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Recipes

RcpCardAllemande Poached Fowl
RcpCardBaked Chicken
RcpCardBaked Chicken Parmesan
RcpCardBaked Herbed Chicken
RcpCardBaked Rosemary Chicken
RcpCardBlanquette a l'Ancienne
RcpCardBlanquette Argenteuil
RcpCardBlanquette Brunoise
RcpCardBoiled Fowl
RcpCardBreaded Chicken Cutlets
RcpCardBreaded Turkey Cutlets
RcpCardBreast of Chicken Ivory
RcpCardBroiled Chicken Halves
RcpCardBroiled Chicken Halves for a Crowd
RcpCardBroiled Cornish Game Hen
RcpCardBroiled Deviled Chicken
RcpCardBroiled Tarragon Chicken
RcpCardCastroville Chicken
RcpCardChicken a la King
RcpCardChicken Bercy
RcpCardChicken Blanquette
RcpCardChicken Breasts Aurora
RcpCardChicken Breasts Parmesan
RcpCardChicken Chasseur
RcpCardChicken Consomme
RcpCardChicken Egg Rolls
RcpCardChicken Hungarian
RcpCardChicken Liver Pate
RcpCardChicken Noodle Soup
RcpCardChicken Pot Pie
RcpCardChicken Spring Rolls
RcpCardChicken Stew
RcpCardChicken Teriyaki
RcpCardChicken Tetrazzini
RcpCardChicken Tomato Bouillon
RcpCardCountry Style Fried Chicken
RcpCardCrispy Pan-Fried Chicken
RcpCardDeep-Fried Chicken
RcpCardDressing for Chinese Chicken Salad
RcpCardFlorentine Poached Fowl
RcpCardHerb Roasted Chicken
RcpCardMushroom Chicken Breasts
RcpCardPetaluma Chicken Livers
RcpCardPoached Chicken Breasts Aurora
RcpCardPoached Chicken Breasts Princesse
RcpCardPollo alla Abruzzese
RcpCardPoultry Seasoning
RcpCardRed-Cooked Chicken
RcpCardRoast Chicken with Gravy
RcpCardRoast Duck a l'Orange
RcpCardRoast Turkey with Cream Gravy
RcpCardRoast Turkey with Gravy

Any Comments?  E-mail me.

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Allemande Poached Fowl

24 servings

24 skinless boneless chicken breasts
kosher salt
white pepper
1/4 cup strained fresh lemon juice
6 cups cold unsalted chicken stock
6 cups heated Allemande sauce

BUTTER A BAKING PAN JUST LARGE ENOUGH FOR THE BREASTS SEASON THE CHICKEN WITH SALT AND PEPPER
PLACE INTO THE PAN, SMOOTH SIDE UP
SPRINKLE WITH LEMON JUICE
ADD CHICKEN STOCK TO BARELY COVER
COVER WITH A SHEET OF BUTTERED PARCHMENT OR WAXED PAPER PLACE OVER A MEDIUM FLAME
BRING TO A LIGHT BOIL, REDUCE HEAT TO LOW, AND SIMMER FOR 10 MINUTES OR BRING TO A SIMMER AND PLACE INTO A 300 DEGREE OVEN FOR 10 MINUTES
REMOVE BREASTS TO A HOTEL PAN
COVER AND KEEP WARM
PLACE A CHICKEN BREAST ONTO THE CENTER OF EACH SERVING PLATE
MOISTEN WITH 2 OUNCES HEATED ALLEMENDE SAUCE
PASS UNDER THE BROILER TO TOAST LIGHTLY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 303 - Calories from Fat 65
Percent Total Calories From: Fat 21%, Protein 74%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 150mg, Sodium 688mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 56g, Vitamin A 207 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units


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Baked Chicken

24 servings

2 cups flour
5 teaspoons kosher salt
1/2 teaspoon white pepper
2 teaspoons paprika
1/2 teaspoon thyme
15 pounds quartered or cut-up chickens
2 cups melted unsalted butter or vegetable oil

COMBINE THE FLOUR, SALT, PEPPER, PAPRIKA, AND THYME-MIX WELL PAT THE CHICKEN DRY
DREDGE IN THE SEASONED FLOUR, PATTING WITH YOUR HANDS TO REMOVE ALL THE EXCESS
MOISTEN THE CHICKEN EVENLY WITH MELTED BUTTER OR OIL
PLACE INTO A BAKING PAN, SKIN-SIDE UP
BAKE @ 350 DEGREES FOR 60-75 MINUTES, UNTIL JUICES RUN CLEAR SERVE HO

Nutrition Facts
Amount Per Serving: Calories 791 - Calories from Fat 544
Percent Total Calories From: Fat 69%, Protein 27%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 60g, Saturated Fat 14g, Cholesterol 256mg, Sodium 688mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 53g, Vitamin A 2307 units, Vitamin C 8 units, Calcium 0 units, Iron 4 units


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Baked Chicken Parmesan

24 servings

1 cup very finely shredded parmesan cheese
1 cup finely ground dry breadcrumbs
5 teaspoons salt
1/2 teaspoon white pepper
2 teaspoons paprika
1/2 teaspoon thyme
15 pounds quartered or cut-up chickens
2 cups melted unsalted butter or vegetable oil

COMBINE THE PARMESAN, BREADCRUMBS, SALT, PEPPER, PAPRIKA, AND THYME-MIX WELL
PAT THE CHICKEN DRY
DREDGE IN THE SEASONED FLOUR, PATTING FIRMLY WITH YOUR HANDS TO REMOVE ALL THE EXCESS
MOISTEN THE CHICKEN EVENLY WITH MELTED BUTTER OR OIL
PLACE INTO A BAKING PAN, SKIN-SIDE UP
SEASON WITH ROSEMARY
BAKE @ 350 DEGREES FOR 45-60 MINUTES, UNTIL JUICES RUN CLEAR SERVE HO

Nutrition Facts
Amount Per Serving: Calories 785 - Calories from Fat 554
Percent Total Calories From: Fat 71%, Protein 28%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 62g, Saturated Fat 15g, Cholesterol 258mg, Sodium 781mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 54g, Vitamin A 2331 units, Vitamin C 8 units, Calcium 0 units, Iron 4 units


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Baked Herbed Chicken

24 servings

2 cups flour
5 teaspoons kosher salt
1/2 teaspoon white pepper
2 tablespoons parsley flakes
1/2 teaspoon thyme
1 tablespoon tarragon
1 teaspoon marjoram
2 tablespoons finely snipped chives
15 pounds quartered or cut-up chickens
2 cups melted unsalted butter or vegetable oil

COMBINE THE FLOUR, SALT, PEPPER, PARSLEY FLAKES, THYME, TARRAGON, MARJORAM, AND CHIVES-MIX WELL
PAT THE CHICKEN DRY
DREDGE IN THE SEASONED FLOUR, PATTING FIRMLY WITH YOUR HANDDS TO REMOVE ALL THE EXCESS
MOISTEN THE CHICKEN EVENLY WITH MELTED BUTTER OR OIL
PLACE INTO A BAKING PAN, SKIN-SIDE UP
BAKE @ 350 DEGREES FOR 60-75 MINUTES, UNTIL JUICES RUN CLEAR SERVE HO

Nutrition Facts
Amount Per Serving: Calories 791 - Calories from Fat 544
Percent Total Calories From: Fat 69%, Protein 27%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 60g, Saturated Fat 14g, Cholesterol 256mg, Sodium 689mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 53g, Vitamin A 2242 units, Vitamin C 8 units, Calcium 0 units, Iron 4 units


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Baked Rosemary Chicken

24 servings

2 cups flour
5 teaspoons kosher salt
1/2 teaspoon white pepper
2 teaspoons paprika
1/2 teaspoon thyme
15 pounds quartered or cut-up chickens
2 cups melted unsalted butter or vegetable oil
2 tablespoons finely crumbled rosemary
1/4 cup strained fresh lemon juice

COMBINE THE FLOUR, SALT, PEPPER, PAPRIKA, AND THYME-MIX WELL PAT THE CHICKEN DRY
DREDGE IN THE SEASONED FLOUR, PATTING FIRMLY WITH YOUR HANDS TO REMOVE ALL THE EXCESS
MOISTEN THE CHICKEN EVENLY WITH MELTED BUTTER OR OIL
PLACE INTO A BAKING PAN, SKIN-SIDE UP
SEASON WITH ROSEMARY
BAKE @ 350 DEGREES FOR 45-60 MINUTES, SPRINKLE WITH LEMON JUICE
BAKE @ 350 DEGREES FOR 15-30 MINUTES, UNTIL JUICES RUN CLEAR SERVE HO

Nutrition Facts
Amount Per Serving: Calories 793 - Calories from Fat 544
Percent Total Calories From: Fat 69%, Protein 27%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 60g, Saturated Fat 14g, Cholesterol 256mg, Sodium 689mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 53g, Vitamin A 2316 units, Vitamin C 9 units, Calcium 0 units, Iron 4 units


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Blanquette a l'Ancienne

25 servings

5 pounds large dice cooked chicken
5 cups chicken-based Veloute sauce
5 lightly beaten egg yolks
2 cups heavy cream
lemon juice
nutmeg
white pepper
salt
50 cooked pearl onions
25 cooked fluted mushroom caps

COMBINE THE CHICKEN AND THE VELOUTE SAUCE IN A SAUCEPOT, OVER A MEDIUM FLAME
BRING JUST TO A SIMMER, REMOVE FROM HEAT
COMBINE EGG YOLKS AND CREAM-MIX WELL
STIR 1/4 CUP OF THE HEATED SAUCE INTO THE YOLK MIXTURE-MIX WELL
STIR THE TEMPERED YOLK MIXTURE BACK INTO THE HEATED SAUCE-MIX WELL
PLACE OVER A LOW FLAME AND STIR UNTIL THICKENED, WITHOUT ALLOW TO BOIL
SEASON TO TASTE WITH A FEW DROPS OF LEMON JUICE, NUTMEG, WHITE PEPPER, AND SALT
GARNISH EACH PORTION WITH 2 ONIONS AND 1 FLUTED MUSHROOM CAP
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 325 - Calories from Fat 209
Percent Total Calories From: Fat 64%, Protein 30%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 10g, Cholesterol 163mg, Sodium 218mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 1003 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units


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Blanquette Argenteuil

25 servings

5 pounds large dice cooked chicken
5 cups chicken-based Veloute sauce
5 lightly beaten egg yolks
2 cups heavy cream
lemon juice
nutmeg
white pepper
salt
75 cooked asparagus tips

