and the American Treasure Cavea. Personally, I like the American varieties best. 2 fresh Cornish game hens Oil for deep frying 1/2 cup mayonnaise 1/4 cup sour cream 1/4 cup minced onion 1/4 cup crumbled bleu cheese 1 small clove garlic, minced Celery sticks Cut hens into 8 pieces each. Fry in deep hot oil at 375F, turning once, until golden brown on both sides, about ten minutes. Drain well on paper towels. Refrigerate if not serving right away. In a small bowl combine remaining ingredients except celery. Cover and chill. Serve hens warm, at room temperature or cold with bleu cheese dip and celery sticks. CHICKEN SOUFFLEServes 4 This is a nice prepare-ahead item. It's really best if stored overnight in the refrigerator before baking so the flavors have a chance to blend. 4 eggs, beaten 1 teaspoon minced, fresh thyme or 1/4 teaspoon dried 1 teaspoon minced, fresh basil or 1/4 teaspoon dried Ground pepper to taste 2 cups cooked, shredded chicken 1/4 pound ham, roughly chopped 1 tablespoon minced, fresh parsley 1/2 cup grated Parmesan cheese, divided 3 cups chicken broth 1/2 loaf (5 ounces) Italian bread, roughly torn into chunks 1 cup grated mozzarella cheese In a mixing bowl combine eggs, thyme, basil and pepper. Add chicken, ham, parsley, 1/4 cup Parmesan cheese and broth. Combine thoroughly and set aside. Butter an 8" x 12" baking dish. Place bread chunks in the bottom. Cover with egg mixture followed by Mozzarella cheese and remaining Parmesan. Refrigerate 1 hour or longer. Preheat oven to 350oF. Bake for 45 minutes until puffed and golden brown.
CHICKEN AND STUFFINGServes 6 I wouldn't serve this to a gourmet club, but it's an easy, cook ahead dish for a relaxed family meal when you don't want to spend a lot of time in the kitchen. It's also an ideal way to have the taste of stuffed chicken — with easier serving qualities. You can make it ahead of time, up to the point of baking. 2 cans (10-1/2-ounces each) condensed cream of chicken soup, divided 1 can (10-1/2-ounces) chicken broth 2 eggs, beaten 1 package (7-1/2-ounces) herb seasoned stuffing mix 3 cups cooked chicken, cut in chunks 1 teaspoon salt or to taste 1/8 teaspoon ground pepper 1/2 cup milk 2 tablespoons chopped canned pimento Preheat oven to 350oF. In a mixing bowl whisk together one can of undiluted soup, broth and eggs. Add stuffing mix and toss. Place stuffing in bottom of a baking dish. Arrange chicken on top of stuffing and sprinkle with salt and pepper. In a large measuring cup combine remaining can of soup and milk and pimento and pour over all. Bake, uncovered, for 35 to 45 minutes or until hot and bubbling..