POULTRY

1.  BARBECUE CHICKEN

½ cup oil , butter or margarine½ cup lemon juice1 tablespoon soya sauce1 teaspoon mustard½ orange juice½ cup honey1 tablespoon chopped parsleyCook above for sauce in saucepan over low heat.  Cut chicken into individual portions.  Marinate 2-3 hrs in sauce.  Braai inside of portions first then brown the outsides.  Baste with sauce while braaiing.

2.  ASPARAGUS CHICKEN CASSEROLE

900grm -1,4kgChicken portions

3 tablespoons flour

3 tabelspoons oil

114grm Chopped bacon

1 pkt Cream of asparagus soup

680ml  Water

57grm Cheese

2 tabelspoons chopped nuts

Toss the chicken portions in flour and brown in the oil.  Add chopped bacon.  Place the chicken and bacon in a casserole and pour over the asparagus soup (made with 680ml water according to the instructions on the pkt).  Cover and simmer in an oven 180ºC for about 1-1½ hrs.About 10 minutes before surving,sprinkle with grated cheese and chopped nuts and allow to brown under the grill.

3.  PERI – PERI CHICKEN  3 small chickens or 2 chicksters (breasts)

Clean chicken,cut in halves,dry off then squeeze lemon juice all over portions-leave to stand for 10 min.  Brush each piece with cooking oil,put under grill for about 5 mins.  Removed ,from grill,turn pieces over return to grill for further 5 mins.  Take from grill and cover for few mins,then sprinkle each piece with  peri-peri powder (or liquid),salt,cayenne and paprika,pricking each portion on fleshy side to enable peri-peri to penetrate-sprinkle again with peri-peri if hotter taste preferred.  Baste once or twice during cooking period,grilling for 15-20 mins,or until cooked as desired.Garlic may be added to chicken if freferred.Serve with cabbage salad,olives and chips.  To be eaten with fingers.

4.  CHICKEN AND PINEAPPLE SPECIAL

Take a raw chicken and joint it.  Place some flour,salt and pepper in a paper bag and shake each joint separately in it.  Put the seasoned joints in an ovenproof casserole.

Drain juice from  tin pineapple rings.  To the juice add 3 dessertspoons Soya sauce or sherry.  Pour over the chicken.  Cover dish and cook in oven till tender (180ºC) enough,use a little Maizena to thicken.  Place chicken on a  on a serving platter and top with pineapple rings.  Place cherry in centre of each ring.  Pour the sauce over.  Sprinkle with brown sugar and put under grill for a few mins to glaze.  Serve with rice,green peas and green salad.

5.  BAKED CHICKEN PIECES

Put chicken pieces in a casserole dish, sprinkle with onion soup,then sprinkle apricot nector over and bake at 180ºC

6.  CHICKEN AND HAM CASSEROLE

Seasoned flour                                                       500grm frozen peas

8 portions chicken,preferably breast or thighs        ½ cup margarine

4 slices ham                                                           2 onions (chopped)

250-500grm fresh mushrooms                              1 cloves garlic

1 tablespoon chopped parsley                               ½  cup chicken stock

½ cup sherry                                                         2 teaspoons brown sugar

½ cup fresh orange juice

Dredge chicken portions in seasoned flour and fry until golden brown.  Remove and lightly brown chopped ham.  Remove.  In same pan sauté chopped mushrooms,onion,garlic,parsley,salt and pepper,then add stock and sherry,brown sugar and orange juice.  Cook,stirring for 5 min.  Arrange chicken and ham in flat baking dish and pour mixture over.  Cook at 170ºC covered with foil for 1 hour.  Baste well with juices and add clusters of frozen peas,return to oven for another 15 min,basting frequently,serve immediately.  Serve 6-8

7.  POULET CHASSEUR

1 young boiling fowl or chicken seasoning                           60grm flour

90grm butter or margarine                                                  125grm mushrooms

200grm bacon(optional)                                                      1-2 onions

250grm tomatoes                                                                ½ l chicken stock

3 tabelspoons red wine (white could be used)                       100grm raisins or sultanas

Bouquet Garni

TO GARNISH:- CHOPPED PARSLEY

Cut the fowl into neat joints and coat with seasoned flour.  Fry in 60grm butter until golden brown.  Put into casserole.  Place remaining butter in pan and fry mushrooms,chopped onions and skinned and chopped tomatoes.  Add to casserole.  Fry diced bacon and add to casserole.  Stir in stock and wine,cook until thickened slightly,pour over the chicken adding raisins,bayleaf and bouquet garni.  Cover the casserole and cook for about 1½ hrs, in very moderate oven.  Longer if older bird.

TO SERVE:-  Top with chopped parsely,on rice or boiled potatoes.

TO VARY:-  Add garlic for more potent flavour.

8.  POULET A’L’ ORANGE (Fried chicken and orange)

1 Roasting chicken                                                 2-3 onions

Seasoning                                                              4 oranges

120grm Butter or 4 tabelspoons oil                       Crushed clove garlic

¼ l white wine

Cut chicken in 4.  Remove peel from 2-3 oranges,cut into neat strips and remove some of the pith.  Simmer peel, in water to cover,for 1 hr.  Removed pulp from all the oranges discarding skin,pips and any pith.  Heat butter or oil in pan,fry garlic.  Add chicken,turn in garlic flavoured butter until quite tender.  Add wine towards end of cooking time with well-drained orange peel and pulp.

TO SERVE:-  Place chicken on dish,top with orange peel parsley and orange sices.  Serve with rice.Serve 4

9.  POULET A LA ROMAINE (Chicken with peppers)

2 kg roasting chicken

STUFFING:-  120grm fat bacon          60grm soft breadcrumbs    Seasoning

TO COOK:- 100 grm butter or magarine      

  Few peppercorns               ¼ l white wine           ¼ l chicken stock              

2 red peppers                 2 yellow peppers     2 green peppers (Chop and deseed)

About 8 shallots or small onions         100grm green olives

Mince or chop the bacon finely and blend with the breadcrumbs.  Stuff the chicken with this.  Heat the butter and fry the chicken well until golden brown,then season well and press a few peppercorns out into the breast of the chicken if wished.  Left chicken out of the pan and toss pieces of prepared peppers in butter.  Remove peppers,pour white wine into pan and add about ¼ l chicken stock.  Put peeled shallots or onions on bottom of pan,stand browned chicken on these together with peppers.  Cover pan and cook steadily for 1¼ hrs adding the olives toward the end of the cooking time.  Serve 4-6

10.  COQ AU VIN

1 roasting chicken                                          250grm mushrooms

Cloves garlic                                                  12-16 shollots or onions   

60grm butter                                                 200grm fat bacon or pork

30grm flour seasoning                                   2 tabelspoons brandy

½ l red wine                                                   ½ l chicken stock

Joint the chicken.  Peel mushrooms or just wash,remove base of stalks.  Peel shallots or onions.  Vegetables may be left whole or sliced.  Either slice bacon or pork or halves rashers.  Chop some and roll remainder.  Fry vegetables in flat pan.  Remove.  Add butter to bacon fat until golden brown.  Pour over brandy,ignite,when flame dies,granually add wine.  Return vegetables and bacon or pork to pan,cover tightly and simmer for about 1hr.  Put bacon rolls on top if using and cook for further 15mins.  Serve with creamed potatoes,boiled potatoes or rice.  Serve 4-6 people