COMBINE THE CHICKEN AND THE VELOUTE SAUCE IN A SAUCEPOT, OVER A MEDIUM FLAME
BRING JUST TO A SIMMER, REMOVE FROM HEAT
COMBINE EGG YOLKS AND CREAM-MIX WELL
STIR 1/4 CUP OF THE HEATED SAUCE INTO THE YOLK MIXTURE-MIX WELL
STIR THE TEMPERED YOLKS BACK INTO THE HEATED SAUCE-MIX WELL PLACE OVER A LOW FLAME AND STIR UNTIL THICKENED, WITHOUT ALLOW TO BOIL
SEASON TO TASTE WITH A FEW DROPS OF LEMON JUICE, NUTMEG, WHITE PEPPER, AND SALT
GARNISH EACH PORTION WITH 3 ASPARAGUS TIPS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 327 - Calories from Fat 209
Percent Total Calories From: Fat 64%, Protein 31%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 10g, Cholesterol 163mg, Sodium 217mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 1390 units, Vitamin C 15 units, Calcium 0 units, Iron 2 units


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Blanquette Brunoise

25 servings

5 pounds large dice cooked chicken
5 cups chicken-based Veloute sauce
5 lightly beaten egg yolks
2 cups heavy cream
lemon juice
nutmeg
white pepper
salt
1 cup unsalted butter
1 cup brunoise celery
1 cup brunoise onion
1 cup brunoise carrot

COMBINE THE CHICKEN AND THE VELOUTE SAUCE IN A SAUCEPOT, OVER A MEDIUM FLAME
BRING JUST TO A SIMMER, REMOVE FROM HEAT
COMBINE EGG YOLKS AND CREAM-MIX WELL
STIR 1/4 CUP OF THE HEATED SAUCE INTO THE YOLK MIXTURE-MIX WELL
STIR THE TEMPERED YOLKS BACK INTO THE HEATED SAUCE-MIX WELL PLACE OVER A LOW FLAME AND STIR UNTIL THICKENED, WITHOUT ALLOW TO BOIL
SEASON TO TASTE WITH A FEW DROPS OF LEMON JUICE, NUTMEG, WHITE PEPPER, AND SALT
HEAT BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD THE CELERY, ONIONS, AND CARROTS
HEAT AND STIR UNTIL TENDER
GARNISH EACH PORTION WITH SAUTEED VEGETABLES BRUNOISE SERVE HO

Nutrition Facts
Amount Per Serving: Calories 387 - Calories from Fat 275
Percent Total Calories From: Fat 71%, Protein 25%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 14g, Cholesterol 183mg, Sodium 224mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 2525 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units


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Boiled Fowl

12 servings

3 whole chicken or fowl, about 5 lbs each
2 cups medium dice onions
1 cup medium dice celery
1 cup medium dice carrot
1 whole bay leaf, tied in a sachet
6 sprigs parsley, tied in a sachet
6 whole peppercorns, tied in a sachet
2 whole cloves, tied in a sachet
1 teaspoon kosher salt

TRUSS THE FOWLS AND COMBINE WITH BOILING WATER TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
BRING TO A BOIL, SKIM CAREFULLY
ADD THE MIREPOIX AND THE SACHET, REDUCE HEAT, AND SIMMER, WITHOUT BOILING, FOR 2-3 HOURS, UNTIL TENDER
REMOVE FOWL AND STRAIN THE BROTH FOR IMMEDIATE SERVICE
OR COOL THE FOWL AND THE BROTH IN A COLD WATER BATH
REMOVE CHICKEN AND STRAIN THE BROTH
DISJOINT THE FOWL, REMOVE ALL BONES AND SKIN
SLICE OR DICE AS PREFERRED
note: a 3# chicken will be tender in 45-60 minutes, a turkey will
require 2-3 hours, depending on the size. Do not overcook

Nutrition Facts
Amount Per Serving: Calories 577 - Calories from Fat 359
Percent Total Calories From: Fat 62%, Protein 34%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 40g, Saturated Fat 11g, Cholesterol 241mg, Sodium 399mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 50g, Vitamin A 4787 units, Vitamin C 11 units, Calcium 0 units, Iron 4 units


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Breaded Chicken Cutlets

24 servings

6 pounds skinless boneless chicken breasts, cut into 4oz scallops
kosher salt
pepper
1 cup flour
4 beaten eggs
4 cups dry breadcrumbs
vegetable oil
1 1/2 cups unsalted butter

PLACE EACH CHICKEN SCALLOP BETWEEN TWO PIECES OF MOISTENED PLASTIC WRAP
CAREFULLY FLATTEN WITHOUT TEARING
SEASON WITH SALT AND PEPPER
COMBINE EGGS AND MILK-MIX WELL
DREDGE IN FLOUR, PATTING FIRMLY WITH YOUR HANDS TO REMOVE ALL EXCESS
MOISTEN WITH EGG MIXTURE, ALLOWINGTHE EXCESS TO DRIP OFF
COAT EVENLY WITH BREADCRUMBS, SHAKE OFF EXCESS
PLACE ONTO A SHEET OF WAXED PAPER AND CHILL TO SET COATING POUR OIL TO A DEPTH OF 1/4-INCH IN A SKILLET, OVER A MEDIUM FLAME
ADD THE CHICKEN SCALLOPS TO THE PAN IN SMALL BATCHES AND PAN-FRY UNTIL GOLDEN ON BOTH SIDES
DRAIN BRIEFLY ON A COOLING RACK AND BLOT WITH PAPER TOWELS
REMOVE TO HEATED SERVING PLATES
HEAT BUTTER IN A SAUCEPAN, OVER A MODERATE FLAME, UNTIL LIGHTLY BROWNED
REMOVE FROM HEAT AND POUR 1 TABLESPOON OVER EACH CUTLET SERVE HO

Nutrition Facts
Amount Per Serving: Calories 322 - Calories from Fat 136
Percent Total Calories From: Fat 42%, Protein 37%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 8g, Cholesterol 133mg, Sodium 257mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 30g, Vitamin A 511 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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Breaded Turkey Cutlets

24 servings

6 pounds skinless boneless turkey, cut into 4oz scallops
kosher salt
pepper
1 cup flour
4 beaten eggs
4 cups dry breadcrumbs
oil
1 1/2 cups unsalted butter

PLACE EACH TURKEY SCALLOP BETWEEN TWO PIECES OF MOISTENED PLASTIC WRAP
CAREFULLY FLATTEN EACH, WITHOUT TEARING
SEASON WITH SALT AND PEPPER
COMBINE EGGS AND MILK-MIX WELL
DREDGE IN FLOUR, PATTING FIRMLY WITH YOUR HANDS TO REMOVE ALL THE EXCESS
MOISTEN WITH EGG MIXTURE, ALLOWING EXCESS TO DRIP OFF
COAT EVENLY WITH BREADCRUMBS, SHAKE OFF EXCESS
PLACE ONTO A SHEET OF WAXED PAPER AND CHILL TO SET COATING POUR OIL TO A DEPTH OF 1/4-INCH IN A SKILLET, OVER A MEDIUM FLAME
ADD TURKEY SCALLOPS TO THE PAN IN SMALL BATCHES AND PAN-FRY UNTIL GOLDEN ON BOTH SIDES
DRAIN BRIEFLY ON A COOLING RACK AND BLOT WITH PAPER TOWELS
REMOVE TO HEATED SERVING PLATES
HEAT BUTTER IN A SAUCEPAN, OVER A MODERATE FLAME, UNTIL LIGHTLY BROWNED
REMOVE FROM HEAT AND POUR 1 TABLESPOON OVER EACH CUTLET SERVE HO

Nutrition Facts
Amount Per Serving: Calories 332 - Calories from Fat 153
Percent Total Calories From: Fat 46%, Protein 34%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 9g, Cholesterol 141mg, Sodium 263mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 29g, Vitamin A 487 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units


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Breast of Chicken Ivory

10 servings

10 boneless chicken breasts
1/4 cup clarified unsalted butter
salt
white pepper
1 cup flour
3/4 pound sliced button mushrooms
2 tablespoons strained fresh lemon juice
2 cups heated Ivory sauce

SEASON BREASTS WITH SALT AND PEPPER
DREDGE WITH FLOUR, PATTING FIRMLY WITH YOUR HANDS TO REMOVE ALL THE EXCESS
COAT A SKILLET WITH A THIN FILM OF CLARIFIED BUTTER AND PLACE OVER A MODERATE FLAME
PLACE BREASTS IN THE PAN, SKIN-SIDE DOWN
SAUTE UNTIL BROWNED ON ONE SIDE AND ABOUT HALF COOKED
TURN AND BROWN ON THE OTHER SIDE AND UNTIL JUICES RUN CLEAR REMOVE CHICKEN TO SERVING PLATES
ADD THE MUSHROOMS TO THE PAN, HEAT AND STIR TO SAUTE BRIEFLY
SPRINKLE WITH LEMON JUICE-TOSS TO COAT WELL
ADD THE IVORY SAUCE AND SIMMER TO REDUCE TO THE DESIRED CONSISTENCY
LADLE 2 OUNCES OF SAUCE OVER EACH PORTION
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 384 - Calories from Fat 99
Percent Total Calories From: Fat 26%, Protein 60%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 5g, Cholesterol 160mg, Sodium 369mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 58g, Vitamin A 342 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units


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Broiled Chicken Halves

10 servings

5 chickens, halved
1/2 cup melted unsalted butter
kosher salt
pepper

CUT A SLIT BELOW THE LEG AND TUCK IN TIP OF LEG
TUCK WING UNDER
BRUSH WITH MELTED BUTTER
SEASON WITH SALT AND PEPPER
PLACE ONTO A BROILER RACK
BROIL AT A MODERATELY-LOW HEAT, UNTIL HALF COOKED AND WELL BROWNED, TURN
BROIL UNTIL DONE AND BROWNED ON THE OTHER SIDE
(juices will run clear)
REMOVE TO SERVING PLATES AND BRUSH WITH MELTED BUTTER SERVE HO

Nutrition Facts
Amount Per Serving: Calories 1195 - Calories from Fat 798
Percent Total Calories From: Fat 67%, Protein 33%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 89g, Saturated Fat 28g, Cholesterol 507mg, Sodium 493mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 98g, Vitamin A 4480 units, Vitamin C 14 units, Calcium 0 units, Iron 7 units


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Broiled Chicken Halves for a Crowd

100 servings

50 chickens, halved
5 cups melted unsalted butter
kosher salt
pepper

CUT A SLIT BELOW THE LEG AND TUCK IN TIP OF LEG
TUCK WING UNDER
BRUSH WITH MELTED BUTTER
SEASON WITH SALT AND PEPPER
PLACE ONTO A BROILER RACK
BROIL AT A MODERATE HEAT, UNTIL WELL BROWNED, TURN
BROIL UNTIL BROWNED ON THE OTHER SIDE
TRANSFER TO A BAKING PAN AND BAKE @ 325 DEGREES UNTIL JUICES RUN CLEAR
REMOVE TO SERVING PLATES AND BRUSH WITH MELTED BUTTER SERVE HO

