ROAST DUCK au CASSIS

ROAST DUCK au CASSIS

ROAST DUCK au CASSIS 2 five-pound oven-ready ducks (with giblets)1/3 cup chopped celery1/3 cup chopped carrot½ cup chopped onion2 tablespoons granulated sugar2 tablespoons red wine vinegar2 cups chicken brothSalt and freshly ground pepper1 tablespoons cornstarch3...
Crunchy Parmesan Chicken

Crunchy Parmesan Chicken

Crunchy Parmesan Chicken An easy tasty approach to oven-baked chicken; honey, forget the Shake ‘n Bake. 1 chicken (3 ½to 4 lb., cut into quarters*)1/3 cup freshly grated Parmesan cheese½ cup all-purpose flour1 teaspoon coarse salt1 ½ teaspoon dried herbes de Provence1...
CONNIE’S CHICKEN RECIPE

CONNIE’S CHICKEN RECIPE

CONNIE’S CHICKEN RECIPE (recipe from Connie & David Atkins, via Nancy, in original red cookbook) 2 chickens serve 4 people5 chickens serve 12 with NONE left overflourolive oilSalt½ cup dry sherry¼ cup Worcestershire sauce3 cloves garlic (pressed)2 pints table...
CHICKEN CASSEROLE WITH FORTY CLOVES OF GARLIC

CHICKEN CASSEROLE WITH FORTY CLOVES OF GARLIC

CHICKEN CASSEROLE WITH FORTY CLOVES OF GARLIC 2 large slices coarsely grained bread (can use slices ofFrench or Italian bread)1 3 1/2-to-4- lb. chicken (whole)2 tablespoons butterSalt2 bay leaves—-40 cloves garlic (unpeeled) Preheat oven to 350° F.Put the bread slices...
Arroz con Pollo

Arroz con Pollo

Arroz con Pollo (Chicken with Saffron Rice) 2½ -to 3- pounds chicken (cut into 6 to 8 serving pieces)Salt and freshly ground black pepper1 tablespoon cooking oil¼ pound salt pork (finely diced)1 cup finely chopped onions1 teaspoon finely chopped garlic1 cup finely...