64. CHICKEN STEW WITH DUMPLINGS OR NOODLES.--Perhaps the most common way
of preparing chicken is to stew it. When chicken is so cooked, such an
addition as dumplings or noodles is generally made because of the
excellent food combination that results. For stewing, an old chicken
with a great deal of flavor should be used in preference to a young one,
which will have less flavor.
In order to prepare chicken by stewing, clean, draw, and cut up the bird
according to directions previously given. Place the pieces in a large
kettle and cover them well with boiling water. Bring all quickly to the
boiling point and add 2 teaspoonfuls of salt. Then remove the scum,
lower the temperature, and continue to cook at the simmering point. Keep
the pieces well covered with water; also, keep the stew pot covered
during the cooking. When the chicken has become tender enough to permit
the pieces to be easily pierced with a fork, remove them to a deep
platter or a vegetable dish. Dumplings or noodles may be cooked in the
chicken broth, as the water in which the chicken was stewed is called,
or they may be boiled or steamed separately. If they are cooked
separately, thicken the broth with flour and serve it over the chicken
with the noodles or dumplings.
65. FRICASSEE OF CHICKEN.--For chicken that is tough, fricasseeing is an
excellent cooking method to employ. Indeed, since it is a long method of
cookery, a rather old, comparatively tough fowl lends itself best to
fricasseeing. Fricassee of chicken also is a dish that requires a great
deal of flavor to be drawn from the meat, and this, of course, cannot be
done if a young chicken is used.
To prepare fricassee of chicken, clean and cut the bird into pieces
according to the directions previously given. Put these into a saucepan,
cover with boiling water, add 2 teaspoonfuls of salt, bring to the
boiling point quickly, skim, and reduce the temperature so that the meat
will simmer slowly until it is tender. Next, remove the pieces of
chicken from the water in which they were cooked, roll them in flour,
and sauté them in butter or chicken fat until they are nicely browned.
If more than 2 or 2 1/2 cupfuls of broth remains, boil it until the
quantity is reduced to this amount. Then moisten 2 or 3 tablespoonfuls
of flour with a little cold water, add this to the stock, and cook until
it thickens. If desired, the broth may be reduced more and thin cream
may be added to make up the necessary quantity. Arrange the pieces of
chicken on a deep platter, pour the sauce over them, season with salt
and pepper if necessary, and serve. To enhance the appearance of this
dish, the platter may be garnished with small three-cornered pieces of
toast, tiny carrots, or carrots and green peas.
66. CHICKEN PIE.--A good change from the usual ways of serving chicken
may be brought about by means of chicken pie. Such a dish is simple to
prepare, and for it may be used young or old chicken.
To prepare chicken pie, dress, clean, and cut up a chicken in the usual
manner. Put it into a saucepan, add a small onion and a sprig of
parsley, cover with boiling water, and cook slowly until the meat is
tender. When the meat is cooked, add 2 teaspoonfuls of salt and 1/4
teaspoonful of pepper, and when it is perfectly tender remove it from
the stock. Thicken the stock with 1 tablespoonful of flour to each
cupful of liquid. Next, arrange the chicken in a baking dish. It may be
left on the bones or cut into large pieces and the bones removed. To it
add small carrots and onions that have been previously cooked until
tender and pour the thickened stock over all. Cover this with
baking-powder biscuit dough made according to the directions given in
_Hot Breads_ and rolled 1/4 inch thick. Make some holes through the
dough with the point of a sharp knife to let the steam escape, and bake
in a moderate oven until the dough is well risen and a brown crust is
formed. Then remove from the oven and serve.
67. CHICKEN CURRY.--Chicken combined with rice is usually an agreeable
food combination, but when flavored with curry powder, as in the recipe
here given, it is a highly flavored dish that appeals to the taste of
many persons.