Nutrition Facts
Amount Per Serving: Calories 1195 - Calories from Fat 798
Percent Total Calories From: Fat 67%, Protein 33%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 89g, Saturated Fat 28g, Cholesterol 507mg, Sodium 388mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 98g, Vitamin A 4480 units, Vitamin C 14 units, Calcium 0 units, Iron 7 units


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Broiled Cornish Game Hen

10 servings

10 whole Rock Cornish game hens
1/2 cup melted unsalted butter
kosher salt
pepper

REMOVE BACKBONES AND RESERVE FOR ANOTHER USE
BRUSH WITH MELTED BUTTER
SEASON WITH SALT AND PEPPER
PLACE ONTO A BROILER RACK
BROIL AT A MODERATE HEAT, UNTIL WELL BROWNED, TURN
BROIL UNTIL BROWNED ON THE OTHER SIDE AND JUICES RUN CLEAR REMOVE TO SERVING PLATES
BRUSH WITH MELTED BUTTER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 800 - Calories from Fat 622
Percent Total Calories From: Fat 78%, Protein 22%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 69g, Saturated Fat 20g, Cholesterol 454mg, Sodium 238mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 44g, Vitamin A 795 units, Vitamin C 6 units, Calcium 0 units, Iron 4 units


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Broiled Deviled Chicken

10 servings

5 halved chickens
5 teaspoons crushed tarragon
1/4 cup minced parsley
1/2 cup melted unsalted butter
kosher salt
pepper
1/2 cup prepared mustard
2 cups dry breadcrumbs
2 cups Deviled sauce

CUT A SLIT BELOW LEG AND TUCK IN TIP OF LEG
TUCK TIPS OF WINGS UNDER
RUB EACH HALF WITH TARRAGON AND PARSLEY
BRUSH WITH MELTED BUTTER
SEASON WITH SALT AND PEPPER
PLACE ONTO A BROILER RACK
BROIL AT A MODERATE HEAT, UNTIL WELL BROWNED, TURN
BROIL UNTIL BROWNED ON THE OTHER SIDE
COAT EACH PIECE EVENLY WITH MUSTARD AND COVER EVENLY WITH BREADCRUMBS
BROIL FOR 7-10 MINUTES, UNTIL CRUMBS BROWN LIGHTLY
REMOVE TO SERVING PLATES AND BRUSH WITH MELTED BUTTER SERVE HOT, WITH 2 OUNCES SAUCE PER PORTIO

Nutrition Facts
Amount Per Serving: Calories 1338 - Calories from Fat 839
Percent Total Calories From: Fat 63%, Protein 31%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 93g, Saturated Fat 29g, Cholesterol 508mg, Sodium 1013mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 105g, Vitamin A 4630 units, Vitamin C 15 units, Calcium 0 units, Iron 10 units


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Broiled Tarragon Chicken

10 servings

5 chickens, halved
5 teaspoons crushed tarragon
1/4 cup minced parsley
1/2 cup melted unsalted butter
kosher salt
pepper

CUT A SLIT BELOW LEG AND TUCK IN TIP OF LEG
TUCK TIPS OF WINGS UNDER
RUB EACH HALF WITH TARRAGON AND PARSLEY
BRUSH WITH MELTED BUTTER
SEASON WITH SALT AND PEPPER
PLACE ONTO A BROILER RACK
BROIL AT A MODERATE HEAT, UNTIL WELL BROWNED, TURN
BROIL UNTIL BROWNED ON THE OTHER SIDE AND JUICES RUN CLEAR REMOVE TO SERVING PLATES
BRUSH WITH MELTED BUTTER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 1199 - Calories from Fat 799
Percent Total Calories From: Fat 67%, Protein 33%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 89g, Saturated Fat 28g, Cholesterol 507mg, Sodium 496mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 99g, Vitamin A 4630 units, Vitamin C 15 units, Calcium 0 units, Iron 8 units


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Castroville Chicken

4 servings

3 tablespoons unsalted butter
1 tablespoon flour
1 cup milk
1/8 teaspoon white pepper
8 chicken breast halves or chicken thighs
8 ounces marinated artichoke hearts
1/2 cup finely minced onion
1 cup sliced mushroom
1/2 cup dry white wine

HEAT 1 TABLESPOON BUTTER IN A SMALL SAUCEPAN, OVER A MEDIUM-LOW FLAME
WHISK IN FLOUR, HEAT AND STIR FOR 2-3 MINUTES, WITHOUT ALLOWING TO COLOR
REMOVE FROM HEAT AND GRADUALLY WHISK IN MILK
PLACE OVER A MODERATE FLAME
HEAT AND STIR TO BOIL FOR 60-90 SECONDS
REMOVE FROM HEAT
SEASON TO TASTE WITH WHITE PEPPER, AND SET ASIDE
DRAIN ARTICHOKE HEARTS, RESERVING MARINADE
REMOVE AND RESERVE OIL FROM MARINADE, DISCARD REMAINDER
HEAT REMAINING BUTTER AND RESERVED OIL FROM MARINADE IN A SKILLET, OVER A MODERATE FLAME
ADD CHICKEN AND BROWN LIGHTLY ON ALL SIDES
REMOVE CHICKEN WITH A SLOTTED SPOON AND SET ASIDE
ADD ONIONS AND MUSHROOMS
HEAT AND STIR FOR 3-4 MINUTES
ADD ARTICHOKE HEARTS AND WHITE WINE, STIR
RETURN CHICKEN TO PAN
POUR RESERVED WHITE SAUCE OVER CHICKEN, STIR
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 30 MINUTES
ARRANGE ONTO A SERVING PLATTER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 400 - Calories from Fat 199
Percent Total Calories From: Fat 50%, Protein 32%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 10g, Cholesterol 146mg, Sodium 351mg, Total Carbohydrate 14g, Dietary Fiber 3g, Sugars 0g, Protein 32g, Vitamin A 697 units, Vitamin C 12 units, Calcium 0 units, Iron 3 units


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Chicken a la King

25 servings

1 1/2 cups clarified unsalted butter
3/4 cup brunoise onion
1 cup seeded, small dice green bell pepper
2 cups flour
10 cups unsalted chicken stock
2 cups heated milk
6 cups sliced button mushrooms
2 cups heated half and half
4 ounces diced pimientoes, drained
5 pounds medium dice cooked chicken
1/2 cup dry sherry
kosher salt
white pepper

HEAT TWO-THIRDS THE CLARIFIED BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD THE ONIONS AND BELL PEPPERS
HEAT AND STIR UNTIL SOFTENED, WITHOUT BROWNING
WHISK IN FLOUR AND STIR FOR 2-3 MINUTES TO MAKE A WHITE ROUX WHISK IN CHICKEN STOCK, HEAT AND STIR UNTIL THICKENED
WHISK IN HEATED MILK AND SIMMER SLOWLY FOR 15-20 MINUTES TO REDUCE SLIGHTLY AND COOK OFF THE STARCH TASTE
HEAT REMAINING CLARIFIED BUTTER IN A SKILLET, OVER A MODERATELY-HIGH FLAME
ADD THE MUSHROOMS, HEAT AND STIR QUICKLY TO SOFTEN WITHOUT BROWNING
ADD TO THE SAUCE MIXTURE-MIX WELL
STIR IN THE HEATED HALF AND HALF, PIMIENTOS, AND CHICKEN
BRING JUST TO A SIMMER AND STIR IN SHERRY
REMOVE FROM HEAT
SEASON TO TASTE WITH SALT AND PEPPER
SERVE HOT, WITH PASTRY RINGS OR SHELL

Nutrition Facts
Amount Per Serving: Calories 386 - Calories from Fat 238
Percent Total Calories From: Fat 62%, Protein 26%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 12g, Cholesterol 125mg, Sodium 716mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 1229 units, Vitamin C 9 units, Calcium 0 units, Iron 2 units


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Chicken Bercy

10 servings

5 cut-up chickens
kosher salt
white pepper
1/4 cup olive oil
1/4 cup brunoise shallot
1 cup dry white wine
3 cups demiglace
kosher salt
white pepper
2 tablespoons minced parsley

SEASON CHICKEN WITH SALT AND PEPPER
HEAT OIL IN A DUTCH OVEN, OVER A MODERATE FLAME
ADD CHICKEN AND BROWN ON ALL SIDES
REMOVE CHICKEN, COVER, AND KEEP WARM
ADD SHALLOTS TO THE PAN
HEAT AND STIR UNTIL SOFTENED, WITHOUT BROWNING
ADD THE WHITE WINE, REDUCE UNTIL LIQUID HAS ALMOST EVAPORATED
ADD THE DEMIGLAZE-MIX WELL
BRING TO A BOIL AND REDUCE SLIGHTLY
SEASON TO TASTE WITH SALT AND PEPPER
PLACE THE CHICKEN PARTS IN THE SAUCE
COVER AND SIMMER FOR 20-30 MINUTES, UNTIL TENDER
OR, PLACE THE CHICKENS IN THE SAUCE, COVER, AND PLACE INTO A 325 DEGREE OVEN FOR 30 MINUTES
REMOVE CHICKEN TO HEATED SERVING PLATES, KEEP WARM
REDUCE THE SAUCE SLIGHTLY, OVER A MODERATELY-HIGH FLAME
STIR IN PARSLEY
SEASON TO TASTE WITH SALT AND PEPPER
SERVE 4 PIECES CHICKEN PER PORTION HOT, WITH 3 OUNCES SAUC

Nutrition Facts
Amount Per Serving: Calories 1217 - Calories from Fat 782
Percent Total Calories From: Fat 64%, Protein 33%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 87g, Saturated Fat 24g, Cholesterol 482mg, Sodium 1018mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 99g, Vitamin A 4690 units, Vitamin C 15 units, Calcium 0 units, Iron 8 units


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Chicken Blanquette

25 servings

5 pounds large dice cooked chicken
5 cups chicken-based Veloute sauce
5 lightly beaten egg yolks
2 cups heavy cream
lemon juice
freshly grated nutmeg
white pepper
salt

COMBINE THE CHICKEN AND THE SAUCE IN A SAUCEPOT, OVER A MEDIUM FLAME
BRING JUST TO A SIMMER, REMOVE FROM HEAT
COMBINE EGG YOLKS AND CREAM-MIX WELL
STIR 1/4 CUP OF THE HEATED SAUCE INTO THE YOLK MIXTURE-MIX WELL
STIR THE TEMPERED YOLKS BACK INTO THE HEATED SAUCE-MIX WELL PLACE OVER A LOW FLAME AND STIR UNTIL THICKENED, WITHOUT ALLOW TO BOIL
SEASON TO TASTE WITH A FEW DROPS OF LEMON JUICE, NUTMEG, WHITE PEPPER, AND SALT
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 315 - Calories from Fat 208
Percent Total Calories From: Fat 66%, Protein 30%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 10g, Cholesterol 163mg, Sodium 217mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 1003 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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Chicken Breasts Aurora

10 servings

10 boneless chicken breasts
1/4 cup clarified unsalted butter
kosher salt
white pepper
1 cup flour
3/4 pound sliced button mushrooms
2 tablespoons strained fresh lemon juice
2 cups heated Aurora sauce

SEASON BREASTS WITH SALT AND PEPPER
DREDGE WITH FLOUR, PATTING FIRMLY WITH YOUR HANDS TO REMOVE ALL THE EXCESS
COAT A SKILLET WITH A THIN FILM OF CLARIFIED BUTTER AND PLACE OVER A MODERATE FLAME
LAY BREASTS IN THE PAN, SKIN-SIDE DOWN
SAUTE UNTIL BROWNED ON ONE SIDE AND ABOUT HALF COOKED
TURN AND BROWN ON THE OTHER SIDE, UNTIL JUICES RUN CLEAR REMOVE BREASTS TO HEATED SERVING PLATES
ADD THE MUSHROOMS TO THE PAN, HEAT AND STIR TO SAUTE BRIEFLY
SPRINKLE WITH LEMON JUICE-TOSS TO COAT WELL
ADD THE AURORA SAUCE AND SIMMER TO REDUCE TO THE DESIRED CONSISTENCY
LADLE 2 OUNCES OF SAUCE OVER EACH PORTION
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 384 - Calories from Fat 99
Percent Total Calories From: Fat 26%, Protein 60%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 5g, Cholesterol 160mg, Sodium 369mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 58g, Vitamin A 342 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units


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Chicken Breasts Parmesan

10 servings

3/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon white pepper
4 beaten eggs
1 cup finely shredded parmesan cheese
2 tablespoons milk
10 boneless chicken breasts
1/2 cup clarified unsalted butter
20 slices lemons

COMBINE FLOUR, SALT, AND PEPPER-MIX WELL, SET ASIDE
COMBINE EGGS, PARMESAN CHEESE, AND MILK-MIX WELL, SET ASIDE REMOVE SKINS FROM THE BREASTS
COVER BREASTS WITH MOISTENED PLASTIC WRAP
FLATTEN SLIGHTLY WITH A MALLET
DREDGE THE CHICKEN IN SEASONED FLOUR, PATTING FIRMLY WITH YOUR HANDS TO REMOVE ALL THE EXCESS
DIP INTO THE CHEESE BATTER, TURNING TO COAT BOTH SIDES
HEAT THE CLARIFIED BUTTER IN A LARGE SKILLET, OVER A MODERATE FLAME
ADD THE CHICKEN
COOK TO A GOLDEN BROWN ON THE BOTTOM, TURN
REDUCE HEAT, COOK UNTIL FIRM AND JUICES RUN CLEAR
REMOVE TO HEATED SERVING PLATES
GARNISH EACH PLATE WITH 2 LEMON SLICES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 480 - Calories from Fat 154
Percent Total Calories From: Fat 32%, Protein 52%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 9g, Cholesterol 253mg, Sodium 568mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 63g, Vitamin A 618 units, Vitamin C 64 units, Calcium 0 units, Iron 3 units


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Chicken Chasseur

10 servings

5 cut-up chickens
kosher salt
pepper
1/4 cup vegetable oil
1/4 cup brunoise shallot
3 cups sliced button mushrooms
1 cup dry white wine
3 cups demiglace
1 cup tomato concasse
kosher salt, to taste
white pepper, to taste
2 tablespoons minced parsley

SEASON CHICKEN WITH SALT AND PEPPER
HEAT OIL IN A DUTCH OVEN, OVER A MODERATE FLAME
ADD CHICKEN AND BROWN ON ALL SIDES
REMOVE CHICKEN, COVER, AND KEEP WARM
ADD SHALLOTS TO PAN, STIR
ADD MUSHROOMS TO PAN
HEAT AND STIR UNTIL SOFTENED, WITHOUT BROWNING
ADD THE WHITE WINE, REDUCE UNTIL LIQUID HAS ALMOST EVAPORATED (au sec)
ADD THE DEMIGLAZE AND TOMATO CONCASSE-MIX WELL
BRING TO A BOIL AND REDUCE SLIGHTLY
SEASON TO TASTE WITH SALT AND PEPPER
PLACE THE CHICKEN PARTS IN THE SAUCE
COVER AND SIMMER FOR 20-30 MINUTES, UNTIL TENDER
OR PLACE THE CHICKENS IN THE SAUCE
AND BAKE, COVERED, @ 325 DEGREE OVEN FOR 30 MINUTES
REMOVE CHICKEN TO HEATED SERVING PLATES, KEEP WARM
REDUCE THE SAUCE SLIGHTLY, OVER A MODERATELY-HIGH FLAME
STIR IN PARSLEY
SEASON TO TASTE WITH SALT AND PEPPER
SERVE HOT, 4 PIECES CHICKEN PER PORTION WITH 3 OUNCES SAUC

Nutrition Facts
Amount Per Serving: Calories 1229 - Calories from Fat 783
Percent Total Calories From: Fat 64%, Protein 33%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 87g, Saturated Fat 24g, Cholesterol 482mg, Sodium 1021mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 100g, Vitamin A 4803 units, Vitamin C 20 units, Calcium 0 units, Iron 8 units


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Chicken Consomme

1 servings

8 ounces finely minced, browned chickens
8 ounces minced onions
4 ounces minced celery
4 ounces minced carrots
8 ounces egg whites
1 ounce strained fresh lemon juice
1/4 cup minced parsley
1/4 teaspoon thyme
1 whole bay leaf
2 whole cloves
1/2 teaspoon crushed peppercorns
5 quarts chicken-based white stock

COMBINE CHICKEN, MIREPOIX, EGG WHITES, LEMON JUICE, HERBS, AND SPICES IN A LARGE STOCKPOT-MIX VERY
WELL ADD 2 CUPS COLD STOCK AND STIR WELL
ALLOW TO REST FOR 30 MINUTES
GRADUALLY STIR IN REMAINING STOCK-MIX VERY WELL
SET OVER A MEDIUM-LOW FLAME, HEAT AND STIR OFTEN TO A SLOW SIMMER
STOP STIRRING WHEN THE SIMMERING POINT IS NEAR
REDUCE HEAT AND SIMMER VERY SLOWLY FOR 90 MINUTES
DO NOT STIR OR DISTURB THE RAFT THAT FORMS ON TOP
VERY CAREFULLY STRAIN THROUGH A CHINOIS LINED WITH SEVERAL LAYERS OF DAMPENED CHEESECLOTH
DEGREASE AND SEASON TO TASTE
GARNISH AS DESIRED
SERVE HOT OR CHILLE

Nutrition Facts
Amount Per Serving: Calories 1261 - Calories from Fat 464
Percent Total Calories From: Fat 37%, Protein 38%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 52g, Saturated Fat 10g, Cholesterol 204mg, Sodium 2098mg, Total Carbohydrate 79g, Dietary Fiber 5g, Sugars 0g, Protein 120g, Vitamin A 35181 units, Vitamin C 61 units, Calcium 0 units, Iron 23 units


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Chicken Egg Rolls

16 servings

2 tablespoons peanut oil
1/2 pound julienne cooked chicken
1/2 pound chiffonade napa cabbage
1/4 cup very fine julienne scallions
3 cups trimmed fresh bean sprouts
4 whole tree ears, soaked, drained, and cut to fine julienne
1/2 cup julienne bamboo shoots
1/8 pound minced raw tiger prawn
2 teaspoons soy sauce
1 teaspoon rice wine
1/3 cup unsalted chicken stock
1 tablespoon cornstarch
16 egg roll skins
2 well beaten eggs
peanut oil, for frying

HEAT THE OIL IN A WOK, OVER A MODERATE FLAME
ADD THE CHICKEN, CABBAGE, SCALLIONS, BEAN SPROUTS, MUSHROOMS, BAMBOO SHOOTS, AND SHRIMP
STIR-FRY QUICKLY FOR 1-2 MINUTES, UNTIL SHRIMP IS PINK
ADD THE SOY SAUCE, WINE, AND CHICKEN BROTH
HEAT AND STIR FOR 2 MINUTES
COMBINE CORNSTARCH AND WATER-MIX WELL
ADD TO WOK, HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
SEASON TO TASTE
ALLOW TO COOL COMPLETELY
DIVIDE FILLING MIXTURE INTO EQUAL PORTIONS
PLACE ONE PORTION ONTO THE CORNER OF EACH SKIN
FOLD THE OPPOSITE CORNER OVER THE FILLING TO COVER
BRUSH FOLDED CORNERS LIGHTLY WITH BEATEN EGG
FOLD OVER FILLING AND PRESS GENTLY TO SEAL
BRUSH REMAINING CORNER LIGHTLY WITH EGG MIXTURE
ROLL TO REMAINING CORNER, PRESS LIGHTLY TO SEAL
REPEAT WITH REMAINING FILLING AND SKINS
HEAT OIL TO 360 DEGREES
ADD ROLLS 1-2 AT A TIME AND FRY UNTIL LIGHTLY BROWNED ON ALL SIDES
DRAIN WELL ON A COOLING RACK AND BLOT WITH PAPER TOWELS SERVE HOT, WITH ASSORTED DIPPING SAUCES TO THE SID

Nutrition Facts
Amount Per Serving: Calories 96 - Calories from Fat 48
Percent Total Calories From: Fat 50%, Protein 27%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 49mg, Sodium 128mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 166 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units


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Chicken Hungarian

10 servings

10 boneless chicken breasts
1/4 cup clarified unsalted butter
kosher salt
white pepper
1 cup flour
3/4 pound sliced button mushrooms
2 tablespoons strained fresh lemon juice
2 cups heated Hungarian sauce

SEASON BREASTS WITH SALT AND PEPPER
DREDGE WITH FLOUR, PATTING FIRMLY WITH YOUR HANDS TO REMOVE ALL THE EXCESS
COAT A SKILLET WITH A THIN FILM OF CLARIFIED BUTTER AND PLACE OVER A MODERATE FLAME
LAY BREASTS, SKIN-SIDE DOWN, INTO THE PAN
SAUTE UNTIL BROWNED ON ONE SIDE AND ABOUT HALF COOKED
TURN AND BROWN ON THE OTHER SIDE, UNTIL JUICES RUN CLEAR
REMOVE CHICKEN TO HEATED SERVING PLATES
ADD THE MUSHROOMS TO THE PAN
HEAT AND STIR TO SAUTE BRIEFLY
SPRINKLE WITH LEMON JUICE-TOSS TO COAT WELL
ADD THE HUNGARIAN SAUCE AND SIMMER TO REDUCE TO THE DESIRED CONSISTENCY
LADLE 2 OUNCES OF SAUCE OVER EACH PORTION
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 384 - Calories from Fat 99
Percent Total Calories From: Fat 26%, Protein 60%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 5g, Cholesterol 160mg, Sodium 369mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 58g, Vitamin A 342 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units


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Chicken Liver Pate

16 servings

2 pounds trimmed chicken livers
1 tablespoon kosher salt
2 to 1 cup milk
1/2 cup finely minced onion
3 tablespoons unsalted butter
1/2 teaspoon oregano
1/4 teaspoon ground white pepper
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon ground ginger
1/16 teaspoon ground cloves
1 teaspoon kosher salt
12 ounces room temperature cream cheese
2 to 1 tablespoon brandy or dry white wine
4 pounds assorted savory crackers

COMBINE LIVERS WITH 1 TABLESPOON SALT-TOSS TO MIX WELL
ADD MILK JUST TO COVER
COVER WITH PLASTIC AND CHILL FOR 4-48 HOURS
DRAIN, RINSE, AND DRAIN WELL
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 4-5 MINUTES, UNTIL SOFTENED WITHOUT BROWNING
ADD LIVERS AND SEASONINGS
HEAT AND STIR FOR 4-5 MINUTES, TO BROWN LIVERS
TRANSFER LIVER MIXTURE TO A FOOD PROCESSOR
PULSE TO CHOP
ADD CREAM CHEESE AND PROCESS TO A SMOOTH PASTE
ADD BRANDY OR WINE AND SALT TO TASTE
PACK TIGHTLY INTO A PLASTIC-LINED MOLD
COVER AND CHILL FOR 4-96 HOURS
UNMOLD ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE AT ROOM TEMPERATURE, WITH ASSORTED CRACKERS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 792 - Calories from Fat 403
Percent Total Calories From: Fat 51%, Protein 10%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 45g, Saturated Fat 7g, Cholesterol 281mg, Sodium 929mg, Total Carbohydrate 77g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 12330 units, Vitamin C 20 units, Calcium 0 units, Iron 9 units


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Chicken Noodle Soup

24 servings

10 ounces thin egg noodles
10 ounces small dice cooked chicken
6 quarts unsalted chicken stock
kosher salt, to taste
white pepper, to taste

COOK NOODLES IN BOILING SALTED WATER UNTIL AL DENTE
DRAIN, RINSE, AND DRAIN WELL
BRING STOCK TO A SIMMER, OVER A MEDIUM FLAME
SEASON TO TASTE WITH SALT AND WHITE PEPPER
ADD ADDITIONAL STOCK AND REDUCE AS NEEDED TO INTENSIFY THE FLAVOR
ADD CHICKEN AND NOODLES
HEAT THROUGH
SERVE HOT
note: to serve chicken noodle soup with vegetables-before adding chicken,
simmer 10 oz small dice carrots and 5 oz small dice celery in stock until tende

Nutrition Facts
Amount Per Serving: Calories 91 - Calories from Fat 28
Percent Total Calories From: Fat 31%, Protein 26%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 22mg, Sodium 1519mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 116 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Chicken Pot Pie

25 servings

3 cups peeled medum dice red or white potatoes
3 cups medium dice carrots
4 cups peeled pearl onions
2 cups shelled fresh or frozen peas
12 cups chicken-based Veloute sauce
5 packages medium dice cooked chicken
25 individual flaky pie crusts

SEPARATELY SIMMER THE VEGETABLES IN BOILING SALTED WATER UNTIL TENDER, DRAIN WELL
SEASON THE VELOUTE SAUCE TO TASTE WITH SALT AND PEPPER DIVIDE AN EQUAL AMOUNT OF LIGHT AND DARK MEAT PER PORTION (ABOUT 3 OUNCES)
PLACE INTO INDIVIDUAL CASSEROLE DISHES
ARRANGE VEGETABLES ON TOP OF MEAT
LADLE 4 OUNCES VELOUTE SAUCE INTO EACH CASSEROLE
TOP WITH THE PREPARED PASTRY
CUT SLITS IN THE TOP TO ALLOW STEAM TO ESCAPE
PLACE ONTO A BAKING SHEET
BAKE @ 400 DEGREES UNTIL CRUSTS ARE A DEEP-GOLDEN BROWN SERVE HO

Nutrition Facts
Amount Per Serving: Calories 1267 - Calories from Fat 734
Percent Total Calories From: Fat 58%, Protein 13%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 82g, Saturated Fat 23g, Cholesterol 123mg, Sodium 1428mg, Total Carbohydrate 93g, Dietary Fiber 1g, Sugars 0g, Protein 40g, Vitamin A 4700 units, Vitamin C 8 units, Calcium 0 units, Iron 7 units


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Chicken Spring Rolls

16 servings

2 tablespoons peanut oil
1/2 pound slivered cooked chicken
1/2 pound shredded napa cabbage
1/4 cup finely shredded scallions
3 cups trimmed fresh bean sprouts
4 whole tree ears, soaked, drained, and slivered
1/2 cup slivered bamboo shoots
1/8 pound minced raw tiger prawn
2 teaspoons soy sauce
1 teaspoon rice wine
1/3 cup unsalted chicken stock
1 tablespoon cornstarch
16 spring-roll wrappers
2 well beaten eggs
peanut oil, for frying

HEAT THE OIL IN A WOK, OVER A MODERATE FLAME
ADD THE CHICKEN, CABBAGE, SCALLIONS, BEAN SPROUTS, MUSHROOMS, BAMBOO SHOOTS, AND SHRIMP
STIR-FRY QUICKLY FOR 1-2 MINUTES, UNTIL SHRIMP IS PINK
ADD THE SOY SAUCE, WINE, AND CHICKEN STOCK
HEAT AND STIR FOR 2 MINUTES
COMBINE CORNSTARCH AND WATER-MIX WELL
ADD TO WOK, HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
SEASON TO TASTE
ALLOW TO COOL COMPLETELY
DIVIDE FILLING MIXTURE INTO EQUAL PORTIONS
PLACE ONE PORTION ONTO THE CENTER OF EACH SKIN
FOLD THE OPPOSITE CORNER OVER THE FILLING TO COVER
BRUSH FOLDED CORNERS LIGHTLY WITH BEATEN EGG
FOLD OVER FILLING AND PRESS GENTLY TO SEAL
BRUSH REMAINING CORNER LIGHTLY WITH EGG MIXTURE
ROLL TO REMAINING CORNER, PRESS LIGHTLY TO SEAL
REPEAT WITH REMAINING FILLING AND SKINS
HEAT OIL TO 360 DEGREES
ADD ROLLS 1-2 AT A TIME AND FRY UNTIL LIGHTLY BROWNED ON ALL SIDES
DRAIN WELL ON A COOLING RACK AND BLOT WITH PAPER TOWELS SERVE HOT, WITH ASSORTED DIPPING SAUCES TO THE SID

Nutrition Facts
Amount Per Serving: Calories 93 - Calories from Fat 47
Percent Total Calories From: Fat 51%, Protein 24%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 43mg, Sodium 122mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 159 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units


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Chicken Stew

25 servings

5 pounds medium dice cooked chicken
3 cups peeled medium dice red or white potatoes
3 cups medium dice carrots
4 cups peeled pearl onions
2 cups shelled or frozen peas
12 cups chicken-based Veloute sauce
kosher salt, to taste
freshly ground white pepper, to taste

SEPARATELY SIMMER THE VEGETABLES IN BOILING SALTED WATER UNTIL TENDER, DRAIN WELL
COMBINE ALL INGREDIENTS IN A SAUCEPOT, OVER A MEDIUM-LOW FLAME, AND HEAT THROUGH
SEASON TO TASTE WITH SALT AND PEPPER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 338 - Calories from Fat 177
Percent Total Calories From: Fat 52%, Protein 30%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 8g, Cholesterol 111mg, Sodium 351mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 26g, Vitamin A 4612 units, Vitamin C 11 units, Calcium 0 units, Iron 2 units


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Chicken Teriyaki

16 servings

1/3 cup sake
1 cup soy sauce
3/4 cup Mirin
2 tablespoons sugar
16 boneless chicken breasts
peanut oil, for browning

COMBINE SAKE, SOY SAUCE, MIRIN, AND SUGAR IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR TO DISSOLVE SUGAR, REMOVE FROM HEAT, SET ASIDE WIPE THE BOTTOM OF A SKILLET WITH PEANUT OIL AND PLACE OVER A MODERATE FLAME
ADD CHICKEN PIECES, SKIN-SIDE DOWN, AND BROWN WELL
TURN AND COOK UNTIL JUICES RUN CLEAR
REMOVE FROM THE PAN, SET ASIDE
DEGREASE THE PAN AND DEGLAZE WITH THE TERIYAKI SAUCE
HEAT AND STIR OVER A MEDIUM FLAME UNTIL SLIGHTLY REDUCED AND THICKENED
ADD THE CHICKEN AND TURN UNTIL LIGHTLY GLAZED ON ALL SIDES AND HEATED THROUGH
REMOVE CHICKEN, RESERVING THE REMAINING SAUCE
SLICE EACH BREAST DIAGONALLY INTO 1/2-INCH STRIPS AND REMOVE TO SERVING PLATES, REASSEMBLING TO IT'S ORIGINAL FORM
LADLE A SMALL PORTION OF SAUCE OVER EACH
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 280 - Calories from Fat 34
Percent Total Calories From: Fat 12%, Protein 79%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 137mg, Sodium 1183mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 55g, Vitamin A 50 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units


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Chicken Tetrazzini

25 servings

5 pounds cooked chicken
8 cups chicken-based Veloute sauce
12 cups sliced mushrooms
3/4 cup unsalted butter
3 beaten egg yolks
2 cups cream
1/4 cup dry sherry
kosher salt
white pepper
2 pounds cooked spaghetti or other pasta
melted unsalted butter
3 cups shredded parmesan cheese

CUT CHICKEN INTO JULIENNE STRIPS
HEAT THE VELOUTE SAUCE TO A SIMMER IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT THE BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD THE MUSHROOMS AND SAUTE QUICKLY, WITHOUT BROWNING
ADD TO THE SAUCE
COMBINE EGG YOLKS AND THE CREAM TO MAKE A LIASON
STIR IN 1/4 CUP OF THE HOT VELOUTE SAUCE-MIX WELL
QUICKLY STIR THE TEMPERED LIASON BACK INTO THE SAUCE
ADD THE CHICKEN TO THE SAUCE AND HEAT TO JUST BELOW A SIMMER, DO NOT BOIL
LIGHTLY BUTTER THE INSIDES OF INDIVIDUAL CASSEROLES OR RAMEKINS
PLACE 1/3 CUP COOKED SPAGHETTI INTO THE BOTTOM OF EACH CASSEROLE
TOP WITH 3/4 CUP OF THE CHICKEN AND SAUCE
SPRINKLE THE TOPS WITH PARMESAN CHEESE
PASS UNDER THE BROILER TO TOAST LIGHTLY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 527 - Calories from Fat 290
Percent Total Calories From: Fat 55%, Protein 25%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 15g, Cholesterol 194mg, Sodium 465mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 33g, Vitamin A 1258 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units


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Chicken Tomato Bouillon

24 servings

6 quarts unsalted chicken stock
2 quarts tomato juice
8 ounces small dice onions
8 ounces small dice celery
1 teaspoon crushed dried basil
1/2 teaspoon crushed dried thyme
kosher salt, to taste
white pepper, to taste
sugar, to taste
finely snipped chives

COMBINE STOCK, TOMATO JUICE, ONIONS, CELERY, BASIL, AND THYME IN A STOCKPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 45 MINUTES, UNTIL CELERY IS TENDER
STRAIN THROUGH A CHINOIS OR DAMPENED CHEESECLOTH
SEASON TO TASTE WITH SALT, WHITE PEPPER, AND A PINCH OF SUGAR
GARNISH EACH PORTION WITH SNIPPED CHIVES
SERVE HOT OR COLD
note: for cold service, season with a few drops of lemon juice and garnish each portion with a dollop of sour crea

Nutrition Facts
Amount Per Serving: Calories 45 - Calories from Fat 10
Percent Total Calories From: Fat 23%, Protein 19%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1805mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 506 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units


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Country Style Fried Chicken

100 servings

25 cut-up chickens
4 cups flour
5 teaspoons kosher salt
1 teaspoon white pepper
vegetable shortening, for frying
1 cup flour
10 cups milk

COMBINE FLOUR, SALT, AND PEPPER
DREDGE CHICKEN IN SEASONED FLOUR, PAT FIRMLY WITH YOUR HANDS TO REMOVE ALL EXCESS
HEAT OIL IN A LARGE SKILLET, OVER A MODERATELY-HIGH FLAME
ADD THE CHICKEN, SKIN-SIDE DOWN, AND PAN-FRY UNTIL GOLDEN TURN AND PAN-FRY UNTIL GOLDEN
TRANSFER TO A BAKING PAN
BAKE @ 350 DEGREES, UNTIL JUICES RUN CLEAR
MEANWHILE, DRAIN FAT FROM SKILLET, RESERVING 1 CUP
HEAT RESERVED FAT IN A SKILLET, OVER A MEDIUM FLAME
WHISK IN FLOUR TO MAKE A BLONDE ROUX
WHISK IN MILK, HEAT AND STIR UNTIL THICKENED
STRAIN THROUGH A CHINOIS
SERVE CHICKEN HOT, WITH GRAVY, ACCOMPANIED BY MASHED POTATOE

Nutrition Facts
Amount Per Serving: Calories 593 - Calories from Fat 366
Percent Total Calories From: Fat 62%, Protein 34%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 41g, Saturated Fat 12g, Cholesterol 245mg, Sodium 317mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 51g, Vitamin A 2097 units, Vitamin C 7 units, Calcium 0 units, Iron 4 units


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Crispy Pan-Fried Chicken

48 servings

12 cut-up chickens
3 cups milk
4 cups flour
5 teaspoons salt
1 teaspoon white pepper
vegetable shortening, for frying

COMBINE FLOUR, SALT, AND PEPPER
MOISTEN CHICKEN WITH MILK, ALLOWING EXCESS TO DRIP OFF DREDGE CHICKEN IN SEASONED FLOUR, SHAKE OFF EXCESS
HEAT OIL IN A LARGE SKILLET, OVER A MODERATE FLAME
ADD THE CHICKEN, SKIN-SIDE DOWN, AND PAN-FRY UNTIL GOLDEN TURN AND PAN-FRY UNTIL GOLDEN
LOWER THE FLAME AND CONTINUE TO COOK AND TURN UNTIL JUICES RUN CLEAR (breasts will cook quicker than legs or thighs)
TOTAL TIME=20-40 MINUTES
REMOVE FROM PAN TO DRAIN ON A COOLING RACK
SERVE HOT OR CHILLE

Nutrition Facts
Amount Per Serving: Calories 602 - Calories from Fat 363
Percent Total Calories From: Fat 60%, Protein 34%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 40g, Saturated Fat 12g, Cholesterol 243mg, Sodium 440mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 51g, Vitamin A 2085 units, Vitamin C 7 units, Calcium 0 units, Iron 4 units


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Deep-Fried Chicken

24 servings

12 cut-up chickens
2 cups flour
2 teaspoons kosher salt
1 teaspoon white pepper
2 beaten eggs
2 cups milk
6 cups dry breadcrumbs
vegetable shortening, for frying

COMBINE FLOUR, SALT, AND WHITE PEPPER-MIX WELL
COMBINE EGGS AND MILK-MIX WELL
PAT CHICKEN DRY
DREDGE IN SEASONED FLOUR, PATTING FIRMLY WITH YOUR HANDS TO REMOVE ALL THE EXCESS
MOISTEN WITH EGG WASH, ALLOWING EXCESS TO DRIP OFF
COAT EVENLY WITH BREADCRUMBS, SHAKE OFF EXCESS
PLACE ONTO A SHEET OF WAXED PAPER
COVER AND CHILL FOR 30 MINUTES TO SET COATING
HEAT OIL IN A DEEP FRYER TO 340-350 DEGREES
ADD THE CHICKEN AND FRY UNTIL GOLDEN BROWN ON ALL SIDES AND JUICES RUN CLEAR (breasts and wings will cook faster than legs and thighs) DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HOT, CHILLED, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 1264 - Calories from Fat 737
Percent Total Calories From: Fat 58%, Protein 33%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 82g, Saturated Fat 24g, Cholesterol 504mg, Sodium 770mg, Total Carbohydrate 28g, Dietary Fiber 0g, Sugars 0g, Protein 104g, Vitamin A 4185 units, Vitamin C 14 units, Calcium 0 units, Iron 8 units


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Dressing for Chinese Chicken Salad

100 servings

6 cups seasoned rice vinegar
4 cups water
3 pounds sugar
2 cups hoisin or plum sauce
3/4 cup soy sauce
2 tablespoons finely minced ginger
1 teaspoon garlic puree
1 tablespoon sesame oil

HEAT VINEGAR IN A SAUCEPAN, OVER A MODERATE FLAME
ADD WATER AND SUGAR
HEAT AND STIR TO DISSOLVE SUGAR
REMOVE FROM HEAT
STIR IN REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-48 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 69 - Calories from Fat 1
Percent Total Calories From: Fat 2%, Protein 1%, Carbohydrate 97%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 266mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 6 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Florentine Poached Fowl

24 servings

24 skinless boneless chicken breasts
kosher salt
white pepper
1/4 cup strained fresh lemon juice
6 cups cold unsalted chicken stock
12 cups cooked spinach
1 cup melted unsalted butter
6 cups heated Mornay sauce
1 cup shredded parmesan cheese

BUTTER A BAKING PAN JUST LARGE ENOUGH FOR THE BREASTS SEASON THE CHICKEN WITH SALT AND PEPPER
PLACE INTO THE PAN, SMOOTH SIDE UP
SPRINKLE WITH LEMON JUICE
ADD CHICKEN STOCK TO BARELY COVER
COVER WITH A SHEET OF BUTTERED PARCHMENT OR WAXED PAPER PLACE OVER A MEDIUM FLAME
BRING TO A LIGHT BOIL, REDUCE HEAT TO LOW, AND SIMMER FOR 10 MINUTES
OR BRING TO A SIMMER AND PLACE INTO A 300 DEGREE OVEN FOR 10 MINUTES
REMOVE BREASTS TO A HOTEL PAN
COVER AND KEEP WARM
ARRANGE A BED OF 1/2 CUP COOKED SPINACH ONTO EACH SERVING PLATE
PLACE 1 CHICKEN BREAST INTO THE CENTER OF EACH PLATE
MOISTEN WITH 2 OUNCES HEATED MORNAY SAUCE
SPRINKLE WITH PARMESAN CHEESE
PASS UNDER THE BROILER TO TOAST LIGHTLY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 437 - Calories from Fat 157
Percent Total Calories From: Fat 36%, Protein 61%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 9g, Cholesterol 176mg, Sodium 777mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 67g, Vitamin A 2253 units, Vitamin C 12 units, Calcium 0 units, Iron 3 units


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Herb Roasted Chicken

24 servings

6 chickens, about 3# each
kosher salt
pepper
unsalted butter or vegetable oil
1 cup medium dice onion
1 cup medium dice celery
1 cup medium dice carrot
1 bunch parsley
1 teaspoon tarragon
3 teaspoons marjoram
12 cups well reduced unsalted chicken stock
1/3 cup cornstarch
1/4 cup cold water

REMOVE GIBLETS FROM CHICKENS AND RESERVE FOR ANOTHER USE RINSE CHICKENS WELL INSIDE AND OUT, DRAIN
SEASON THE INSIDE LIBERALLY WITH SALT AND PEPPER
RUB THE OUTSIDE WITH OIL OR BUTTER
TRUSS WITH COTTON TWINE
SEASON THE OUTSIDE WITH SALT AND PEPPER
PLACE THE MIREPOIX INTO THE ROASTING PAN
PLACE THE CHICKENS, BREAST DOWN, ONTO A RACK IN THE ROASTING PAN
PREHEAT THE OVEN TO 450 DEGREES
BAKE @ 450 DEGREES FOR 15 MINUTES
BAKE @ 325 DEGREES FOR 45-60 MINUTES
TURN BREAST-SIDE UP, BASTE WELL
PLACE 3-4 PARSLEY SPRIGS, 1/4 TEASPOON TARRAGON, AND 1/2 TEASPOON MARJORAM INTO THE CAVITY OF EACH CHICKEN
BAKE @ 345 DEGREES FOR 15-30 MINUTES, TO AN INTERNAL TEMPERATURE OF 180 DEGREES, UNTIL JUICES RUN CLEAR AND THIGH MEAT IS NO LONGER PINK WHEN SLASHED WITH A KNIFE
REMOVE CHICKENS FROM PAN, KEEP WARM
PLACE THE ROASTING PAN OVER A MEDIUM FLAME
COOK THE MIREPOIX TO A LIGHT TO MEDIUM BROWN, WITHOUT BURNING
POUR OFF AND RESERVE THE FAT
DEGLAZE THE PAN WITH THE CHICKEN STOCK
BRING TO A BOIL AND REDUCE BY ONE-THIRD
DEGREASE CAREFULLY
COMBINE CORNSTARCH AND COLD WATER-MIX WELL
ADD TO THE GRAVY, HEAT AND STIR, UNTIL THICKENED
STRAIN THROUGH A CHINOIS
SEASON WITH SALT AND PEPPER TO TASTE
QUARTER THE CHICKENS
SERVE HOT, ONE QUARTER PER PORTION, WITH 2 OUNCES GRAV

Nutrition Facts
Amount Per Serving: Calories 584 - Calories from Fat 368
Percent Total Calories From: Fat 63%, Protein 34%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 41g, Saturated Fat 12g, Cholesterol 241mg, Sodium 972mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 50g, Vitamin A 3400 units, Vitamin C 8 units, Calcium 0 units, Iron 4 units


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Mushroom Chicken Breasts

10 servings

10 boneless chicken breasts
1/4 cup clarified unsalted butter
kosher salt
white pepper
1 cup flour
3/4 pound sliced button mushrooms
2 tablespoons strained fresh lemon juice
2 cups heated supreme sauce

SEASON BREASTS WITH SALT AND PEPPER
DREDGE WITH FLOUR, PAT FIRMLY WITH YOUR HANDS TO REMOVE ALL THE EXCESS
COAT A SKILLET WITH A THIN FILM OF CLARIFIED BUTTERAND PLACE OVER A MODERATE FLAME
LAY BREASTS INTO THE PAN, SKIN-SIDE DOWN
SAUTE UNTIL BROWNED ON ONE SIDE AND ABOUT HALF COOKED
TURN AND BROWN ON THE OTHER SIDE, UNTIL JUICES RUN CLEAR REMOVE TO HEATED SERVING PLATES
ADD THE MUSHROOMS TO THE PAN
HEAT AND STIR TO SAUTE BRIEFLY
SPRINKLE WITH LEMON JUICE-TOSS TO COAT WELL
ADD THE SUPREME SAUCE AND SIMMER TO REDUCE TO THE DESIRED CONSISTENCY
LADLE 2 OUNCES OF SAUCE OVER EACH PORTION
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 384 - Calories from Fat 99
Percent Total Calories From: Fat 26%, Protein 60%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 5g, Cholesterol 160mg, Sodium 369mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 58g, Vitamin A 342 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units


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Petaluma Chicken Livers

10 servings

10 slices bacon, halved crosswise
3 cups sliced onions
2 pounds chicken livers, halved
1/2 teaspoon finely crumbled rosemary
pepper

COOK BACON UNTIL CRISP, DRAIN WELL, RESERVING FAT
HEAT 2 TABLESPOONS RESERVED FAT IN A SKILLET, OVER A MODERATELY-HIGH FLAME
ADD THE ONIONS, HEAT AND STIR UNTIL BROWNED
REMOVE FROM PAN, AND SET ASIDE
HEAT 2 TABLESPOONS RESERVED FAT IN THE SKILLET, OVER A HIGH FLAME
ADD THE LIVERS, HEAT AND STIR TO BROWN LIGHTLY ON ALL SIDES ADD THE ROSEMARY AND CONTINUE TO HEAT AND STIR UNTIL COOKED THROUGH, BUT STILL SLIGHTLY PINK ON THE INSIDE
ADD THE COOKED ONIONS-TOSS TO MIX WELL
SEASON TO TASTE WITH PEPPER
REMOVE TO HEATED PLATES
GARNISH EACH PORTION WITH 2 HALF-STRIPS BACON
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 257 - Calories from Fat 151
Percent Total Calories From: Fat 59%, Protein 29%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 6g, Cholesterol 414mg, Sodium 241mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 19g, Vitamin A 18677 units, Vitamin C 39 units, Calcium 0 units, Iron 8 units


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Poached Chicken Breasts Aurora

24 servings

24 skinless boneless chicken breasts
kosher salt
white pepper
1/4 cup strained fresh lemon juice
6 cups cold unsalted chicken stock
6 cups heated Aurora sauce

BUTTER A BAKING PAN JUST LARGE ENOUGH FOR THE BREASTS SEASON THE CHICKEN WITH SALT AND PEPPER
PLACE INTO THE PAN, SMOOTH SIDE UP
SPRINKLE WITH LEMON JUICE
ADD CHICKEN STOCK TO BARELY COVER
COVER WITH A SHEET OF BUTTERED PARCHMENT OR WAXED PAPER PLACE OVER A MEDIUM FLAME
BRING TO A LIGHT BOIL, REDUCE HEAT TO LOW, AND SIMMER FOR 10 MINUTES
OR BRING TO A SIMMER AND PLACE INTO A 300 DEGREE OVEN FOR 10 MINUTES
REMOVE BREASTS TO A HOTEL PAN
COVER AND KEEP WARM
PLACE 1 CHICKEN BREAST ONTO THE CENTER OF EACH SERVING PLATE MOISTEN WITH 2 OUNCES HEATED AURORA SAUCE
PASS UNDER THE BROILER TO TOAST LIGHTLY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 303 - Calories from Fat 65
Percent Total Calories From: Fat 21%, Protein 74%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 150mg, Sodium 688mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 56g, Vitamin A 207 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units


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Poached Chicken Breasts Princesse

24 servings

24 skinless boneless chicken breasts
kosher salt
white pepper
1/4 cup strained fresh lemon juice
6 cups cold unsalted chicken stock
1/3 cup room temperature unsalted butter
2/3 cup flour
2 cups heated heavy cream
kosher salt, to taste
72 hot cooked asparagus tips

BUTTER A BAKING PAN JUST LARGE ENOUGH FOR THE BREASTS SEASON THE CHICKEN WITH SALT AND PEPPER
PLACE INTO THE PAN, SMOOTH SIDE UP
SPRINKLE WITH LEMON JUICE
ADD CHICKEN STOCK TO BARELY COVER
COVER WITH A SHEET OF BUTTERED PARCHMENT OR WAXED PAPER PLACE OVER A MEDIUM FLAME
BRING TO A LIGHT BOIL, REDUCE HEAT TO LOW, AND SIMMER FOR 10 MINUTES
OR BRING TO A SIMMER AND PLACE INTO A 300 DEGREE OVEN FOR 10 MINUTES
REMOVE BREASTS TO A HOTEL PAN
COVER AND KEEP WARM
TRANSFER POACHING LIQUID TO A SAUCEPOT AND SET OVER A MODERATELY-HIGH FLAME
BRING TO A BOIL AND REDUCE TO 5 CUPS
COMBINE THE BUTTER AND FLOUR, KNEAD TO FORM A BEURRE MANIE WHISK SMALL PIECES OF THE BEURRE MANIE INTO THE SIMMERING POACHING LIQUID
HEAT AND STIR FOR 2-3 MINUTES, UNTIL THICKENED
REMOVE FROM HEAT, STIR IN HEATED CREAM
SEASON TO TASTE WITH SALT AND PEPPER
PLACE EACH BREAST ONTO A HEATED SERVING PLATE
MOISTEN WITH 2 OUNCES SAUCE
GARNISH EACH SEVING WITH 3 ASPARAGUS TIPS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 369 - Calories from Fat 119
Percent Total Calories From: Fat 32%, Protein 62%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 7g, Cholesterol 171mg, Sodium 624mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 57g, Vitamin A 836 units, Vitamin C 18 units, Calcium 0 units, Iron 2 units


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Pollo alla Abruzzese

16 servings

olive oil
10 pounds cut-up chickens
kosher salt
pepper
1 pound sliced onion
16 cups peeled, seeded, small dice green bell peppers
4 pounds medium dice tomato concasse

HEAT THE OIL IN A LARGE SKILLET, OVER A MEDIUM FLAME
SEASON THE CHICKEN LIGHTLY WITH SALT AND PEPPER
ADD TO THE SKILLET AND BROWN WELL ON ALL SIDES
REMOVE FROM THE PAN
ADD THE ONIONS AND PEPPERS
HEAT AND STIR FOR 2 MINUTES
ADD THE TOMATOES-MIX WELL
RETURN THECHICKEN TO THE PAN
COVER AND PLACE INTO THE OVEN
BAKE, COVERED, @ 300 DEGREES FOR 30-45 MINUTES, UNTIL JUICES RUN CLEAR
REMOVE CHICKEN TO A HEATED SERVING PLATTER
REDUCE LIQUID AS NEEDED TO ADJUST CONSISTENCY
POUR OVER CHICKEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 667 - Calories from Fat 392
Percent Total Calories From: Fat 59%, Protein 33%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 44g, Saturated Fat 12g, Cholesterol 256mg, Sodium 285mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 54g, Vitamin A 3529 units, Vitamin C 128 units, Calcium 0 units, Iron 5 units


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Poultry Seasoning

1 servings

allspice
coriander
marjoram
black pepper
sage
savory
thyme
rosemary

COMBINE INGREDIENTS IN A SPICE MILL OR COFFEE GRINDER
PROCESS TO A FINE POWDER
STORE, COVERED, IN A COOL DARK PLAC

Nutrition Facts
Amount Per Serving: Calories 42 - Calories from Fat 4
Percent Total Calories From: Fat 10%, Protein 7%, Carbohydrate 84%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 5mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 289 units, Vitamin C 7 units, Calcium 0 units, Iron 3 units


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Red-Cooked Chicken

16 servings

1 cup soy sauce
4 cups unsalted chicken stock
2 whole star anise, tied in a sachet
3 slices fresh ginger root, tied in a sachet
1 tablespoon Szechuan peppercorn, tied in a sachet
2 whole scallions, tied in a sachet
2 tablespoons sugar
1/4 cup rice wine
8 pounds cut-up chickens

COMBINE ALL INGREDIENTS (except chicken) IN A STOCKPOT, OVER A MODERATE FLAME
ADD THE CHICKEN PARTS
RETURN TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL CHICKEN IS TENDER
SERVE HOT OR ALLOW TO COOL IN THE COOKIN LIQUID AND SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 497 - Calories from Fat 307
Percent Total Calories From: Fat 62%, Protein 35%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 10g, Cholesterol 204mg, Sodium 1553mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 43g, Vitamin A 1763 units, Vitamin C 6 units, Calcium 0 units, Iron 4 units


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Roast Chicken with Gravy

24 servings

6 chickens, about 3# each
kosher salt
pepper
unsalted butter or vegetable oil
1 cup medium dice onion
1 cup medium dice celery
1 cup medium dice carrot
12 cups reduced unsalted chicken broth
1/3 cup cornstarch
1/4 cup cold water
kosher salt, to taste
white pepper, to taste

REMOVE GIBLETS FROM CHICKENS AND RESERVE FOR ANOTHER USE RINSE CHICKENS WELL INSIDE AND OUT, DRAIN
SEASON THE INSIDE LIBERALLY WITH SALT AND PEPPER
RUB THE OUTSIDE WITH OIL OR BUTTER
TRUSS WITH COTTON TWINE OR STRING
SEASON THE OUTSIDE WITH SALT AND PEPPER
PLACE THE MIREPOIX INTO THE ROASTING PAN
PLACE THE CHICKENS, BREAST DOWN, ONTO A RACK AND SET IN THE ROASTING PAN
PREHEAT THE OVEN TO 450 DEGREES
BAKE @ 450 DEGREES FOR 15 MINUTES
BAKE @ 325 DEGREES FOR 45-60 MINUTES
TURN BREAST-SIDE UP AND BASTE WELL
BAKE @ 345 DEGREES FOR 15-30 MINUTES, UNTIL JUICES RUN CLEAR AND THIGH MEAT IS NO LONGER PINK WHEN SLASHED WITH A KNIFE REMOVE CHICKENS FROM PAN, KEEP WARM
PLACE THE ROASTING PAN OVER A MEDIUM FLAME
COOK THE MIREPOIX TO A LIGHT TO MEDIUM BROWN, WITHOUT BURNING
POUR OFF AND RESERVE THE FAT
DEGLAZE THE PAN WITH THE CHICKEN STOCK
BRING TO A BOIL AND REDUCE BY ONE-THIRD
DEGREASE CAREFULLY
COMBINE CORNSTARCH AND COLD WATER-MIX WELL
ADD TO THE GRAVY
HEAT AND STIR, UNTIL THICKENED
STRAIN THROUGH A CHINOIS
SEASON WITH SALT AND PEPPER TO TASTE
QUARTER THE CHICKENS
SERVE HOT, ONE QUARTER PER PORTION, WITH 2 OUNCES GRAVY note: for cream gravy-use 6 cups stock reduce by one-third, add 4 cups milk and thicked with 4 ounces roux blonde, and finish with 1/2 cup heated crea

Nutrition Facts
Amount Per Serving: Calories 584 - Calories from Fat 368
Percent Total Calories From: Fat 63%, Protein 34%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 41g, Saturated Fat 12g, Cholesterol 241mg, Sodium 1020mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 50g, Vitamin A 3382 units, Vitamin C 8 units, Calcium 0 units, Iron 4 units


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Roast Duck a l'Orange

8 servings

2 whole ducks, about 5# each
kosher salt
pepper
6 cups Fond Lie or brown sauce
3 oranges
3 tablespoons strained fresh lemon juice
1/3 cup sugar
1/4 cup white wine or cider vinegar
1/4 cup orange liqueur
1/2 cup unsalted chicken stock

REMOVE GIBLETS
USE HEART AND GIZZARD FOR SAUCE, AND RESERVE LIVER FOR ANOTHER USE
SCRUBS DUCKS WELL, INSIDE AND OUT, THEN DRAIN WELL
SEASON THE CAVITIES LIBERALLY WITH SALT AND PEPPER
PLACE DUCKS, BREAST-SIDE UP, ONTO A ROASTING RACK, AND SET INTO A ROASTING PAN
ROAST @ 450 DEGREES FOR 15 MINUTES
ROAST @ 375 DEGREES FOR 90 MINUTES, TO AN INTERNAL TEMPERATURE OF 180 DEGREES
MEANWHILE, COMBINE THE NECK, GIZZARDS, AND BROWN SAUCE IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 60 MINUTES, UNTIL REDUCED TO 2 CUPS
STRAIN THROUGH A CHINOIS, KEEP WARM
PARE THE ZEST FROM THE ORANGES IN LONG STRIPS AND CUT INTO JULIENNE SLIVERS OR STRINGS
BLANCH THE ZEST SLIVERS IN BOILING WATER FOR 5 MINUTES
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
SQUEEZE THE JUICE FROM THE ORANGES AND STRAIN
COMBINE 1/2 CUP ORANGE JUICE, WITH THE LEMON JUICE, AND SET ASIDE
HEAT THE SUGAR IN A SMALL SAUCEPAN, OVER A LOW FLAME
WHEN THE SUGAR BEGINS TO TAKE ON A SLIGHT GOLDEN COLOR, STIR IN THE VINEGAR AND CITRUS JUICE MIXTURE
SIMMER UNTIL THE CARAMEL IS DISSOLVED AND REDUCED BY ABOUT HALF
STIR IN THE BROWN SAUCE AND BRING TO A SIMMER
STIR IN LIQUEUR, IF USED
REMOVE DUCKS FROM ROASTING PAN AND DRAIN OFF THE FAT DEGLAZE THE ROASTING PAN WITH STOCK OR WINE, STIRRING TO DISSOLVE THE FOND
HEAT AND STIR, OVER A MEDIUM FLAME, UNTIL REDUCED BY HALF DEGREASE AND STIR INTO SAUCE MIXTURE, KEEP WARM
CUT EACH DUCK INTO EIGHT PIECES
PLACE EACH SERVING OF 1 BREAST AND 1 LEG ONTO A SERVING PLATE GARNISH WITH A FEW SLIVERS OF ORANGE ZEST AND MOISTEN WITH 2 OUNCES SAUCE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 1424 - Calories from Fat 1167
Percent Total Calories From: Fat 82%, Protein 11%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 130g, Saturated Fat 43g, Cholesterol 241mg, Sodium 1456mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 39g, Vitamin A 637 units, Vitamin C 38 units, Calcium 0 units, Iron 9 units


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Roast Turkey with Cream Gravy

25 servings

1 turkey, about 20 lbs dressed
kosher salt
pepper
vegetable oil
1 cup medium dice onion
1 cup medium dice celery
1 cup medium dice carrot
6 cups heated unsalted chicken stock
6 cups heated milk
1 cup bread flour
kosher salt, to taste
pepper, to taste
1 cup heated cream

REMOVE GIBLETS FROM CAVITY OF TURKEY AND RESERVE LIVER FOR ANOTHER USE
RINSE TURKEY WELL, INSIDE AND OUT
LOCK WINGS BY TWISTING TIPS BEHIND THE BACK
SEASON THE INSIDE OF THE TURKEY LIBERALLY WITH SALT AND PEPPER
RUB THE OUTSIDE OF THE TURKEY WITH OIL
PLACE ONTO ONE SIDE, ON A RACK, IN A ROASTING PAN
ROAST @ 325 DEGREES FOR 90 MINUTES
TURN ONTO THE OTHER SIDE
ROAST @ 325 DEGREES FOR 90 MINUETS, BASTING WITH DRIPPINGS EVERY 30 MINUTES
MEANWHILE, COMBINE HEART, GIZZARDS, NECK, AND WATER TO COVER IN A SAUCEPAN, OVER A MODERATELY-HIGH FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2-3 HOURS, UNTIL TENDER
DRAIN WELL, RESERVING THE BROTH AND GIBLETS FOR GRAVY
TURN THE TURKEY, BREAST-SIDE UP, AND PLACE THE MIREPOIX INTO THE ROASTING PAN
ROAST @ 350 TO AN INTERNAL TEMPERATURE OF 180 DEGREES, BASTING OFTEN
REMOVE FROM THE PAN, ALLOWING TO REST FOR AT LEAST 15 MINUTES
DRAIN OFF AND RESERVE THE FAT FROM THE ROASTING PAN
SET THE ROASTING PAN OVER A MEDIUM FLAME
HEAT TO REDUCE MOISTURE AND COOK THE FOND UNTIL LIGHT TO MEDIUM BROWN
DEGLAZE THE PAN WITH 4 CUPS OF THE CHICKEN STOCK, REMOVE FROM HEAT
COMBINE THE DEGLAZED DRIPPINGS WITH THE GIBLET BROTH IN A SAUCEPAN, OVER A MEDIUM FLAME
BRING TO A BOIL AND DEGREASE WELL
ADD REMAINING STOCK AND MILK-MIX WELL
HEAT 1-1/2 CUPS RESERVED FAT IN A SKILLET, OVER A MEDIUM FLAME WHISK IN THE FLOUR TO MAKE A BLONDE ROUX
BEAT THE ROUX INTO THE GRAVY MIXTURE
HEAT AND STIR UNTIL THICKENED
STRAIN GRAVY THROUGH A CHINOIS
SEASON TO TASTE WITH SALT AND PEPPER
FINISH GRAVY WITH HEATED CREAM-MIX WELL
CARVE THE TURKEY INTO THIN SLICES
SERVE HOT, WITH 2 OUNCES GRAV

Nutrition Facts
Amount Per Serving: Calories 411 - Calories from Fat 195
Percent Total Calories From: Fat 48%, Protein 44%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 7g, Cholesterol 156mg, Sodium 615mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 45g, Vitamin A 1429 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units


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Roast Turkey with Gravy

25 servings

1 turkey, about 20 lbs dressed
kosher salt
pepper
vegetable oil
1 cup medium dice onion
1 cup medium dice celery
1 cup medium dice carrot
12 cups heated unsalted chicken broth
1 cup bread flour
kosher salt, to taste
pepper, to taste

REMOVE GIBLETS FROM CAVITY OF TURKEY
RINSE TURKEY WELL, INSIDE AND OUT
LOCK WINGS BY TWISTING TIPS BEHIND THE BACK
SEASON THE INSIDE OF THE TURKEY LIBERALLY WITH SALT AND PEPPER
RUB THE OUTSIDE OF THE TURKEY WITH OIL
PLACE ONTO ONE SIDE, ON A RACK AND SET INTO A ROASTING PAN
ROAST @ 325 DEGREES FOR 90 MINUTES
TURN ONTO THE OTHER SIDE
ROAST @ 325 DEGREES FOR 90 MINUETS, BASTING WITH DRIPPINGS EVERY 30 MINUTES
MEANWHILE, COMBINE HEART, GIZZARDS, NECK, AND WATER TO COVER IN A SAUCEPAN, OVER A MODERATELY-HIGH FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2-3 HOURS, UNTIL TENDER
DRAIN WELL, RESERVING THE BROTH AND GIBLETS FOR GRAVY
TURN THE TURKEY, BREAST-SIDE UP, AND PLACE THE MIREPOIX IN THE ROASTING PAN
ROAST @ 350 TO AN INTERNAL TEMPERATURE OF 180 DEGREES, BASTING OFTEN
REMOVE FROM THE PAN, ALLOWING TO REST FOR AT LEAST 15 MINUTES
DRAIN OFF AND RESERVE THE FAT FROM THE ROASTING PAN
SET THE ROASTING PAN OVER A MEDIUM FLAME
HEAT TO REDUCE MOISTURE AND COOK THE FOND UNTIL LIGHT TO MEDIUM BROWN
DEGLAZE THE PAN WITH 4 CUPS OF THE CHICKEN STOCK
REMOVE FROM HEAT
COMBINE THE DEGLAZED DRIPPINGS WITH THE GIBLET BROTH AND REMAINING CHICKEN BROTH IN A SAUCEPAN, OVER A MEDIUM FLAME BRING TO A BOIL AND DEGREASE WELL
HEAT 1-1/2 CUPS RESERVED FAT IN A SKILLET, OVER A MEDIUM FLAME WHISK IN THE FLOUR TO MAKE A BLONDE ROUX
BEAT THE ROUX INTO THE GRAVY MIXTURE
HEAT AND STIR UNTIL THICKENED
STRAIN GRAVY THROUGH A CHINOIS
SEASON TO TASTE WITH SALT AND PEPPER
CARVE THE TURKEY INTO THIN SLICES AND SERVE HOT, WITH 2 OUNCES GRAV

Nutrition Facts
Amount Per Serving: Calories 356 - Calories from Fat 159
Percent Total Calories From: Fat 45%, Protein 49%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 5g, Cholesterol 140mg, Sodium 933mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 43g, Vitamin A 1275 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units


This page last updated on 28 May 2001.
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